Brown Butter Pumpkin Oatmeal Cookies

sallysbakingaddiction.com

Jennifer GJ

1 and ¼ cup ( 285g) pumpkin puree*

1 cup ( 226g) unsalted butter, cut in slices

2 cups ( 170g) old-fashioned whole rolled oats

1 and ⅔ ( 209g) cup all-purpose flour ( spooned & leveled)

1 teaspoon baking soda

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

2 teaspoons store-bought or homemade pumpkin pie spice*

1 cup ( 200g) granulated sugar

⅔ cup ( 135g) packed light or dark brown sugar

1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

subheading: Brown Butter Icing:

¼ cup ( 56g) unsalted butter

1 and ½ cup ( 180g) confectioners’ sugar

3 Tablespoons (45ml) milk

¼ teaspoon pure vanilla extract

optional for garnish: sprinkle of pumpkin pie spice

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