Brown Butter Pumpkin Oatmeal Cookies 🎃🍪 These soft and chewy cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. They’ve been such a fan favorite over the years that I even included them in my New York Times best-selling cookbook, Sally’s Baking 101! Find the full recipe, plus all my tips and tricks, at sallysbakingaddiction.com Makes 24 Cookies Ingredients -1 and 1/4 cups (285g) canned pumpkin puree -1 cup (16 Tbsp; 226g) unsalted butter, cut into pieces -2 cups (170g) old-fashioned whole rolled oats -1 and 2/3 cups (208g) AP flour -1 tsp baking soda -1/2 tsp salt -1 and 1/2 tsp cinnamon -2 tsp pumpkin pie spice -1 cup (200g) granulated sugar -2/3 cup (133g) brown sugar -1 egg yolk, at room temperature -2 tsp pure vanilla extract Brown Butter Glaze -1/4 cup (4 Tbsp; 56g) butter, cut into pieces -1 and 1/2 cups (180g) confectioners’ sugar -3 Tbsp (45ml) milk -1/4 tsp pure vanilla extract Instructions 1) Blot the pumpkin: Use paper towels to blot excess moisture from the pumpkin puree. Repeat as needed until you have about 1 cup (225g). 2) Brown the butter: Brown all 20 Tbsp of butter in a skillet over medium heat, stirring constantly, until golden brown with a nutty aroma. Remove from heat and reserve 2 Tbsp (28g) for the glaze. 3) Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. 4) Whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice. 5) In another large bowl, whisk the brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla extract, then whisk in the blotted pumpkin. Stir in the dry ingredients until combined. 6) Scoop the cookie dough, about 2 Tbsp (45g) of dough each, and arrange them 3 inches apart on the prepared baking sheets. 7) Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack. 8) Glaze: Whisk the reserved brown butter with confectioners’ sugar, milk, and vanilla until smooth. Dip the tops of the cooled cookies into the glaze and sprinkle with pumpkin pie spice. — TikTok @sallysbaking