Hello pumpkin season and my favorite time of year! To get in the spirit of the season, we decided to make some delicious pumpkin cookies.
*Warning, these are full of all the delicious ingredients that make cookies so good. Nothing gluten-free, sugar-free, butter free about these bad boys. Because a real cookie should be enjoyed once and awhile!
Cooking should always be fun. The cub quickly discovered her reflection in the mixing bowl. A silly conversation ensued. In the background you can see Grandma DiDi browning the butter over the stove.
Grandma DiDi and the cub worked to add all the dry ingredients to the bowl. The cub helped stir while each one was added.
Forget the spoon. Textures are fascinating to toddlers and they learn more by using their hands. The cub rubbed her hands in the flour, lifting it up and watching it fall through her fingers.
In goes the cinnamon, but first, stop and smell it.
Yum, that pumpkin pie spice smells delicious (and like my favorite season)!
After deciding it was time to take her hair down, we were back to finishing the cookies. We mixed the wet ingredients and added raisins for flavor and texture.
With curiosity, she watched Grandma Didi add all the wet ingredients to the dry ingredients. We decided to also add a delicious new find from Trader Joe’s to this recipe. Pumpkin spiced pumpkin seeds.
Time to scoop them onto the cookie sheet. The cub enjoyed using the ice cream scooper to plop the dough on the cookie sheet.
These smell as good as they look. The cub thoroughly enjoyed her treat and we were so thrilled to introduce her to a pumpkin cookies. Something we will be enjoying for years to come! Note – This recipe was adapted from sallysbakingaddiction.com
Brown Butter Pumpkin Cookies
- 1 cup (2 sticks; 230g) unsalted butter
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 (208g) cup whole wheat flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice1
- 3/4 cup (200g) granulated sugar
- 1/2 cup (150g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (228g) pumpkin puree ( not pumpkin pie filling and not the whole can) see note at bottom
- Optional: golden raisins and pumpkin spiced pumpkin seeds(or plain)
- Brown the butter: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and allow to cool for 5 minutes.
- Meanwhile, whisk the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice together in a medium bowl.
- Pour the slightly cooled brown butter into a large bowl. Whisk in the granulated sugar and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin (see note about blotting). Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.
- Add optional ingredients at this time if you choose.
- Using a medium cookie scoop, scoop cookie dough into balls (about 2 heaping Tbsp of dough each) and place 3 inches apart on the cookie sheet. Slightly flatten the balls out as the cookies won’t spread much unless you help out first!
- Top with more pumpkin seeds
- Bake for 14-15 minutes or until lightly browned and set on the edges. Cool and store in airtight container in refrigerator or freeze.
NOTE: For chewier cookies blot the pumpkin in a paper towel lined strainer or bowl and let it sit for 1/2 hour or squeeze it so it becomes drier.