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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with warm pumpkin spice and espresso depth, baked until the edges turn golden. The oat-studded dough bakes up hearty and chewy, with toffee bits and a final sprinkle of flaky salt.
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Prep Time 25 minutes
Cook Time 12 minutes
brown butter 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 260
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 lb 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
Add-ins
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • flaky salt for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Brown butter + chill
  1. Brown the unsalted butter in a Dutch oven until golden and nutty, then pour out and let it solidify. Refrigerate until firm, about 1 hour.
Prep + mix
  1. Preheat the oven to 375F and line baking sheets with parchment. Gather all ingredients so the dough comes together quickly.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt in a bowl. Whisk until evenly speckled and no clumps remain.
  3. Beat solidified unsalted butter and both sugars until creamy. Add pumpkin puree, then beat in the eggs and vanilla extract until smooth.
  4. Fold the flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
  5. Fold in old-fashioned rolled oats and toffee bits until distributed. The dough should look thick and oat-studded.
Bake + finish
  1. Scoop the dough into 2-tablespoon rounds and place on the lined baking sheets. Bake 10-12 minutes until the edges are golden.
  2. Sprinkle the cookies with flaky salt while warm, then cool on the pan for 5 minutes. Transfer to a rack if you have one for quicker cooling.

Notes

Chill time is essential: once the brown butter is firm, the dough scoops cleanly and bakes with less spread. Store baked cookies in an airtight container at room temperature for up to 4 days, refrigerate for up to 7 days; freeze baked cookies up to 2 months. For a swap, use gluten-free 1:1 all-purpose flour to match the texture while keeping the bake time similar.