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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown Butter Pumpkin Oatmeal Latte Cookies for Cozy Fall Days

These Brown Butter Pumpkin Oatmeal Latte Cookies blend pumpkin and espresso for a quick and delightful fall treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Salted Butter Can swap with unsalted if adjusting salt content.
  • 1 cup Brown Sugar Dark brown sugar enhances flavor.
  • 1/3 cup Pumpkin Butter Pumpkin puree can be a substitute.
  • 1 large Egg No substitution option.
  • 1 teaspoon Vanilla Extract Homemade can add a unique touch.
  • 1 teaspoon Espresso Powder Instant coffee can be used as a substitute.
  • 1 3/4 cups All-Purpose Flour No substitutes needed.
  • 1 cup Old-Fashioned Oats Quick oats will alter texture.
  • 1 teaspoon Baking Soda No substitutions.
  • 1 teaspoon Pumpkin Pie or Chai Spice Custom blends can be used.
  • 1/2 teaspoon Kosher Salt No substitutions.
For the Icing
  • 1 cup Powdered Sugar No substitutions.
  • 1/2 teaspoon Additional Vanilla Extract Supplemental to original vanilla.

Equipment

  • Mixing bowl
  • skillet
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Step‑by‑Step Instructions for Brown Butter Pumpkin Oatmeal Latte Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a skillet, add 1/2 cup of salted butter and cook for about 3 to 4 minutes until golden brown.
  3. In a large mixing bowl, combine the cooled brown butter, 1 cup of brown sugar, 1/3 cup of pumpkin butter, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth.
  4. Gradually add in 1 3/4 cups of all-purpose flour, 1 cup of old-fashioned oats, 1 teaspoon of espresso powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of kosher salt. Mix gently.
  5. Fold in the remaining 1/3 cup of pumpkin butter for streaks of flavor throughout.
  6. Roll the dough into balls, place them on the baking sheet, and flatten each slightly.
  7. Bake for 8 minutes, rotate the tray, and bake for another 2 to 3 minutes until golden.
  8. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. Brown 2 tablespoons of butter for the icing, then whisk in 1 cup of powdered sugar and 1/2 teaspoon of vanilla extract until smooth.
  10. Spread the icing on cooled cookies and let set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 15IUCalcium: 2mgIron: 4mg

Notes

Watch the butter carefully while browning to prevent bitterness. Accurate flour measurement is essential for texture.

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