Ingredients
Scale
- 1 and 1/4 cups (285g) canned pumpkin puree
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup (200g) granulated sugar
- 2/3 cup (133g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces (for glaze)
- 1 and 1/2 cups (180g) confectioners’ sugar (for glaze)
- 3 Tablespoons (45ml) milk (for glaze)
- 1/4 teaspoon pure vanilla extract (for glaze)
- Sprinkle of pumpkin pie spice (optional for garnish)
Instructions
- Blot the pumpkin puree to remove excess moisture.
- Brown the unsalted butter in a skillet over medium heat.
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine the wet and dry mixtures to form a sticky dough.
- Scoop and place dough on baking sheets, 3 inches apart.
- Bake at 350°F (177°C) for 14-15 minutes.
- Prepare brown butter glaze and dip cooled cookies in it.
- Let glaze set before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure butter is adequately browned for the best flavor.
Blotting pumpkin prevents excess moisture which affects texture.
Chilling the dough can enhance cookie flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 100
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20