Chewy, sweet, and bursting with fall flavor, these Brown Butter Pumpkin Oatmeal Latte Cookies are the ultimate seasonal treat. Imagine the perfect blend of a soft, chewy pumpkin cookie and a cozy pumpkin latte, complete with real espresso for a rich, aromatic twist. Made with dark brown sugar, warm spices, and a touch of espresso powder, these cookies are topped with a luscious brown butter glaze that melts in your mouth. Perfect for Halloween gatherings, Thanksgiving feasts, or as a thoughtful holiday gift, these cookies are as delightful to bake as they are to share!
INGREDIENTS
Cookies
- 1 cup (2 sticks) salted butter
- 1 1/4 cups brown sugar
- 2/3 cup pumpkin butter, divided
- 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 spice or chai spice (see note below)
- 1/2 teaspoon kosher salt
- Sea salt, for garnish (optional)
Brown Butter Icing
- 1 stick (1/2 cup) salted butter, softened
- 1 1/2 – 2 cups powdered sugar
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Prep the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Brown the Butter: In a skillet over medium heat, melt the butter, stirring until it turns golden brown and develops a nutty aroma (about 3-4 minutes). Pour the browned butter into a heatproof bowl and let it cool for 5 minutes.
- Mix the Dough: Add the brown sugar, 1/3 cup of pumpkin butter, egg, vanilla extract, and espresso powder to the browned butter. Whisk until smooth. Mix in the flour, oats, baking soda, pumpkin pie spice, and kosher salt until just combined.
- Incorporate Pumpkin Butter: Dollop the remaining 1/3 cup of pumpkin butter over the dough and gently fold it in to create streaks. Avoid over-mixing to maintain the swirls.
- Shape and Bake: Roll the dough into rounded tablespoon-sized balls (it will be sticky). Place them 2 inches apart on the prepared baking sheet and gently flatten each one. Bake for 8 minutes, then remove from the oven and lightly tap the baking sheet on the counter to flatten the cookies. Rotate the sheet and bake for another 2-3 minutes, or until the edges are just set.
- Cool the Cookies: Let the cookies cool directly on the baking sheet, where they will continue to firm up.
- Make the Icing: In a small pot, melt the butter over medium heat until lightly browned, about 2-3 minutes. Remove from heat and whisk in the powdered sugar, vanilla extract, and a pinch of salt.
- Frost the Cookies: Quickly spread the icing over the cooled cookies, as it will set fast.
- Store: Keep cookies in an airtight container for up to 5 days.
NOTES
Chai Spice Blend: Mix together:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon allspice
- A tiny pinch of black pepper
Enjoy these spiced, chewy cookies with their luscious brown butter glaze—the perfect cozy treat for fall!
