Brown the butter. Cook down the pumpkin puree on the stovetop for a little bit to remove extra moisture so the cookie isn't cake-like.
In a large bowl, whisk together part of the brown butter, brown sugar, and granulated sugar.
Whisk in the eggs, molasses, and the cooked-down pumpkin puree.
Fold in the rolled oats and flour to form the cookie dough.
Scoop the dough onto a parchment-lined baking sheet and bake for 10 minutes.
In a stand mixer, whip the cream cheese, the rest of the brown butter, and powdered sugar to make the frosting.
Pipe the brown butter cream cheese frosting onto the flat side of half the baked oatmeal cookies.
Add a spoonful of salted caramel onto the center of the frosting, then sandwich with a second cookie on top.
Cook it hands-free.
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