Ingredients
Equipment
Method
Brown butter (refrigerate to solid)
- Brown the unsalted butter in a cast iron skillet until golden-brown and nutty, then remove from heat. Let it cool until solid and refrigerate about 1 hour for the butter to fully firm up.
Prep and preheat
- Preheat the oven to 375°F. Line sheet pans with parchment.
Mix dry ingredients
- In a bowl, whisk the all-purpose flour, baking soda, pumpkin pie spice, espresso powder, cinnamon, and salt until evenly combined.
Cream butter and sugars; add wet ingredients
- Beat the solidified browned butter with the brown sugar and granulated sugar until creamy. Then beat in the blotted pumpkin puree, eggs, and vanilla extract just until smooth.
Combine and form dough
- Fold the flour mixture into the wet ingredients until no dry streaks remain. Fold in the old-fashioned rolled oats and toffee bits until evenly distributed.
Bake
- Scoop the dough into 2-tablespoon rounds and place them on the parchment-lined sheet pans. Bake 10-12 minutes, until edges are golden.
Finish
- Immediately sprinkle each cookie with flaky salt while warm. Cool on the pan 5 minutes before transferring to a rack to cool further.
Notes
Pro tip: blott the pumpkin puree very dry so the dough bakes without spreading too much. Store cookies airtight at room temperature up to 4 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months (thaw at room temp). For a dairy-free swap, use a 1:1 plant-based butter that browns well, and chill until firm before creaming.