Pretend Cooking Show: Pumpkin Oatmeal Cookies

Pretend Cooking Show: Pumpkin Oatmeal Cookies

#PretendCookingShow: Pumpkin Oatmeal Cookies

These are the most obvious cookies you’ve never made, so Mom and I baked some for you. Fall flavors of pumpkin and spice with the nutty crunch of oatmeal—yum. In Sally McKenney’s (I like your recipes, Sally!) the pumpkin is canned, the sugar is sugary, the butter and eggs are rich and delish—there is even a glaze! Oh, you’ll make friends carrying around a plate of these, trust me.

Brown Butter Pumpkin Oatmeal Cookies by @SallysBaking

Ingredients:
– 1 cup butter for cookies, ¼ cup for glaze
– 2 cups rolled oats
– 1 ⅔ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 1 ½ tsp ground cinnamon
– 1 ½ tsp pumpkin pie spice
– 1 cup sugar
– ¾ cup brown sugar
– 1 egg yolk, room temp
– 2 tsp vanilla extract for cookies, ¼ tsp for glaze
– 1 cup pumpkin puree
– 1 ½ cup powdered sugar
– 3 Tbsp milk

Directions:
1. Preheat oven to 350℉. If you are doing a glaze, you can brown all butter together. Once browned, reserve ¼ cup for glaze. Also: BLOT YOUR PUMPKIN! Gently squeezing out moisture with a paper towel makes for cakier cookies. 🤯
2. Slice butter into pieces and melt over medium heat, stirring constantly. Butter will start to foam, beginning to brown after 5-8 mins: brown specks at bottom of pan, nutty aroma. Once browned, remove from heat and let cool 5 mins.
3. Whisk oats, flour, baking soda, salt, cinnamon, pumpkin pie spice in medium bowl.
4. Pour 1 cup brown butter in a large bowl. Whisk in sugar and brown sugar until combined; whisk in yolk and 2 tsp vanilla. Whisk in blotted pumpkin and slowly add dry ingredients to wet. Dough will be thick and sticky.
5. Using medium cookie scoop, make dough balls and place 3 inches apart on lined cookie sheet. Slightly flatten.
6. Bake ~15 mins/lightly browned. Remove from oven and cool for 10 mins.
7. Glaze: add powdered sugar, milk, ¼ tsp vanilla to ¼ cup brown butter. It’s delicious.
8. YUM.