Pumpkin Oat Jumbles with Brown Butter Glaze


Jumble ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 egg, room temperature
1 1/2 cups oats
1 1/2 cups all-purpose flour (King Arthur, of course!)
1/2 cup whole wheat flour
15 ounces (1 can) plain pumpkin puree
Glaze ingredients:
6 tablespoons unsalted butter
2 cups powdered sugar
4 tablespoons milk


For the jumbles: In a large bowl, beat the butter and sugars together until fluffy and smooth.
Add in the vanilla, cinnamon, nutmeg, baking soda and salt. Beat in the egg, then slowly beat in the oats.
Add the flours in alternately with the pumpkin puree. Chill the dough for at least an hour.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Using a large cookie scoop (mine is about 1/4 cup) or large spoon, drop balls of dough onto the cookie sheet (9-10 at a time).
Bake for 14 minutes, until they’re set. Let cool for 10 minutes and then remove from pan. The cookies will be soft.
For the glaze: Melt the butter in a small sauce pan over medium heat and cook until it is golden brown and has little flecks in it, about 3-4 minutes (watch closely).
Immediately pour the butter over the powdered sugar and scrape the pan to get the brown bits. Stir together and add in the milk, one tablespoon at a time until a smooth glaze is formed. Use the glaze right away, since it will harden.


Jumble is an early name for a cookie and I just love the sound of it! I was inspired by a recipe from The King Arthur Cookie Companion to create these soft, thick treats and I named them jumbles. They are full of pumpkin flavor and wholesome oats, and when drizzled with the brown butter glaze are scrumptious for Halloween or anytime!


20-22 cookies


Monday, October 24, 2011 - 4:29pm


Related Cooking Videos