Pumpkin Oatmeal Cookies in 22 Minutes

Instructions:

1. Spread pumpkin puree on a plate and press a paper towel firmly onto the surface to soak up excess moisture.
2. Melt butter in a small saucepan over medium heat, whisking constantly until it foams and turns a deep amber color with a nutty aroma, then remove from heat immediately.
3. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
4. In a large bowl, beat the browned butter with brown and white sugars until smooth and creamy.
5. Beat in the blotted pumpkin, egg, and vanilla extract until the mixture is velvety and well-combined.
6. In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
7. Slowly stir the dry ingredients into the wet base using a spatula, then gently fold in the rolled oats until no streaks of flour remain.
8. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared sheets.
9. Bake for 10–12 minutes until the edges are set and slightly golden, while the centers remain soft.
10. Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.