Brown-Butter Pumpkin Oatmeal Cookies with Vanilla Glaze

Instructions

1. 1Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
2. 2Melt the butter in a light-colored skillet over medium heat, swirling often, until the foam quiets and browned bits form on the bottom, 4 to 6 minutes. Pour into a large bowl and cool 8 minutes.
3. 3Stir the brown sugar into the browned butter. Add the egg and pumpkin puree and mix until smooth.
4. 4In a second bowl, stir together the oats, flour, pumpkin pie spice, baking soda, and salt. Fold the dry mixture into the pumpkin mixture just until no dry streaks remain.
5. 5Scoop 1 1/2-tablespoon mounds onto the sheets, spacing them 2 inches apart, and flatten each mound slightly with damp fingers.
6. 6Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the centers still look a little soft. Cool on the sheet 5 minutes, then move to a wire rack to cool completely.
7. 7Whisk the confectioners' sugar, milk, and vanilla until smooth and thick enough to drizzle; add a few extra drops of milk if needed.
8. 8Drizzle the glaze over the cooled cookies and let it set about 15 minutes before serving.

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