Step 1: Prepare Browned Butter: In a skillet, melt the salted butter over medium heat, stirring frequently for about 3-4 minutes until golden brown and nutty.

Step 2: Mix Wet Ingredients: In the bowl with cooled browned butter, whisk in brown sugar, pumpkin butter, egg, vanilla extract, and espresso powder until smooth.

Step 3: Combine Dry Ingredients: In a separate bowl, whisk together flour, oats, baking soda, pumpkin pie spice, and salt. Gradually fold into wet ingredients.

Step 4: Incorporate Pumpkin Butter: Add remaining pumpkin butter in small blobs to the dough for swirls.

Step 5: Form Cookies: Scoop dough, roll into balls, and flatten slightly. Place 2 inches apart on a baking sheet.

Step 6: Bake: Preheat oven to 350°F (175°C). Bake for 8 minutes, rotate, then continue for 2-3 minutes until edges are set.

Step 7: Cool: Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.

Step 8: Make Icing: Brown the salted butter in a saucepan, then whisk in powdered sugar, vanilla extract, and salt until smooth.

Step 9: Ice Cookies: Drizzle icing generously over warm cookies.