Pumpkin Oat Jumbles with Brown Butter Glaze
Jumble is an early name for a cookie and I just love the sound of it! I was inspired by a recipe from The King Arthur Cookie Companion to create these soft, thick treats and I named them jumbles. They are full of pumpkin flavor and wholesome oats, and when drizzled with the brown butter glaze are scrumptious for Halloween or anytime!
This recipe contains , unsalted butter, brown sugar, sugar, vanilla extract, cinnamon, nutmeg, baking soda, salt (kosher), eggs, oats, flour (all-purpose), flour (whole wheat), pumpkin (canned), , unsalted butter, sugar (powdered, confectioners), milk
20-22 cookies servings
Prep time: 25 min
Cook time: 20 min
- Jumble ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 egg, room temperature
- 1 1/2 cups oats
- 1 1/2 cups all-purpose flour (King Arthur, of course!)
- 1/2 cup whole wheat flour
- 15 ounces (1 can) plain pumpkin puree
- Glaze ingredients:
- 6 tablespoons unsalted butter
- 2 cups powdered sugar
- 4 tablespoons milk
- 1. For the jumbles: In a large bowl, beat the butter and sugars together until fluffy and smooth.
- 2. Add in the vanilla, cinnamon, nutmeg, baking soda and salt. Beat in the egg, then slowly beat in the oats.
- 3. Add the flours in alternately with the pumpkin puree. Chill the dough for at least an hour.
- 4. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- 5. Using a large cookie scoop (mine is about 1/4 cup) or large spoon, drop balls of dough onto the cookie sheet (9-10 at a time).
- 6. Bake for 14 minutes, until they’re set. Let cool for 10 minutes and then remove from pan. The cookies will be soft.
- 7. For the glaze: Melt the butter in a small sauce pan over medium heat and cook until it is golden brown and has little flecks in it, about 3-4 minutes (watch closely).
- 8. Immediately pour the butter over the powdered sugar and scrape the pan to get the brown bits. Stir together and add in the milk, one tablespoon at a time until a smooth glaze is formed. Use the glaze right away, since it will harden.