Brown Butter Pumpkin Oatmeal Latte Cookies Recipe – Know the Secret Tips :- Cookies that are chewy and sweet, made with brown butter pumpkin oatmeal latte. The result of combining a superb pumpkin latte made with real espresso with a pumpkin cookie that is soft and chewy and a pumpkin cookie that is really great.
Brown Butter Pumpkin Oatmeal Latte Cookies Recipe – Know the Secret Tips
The main key to these cookies is the use of espresso powder, which is combined with toasty spices, sweet dark brown sugar, and other ingredients. A rich, sweet, and creamy brown butter icing that melts in your tongue is lavishly applied to them, and they are generously glazed with it. So delicious. In the same way that they are ideal for Thanksgiving meal, they are also ideal for Halloween night. During the holiday season, a lovely cookie that may be baked, shared, and given as gifts!
Ingredients
- 2 sticks (1 cup) salted butter
- 1 1/4 cup brown sugar
- 2/3 cup pumpkin butter
- 1 large egg
- 1 tablespoon vanilla extract
- 2-4 tablespoons espresso powder or instant coffee
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 1/2 – 2 teaspoons pumpkin pie or chai spice (see note)
- 1/2 teaspoon kosher salt
- sea salt (optional)
BROWN BUTTER ICING
- 1 stick salted butter, at room temperature
- 1 1/2 -2 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
Place the butter in a skillet that is preheated to a medium temperature. It should take about three to four minutes for the butter to start becoming golden. Remove from the fire and place in a bowl that can withstand high temperatures. Let it cool for about five minutes.
Add the brown sugar, a third of a cup of pumpkin butter, the egg, vanilla extract, and espresso powder to the butter that has been browned, and mash the mixture until it is smooth. Flour, oats, baking soda, pumpkin spice, and salt should be added to the mixture.
On top of the dough, spread the remaining one-third cup of pumpkin butter in a smooth layer. Work the butter into the dough in a gentle manner, taking care not to over-mix the ingredients. Scatterings of pumpkin butter are what you want.
Using a rubber roller, roll the dough into balls about the size of a tablespoon; the dough may be little sticky. On the baking sheet that has been prepared, place about 2 inches apart. Flatten the dough out in a gentle manner. Bake for eight minutes. You should remove the baking sheet from the oven, rotate it, and then tap it on the counter one to two times to flatten it.
Also see :- Top 6 Most Interesting Zodiac Signs
Continue to bake the cookies for another two to three minutes, or until the edges of the cookies have just begun to firm. The cookies should be allowed to cool on the baking pan. During the time that they are sitting on the baking sheet, they will continue to cook slightly.
While it is going on, prepare the icing. The butter should be added to a pot that is set over medium heat. The butter should be allowed to lightly brown for about two to three minutes, or until it smells toasted. Remove from the heat source.
The powdered sugar, vanilla extract, and a bit of salt should be whisked in. It is important to spread the frosting over the cookies as quickly as possible because it will harden very quickly. The product can be kept for up to five days in an airtight container.
Nutrition
- Calories: Approximately 150-200 per cookie
- Total Fat: Around 7-10 grams
- Saturated Fat: Roughly 4-6 grams
- Cholesterol: Approximately 20-30 milligrams
- Sodium: Around 100-150 milligrams
- Total Carbohydrates: Roughly 20-25 grams
- Dietary Fiber: Approximately 1-2 grams
- Sugars: Around 10-15 grams
- Protein: Roughly 2-3 grams
Notes
Chai Spice Blend: Mix 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cardamom, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon all-spice, and 1 tiny pinch black pepper.