Brown Butter Pumpkin Oatmeal Cookies

Instructions:

1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. Place 113g unsalted butter in a skillet over medium heat. Melt and cook, stirring constantly, until deep golden brown bits form at the bottom and a nutty aroma develops. Remove from heat immediately and let cool for 5 minutes.
3. Spread 122g pumpkin puree on a plate lined with paper towels and press another paper towel on top to blot out excess moisture.
4. Whisk the cooled browned butter with 100g light brown sugar and 50g granulated sugar until smooth. Stir in the blotted pumpkin, 1 large egg, and 5ml vanilla extract, beating until velvety.
5. In a separate bowl, whisk together 188g all-purpose flour, 3g baking soda, 1g salt, 4g ground cinnamon, and 2g pumpkin pie spice. Fold the dry mixture into the wet ingredients using a spatula, then stir in 135g old-fashioned rolled oats.
6. Allow the dough to sit at room temperature for 10 minutes to hydrate the oats.
7. Scoop about 2 rounded tablespoons (about 32 g) of dough onto the prepared baking sheets. Bake for 11–13 minutes until the edges are set but the centers remain slightly soft.
8. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Whisk together 125g powdered sugar, 30ml maple syrup, 15ml milk, and 1g cinnamon until smooth. Drizzle the glaze over the completely cooled cookies.