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Brown Butter Pumpkin Oatmeal Latte Cookies

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These cookies combine chewy oatmeal texture with rich brown butter, warm pumpkin spice, and espresso for a treat that feels like autumn in every bite. Swirls of pumpkin butter and a drizzle of brown butter icing make them perfect for cozy gatherings or coffeehouse-style snacking at home.
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Cook Time 12 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 sticks salted butter
  • 1 1/4 cup brown sugar
  • 2/3 cup pumpkin butter divided
  • 1 large egg room temperature
  • 1 tablespoon vanilla extract
  • 2 to 4 tablespoons espresso powder or instant coffee
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1 1/2 to 2 teaspoons pumpkin pie spice or chai spice
  • 1/2 teaspoon kosher salt
  • sea salt for topping (optional)
For the Icing
  • 1 stick salted butter
  • 1 1/2 to 2 cups powdered sugar
  • 2 teaspoons vanilla extract

Equipment

  • Skillet
  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Small pot

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a skillet over medium heat, melt 1 cup (2 sticks) of butter until it foams, turns golden, and smells nutty. Remove from heat and let cool for 5 minutes.
  2. In a large mixing bowl, combine the brown sugar and 1/3 cup of pumpkin butter with the cooled brown butter, whisking until the mixture is smooth and glossy. Whisk in the egg, vanilla extract, and espresso powder until fully blended.
  3. Stir the flour, oats, baking soda, pumpkin pie or chai spice, and kosher salt together in a separate bowl. Add the dry ingredients to the wet, folding gently until just combined.
  4. Add the remaining 1/3 cup pumpkin butter to the dough and use a spatula to swirl it in, leaving visible streaks instead of mixing it completely.
  5. Scoop out rounded tablespoon-sized portions of dough and arrange them about 2 inches apart on the prepared baking sheet. Flatten each slightly with your palm.
  6. Bake for 10-12 minutes, or bake for 8 minutes, tap the baking sheet firmly on the counter to flatten the cookies, then return to the oven for 2-3 more minutes until the edges are set.
  7. Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer to a wire rack to cool completely.
  8. For the icing, melt 1 stick of butter in a small pot, browning it until fragrant. Take off the heat, then whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth. Drizzle or spread the icing over the cooled cookies.

Notes

For the most pronounced espresso flavor, use 4 tablespoons of espresso powder; for a subtler note, use less. Pumpkin butter provides richer flavor and pockets of sweetness—pumpkin puree is not a good substitute. Let cookies cool completely before icing, and allow icing to set before stacking. Store these cookies at room temperature in an airtight container up to 4 days, or freeze un-iced cookies for longer storage. To make them gluten-free, a 1-to-1 gluten-free flour blend can be used in place of all-purpose flour.

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