Did you know that in the mid-1800s, cookies were referred to as jumbles? I learned this in The Essential New York Times Cook Book and I think this early name is delightful. I have an image of a creation that is jumbled together using simple, homey ingredients. I’ve named one of my favorite cookies a jumble because, well – I just think “jumble” when I look at them! And with pumpkins in season and Halloween approaching, I want to share them with you.
You may have noticed that I adore pumpkin in any form, savory or sweet! Today I’m going with a sweet option. These cookies are thick and soft, almost cake-like. I’ve added chocolate chips to them in the past, and you can certainly do this if you’d like, but I find I prefer their pure pumpkin flavor (and these do pack a lot of pumpkin flavor). The cookies are made more wholesome with the addition of oats and some whole wheat flour – so you can feel a little bit virtuous indulging in them!
But did I mention the brown butter glaze? Oh my ... brown butter makes everything insanely delicious. I remember the first time I made brown butter, watching the brown flecks appear and swirl in the pan, while inhaling the heavenly scent. Anytime you need melted butter for a recipe, it’s worth taking the extra time to brown it. It especially enhances fall produce like apples and squash beautifully. This nutty, buttery glaze elevates these pumpkin cookies to new heights, making them a delectable Halloween (or anytime) treat.
Pumpkin Oat Jumbles
Adapted from The King Arthur Flour Cookie Companion
By King Arthur Flour
Makes 20-22 cookies
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
In a large bowl, beat the butter and sugars together until fluffy and smooth. Add in the vanilla, cinnamon, nutmeg, baking soda and salt. Beat in the egg, then slowly beat in the oats. Add the flours in alternately with the pumpkin puree. Chill the dough for at least an hour.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 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). Bake for 14 minutes, until they’re set. Let cool for 10 minutes and then remove from pan. The cookies will be soft. Drizzle with Brown Butter Glaze (recipe follows) or serve plain.
Brown Butter Glaze
Makes enough to glaze about 20 cookies
6 tablespoons unsalted butter
2 cups powdered sugar
4 tablespoons milk
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). 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.
