Make brown butter ahead of time: melt butter in a heavy-bottom saucepan. Once it foams, whisk until brown bits form. Remove from heat, cool to room temperature, and refrigerate for 1-1.5 hours until solidified.

Blot pumpkin puree: scoop onto paper towels in a bowl to absorb excess water. Squeeze out extra water to yield 1 cup.

In a medium mixing bowl, whisk together flour, spice blend, baking soda, and salt. Set aside.

Cream together browned butter and sugars on medium speed for 1-2 minutes.

Add egg yolk, pumpkin, and vanilla extract, beating on low for 20 seconds.

Gradually stir in dry ingredients until just combined. Fold in oats.

Cover dough with plastic wrap and chill in the fridge for 1-2 hours or overnight.

Preheat the oven to 375?F (190?C) for 20-30 minutes before baking. Line baking sheets with parchment paper.

Scoop dough into 1.5" (40g) balls, placing them 3" apart on the baking sheets.

Bake for 10-12 minutes until edges are golden brown and centers are slightly underbaked. Cool on sheets for 10 minutes.

Optionally, shape cookies using a large biscuit cutter within the first 5 minutes after removal from the oven.

Transfer cookies to a cooling rack to cool completely before frosting.

For frosting, repeat the browning butter process while cookie dough is chilling. Cream together cooled butter and cream cheese for 4-5 minutes.

Gradually add sifted powdered sugar, mixing well after each addition. Add vanilla, cinnamon, maple extract, milk, and salt, beating until desired consistency is achieved.

Frost cookies by spreading frosting onto the bottom of one cookie, sandwiching another on top. Enjoy!