Pumpkin Oatmeal Cookies

• Make brown butter the day before or about 1-2 hours before you plan to make the cookies. It will need 60-120 minutes to cool enough to become the texture of softened butter.
• To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature and transfer to the fridge for an additional 60-90 minutes (1-1.5 hours). Butter should be texture and temperature as solid butter at room temperature.
• Lay 2-3 paper towels across a wide, shallow bowl. Scoop out most of a 15oz. can of pumpkin puree onto the paper towels. The excess water will absorb into the paper towels. Before using in the recipe, squeeze the excess water from the pumpkin puree. You should have 1 cup (230g) left to use in the recipe.
• In a medium mixing bowl, whisk together the flour, spice blend, baking soda and salt. Set aside.
• Cream the brown butter and sugars together on medium speed until well combined, about 1-2 minutes.
• Add egg yolk, pumpkin and vanilla extract, beating on low for about 20 seconds before adding the next.
• On the lowest mixing setting or by hand, stir in the dry ingredients to the wet until just combined. Add the oats, stirring until just combined.
• Cover the cookie dough with plastic wrap. Chill in the fridge for at least 1-2 hours or up to overnight.
• Pull cookies out of the fridge about 10 minutes before you want to start baking them.
• Preheat the oven to 375 F / 190 C for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
• Using a small or medium cookie scoop, or tablespoon sized spoon, scoop cookie dough into 1 ½ ' (40g) sized balls. Place them about 3 ' apart on the baking sheet.