Pumpkin Oat Jumbles with Brown Butter Glaze
Ingredients
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
Preparation
1
For the jumbles: In a large bowl, beat the butter and sugars together until fluffy and smooth.
2
Add in the vanilla, cinnamon, nutmeg, baking soda and salt. Beat in the egg, then slowly beat in the oats.
3
Add the flours in alternately with the pumpkin puree. Chill the dough for at least an hour.
4
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
5
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).
6
Bake for 14 minutes, until they’re set. Let cool for 10 minutes and then remove from pan. The cookies will be soft.
7
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).
8
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.
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About
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!
Yield:
20-22 cookies
Added:
Monday, October 24, 2011 - 4:29pm
