Notes
Cookies
- 1 cup (226g) unsalted butter
- 1 cup (200g) granulated sugar
- ⅔ cup (133g) packed brown sugar
- 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1 cup (225g) pumpkin puree, blotted
- 1⅔ cups (210g) all-purpose flour, spooned and leveled
- 2 cups (170g) old-fashioned rolled oats
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 2 tbsp reserved brown butter (from above)
- 1½ cups (180g) powdered sugar
- 2 to 3 tbsp milk
- ¼ tsp vanilla extract
- Blot the pumpkin puree between layers of paper towels until noticeably less wet.
- Melt the butter in a light-colored skillet over medium heat, stirring constantly, until golden flecks form and it smells nutty, 5 to 8 minutes. Remove from heat, scrape in the browned bits, and set aside 2 tablespoons for the glaze.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Whisk oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl.
- Whisk the brown butter with both sugars, then whisk in the egg yolk and vanilla. Whisk in the blotted pumpkin.
- Stir the dry ingredients into the wet ingredients until just combined.
- Scoop 2-tablespoon portions of dough, space a few inches apart, and flatten slightly.
- Bake 13 to 15 minutes, until edges are set and lightly browned. Cool on the sheet 10 minutes, then transfer to a wire rack.
- Whisk the reserved brown butter with powdered sugar, milk, and vanilla until smooth. Dip the top of each cooled cookie into the glaze.