Preparation

• Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin.
• Brown the 16 tablespoons of butter for the cookies together with the 4 tablespoons for the glaze. Once browned, immediately remove from heat, and pour into a heat-safe glass bowl including all browned solids.
• Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, whisk the oats, flour, pumpkin pie spice, cinnamon, baking soda, and salt.
• In another large bowl, whisk the reserved brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla, then the pumpkin puree. Slowly stir the oat mixture into the pumpkin mixture.
• Scoop the cookie dough, about 2 tablespoons of dough each, and arrange them 3 inches apart on the prepared baking sheets.
• Bake for 14 to 15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack.
• For the glaze, give the reserved brown butter a quick stir. If it’s no longer thin and liquid, warm it gently. Whisk in the powdered sugar, milk, and vanilla until smooth. Dip the top of each cookie into the glaze, sprinkle with pumpkin pie spice if using, and let set.