Ingredients:

  • 1/2 cup (113g) unsalted butter, browned and slightly cooled
  • 1 cup (200g) light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup (80g) pumpkin puree, blotted
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 1/2 cups (130g) quick-cooking oats
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (60g) pumpkin puree
  • 1 tsp (5ml) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Melt butter in a skillet over medium heat, whisking constantly until the butter foams and brown bits form at the bottom; remove immediately from heat.
  2. In a large bowl, beat the browned butter and brown sugar until smooth.
  3. Mix in the egg, blotted pumpkin puree, and vanilla extract until the batter is glossy.
  4. Sift in the flour, baking soda, salt, and cinnamon, then stir until just combined.
  5. Fold in the quick oats by hand until evenly distributed.
  6. Drop rounded tablespoons of dough onto a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes.
  7. Prepare the filling by beating softened butter, powdered sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and a pinch of sea salt until velvety.
  8. Once cookies have cooled, pipe or spread filling onto one cookie and sandwich with another.