Brown butter. Melt butter in a small pot or pan over medium-low heat until it starts to brown. Make sure to stir to prevent the butter from burning and sticking to the bottom of the pan. Set aside to cool.

In a medium bowl, whisk together oats, flour, baking powder, salt, sugar, pumpkin spice.

In a separate large bowl or stand of an electric mixer combine cooled brown butter, egg, vanilla, pumpkin puree. Beat on low. Combine wet ingredients with dry ingredients and mix until until soft dough has formed.

The batter will be more on the moist side (not sticky dough). Chill the dough in the fridge for at least 1 hour or in the freezer for 30 minutes. Take about 2 heaping tablespoons of dough, roll into balls and place on large baking sheets lined with parchment paper. Gently press on each dough ball to flatten it.

Bake at 350 F for 10-12 minutes. Cookies will have a soft center and look underbaked. They are ready to be taken out of the oven! Let the cookies cool in the pan before transferring on a wire rack to cool off completely.