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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with espresso depth and toffee bits baked until the edges turn golden. A brief brown-butter chill helps the dough bake up thicker, chewy, and oat-studded.
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Prep Time 25 minutes
Cook Time 12 minutes
brown butter chill 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp espresso powder
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 1 cup unsalted butter browned and solidified
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.333 cup pumpkin puree blotted very dry
  • 2 eggs
  • 2 tsp vanilla extract
add-ins and topping
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • 0.25 tsp flaky salt for topping

Equipment

  • 1 sheet pan

Method
 

Brown butter and chill
  1. Brown the unsalted butter until golden and nutty, then refrigerate until solid, about 1 hour.
Prep and preheat
  1. Preheat the oven to 375F and line baking sheets with parchment.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt.
Mix wet ingredients
  1. Beat the solidified brown butter with both sugars until creamy.
  2. Beat in the pumpkin puree (blotted very dry), eggs, and vanilla extract until well combined.
Combine and portion
  1. Fold the flour mixture into the wet ingredients until just combined.
  2. Fold in the old-fashioned rolled oats and toffee bits.
  3. Scoop the dough into 2-tablespoon rounds and place on the prepared baking sheets.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges are golden.
  2. Sprinkle with flaky salt, then cool on the pan for 5 minutes.

Notes

Pro tip: make sure the pumpkin puree is blotted very dry, or the cookies can spread too much. Store cookies airtight at room temperature for up to 3 days or refrigerated for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free swap, use a 1:1 plant butter intended for baking (brown it until nutty, then chill) and proceed as written.