Description
Delight in these Vanilla Pumpkin Oatmeal Latte Cookies, combining rich browned butter, warm pumpkin spices, and a hint of espresso for an irresistible fall treat topped with a luscious brown butter icing.
Ingredients
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 2-4 tablespoons espresso powder or instant coffee
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 1/2 – 2 teaspoons pumpkin pie or chai spice
- 1/2 teaspoon kosher salt
- Sea salt (optional)
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350° F and line a baking sheet with parchment paper to ensure cookies do not stick and bake evenly.
- Browning the Butter: Place the 2 sticks of butter into a skillet over medium heat. Cook until it starts to brown and emits a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl, allowing it to cool for approximately 5 minutes to avoid cooking the egg in the next step.
- Mix Wet Ingredients: Into the cooled browned butter, incorporate the brown sugar, 1/3 cup pumpkin butter, egg, vanilla extract, and espresso powder. Stir until the mixture is smooth and fully combined.
- Add Dry Ingredients: Gradually add the flour, oats, baking soda, pumpkin pie or chai spice, and kosher salt to the wet mixture. Stir gently until just combined to avoid overmixing, which can toughen the cookies.
- Incorporate Pumpkin Butter: Dollop the remaining 1/3 cup of pumpkin butter over the dough. Carefully fold it into the dough, leaving visible streaks of pumpkin butter for texture and flavor contrast.
- Shape and Bake Cookies: Form rounded tablespoon-sized balls of dough—expect the dough to be slightly sticky. Place them 2 inches apart on the prepared baking sheet and gently flatten each. Bake for 8 minutes, then remove the sheet, rotate it, and tap it once or twice on the counter to flatten the cookies further. Return to oven and bake an additional 2-3 minutes until the edges begin to set.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet. This resting period lets them finish cooking without drying out.
- Prepare Brown Butter Icing: While cookies cool, add one stick of butter to a pot over medium heat. Brown lightly for 2-3 minutes until toasted and aromatic. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt. Work quickly to spread the icing evenly over the cookies before it sets.
- Storage: Store the iced cookies in an airtight container at room temperature for up to 5 days to maintain freshness and flavor.
Notes
- Chai Spice Blend: Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon allspice, and a tiny pinch of black pepper for a robust chai flavor.
- The espresso powder or instant coffee enhances the latte flavor but can be adjusted to taste or omitted for a milder cookie.
- Sea salt sprinkled on top before baking adds a pleasant contrast to the sweetness.
- Do not overmix the dough when adding pumpkin butter to keep streaks and texture intact.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
