Brown Butter Pumpkin Oatmeal Latte Cookies
Brown Butter Pumpkin Oatmeal Latte Cookies are a cozy autumn treat blending rich brown butter, moist pumpkin puree, chewy rolled oats, warm spices, and a subtle latte coffee flavor. These cookies offer a perfect balance of texture and taste, ideal for fall gatherings, snacks, or holiday baking, bringing the essence of the season right to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (with substitutions)
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (to be browned)
- 1 cup pumpkin puree (plain, not pie filling)
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder or instant coffee
Dry Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 1/2 cups rolled oats (certified gluten-free if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Brown the Butter: Melt 1 cup unsalted butter over medium heat, swirling occasionally until it turns golden brown with fragrant toasted notes. Remove from heat and let cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together the browned butter, 1 cup pumpkin puree, 1 cup brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon espresso powder (or instant coffee) until smooth and well integrated.
- Mix Dry Ingredients: In a separate bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 cups rolled oats, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves to ensure even spice distribution.
- Bring It All Together: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. The dough should be thick but scoopable.
- Bake to Perfection: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough onto sheets about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers remain soft. Cool cookies on the baking sheet before transferring to a wire rack.
Notes
- Don’t Skip the Browning: Properly browned butter imparts a deep, nutty flavor that elevates these cookies.
- Use Fresh Pumpkin Puree: Avoid pumpkin pie filling to maintain balanced flavor without extra sugars or spices.
- Measure Oats Correctly: Rolled oats provide the ideal chewiness; quick oats may result in softer cookies.
- Chill the Dough: Optional chilling for 30 minutes helps prevent spreading and deepens flavor.
- Check Baking Time: Slightly underbake for soft, tender cookies that stay moist as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Keywords: brown butter, pumpkin cookies, oatmeal cookies, autumn treats, latte flavored cookies, fall baking, gluten-free cookies, cozy snacks