Ingredients
Scale
- 1/2 cup (115g) unsalted brown butter, melted
- 1 cup (200g) brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120g) canned pumpkin puree
- 1 large egg
- 1 1/4 cups (155g) all-purpose flour
- 1 cup (90g) rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Powdered sugar for icing
Instructions
- In a bowl, stir together melted brown butter, brown sugar, and vanilla extract.
- Add the canned pumpkin and one egg, mixing until combined.
- Stir in flour, oats, cinnamon, nutmeg, ginger, baking soda, and salt. Mix until just combined.
- Chill the dough in the fridge for 10 to 30 minutes.
- Spoon dough onto a baking sheet and bake until edges are set but centers look slightly underdone.
- Once cooled, drizzle powdered sugar icing on top and let dry.
Notes
Using rolled oats provides the best texture. It’s important to chill the dough to prevent excessive spreading during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg