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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with toffee bits and a coffee-spiced flavor, baked until the edges are golden and the centers stay soft. Brown butter is chilled for a rich, nutty base before folding in oats and finishing with 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: 190
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 and mix-ins
  • 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
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • 0.25 tsp flaky salt for topping

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown the butter (then chill)
  1. Brown the unsalted butter in a cast iron skillet until golden-brown and nutty, then pour it out and refrigerate until solid, about 1 hour (visual cue: toasted, caramel color with a nutty aroma).
  2. Once solid, let the browned butter sit at room temperature briefly while you prep so it’s workable for mixing (visual cue: butter is firm but scoopable).
Make the cookie dough
  1. Preheat the oven to 375F and line baking sheets with parchment (visual cue: parchment prevents sticking and spreading).
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt in a bowl until evenly combined (visual cue: no streaks of spice).
  3. Beat the solidified browned butter, brown sugar, and granulated sugar until creamy (visual cue: lighter in color and thick).
  4. Add the pumpkin puree, then mix in the eggs and vanilla extract until smooth (visual cue: glossy orange batter).
  5. Fold the flour mixture into the wet ingredients until just combined (visual cue: no visible dry flour).
  6. Fold in old-fashioned rolled oats and toffee bits until evenly distributed (visual cue: oat flecks and toffee specks throughout).
Bake and finish
  1. Scoop the dough into 2-tablespoon rounds and place them on the lined baking sheets (visual cue: uniform mounds).
  2. Bake at 375F for 10-12 minutes until edges are golden (visual cue: set rims with slightly soft centers).
  3. Sprinkle flaky salt on top, then cool on the pan for 5 minutes (visual cue: tops look lightly sparkled with salt).

Notes

For the cleanest flavor and best texture, be sure the pumpkin puree is blotted very dry so the dough doesn’t turn cakey. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter that browns (avoid spreads) and still chill until solid.