Description
Delight in these Vanilla Pumpkin Oatmeal Latte Cookies, combining the cozy flavors of pumpkin, oats, and espresso with a luscious brown butter icing. Perfectly spiced with pumpkin pie or chai spices, these cookies offer a moist texture with decadent streaks of pumpkin butter throughout. A perfect fall treat with a coffeehouse twist.
Ingredients
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter
- 1 1/4 cups 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, for sprinkling)
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 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: Melt the butter in a skillet over medium heat, cooking until it begins to brown and develop a nutty aroma, about 3-4 minutes. Remove from heat and let it cool slightly to avoid cooking the egg when added.
- Mix Dough Ingredients: In a bowl, combine the browned butter with brown sugar, 1/3 cup pumpkin butter, egg, vanilla extract, and espresso powder until smooth. Then incorporate the flour, oats, baking soda, pumpkin pie or chai spice, and kosher salt, mixing until just combined.
- Add Pumpkin Butter Streaks: Dollop the remaining 1/3 cup pumpkin butter over the dough. Gently fold to create visible streaks without overmixing, preserving texture and visual appeal.
- Shape and Bake Cookies: Roll the dough into rounded tablespoon-sized balls, placing them 2 inches apart on the prepared sheet. Flatten slightly. Bake for 8 minutes, then rotate the pan and gently tap it on the counter 1-2 times to flatten the cookies further. Return to oven and bake for an additional 2-3 minutes until edges just begin to set.
- Cool Cookies: Allow cookies to cool on the baking sheet so they can continue to set and maintain their chewy texture.
- Prepare Brown Butter Icing: In a pot over medium heat, brown the stick of butter for the icing until it lightly smells toasted, about 2-3 minutes. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt until smooth and spreadable.
- Ice the Cookies: While the icing is still warm and spreadable, quickly frost the cooled cookies before it sets. Spread evenly for a glossy finish.
- Storage: Store iced cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- For the espresso flavor, adjust the amount of espresso powder or instant coffee to taste, starting with 2 tablespoons and increasing up to 4 for a stronger coffee note.
- Using pumpkin pie spice or chai spice mix adds different flavor profiles; choose based on your preference.
- Be careful not to overmix the dough after adding pumpkin butter streaks; you want visible swirls.
- If you prefer crisper cookies, bake a little longer and reduce oats slightly.
- The icing sets quickly, so work fast when spreading on cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
