Pumpkin Spice Latte Iced Oatmeal Cookies
The cozy flavors of coffee and pumpkin spice come together in these gorgeous Pumpkin Spice Latte Iced Oatmeal Cookies that are so soft, chewy and incredibly flavorful.
Ingredients
Pumpkin Oatmeal Cookie Dough:
- ½ cup (113g) salted butter
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) pure pumpkin puree
- 1 large egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- ¾ cup plus 2 tbsp (120g) all purpose flour
- ¾ cup (75g) one-minute or quick oats
- 1 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon espresso powder (optional, if you want more coffee flavor - I leave it out sometimes to let the coffee icing shine)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Espresso Icing:
- 1 cup (120g) powdered sugar
- 1 ½ - 2 tablespoon (22-30ml) light cream (I used half & half 10% cream), plus more as needed
- ⅛ teaspoon salt
- ¼ teaspoon pure vanilla extract
- ½ teaspoon espresso powder
Instructions
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read between 32 and 34°C or between 90 and 93°F on a digital thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
- Combine cooled brown butter, brown sugar, granulated sugar, pumpkin puree, egg yolk and vanilla extract in a large bowl and whisk to blend until smooth.
- Combine flour, pumpkin pie spice, espresso powder (if you want to use it here), baking soda, baking powder and salt in a medium bowl and whisk it together to blend evenly. Add this to the butter mixture with the oats and use a rubber spatula fold it in until just combined. Cover the bowl and refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
- Use a 1-oz cookie scoop to portion dough and release them onto the baking sheets leaving about 3 inches of space between them. Bake for 9-11 minutes or until the edges are brown and the center looks puffed and golden. Allow them to cool on the baking sheet for a 2 minutes. They will deflate and flatten as they cool and have beautiful cracks on top. Transfer cookies to a wire rack to cool completely.
- Make the icing. Sift powdered sugar into a medium bowl. Add 1 ½ tablespoons of cream, salt, vanilla and espresso powder. You're looking for a thick opaque icing that is spoonable, but still drizzles. If necessary, add a bit more cream. Dip cookies top side down evenly in icing without pushing down to far. You want to dip it shallow so it only coats the humps and bumps on the cookie instead of getting deep into the crevices and valleys to get the snow-capped look.
- Transfer cookies to a rack or clean cookie sheet and let icing set before storing.
