BrownButterPumpkinOatmealCinnamonChipJumbles-Medium1
Cookies, Sweet Snacks

Brown Butter Pumpkin Oatmeal Cinnamon Chip Jumbles

Brown Butter Pumpkin Oatmeal Cinnamon Chip Jumbles … it’s quite a mouthful to say, actually. But I promise that they are harvest-y and sweet and possibly even nutritious. Sure there is butter and sugar, but the oatmeal and pumpkin puree outbalance the other stuff, right? I’ll just keep saying that and eventually I’ll convince myself. 🙂

Ingredients
1/2 cup unsalted butter, cut into tablespoon pieces
1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoon pumpkin spice
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
3/4 cup pumpkin puree (not pumpkin pie filling)
3 cups old-fashioned oats
1 1/2 cups cinnamon chips

Directions
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.

Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool to room temperature. You can put it in the fridge to speed up the process.

While the brown butter is cooling, whisk together the flour, baking soda, pumpkin pie spice, salt, and cinnamon in a medium bowl.

In the bowl of a stand mixer, combine the browned butter with brown sugar and granulated sugar. Beat until creamy and smooth, about 3-4 minutes. Add the eggs and vanilla extract and mix until combined. Beat in the pumpkin and mix until combined. Slowly mix in the dry ingredients. Mix until just combined. Stir in the oats and cinnamon chips. Chill dough in the fridge for 20-30 minutes.

Using a 2 tablespoon disher, spoon cookie dough balls onto prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until slightly brown around the edges. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

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