Prep Your Space: Begin by preheating your oven to 350°F (175°C) and lining a 9x13 baking sheet with parchment paper or spraying a pumpkin shaped pan like I used shown above. Make sure to set up all your ingredients and equipment for smooth sailing in the kitchen!

Brown the Butter: In a small saucepan over medium heat, melt 1 stick of unsalted butter. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown and smells nutty, about 3-4 minutes. Be careful not to burn it! Set aside to cool slightly.

Mix the Wet Ingredients: In a large mixing bowl, combine the browned butter and dark brown sugar. Mix until smooth and creamy. Add in the pumpkin puree, egg, and vanilla extract, and mix until everything is well incorporated. Then, stir in the espresso powder to give your cookies that latte flavor and deepen the other flavors within the cookie dough!

Add the Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, allspice, ginger, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix—the goal is a soft, tender dough!

Shape the Cookies: Using a spoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Or press the dough into the pumpkin shaped pan, filling every crevice.

Bake to Perfection: Pop the cookies into your preheated oven and bake for about 13 minutes, or until the edges are lightly golden and the centers are set but still soft. Remember, cookies continue to bake as they cool.

Make the Glaze: While your cookies are cooling, brown the remaining half stick of butter in a small saucepan. Transfer the browned butter to a mixing bowl and gradually whisk in the powdered sugar, milk, and vanilla extract until smooth and pourable.

Glaze and Enjoy: Once the cookies are completely cooled, drizzle the glaze over the top using a spoon. Let the glaze set for a few minutes (if you can wait that long), then dive in!