Pumpkin Oatmeal Cookies
Makes 24 cookies
30
minutesAnne had a major 80’s flashback while icing these cookies. They’re reminiscent of the pink-packaged Mother’s Iced Oatmeal cookies which Anne ate loads of while watching after-school specials and drinking Ovaltine. As much as she loves her memories, these cookies are way better. The pumpkin plays perfectly with the oatmeal, Vietnamese Cinnamon and Pumpkin Pie Spice. They make for a delicious dessert or a quick breakfast.
We adapted these cookies from Sally’s Baking Addiction.
Ingredients
For the Browned Butter:
2.5 sticks unsalted butter
For the Cookies:
2 cups old-fashioned whole rolled oats
1 and 2/3 cup all-purpose flour
1 tsp baking soda
3/4 tsp Fleur de Sel
1.5 tsp Vietnamese Cinnamon
1.5 tsp Pumpkin Pie Spice
1 cup granulated sugar
3/4 cup packed light or dark brown sugar
1 egg yolk
2 tsp Pure Vanilla Extract
1 cup pumpkin puree (not pie filling)
For the Frosting:
1.5 cups powdered sugar
3 Tbl whole milk
2 tsp Pure Vanilla Extract
Instructions
- For the Browned Butter: Place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.
- Reserve 1/4 cup browned butter for the frosting. Set aside. The remaining browned butter is for the cookies.
- For the Cookies: Preheat oven to 350°F. Grind one cup of the oats in a blender or food processor until finely ground. Set aside.
- Next, blot the pumpkin. Place paper towels on a sheet pan, plate or in a baking dish. Place the pumpkin on top and top with more paper towels. Press to absorb as much liquid as possible. Replace the paper towels and repeat two more times.
- In a stand mixer with the paddle attachment, combine the cooled browned butter, egg yolk, sugar, brown sugar, Fleur de sel and Pure Vanilla Extract. Mix until well combined. Beat in the blotted pumpkin. Add the oats, flour, baking soda, salt, Vietnamese Cinnamon and Pumpkin Pie Spice.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread much unless you help out first!
- Bake for 14-15 minutes or until lightly browned and set on the edges. Remove from the oven and allow to cool for 10 minutes on the cookie sheet before icing.
- For the Icing: Whisk together 1/4 cup reserved browned butter along with powdered sugar, milk and extract. Whisk until smooth. Dip the top of each cookie into the icing.
