Brown Butter Pumpkin Oatmeal Cookies

For the browned butter

1. Melt the butter in a saucepan over medium heat, stirring occasionally, until it browns and smells nutty, 5–8 minutes.

For the pumpkin

2. Blot excess moisture out of the pumpkin purée with paper towels until it weighs 225 g.

For the cookies

3. Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.

4. In a large bowl, whisk together 1/2 cup of the browned butter, the granulated sugar, and the dark brown sugar until combined.

5. Add the egg yolk, vanilla extract, and blotted pumpkin purée, and whisk until fully smooth.

6. Fold in the flour, baking soda, cinnamon, pumpkin pie spice, and salt until just combined.

7. Stir in the rolled oats until evenly distributed into a thick cookie dough.

8. Scoop balls of dough, about 2 tablespoons each, onto the prepared baking sheets, leaving space between them.

9. Bake until the edges are light golden brown, 12–15 minutes.

   Then 12 min of waiting

10. Transfer the cookies to a wire rack to cool completely.

For the icing

11. Re-warm the remaining browned butter if it has solidified.

12. In a small bowl, whisk together the powdered sugar, milk, cinnamon, and the remaining warmed brown butter until smooth.

13. Dip the top of each cooled cookie into the icing and return to the rack to set.