Brown Butter Pumpkin Oatmeal Cookies

Ingredients

• canned pumpkin puree285 g
• unsalted butter — cut into 16 pieces226 g
• old-fashioned rolled oats170 g
• all-purpose flour208 g
• baking soda — 1 tsp4.5 g
• salt — ½ tsp3 g
• ground cinnamon — 1 ½ tsp3.8 g
• pumpkin pie spice2 tsp
• granulated sugar200 g
• brown sugar133 g
• large egg yolk — at room temperature1 ea
• vanilla extract — 2 tsp10 ml
• unsalted butter — for the glaze56 g
• powdered sugar — for the glaze180 g
• milk — for the glaze45 ml
• vanilla extract — ¼ tsp; for the glaze1.3 ml

Method

1. Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. You may need to repeat a couple of times with new paper towels. After blotting, you will have about 225 g (1 cup) of pumpkin. Set aside.
2. Brown the butter: Brown the 226 g of butter for the cookies together with the 56 g for the glaze. Place all 20 pieces of butter in a light-colored skillet over medium heat. Stir or whisk the butter constantly as it melts. 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 at the bottom of the pan and a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe bowl, scraping in the browned solids. Set aside 28 g (2 Tbsp) of the brown butter for the glaze; the rest goes in the cookie dough. Allow to slightly cool.
3. Make the cookies: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
4. In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
5. In another large bowl, whisk the brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla extract, then whisk in the blotted pumpkin. Slowly stir the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
6. Scoop the cookie dough, about 2 Tablespoons (45 g) each, and arrange 3 inches (7.5 cm) apart on the prepared baking sheets.
7. Bake for 14–15 minutes or until the edges are lightly browned and set. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
8. Make the glaze: Stir the reserved brown butter; if it’s no longer liquid, warm it briefly. Whisk in the powdered sugar, milk, and vanilla until smooth. Lightly dip the top of each cookie into the glaze, sprinkle with a pinch of pumpkin pie spice if desired, and let the glaze set. Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.