Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

5 Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
0 In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter starts to foam and turns a deep golden brown color with a nutty aroma. This should take about 4-6 minutes. Be careful not to burn the butter.
1 Once browned, immediately remove the butter from the heat and pour it into a heatproof bowl to cool slightly.
2 In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
3 In a separate bowl, whisk together the oats, flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
4 Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6 Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
7 Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underdone in the center, but they will continue to set as they cool.