Description
These Vanilla Pumpkin Oatmeal Latte Cookies are a delightful blend of warm spices, rich browned butter, and comforting pumpkin flavor, all topped with a luscious brown butter vanilla icing. Perfectly chewy with a hint of espresso and a touch of sea salt, these cookies bring autumn vibes to every bite.
Ingredients
Units
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter
- 1 1/4 cup 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 or chai spice
- 1/2 teaspoon kosher salt
- Sea salt (optional, for topping)
Brown Butter Icing
- 1 stick salted butter, at room temperature
- 1 1/2 – 2 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) and line a baking sheet with parchment paper to prevent sticking.
- Brown the Butter for Dough: In a medium skillet set over medium heat, melt the 2 sticks of butter and cook until it begins to brown, about 3-4 minutes, releasing a nutty aroma. Remove from heat and transfer to a heatproof bowl to cool for about 5 minutes.
- Mix Wet Ingredients: To the browned butter, add the brown sugar, 1/3 cup of pumpkin butter, egg, vanilla extract, and espresso powder. Stir well until the mixture is smooth and well combined.
- Add Dry Ingredients: Gently fold in the all-purpose flour, oats, baking soda, pumpkin pie or chai spice, and kosher salt until the dough comes together evenly.
- Incorporate Remaining Pumpkin Butter: Dollop the remaining 1/3 cup of pumpkin butter over the dough and gently fold it in. Be careful not to overmix—you want visible streaks of pumpkin butter running through the dough for extra flavor and texture.
- Shape Cookies: Roll the dough into rounded tablespoon-sized balls. The dough will be slightly sticky. Space the balls about 2 inches apart on the prepared baking sheet. Gently flatten each ball to about 1/2 inch thickness.
- Bake Cookies: Bake the cookies for 8 minutes. Remove them from the oven, rotate the baking sheet, and gently tap the pan on the counter 1-2 times to flatten the cookies further. Return to the oven and bake 2-3 additional minutes, or until the edges just begin to set.
- Cool Cookies: Let the cookies cool on the baking sheet; they will firm up as they cool.
- Prepare Brown Butter Icing: While cookies cool, heat 1 stick of butter in a small pot over medium heat. Cook until the butter lightly browns and gives off a toasted aroma, about 2-3 minutes. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice the Cookies: Quickly spread the warm icing over the cooled cookies before it sets. Work fast as the icing will firm up quickly.
- Storage: Store the iced cookies in an airtight container for up to 5 days to maintain freshness and flavor.
Notes
- Use good-quality pumpkin butter for the best flavor.
- The amount of espresso powder can be adjusted to suit your preference—start with 2 tablespoons for a subtle coffee note or up to 4 for a more pronounced espresso flavor.
- Dough can be a little sticky; dipping your hands in water can make rolling easier.
- Optional: Sprinkle a pinch of sea salt on top of the cookies before baking or icing for a delicious sweet-salty contrast.
- Cookies continue to set as they cool on the baking sheet, so avoid overbaking for a chewy texture.
- You can substitute pumpkin pie spice with chai spice for a spicier twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
