Pumpkin Oatmeal Cookies with Brown Butter

Instructions:

1. Place butter in a skillet over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and turns a deep amber color with a nutty aroma. Remove from heat and let cool for 10 minutes.
2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
3. In a large bowl, whisk together the browned butter, brown sugar, and white sugar until smooth.
4. Beat in the egg, pumpkin puree, and vanilla extract until the batter is a consistent, velvety orange color.
5. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
6. Gradually stir the dry ingredients into the wet mixture. Once just combined, fold in the rolled oats. Do not overmix.
7. Use a cookie scoop to drop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
8. Bake for 12–15 minutes until edges are set and the top is no longer shiny.
9. Let the cookies rest on the hot pan for a few minutes before transferring to a wire rack.