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Pumpkin Oatmeal Muffin Top Cookies


  • Author: Tastes Lovely
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 30 cookies 1x
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Ingredients

  • 11/4 cup white, unbleached all purpose flour
  • 1 cup old fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup packed brown sugar
  • 1/3 cup granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 cup M&M’s® Pumpkin Spice Latte
  • 1/2 cup roasted, unsalted pecans, chopped

Instructions

  1. Make the brown butter by heating a medium size skillet over medium heat. Add the butter, and allow it to melt. Stir occasionally. The butter will foam up, and start “crackling”, then back down and start slowly turning a light gold color. Watch it constantly. When it turns medium brown, and starts to smell nutty and amazing, pull it off the heat and transfer it to a small bowl. Allow it to cool to room temperature and solidify. Will take about an hour. (If you use the butter when it’s warm and liquid, the cookies will spread too thin when baking, so important to wait. Darn!)
  2. In a medium size mixing bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
  3. In the bowl of a stand mixer with a paddle brush attachment (or a large bowl with a hand mixer), cream the room temperature brown butter, brown sugar and white sugar for 3 minutes, until fluffy. Scrape down the bowl. Add the egg and vanilla extract. Beat another minute. Add the pumpkin puree. Beat another minute. Scrape down the bowl.
  4. Add the dry ingredients to the wet ingredients, and beat until the flour and oats are just incorporated, about 45 seconds. Scrape down the bowl. Add the M&M’S® and pecans, then fold into the cookie batter by hand. I like to do this so the M&M’S® and pecans don’t get crushed by the paddle mixer.
  5. Scoop the batter right when it’s done mixing and still soft, then freeze the portioned scoops. I use a medium cookie scoop (1.5 tablespoons), and scoop them all out on a parchment lined baking sheet, then pop it in the freezer. Once they’re fully frozen, about 1 hour later, I move the frozen balls to a freezer safe ziploc bag. The frozen cookies will keep for up to 6 months, and when I want a cookie, I can bake up just 2 or 4 at a time, rather than all 30 at once. I like them warm and fresh!
  6. (Or you can chill the dough for at least 30 minutes in the fridge, so the batter can firm up, and the oats can soften and absorb the liquid. Once it’s cold and firm, use a medium size cookie scoop, and scoop out the batter to a parchment lined baking sheet).
  7. Bake the cookies up to 12 per cookie sheet on a parchment lined baking sheet. Bake in a preheated 350 degree oven for 12-14 minutes. Cool cookies on the baking sheet for about 10 minutes. Enjoy warm, or room temperature. Will keep in an air tight container for up to 1 week.