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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown Butter Pumpkin Oatmeal Latte Cookies
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These Brown Butter Pumpkin Oatmeal Latte Cookies combine the warm, cozy flavors of fall into chewy, buttery cookies filled with rolled oats, pumpkin purée, and a subtle coffee twist. The nutty richness of browned butter pairs beautifully with pumpkin pie spices and a hint of espresso, creating an irresistible treat perfect for crisp autumn afternoons or any time you crave a comforting and unique cookie.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (to be browned)
  • 1/2 cup pumpkin purée
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoons instant coffee or finely ground espresso

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Brown the Butter: Melt unsalted butter in a saucepan over medium heat, stirring constantly until it turns a golden brown color and releases a nutty aroma, about 5 to 7 minutes. Remove from heat and let cool slightly.
  2. Mix Wet Ingredients: In a large bowl, whisk together the browned butter, pumpkin purée, brown sugar, egg, vanilla extract, and instant coffee or espresso powder until smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices.
  4. Incorporate Dry Into Wet: Slowly fold the dry ingredients into the wet mixture until just combined. Take care not to overmix to keep the cookies tender and chewy. The dough should be thick and slightly sticky.
  5. Scoop and Bake: Using a cookie scoop or spoon, drop rounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, until edges are golden and centers are set but still soft.
  6. Cool and Enjoy: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature with your favorite coffee or tea.

Notes

  • Keep a close eye when browning butter to avoid burning—golden color and nutty aroma are indicators it is ready.
  • Use freshly ground cinnamon and nutmeg for the best warm spice flavor.
  • Do not overmix the dough to maintain soft and chewy texture.
  • Rolled oats are preferred; instant oats can make cookies mushy.
  • If dough is too soft to handle, chill for 20 minutes before scooping to prevent spreading.
  • For added crunch, incorporate chopped pecans or walnuts.
  • To make gluten-free, substitute all-purpose flour with oat flour or gluten-free flour blend maintaining oats as base.
  • For vegan version, use a flax egg and dairy-free butter substitute.
  • Enhance coffee flavor by using finely ground espresso or espresso powder as replacements.
  • Chocolate chips or dark chocolate drizzle pair well for a mocha twist.

Nutrition

Keywords: brown butter cookies, pumpkin oatmeal cookies, pumpkin spice cookies, latte cookies, fall cookies, coffee cookies

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