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Pumpkin Spice Latte Iced Oatmeal Cookies

Pumpkin Spice Latte Iced Oatmeal Cookies - featured image
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Chewy, spiced pumpkin oatmeal cookies with a delicate espresso icing, capturing all the cozy flavors of a pumpkin spice latte.

Ingredients

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  • 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
  • ½ teaspoon espresso powder (optional, for dough)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 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 (for icing)

Instructions

  1. Brown the salted butter in a saucepan over medium heat for 8-10 minutes until brown specks form and it smells nutty.
  2. Immediately pour the browned butter into a large mixing bowl.
  3. Allow the browned butter to cool for 20-30 minutes until it reaches 90-93°F (32-34°C).
  4. Combine the cooled brown butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and 1 teaspoon vanilla extract in the large bowl.
  5. Whisk the mixture until it is smooth.
  6. In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, optional ½ teaspoon espresso powder, baking soda, baking powder, and ¼ teaspoon salt until evenly blended.
  7. Add the dry ingredient mixture to the butter mixture.
  8. Add the one-minute or quick oats to the butter mixture.
  9. Use a rubber spatula to fold the ingredients until just combined.
  10. Cover the bowl with the cookie dough.
  11. Refrigerate the cookie dough for 30 minutes.
  12. Preheat your oven to 350°F (175°C).
  13. Line two large cookie sheets with parchment paper.
  14. Use a 1-ounce cookie scoop to portion the dough onto the prepared baking sheets.
  15. Leave about 3 inches of space between each cookie.
  16. Bake for 9-11 minutes, or until the edges are brown and the center looks puffed and golden.
  17. Allow the cookies to cool on the baking sheet for 2 minutes.
  18. Transfer the cookies to a wire rack to cool completely.
  19. To make the icing, sift the powdered sugar into a medium bowl.
  20. Add 1 ½ tablespoons of light cream, ⅛ teaspoon salt, ¼ teaspoon vanilla extract, and ½ teaspoon espresso powder to the powdered sugar.
  21. Whisk the icing ingredients until a thick, opaque, spoonable, and drizzly consistency is achieved.
  22. If necessary, add a bit more cream, a tiny amount at a time, until the desired consistency is reached.
  23. Dip the top side of each completely cooled cookie evenly into the icing without pushing down too far.
  24. Transfer the iced cookies to a rack or clean cookie sheet.
  25. Let the icing set completely before storing the cookies.

Notes

Ensure browned butter is cooled to the correct temperature; too hot will make cookies greasy.
Chill the dough for the full 30 minutes to prevent cookies from spreading too much.
Do not overmix the dough after adding dry ingredients to keep cookies tender.
Dip only completely cooled cookies into the icing to prevent melting.
Use a cookie scoop for uniform cookie size and even baking.

Find it online: https://homecookstudio.com/pumpkin-spice-latte-iced-oatmeal-cookies/