Ingredients:

  • 3/4 cup (170g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1/2 cup (120ml) pumpkin puree, blotted
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (150g) old-fashioned rolled oats

Instructions:

  1. Place butter in a light-colored saucepan over medium heat. Melt and whisk continuously until the butter foams and brown bits appear at the bottom and smells nutty. Remove from heat immediately.
  2. Allow the browned butter to cool for 5–10 minutes.
  3. Beat the browned butter with brown and white sugars until smooth and combined.
  4. Add the blotted pumpkin puree, egg, and vanilla. Beat on medium-high for 2 minutes until the mixture is velvety and cohesive.
  5. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
  6. Slowly stir the dry ingredients into the wet mixture until just combined, then fold in the rolled oats by hand.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 10–12 minutes until edges are set and golden.