📝 Instructions:

1. Brown the Butter:

   • In a small saucepan over medium heat, melt butter. Continue cooking, stirring often, until butter foams and turns golden brown with a nutty aroma (about 5–7 minutes).

   • Remove from heat and let cool for 10 minutes.

2. Mix Wet Ingredients:

   • In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth.

   • Add pumpkin purée, egg yolk, and vanilla; whisk until well combined.

3. Combine Dry Ingredients:

   • In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to wet mixture and stir just until combined.

4. Add Oats & Mix-Ins:

   • Fold in oats and any optional add-ins (pecans, chocolate chips, or dried cranberries). Cover dough and chill for 30 minutes for thicker cookies.

5. Bake:

   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

   • Scoop 1 ½ tablespoon portions of dough onto sheets, spacing 2 inches apart.

   • Bake for 10–12 minutes, until edges are golden and centers are set but soft.

6. Cool & Serve:

   • Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.