Brown Butter Pumpkin Pecans Cookies

As the autumn leaves start to fall and the air turns crisp, there's nothing like the comforting embrace of a homemade cookie to warm your soul.

Embracing the season's natural palate, our Brown Butter Pumpkin & Pecans Cookie recipe combines the rich caramel notes of browned butter with the cozy, aromatic flavor of mahlepi.

While the pumpkin brings a touch of festive nostalgia, the infusion of mahlepi takes this treat to a whole new level of sophistication.

If you're in search of the perfect cookie recipe that embodies the essence of autumn, with a health-conscious twist, you've stumbled upon a gem. Dive into this heartwarming blend of textures and tastes, and let the magic of fall dance on your tastebuds. 🍂🍪

Brown Butter Pumpkin & Pecans Cookies

Ingredients:

• 285g pumpkin puree*

• 230g butter, cut in slices

• 170g whole rolled oats

• 210g all-purpose flour or GF

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1/4 tsp ground ginger

• 1/8 tsp ground nutmeg

• 1/4 tsp mahlepi (optional)

• 200g granulated sugar

• 135g brown sugar

• 1 egg yolk, at room t°

• 2 teaspoons pure vanilla extract

• 170g chocolate chips (your favorite)

• 150g toasted pecans, chopped

Brown butter icing:

• 60g butter

• 180g confectioners’ sugar

• 45ml milk

• 1/4 teaspoon pure vanilla extract

• optional for garnish: sprinkle of cinnamon or Halloween sprinkles

Indulge in the autumn essence with this Brown Butter Pumpkin Oatmeal cookie recipe.

Instructions:

1. Prepare the Pumpkin: In a medium bowl lined with two paper towels, add the pumpkin puree. Use an additional paper towel to press out any excess moisture. You'll be left with around 1 cup (225g) of pumpkin. Keep it aside for later use.

2. Brown the Butter: Melt the butter over medium heat, consistently stirring or whisking until you spot light-brown specks at the skillet's base, accompanied by a rich, nutty scent. Once achieved, promptly transfer to a heatproof container, capturing all the brown bits. Reserve 60ml for the icing. Let the brown butter cool slightly as you mix the dry ingredients.

3. Dry ingredients: In a separate medium bowl, blend together oats, flour, baking soda, salt, cinnamon, ginger, nutmeg and mahlepi.

4. Preheat your oven to 175°C.

5. Wet ingredients: In a spacious bowl, combine the cooled brown butter with both granulated and brown sugars. Whisk in the egg yolk and vanilla extract. Incorporate the prepared pumpkin. Fold the dry ingredients in, forming a soft and slightly sticky cookie dough.

6. Toppings: Gently fold in your favorite chocolate chips and the aromatic toasted pecans.

7. Cookie Shaping: Using a standard cookie scoop, shape the dough into balls.

8. Bake to Perfection: Let the cookies bake for 14–15 minutes or until they sport a light brown hue on the edges. After baking, let them cool for about 10-minute on the baking sheet before icing.

9. Icing: Whisk in the reserved 60ml of brown butter with the rest of the icing ingredients to achieve a silky consistency. Top each cookie with the icing, and optionally, sprinkle Halloween sprinkles for a festive touch.

10. Enjoy & share this irresistible cookie recipe with loved ones. Happy baking! 🍂🍪

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