Pumpkin Oatmeal Cinnamon Chip Cookies

There's a lot going on in these cookies and I can tell you it all comes together in one delicious bite of pumpkiny, oaty, cinnamony goodness.  This is also the first time I've used brown butter for a cookie and I'm very pleased with the subtle, but delicious, difference.  I think I like it because the brown butter has a nuttiness to it that goes really well with the oats in these cookies.  The cookies are really soft, thanks to the pumpkin, but still hearty with the oats.  And cinnamon chips a perfect mix in. In hindsight, I which I had tossed in some dried cranberries as well, but there's always next time.  I have a feeling these will be requested in the future.

Even with the brown butter, these pumpkin oatmeal cinnamon chip cookies were easy to make.  I didn't even have to use the stand mixer (although I did use three whisks).  The recipe comes from Naomi at Bakers Royale and this might be the first time I've tried one of her recipes (although I've drooled over many of her creations.  My cookies don't exactly look like hers, but I know I didn't use as many mix-ins.  I might toss in those cranberries or maybe just increase the oats, just to see what the difference would taste like.  But that's not to say I don't love this version!  Because these are one tasty cookie, perfect for fall and I could eat them all (but I won't).

Pumpkin Oatmeal Cinnamon Chip Cookies

Ingredients

1/2 cup butter
1 1/2 cups old fashioned oats
3/4 cup flour
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar, packed
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1/2 teaspoon baking soda
1 cup cinnamon chips

In a small sauce pan, cook butter over medium heat.  After it melts, it will start to brown and take on a nutty aroma.  Whisk constantly to reduce foam and incorporate any browned bits on the bottom and sides of pan.  Remove from heat and allow to cool slightly.

In a medium bowl, combine oats and flour.  Set aside.

In a large bowl, whisk together pumpkin, sugar, brown sugar, cinnamon, nutmeg and egg until combined.

Whisk in browned butter then add baking soda and stir to combine.

Fold in oat mixture, then fold in cinnamon chips.

Using a small cookie scoop, drop dough on a parchment or Silpat lined cookie sheet.

Bake at 350 degrees F for 10-12 minutes or until they are lightly browned.  Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and cool on pans for 5 minutes before transferring to wire racks to cool completely.

Makes 4 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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