Sweet, chewy Brown Butter Pumpkin Oatmeal Latte Cookies. Mixing a nice soft, chewy pumpkin biscuit with a steaming espresso-based pumpkin latte. Sweet dark brown sugar, warming spices, and espresso powder make these cookies. A rich, sweet, and creamy brown butter frosting melts in your lips. So tasty.
Ingredient
– 2 sticks (1 cup) salted butter– 1 1/4 cup brown sugar– 2/3 cup pumpkin butter– 1 large egg– 1 tablespoon vanilla extract– 2-4 tablespoons espresso powder or instant coffee– 2 cups all-purpose flour– 2 cups old fashioned oats– 1 teaspoon baking soda– 1 1/2 – 2 teaspoons pumpkin pie or chai spice (see note)– 1/2 teaspoon kosher salt– Sea salt (optional)BROWN BUTTER ICING– 1 stick salted butter, at room temperature– 1 1/2 -2 cups powdered sugar– 2 teaspoons vanilla extract
1
Heat the oven to 350°F. Parchment a baking sheet. Add butter to a medium-heat skillet.
Direction
2
Cook until butter browns, 3–4 minutes. Off the heat and into a heatproof bowl. Allow 5 minutes to cool.
3
Stir the brown sugar, 1/3 cup pumpkin butter, egg, vanilla, and espresso powder into the browned butter until smooth. Mix in flour, oats, baking soda, pumpkin spice, and salt.
4
Spread the remaining 1/3 cup pumpkin butter on the dough. Mix the butter into the dough gently without overmixing. You want pumpkin butter streaks.
5
Shape sticky dough into tablespoon-sized balls. On prepared baking sheet, space 2 inches apart. Softly flatten the dough. Bake 8 minutes.
6
Rotate and press the baking sheet 1-2 times to flatten after removing from the oven. Bake another 2-3 minutes until the edges of the cookies are barely setting.
7
Let cookies cool on baking sheet. While on the baking pan, they will cook slightly. Make the icing. Add butter to a medium-heat saucepan. Brown the butter for 2-3 minutes till it smells toasted.
8
Get off the heat. Add powdered sugar, vanilla, and a touch of salt. The icing sets rapidly, so spread it quickly on the cookies. Save in an airtight jar for 5 days.