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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown Butter Pumpkin Oatmeal Latte Cookies
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Indulge in chewy Brown Butter Pumpkin Oatmeal Latte Cookies bursting with warm spices and cozy autumn flavors. Combining the nutty depth of brown butter, hearty rolled oats, comforting pumpkin puree, and a subtle espresso touch, these cookies are perfect for seasonal snacking, delivering a soft, chewy texture and rich latte-inspired flavor.

Ingredients

Scale

Main Ingredients

  • 1 cup unsalted butter (for browning)
  • 1/2 cup pure pumpkin puree
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon espresso powder or instant coffee
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Optional Mix-ins

  • 1/2 cup chopped nuts (optional)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Brown the Butter: Melt unsalted butter in a medium saucepan over medium heat. Cook while stirring frequently until the butter turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter, pumpkin puree, brown sugar, vanilla extract, and espresso powder until smooth and fully combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, rolled oats, baking soda, salt, cinnamon, nutmeg, and ginger to ensure even distribution.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
  5. Add Optional Mix-ins: Fold in any optional additions like chocolate chips or chopped nuts to add bursts of flavor and texture.
  6. Form and Bake: Preheat oven to 350°F (175°C). Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a parchment-lined baking sheet spaced about 2 inches apart. Bake for 12-15 minutes or until edges are lightly golden but centers remain soft.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set and develop a chewy texture.

Notes

  • Watch the butter closely when browning to avoid burning; look for a golden color and nutty aroma.
  • Use 100% pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Stir ingredients only until combined to prevent tough cookies.
  • Use a cookie scoop for consistent cookie size and even baking.
  • Add espresso powder sparingly to enhance flavor without bitterness.
  • If possible, refrigerate dough for 30 minutes before baking to improve texture and flavor melding.

Nutrition

Keywords: brown butter cookies, pumpkin cookies, oatmeal cookies, latte cookies, autumn cookies, pumpkin spice, espresso cookies, chewy cookies

Find it online: https://gourmetglazing.com/brown-butter-pumpkin-oatmeal-latte-cookies/