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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with warm pumpkin spice, espresso depth, and toffee bits. Rolled oats give a chewy texture while the brown butter sets up a toasty, golden-brown finish.
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Prep Time 25 minutes
Cook Time 12 minutes
brown butter chilling 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 170
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
Brown butter mixture
  • 1 cup 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
Cookie base
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • 0.25 tsp flaky salt for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Brown the butter (resting step)
  1. Brown the unsalted butter until golden and nutty, then refrigerate until solid, about 1 hour, until it is firm and scoopable.
Preheat and prep
  1. Preheat the oven to 375F and line baking sheets with parchment, so the cookies release easily.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt until evenly combined and uniform in color.
Cream butter and sugars
  1. Beat the solidified brown butter with the brown sugar and granulated sugar until creamy, then scrape the bowl as needed for a smooth mixture.
Add wet ingredients
  1. Mix in the pumpkin puree, then beat in the eggs and vanilla extract until the batter looks cohesive and glossy.
Combine and fold
  1. Fold the flour mixture into the wet mixture until just combined, with no dry streaks remaining.
Add oats and toffee
  1. Fold in the old-fashioned rolled oats and toffee bits until evenly distributed throughout the dough.
Shape and bake
  1. Scoop the dough into 2-tablespoon rounds and bake for 10-12 minutes at 375F until the edges are golden.
Finish and cool
  1. Sprinkle the tops with flaky salt, then cool on the pan for 5 minutes to set before transferring.

Notes

For the best texture, blot the pumpkin puree very dry so the cookies bake up thick and not cakey. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 2 months (thaw at room temperature). If you want a gluten-free variation, use a 1:1 gluten-free baking flour blend (check it includes xanthan gum) while keeping the rest of the method the same.