Brown Butter Pumpkin Oatmeal Latte Cookies: Indulgent and Easy
Brown Butter Pumpkin Oatmeal Latte Cookies: Indulgent and Easy is a practical, flavor-forward brown butter pumpkin oatmeal latte cookies half baked harvest recipe with clear ingredients and step-by-step instructions. - Total Time: Less than 30 minutes
- Texture: Soft, chewy, melts in mouth
- Flavor Profile: Pumpkin, ginger, cinnamon, molasses, brown butter, vanilla
- Substitutions: Light or dar
Equipment
- large pot
- baking sheet
- mixing bowl
- whisk
Ingredients
- 1 ½ sticks (12 tablespoons) salted butter, room temperature
- 3 /4 cup light or dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 /4 cup pumpkin butter
- 2 tablespoons molasses
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 4 tablespoons candied/crystallized ginger pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Brown Butter Icing:
- 3 tablespoons salted butter
- 1 ½ cups powdered sugar
- 2 4 tablespoons warm milk
- Cinnamon and/or nutmeg for dusting
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a mixing bowl, beat the butter, brown sugar, and vanilla until combined (3-5 minutes). Add the egg, then mix in the pumpkin butter and molasses.
- Add the flour, baking soda, cinnamon, and salt, beating until combined. Fold in the candied ginger pieces.
- Let the dough rest at room temperature for 10 minutes.
- Roll the dough into tablespoon-sized balls. If the dough is too sticky, add 2-4 additional tablespoons of flour. Place balls on baking sheets 2 inches apart.
- Bake for 8-10 minutes until edges are set and centers are doughy. Tap the pans 2-3 times on the counter to set the cookies. Cool on the pan.
- While cookies bake, melt 3 tablespoons of butter in a pot over medium heat until lightly browned and toasted (2-3 minutes). Remove from heat.
- Whisk in powdered sugar, 2 tablespoons warm milk, and a pinch of salt. Immediately spread the icing over the cookies.
- Sprinkle with cinnamon or nutmeg if desired.
Notes
- Icing sets quickly; apply immediately after mixing.
- Dough does not require chilling.
- Store finished cookies in an airtight container for up to 5 days.
- Molasses is used to achieve a chewy texture.
- Additional flour may be needed if dough is too sticky.
- Dough does not require chilling.
- Store finished cookies in an airtight container for up to 5 days.
- Molasses is used to achieve a chewy texture.
- Additional flour may be needed if dough is too sticky.