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Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter pumpkin oatmeal latte cookies with a nutty browned-butter base and espresso depth. Bake until the edges turn golden, then finish with flaky salt for a toffee-crisp, cozy bite.
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Prep Time 25 minutes
Cook Time 12 minutes
brown butter chill time 1 hour
Total Time 1 hour 37 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 260
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 ingredients
  • 1 cup unsalted butter, browned and solidified Brown the butter until golden-brown and nutty, then let cool until solid.
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted very dry) Blot to remove excess moisture.
  • 2 eggs
  • 2 tsp vanilla extract
Add-ins and topping
  • 2.5 cup old-fashioned rolled oats
  • 0.5 cup toffee bits
  • 1 flaky salt for topping Use as desired.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Brown butter and chill
  1. Brown the butter in a Dutch oven until golden-brown and nutty, then transfer and let it solidify. Refrigerate until firm, about 1 hour, until you can scoop it without melting.
Prep and preheat
  1. Preheat the oven to 375F and line baking sheets with parchment. Keep the sheets ready so you can bake immediately after scooping.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt. Whisk until the spices are evenly distributed with no visible clumps.
Cream wet ingredients
  1. Beat the solidified browned butter with both brown sugar and granulated sugar until creamy. Mix just until smooth, then add pumpkin puree, eggs, and vanilla extract.
Combine and fold
  1. Fold in the flour mixture until no dry streaks remain. Fold gently to keep the batter thick.
Add oats and toffee
  1. Fold in the rolled oats and toffee bits until evenly dispersed. Stop mixing when the add-ins are fully coated in batter.
Scoop and bake
  1. Scoop the dough into 2-tablespoon rounds and place them on the prepared baking sheets. Bake for 10-12 minutes at 375F until the edges are golden.
Finish and cool
  1. Sprinkle the cookies with flaky salt while they are hot. Cool on the pan for 5 minutes to set, then move to a rack if desired.

Notes

For clean, consistent cookies, measure the pumpkin puree after blotting very dry—extra moisture can spread the cookies. Store airtight at room temperature up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a lower-sugar option, reduce granulated sugar to 1/4 cup and use a 1:1 baking sweetener for the remaining sugar if desired (texture may be slightly softer).