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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with toffee bits and espresso-spiked dough. The cookies bake up golden with crisp edges and a soft, oat-studded center.
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Prep Time 25 minutes
Cook Time 12 minutes
brown butter solidify 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 180
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 and mix-ins
  • 1 cup unsalted butter browned until golden and nutty; refrigerate until solid
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree blotted very dry
  • 2 eggs
  • 2 tsp vanilla extract
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • 1 flaky salt for topping for sprinkling before baking and/or right after baking

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown the butter (make ahead)
  1. Brown the unsalted butter in a skillet until golden-brown and nutty, then pour it out and let it cool until solid.
  2. Refrigerate the solidified browned butter until firm, about 1 hour.
Mix and bake
  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.
  3. Beat solidified browned butter, brown sugar, and granulated sugar until creamy.
  4. Beat in pumpkin puree, then add eggs and vanilla extract and mix until smooth.
  5. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  6. Fold in old-fashioned rolled oats and toffee bits until evenly distributed.
  7. Scoop dough into 2-tablespoon rounds and place them on the prepared baking sheets.
  8. Bake for 10-12 minutes, until the edges are golden and the centers look set.
  9. Sprinkle flaky salt on top, then cool on the pan for 5 minutes before transferring to a rack.

Notes

Pro tip: blot the pumpkin puree very dry so the dough stays thick and the cookies don’t spread. Store baked cookies in an airtight container at room temperature for 3-4 days; refrigerate up to 1 week. Freeze baked cookies for up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant butter meant for baking, but browning may be slightly different.