Description
These Vanilla Pumpkin Oatmeal Latte Cookies combine the comforting flavors of pumpkin, espresso, and warm spices with hearty oats and a luscious brown butter icing. Perfect for fall, these soft and chewy cookies offer a unique twist on the classic oatmeal cookie with a cozy latte-inspired flavor profile.
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 prepare for baking.
- Brown the Butter: Add the butter to a skillet over medium heat and cook until it begins to brown and develop a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl to cool for 5 minutes.
- Mix Wet Ingredients with Browned Butter: Into the browned butter, mix brown sugar, 1/3 cup pumpkin butter, egg, vanilla extract, and espresso powder until smooth and well combined.
- Add Dry Ingredients: Stir in the flour, oats, baking soda, pumpkin spice, and kosher salt until just incorporated.
- Fold in Remaining Pumpkin Butter: Dollop the remaining 1/3 cup pumpkin butter over the dough and gently fold it in, being careful not to overmix to maintain visible streaks of pumpkin butter.
- Shape and Bake: Roll dough into rounded tablespoon-sized balls and place spaced 2 inches apart on the baking sheet. Gently flatten each ball. Bake for 8 minutes, then remove from oven, rotate the pan, and tap it on the counter 1-2 times to flatten. Return to oven and bake 2-3 more minutes until edges begin to set.
- Cool Cookies: Allow cookies to cool on the baking sheet; they will continue cooking slightly as they rest.
- Prepare Brown Butter Icing: In a pot over medium heat, brown the butter until lightly toasted and fragrant, about 2-3 minutes. Remove from heat, then whisk in powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice the Cookies: Quickly spread the warm icing over cooled cookies before it sets. Work swiftly as the icing hardens quickly.
- Storage: Store iced cookies in an airtight container for up to 5 days to keep fresh.
Notes
- For the chai spice blend, mix 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.
- Using espresso powder instead of instant coffee intensifies the coffee flavor without adding liquid.
- Dolloping pumpkin butter into the dough and folding gently creates delicious pockets of pumpkin flavor throughout the cookies.
- Tapping the baking sheet after initial baking helps achieve a flatter cookie shape while maintaining chewiness.
- Be sure to spread the icing quickly as it sets fast once mixed.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
