Ingredients:

  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 3 cups (270g) quick-cooking oats
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt

Instructions:

  1. Place butter in a small saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and small brown bits form at the bottom. Remove from heat immediately.
  2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. In a large bowl, beat the browned butter with brown and granulated sugars until smooth and creamy.
  4. Add the pumpkin puree, egg, and vanilla extract. Beat on medium speed until the mixture is velvety and well-combined.
  5. Sift in the flour, baking soda, pumpkin pie spice, and salt. Stir until just combined. Fold in the quick oats by hand until no streaks of flour remain.
  6. Use a cookie scoop to place rounded tablespoons of dough onto the prepared baking sheets.
  7. Bake for 15 minutes or until the edges are set and lightly browned. Allow to cool on the pan for 5 minutes before transferring to a wire rack.