Iced Brown Butter Pumpkin Oatmeal Cookies – Recipe!

Chewy oatmeal cookies are one of my favorite treats anytime of the year, but when you add in a little brown butter and pumpkin into the mix, wow, you’ve really got something.  Sally’s Baking Addiction blog is someone I admire and have followed for years.  Her recipes are tried and true, and she knows how to bake home-style goodies that are not difficult to prepare.  Her recipes aren’t French or fancy, but things any home baker would want to make.  I’d like to claim credit for this recipe because it’s that good, and even Jennifer Garner and her mother got on board and filmed a video making this cookie recipe.

I didn’t want any of you to miss out on baking a batch this season, so I thought I would post it for you with some of my techniques I used to prepare these cookies.  These cookies are the perfect treat on any fall day, and they might be fun to serve at Halloween or Thanksgiving instead of pumpkin pie.  Even the non-pumpkin lovers will fall in love….trust me.

Ingredients

Cookie

1 cup butter

2 cups rolled oats

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 1/2 teaspoons pumpkin pie spice

1 cup granulated sugar

3/4 cup light brown sugar

1 egg yolk

2 teaspoons vanilla

1 cup pumpkin puree

Icing

1/4 cup butter

1 1/2 cups confectioner’s sugar

3 tablespoons milk

1/4 teaspoon vanilla

(about 2 dozen cookies)

To Prepare:

1. Preheat oven to 350 degrees.  Line sheet pans with parchment, set aside.
2. In a large skillet add butter (add butter from both Cookie and Icing ingredients to save time).  Place over medium heat and melt.  Continue to cook until milk solids or foam begin to turn light golden brown.  Remove from heat and let cool for 10 minutes.  Scoop out 1/4 cup of browned butter for icing, set aside.
3. In a large bowl, whisk together oats, flour, baking soda, salt, cinnamon and pumpkin pie spice.
4. In another bowl, whisk together browned butter, both sugars, egg yolk, vanilla and pumpkin.
5. Add wet ingredients to dry and stir.  Place in refrigerator to set up for 10 minutes (I skipped blotting of pumpkin step and found refrigerating the dough works nicely and allows the oatmeal to hydrate).
6. Scoop dough out onto baking sheets by 2 tablespoonfuls.  Bake for 13 minutes until golden brown.  Remove and cool completely before icing.
7. In a medium bowl, combine all Icing ingredients, including the reserved brown butter.  Dip cookies in icing and place on rack to set, about 30 minutes.  Serve or store in a sealed container in refrigerator.  Enjoy!