Brown Butter Pumpkin Oatmeal Cookies

Name: Brown Butter Pumpkin Oatmeal Cookies
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 24 servings
Ingredients: 285 g canned pumpkin puree; 226 g unsalted butter; 170 g old-fashioned rolled oats; 208 g all-purpose flour; 4.5 g baking soda; 3 g salt; 3.8 g ground cinnamon; 2 tsp pumpkin pie spice; 200 g granulated sugar; 133 g brown sugar; 1 ea large egg yolk; 10 ml vanilla extract; 56 g unsalted butter; 180 g powdered sugar; 45 ml milk; 1.3 ml vanilla extract

Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com

Soft and chewy fall cookies packed with pumpkin, oats, spices and brown butter, dipped in a brown butter glaze.

Serves 24 Prep 35 min Ready in 1 hr 10 minKid-friendly

VegetarianBake

Ingredients

canned pumpkin puree285 g
unsalted butter — cut into 16 pieces226 g
old-fashioned rolled oats170 g
all-purpose flour208 g
baking soda — 1 tsp4.5 g
salt — ½ tsp3 g
ground cinnamon — 1 ½ tsp3.8 g
pumpkin pie spice2 tsp
granulated sugar200 g
brown sugar133 g
large egg yolk — at room temperature1 ea
vanilla extract — 2 tsp

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What it costs, and where to buy it

Missing items

These totals leave part of the list out, so a lower one isn't a cheaper shop.

Woolworths
$9.06
for your meals
$33.30 at the till, incl. $24.24 of food you keep
No price at Woolworths:
- canned pumpkin puree
- pumpkin pie spice
- large egg yolk
AldiBest choice
$6.42
for your meals
$30.56 at the till, incl. $24.14 of food you keep
$2.60 less on the food you use, over the 10 items both stores stock
No price at Aldi:
- canned pumpkin puree
- baking soda
- pumpkin pie spice
- large egg yolk
Coles
$9.42
for your meals
$31.50 at the till, incl. $22.08 of food you keep
No price at Coles:
- canned pumpkin puree
- baking soda
- pumpkin pie spice
- large egg yolk

$0.38a serve

from $0.38 a serve at Woolworths · 11 of 14 ingredients priced

About $9.06 of ingredients used for 24 serves.

$30.56 at Aldi · 10 of 11 items

Woolworths

$9.06

missing 3 items

you'll pay $33.30 · 73% of it spare

AldiBest choice

$6.42

missing 4 items

you'll pay $30.56 · 79% of it spare

Coles

$9.42

missing 4 items · $3.00 more for the same food

you'll pay $31.50 · 70% of it spare

Buy at Aldi$30.56

unsalted butter

$1.398/100g

need 282 gPure Valley Unsalted Butter 500 g$6.99

Aldi$1.398/100g$6.99·Woolworths$1.400/100g$7.00·Coles$2.000/100g$8.00

old-fashioned rolled oats

$0.20/100g

need 170 gHillcrest Rolled Oats 750 g$1.49

Aldi$0.20/100g$1.49·Woolworths$0.62/100g$3.10·Coles$0.62/100g$3.10

all-purpose flour

$1.20/kg

need 208 gWhite Mill Plain Flour 2 kg$2.39closest match

Aldi$1.20/kg$2.39·Woolworths$1.30/kg$1.30·Coles$1.30/kg$1.30

salt

$0.04/10g

need 3 gStonemill Table Salt 750 g$2.99closest match

Aldi$0.04/10g$2.99·Woolworths$0.02/10g$2.00·Coles$0.04/10g$2.00

ground cinnamon

$0.58/10g

need 3.8 gStonemill Cinnamon Ground 41 g$2.39

Aldi$0.58/10g$2.39·Woolworths$0.80/10g$2.00·Coles$0.80/10g$2.00

granulated sugar

$0.13/100g

need 200 gWhite Mill White Sugar 2 kg$2.59closest match

Aldi$0.13/100g$2.59·Woolworths$0.18/100g$1.80·Coles$0.13/100g$2.60

brown sugar

$0.29/100g

need 133 gWhite Mill Brown Sugar 1 kg$2.89closest match

Aldi$0.29/100g$2.89·Woolworths$0.50/100g$2.50·Coles$0.50/100g$2.50

vanilla extract

$0.50/10ml

need 11.3 mlWhite Mill Vanilla Extract 100 ml$4.99closest match

Aldi$0.50/10ml$4.99·Coles$0.69/10ml$6.90·Woolworths$1.48/10ml$7.40

powdered sugar

$0.21/100g

need 180 gWhite Mill Caster Sugar 1 kg$2.09closest match

Aldi$0.21/100g$2.09·Woolworths$0.18/100g$1.80·Coles$0.18/100g$1.80

milk

$1.75/L

need 45 mlFarmdale Full Cream Milk 1 L$1.75

Aldi$1.75/L$1.75·Coles$2.60/L$1.30·Woolworths$9.33/L$1.40

Not stocked at Aldi — buy these elsewhere

baking soda

$0.86/100g

need 4.5 gElbow Grease Baking Soda 350 g$3.00at Woolworths

Woolworths$0.86/100g$3.00·ColesN/A·AldiN/A

Not priced

canned pumpkin puree · 285 g
pumpkin pie spice · 2 tsp
large egg yolk · 1 item

Method

Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. You may need to repeat a couple of times with new paper towels. After blotting, you will have about 225 g (1 cup) of pumpkin. Set aside.
Brown the butter: Brown the 226 g of butter for the cookies together with the 56 g for the glaze. Place all 20 pieces of butter in a light-colored skillet over medium heat. Stir or whisk the butter constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks at the bottom of the pan and a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe bowl, scraping in the browned solids. Set aside 28 g (2 Tbsp) of the brown butter for the glaze; the rest goes in the cookie dough. Allow to slightly cool.
Make the cookies: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
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. Slowly stir the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
Scoop the cookie dough, about 2 Tablespoons (45 g) each, and arrange 3 inches (7.5 cm) apart on the prepared baking sheets.
Bake for 14–15 minutes or until the edges are lightly browned and set. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Make the glaze: Stir the reserved brown butter; if it’s no longer liquid, warm it briefly. Whisk in the powdered sugar, milk, and vanilla until smooth. Lightly dip the top of each cookie into the glaze, sprinkle with a pinch of pumpkin pie spice if desired, and let the glaze set. Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.