Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
- Start by browning the butter. Place the butter in a small saucepan over medium heat. Melt the butter, then continue cooking it while stirring constantly. The butter will foam up and then develop small brown bits at the bottom. Once it smells nutty and looks golden brown, remove it from the heat immediately and pour it into a heat-proof bowl to cool. While the butter cools, take your pumpkin puree and spread it onto a plate covered with paper towels. Press more paper towels on top to soak up the excess moisture. You want to blot it until it looks thick and paste-like. Finally, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined. Add the egg yolk, blotted pumpkin puree, and vanilla extract, mixing until smooth. In a separate medium bowl, whisk the flour, oats, baking soda, salt, pumpkin pie spice, and extra cinnamon. Gradually fold the dry ingredients into the wet ingredients using a spatula. Do not overmix; stop once no streaks of flour remain. Use a cookie scoop to form balls of dough about 2 tablespoons each. Place them 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set but soft.
- Remove the baking sheets from the oven and let the cookies sit on the hot pans for at least 5 to 10 minutes. This “carry-over” cooking helps the centers firm up without becoming dry. Carefully transfer the cookies to a wire cooling rack to cool completely. For a beautiful presentation, you can drizzle a simple maple glaze over the top or sprinkle a tiny pinch of sea salt to balance the sweetness. Serve them with a warm cup of coffee or a cold glass of milk.
- Cook Time: 32 minutes