Pumpkin Oatmeal Cookies

the gingered whisk

“Pumpkin oatmeal cookies are a delicious and fun fall treat. Soft and tender oatmeal cookies are flavored with pumpkin puree and pumpkin spice mix, and topped with an amazing brown butter icing!”

- The Gingered Whisk

Key Ingredient

Pumpkin Pie  Spice Mix

Cookies – old fashioned oats – all purpose flour – pumpkin pie spice mix – baking soda – baking powder – salt – butter – brown sugar – granulated sugar – eggs – vanilla extract – pumpkin puree Brown butter icing – unsalted butter – powdered sugar – milk – vanilla extract

Ingredients

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Pumpkin Oatmeal Cookie Recipe

Yield

3 Dozen Cookies

Prep Time

15 Minutes

Total Time

27 Minutes

1. In a food processor, pulse the oats about 12 times to grind them up a little. You don’t want to create oat flour, but you do want to create a finer texture.

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2. In a large mixing bowl, whisk together the ground oats, flour, pumpkin spice mix, baking powder, baking soda, and salt. Set aside.

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3. In the bowl of a stand mixer, beat the butter until it is soft and smooth, about 1 minute.

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4. Add in the sugars and beat for three minutes, until the mixture is light and fluffy.

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5. Add in the eggs 1 at a time, mixing completely before adding in the next egg.

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6. Mix in the pumpkin puree and the vanilla extract. Make sure you scrape down the sides and bottom of the bowl with a rubber spatula so that everything is mixed in.

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7. Add in the oat mixture and mix to combine, but do not overmix. You want the flour mixture just incorporated.

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8. Use a cookie scoop to drop 2 Tablespoon sized dollops of dough onto the prepared cookie sheet.

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9. Bake for 12-14 minutes, until they are just set and starting to turn golden on the edges.

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10. Allow the cookies to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.

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11. In a small skillet, heat the butter over medium low heat. Do not let it boil, but watch it as it slowly simmers. The fat solids will start to turn brown. You want them to be a nice chestnut brown color - not too pale, and not too dark. It should start to give off a nutty aroma, and then its just about done! Don’t let it burn, though, watch it closely.

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12. Allow the butter to cool for a few minutes.

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13. In a small mixing bowl, whisk together the powdered sugar, browned butter, vanilla extract, and just enough milk to get it the right consistency. I used about 4 Tablespoons, but you can take yours a little thicker or a little thinner if you want. You want it thin enough that it will drizzle on the cookie to make a nice coating, but not so thin that it will all just drizzle right off - you want it to have some substance so you get as much of the brown butter glaze in each bite as you can.

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14. Hold a cookie upside down and dip it into the icing mixture. Allow any excess icing to drip off, and then turn the cookie back over and set it back on the cooling rack to set.

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Visit The Gingered Whisk for more notes and tips on making the BEST Pumpkin Oatmeal Cookies!

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Enjoy!

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