Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

Ingredients
* 1 cup (226 g) unsalted butter
* 1 cup (200 g) brown sugar firmly packed
* ½ cup (100 g) pure cane sugar
* ⅔ cup (160 g) pumpkin puree
* 2 large egg yolks at room temperature
* 2 teaspoons vanilla extract
* 2 ⅓ cups (291 g) Einkorn or soft white wheat freshly milled flour
* 2 teaspoons pumpkin spice
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon Redmond Real salt
* 2 cups (160 g) freshly flaked oats

Glaze
* 1 ¼ cups (160 g) powdered sugar
* 1 ½-3 Tablespoons water
* ¼ teaspoon vanilla extract

Instructions

* Brown the butter: Melt butter in a medium-sized saucepan over medium heat. Immediately remove from heat and pour into a large heat-proof bowl once browned. Allow to completely cool.
* Preheat oven to 350F and line the baking sheet with parchment paper or use Silpat. Set aside.
* Make the cookie dough. Once the butter has cooled, add sugars, pumpkin purée, egg yolks, and vanilla extract and stir very well.
* In a separate mixing bowl, whisk together flour, pumpkin spice, baking soda, baking powder, and Redmond Real salt.
* Gradually add dry ingredients to wet and stir until completely incorporated.
* Add oats and stir until well distributed through the dough.
* Scoop dough into a small cookie scoop or your size preference.
* Transfer to the center rack of 350F oven and bake for 12-15 minutes.
* Allow cookies to cool on a baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely before drizzling with glaze.

Glaze
* Make the glaze. Combine powdered sugar, 1 ½ Tablespoons of water, and vanilla extract and whisk together until smooth glaze ribbons smoothly off the whisk, holding its shape for several seconds before dissolving back into the bowl.

* Drizzle glaze over cooled cookies and allow glaze to set before serving.

#pumpkinoatmealcookies #pumpkincookies #freshlymilledflour #freshlyflakedoatmeal #freshlyflakedoatgroats #freshmilledflour #guthealth #nutrients