Description
Browned butter and pumpkin puree mingle with oats, cinnamon, and espresso powder, creating chewy bites flecked with golden oats and a whisper of coffee aroma. Crisp edges give way to soft, warmly spiced centers.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon instant espresso powder
Instructions
- Melt unsalted butter in a small pan over medium heat, swirling occasionally until foam subsides and solids turn golden brown, about 4 minutes, then transfer to a bowl to cool.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl whisk together browned butter, pumpkin puree, egg, and vanilla extract until smooth.
- In a separate bowl combine rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and instant espresso powder.
- Stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Scoop dough by tablespoonfuls onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are set and the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature and enjoy the rich latte-inspired flavor.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- Chilling the dough for up to 24 hours intensifies the flavors and makes it easier to handle.
- For a gluten-free version, substitute certified gluten-free oats and flour blend.
- Add a drizzle of melted white chocolate or cream cheese glaze for an extra indulgent touch.