Description
Vanilla Pumpkin Oatmeal Latte Cookies combine the cozy flavors of pumpkin and chai spices with the rich taste of espresso and brown butter. These soft, chewy cookies are topped with a luscious brown butter vanilla icing, making them the perfect autumn treat and a delightful twist on traditional oatmeal cookies.
Ingredients
Scale
Cookie Dough
- 2 sticks (1 cup) salted butter
- 1 1/4 cups brown sugar
- 2/3 cup pumpkin butter (divided into 1/3 cup + 1/3 cup)
- 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 and Prepare Baking Sheet: Preheat the oven to 350° F and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Brown the Butter for Cookie Dough: Place the 2 sticks of salted butter in a skillet over medium heat and cook until it begins to brown, about 3-4 minutes, imparting a rich nutty flavor. Remove from heat and transfer to a heatproof bowl, letting it cool for about 5 minutes.
- Mix Wet and Dry Ingredients: To the browned butter, add brown sugar, 1/3 cup pumpkin butter, the egg, vanilla extract, and espresso powder, mixing them smoothly. Then add flour, oats, baking soda, pumpkin spice, and kosher salt and mix till combined.
- Fold in Remaining Pumpkin Butter: Dollop the remaining 1/3 cup pumpkin butter onto the dough, then gently fold it in to create streaks without over-mixing, adding pockets of moist pumpkin flavor to the cookies.
- Shape and Bake Cookies: Roll the dough into rounded tablespoon-sized balls, slightly sticky, and place them 2 inches apart on the baking sheet. Flatten gently, bake for 8 minutes, then remove and rotate the sheet. Tap the baking sheet on the counter 1-2 times to flatten the cookies further, then bake for an additional 2-3 minutes until edges just begin to set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet so they can finish cooking gently and firm up.
- Prepare Brown Butter Icing: In a pot over medium heat, brown 1 stick of salted butter for 2-3 minutes until lightly toasted and aromatic. Remove from heat and whisk in powdered sugar, vanilla extract, and a pinch of salt quickly.
- Ice the Cookies: Immediately spread the brown butter icing over the cooled cookies before it sets. Store the iced cookies in an airtight container for up to 5 days.
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 the perfect warm spice mix.
- If you prefer a stronger coffee flavor, adjust the espresso powder between 2 to 4 tablespoons according to your taste.
- The dough may be sticky; chilling briefly can make rolling easier if desired.
- Sprinkle a little sea salt on top of cookies before baking or over the icing to enhance the flavors.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2.5 g
- Cholesterol: 30 mg
