Description
These Vanilla Pumpkin Oatmeal Latte Cookies combine the warm flavors of pumpkin butter, espresso, and pumpkin pie spices into chewy oatmeal cookies topped with a rich brown butter icing. Perfect for fall or any time you crave a cozy, spiced treat with a hint of coffee flavor.
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 (see note)
- 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
- Pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350° F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Brown the Butter for Dough: Place the butter in a skillet over medium heat. Cook, stirring occasionally, until the butter begins to brown and develops a nutty aroma, about 3-4 minutes. Remove from heat and transfer to a heatproof bowl to cool for 5 minutes.
- Mix Wet Ingredients: To the browned butter, add the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla extract, and espresso powder. Mix thoroughly until smooth and well combined.
- Add Dry Ingredients and Fold: Stir in the all-purpose flour, oats, baking soda, pumpkin pie or chai spice, and kosher salt until combined. Dollop the remaining 1/3 cup pumpkin butter over the dough and gently fold it in to create streaks without over-mixing.
- Shape and Bake Cookies: Roll the dough into rounded tablespoon-sized balls, placing them 2 inches apart on the prepared baking sheet. Gently flatten each ball. Bake for 8 minutes, then remove and rotate the pan. Tap the baking sheet 1-2 times on the counter to flatten the cookies further. Return to oven and bake 2-3 minutes more or until edges just begin to set.
- Cool Cookies: Allow cookies to cool on the baking sheet, where they will continue to cook slightly and firm up.
- Prepare Brown Butter Icing: While cookies cool, brown the butter in a pot over medium heat until lightly browned and smelling toasted, about 2-3 minutes. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt until smooth.
- Ice the Cookies: Spread the brown butter icing immediately over the cookies, as it sets quickly. Let the icing set before storing the cookies.
- Storage: Store iced cookies in an airtight container for up to 5 days to maintain freshness.
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 all-spice, and a tiny pinch of black pepper for a flavorful spice alternative.
- If you prefer less coffee flavor, start with 2 tablespoons of espresso powder and adjust to taste.
- Use parchment paper or a silicone mat to prevent cookies from sticking.
- Be careful when folding in the remaining pumpkin butter to avoid over-mixing, which reduces the streaked effect.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
