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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with oat-studded chew and toffee bits, baked until the edges turn golden. Brown butter adds a nutty, caramel depth while pumpkin puree and espresso powder bring warm spice and latte-like flavor.
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Prep Time 25 minutes
Cook Time 12 minutes
Brown butter chilling 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
  • 0.33 cup pumpkin puree blotted very dry
  • 2 eggs
  • 2 tsp vanilla extract
Mix-ins & topping
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • flaky salt for topping for sprinkling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Brown the butter (and chill)
  1. Brown the unsalted butter until it turns golden and nutty, then let it cool until solid; refrigerate for about 1 hour so it can cream properly.
Prep the oven and dry mix
  1. Preheat the oven to 375F and line baking sheets with parchment.
  2. Whisk together all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt in a bowl.
Cream wet ingredients and combine
  1. Beat the solidified brown butter with the brown sugar and granulated sugar until creamy.
  2. Add the pumpkin puree (blotted very dry), eggs, and vanilla extract, then beat just until incorporated.
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  4. Fold in the old-fashioned rolled oats and toffee bits until evenly distributed.
Scoop, bake, and finish
  1. Scoop dough into 2-tablespoon rounds and place on the prepared baking sheets.
  2. Bake at 375F for 10-12 minutes, until the edges are golden.
  3. Sprinkle with flaky salt, then cool on the pan for 5 minutes before serving.

Notes

Pro tip: blot pumpkin puree very dry so the dough stays thick and the cookies bake with a tender chew instead of spreading. Store baked cookies airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dietary swap, use a gluten-free 1:1 all-purpose flour blend and ensure your baking soda and oats are gluten-free if needed.