Brown Butter Pumpkin Cookies (30 Min)

Instructions:

1. Place the butter in a saucepan over medium heat. Melt and cook, stirring frequently, until the milk solids turn a deep golden brown and smell toasted and nutty. Immediately remove from heat and pour into a mixing bowl.
2. Whisk the browned butter with brown sugar and granulated sugar until combined. Stir in the blotted pumpkin puree, egg, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, oats, baking soda, salt, and pumpkin pie spice.
4. Fold the dry ingredients into the wet mixture using a spatula just until no streaks of flour remain; do not overmix.
5. Preheat the oven to 350°F (175°C).
6. Scoop rounded tablespoons of dough and roll them into balls.
7. Combine 1/4 cup granulated sugar and 1 tsp cinnamon in a small bowl. Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
8. Place cookies on a parchment-lined sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are set and the bottoms are lightly browned.