I think we can all relate, but there are times when you just want a yummy simple chocolate chip cookie. Nothing fancy, nothing too sweet. That was us recently. I knew sharing a simple pumpkin cookie was what I wanted and I knew that I wanted the pumpkin flavors to really come through. These took me a while to get just perfect, but I’m now so excited to share the recipe. If you love a pumpkin spice latte, then you have to make these. They’re even better! As with most of my cookies, I envisioned these would also include chocolate. But shockingly, after a few rounds of testing, I landed on this cookie. A straight pumpkin cookie. Made with pumpkin butter, a mix of warm spices, brown butter, oats, and then a touch of espresso powder. I was shocked at how delicious the espresso powder made each cookie. Even better than a pumpkin spice latte from your favorite cafe.
Here are some details
Step 1: brown the butter This pumpkin cookie starts with brown butter. I just love the rich nutty flavor it adds. It makes your cooking and baking even more special, especially at this time of year. Step 2: make the dough Brown the butter, then add it to a bowl with brown sugar and pumpkin butter. The key here is pumpkin butter, not pumpkin puree. I say this all of the time, but to me, you have to use pumpkin butter while baking, it makes such a difference. Next, mix in half the pumpkin butter along with an egg and vanilla. Then, add the espresso powder. Mix in the dry ingredients: flour, oats, baking soda, pumpkin spice, and salt. Dollop in the remaining pumpkin butter, but don’t mix the pumpkin butter fully into the dough. You want streaks. This gives you more pumpkin flavor without creating an overly cakey cookie. Roll the dough into balls, I love to use a cookie scoop for this. It’s so much easier and works nicely with this dough since it’s a bit stickier. Then bake.
On to the icing
This icing is everything. Just a handful of ingredients, but I love the nutty brown butter flavor and creaminess. It’s what makes these cookies really melt in your mouth. The ingredients: butter, sugar, vanilla, and salt. I use this combination a lot, but it’s so delicious. The key is to brown the butter on the stove. Then add everything to the brown butter and thin it out with some milk. Ice each cookie quickly, as the frosting sets up pretty fast. This combo of pumpkin, pumpkin spice, espresso, and brown butter is unexpected. Certainly not one my mom or Asher thought they would care much for. But after some convincing, they gave these a try and agreed, even without the chocolate, these are the yummiest pumpkin cookies. I’m finding that everyone LOVES these. You won’t even detect the espresso, it just compliments the brown sugar and cinnamon so wonderfully. The result is a perfectly chewy, sweet pumpkin cookie with rich notes of espresso, vanilla, and pumpkin pie spice. We couldn’t love these easy pumpkin cookies more. And the frosting really makes them special. Hope you guys love these just as much as I do! Looking for fall cookie recipes? Here are a few ideas: Chewy Frosted Cinnamon Swirl Snickerdoodles Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies Lastly, if you make these Brown Butter Pumpkin Oatmeal Latte Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
