Pumpkin Spice Latte Cookies
These Pumpkin Spice Latte Cookies capture all the cozy fall vibes in one bite - soft, chewy and full of warm pumpkin and espresso flavor.
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Wire whisk or electric mixer
- Bowls, measuring cups and spoons
- 1 Pastry bag or spoon to drizzle espresso glaze over cookies
- 1 Saucepan
- 1 Cookie Scoop optional
Ingredients
Cookie dough
- ½ Cup Unsalted butter
- 1¼ Cups All-purpose flour Sifted to remove any lumps
- 2 teaspoons Instant espresso powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- ½ Cup Brown sugar Light or dark
- ½ Cup Granulated sugar
- ⅓ Cup Pumpkin puree Blot puree with paper towels to remove excess moisture
- 1 Large Egg Room temperature
Espresso drizzle
- 1 Tablespoon Hot water
- 1 teaspoon Instant espresso
- 1 Cup Powdered sugar
- 1 Tablespoon Milk (add more if a thinner consistency is desired)
Instructions
Brown butter
- Place chunks of butter in a saucepan over medium heat, stir slowly and constantly. Once the butter has melted, it will begin to foam. Keep cooking and stirring. The foam will subside, and the butter will start to sizzle and bubble.½ Cup Unsalted butter
- The milk solids in the butter will start to brown. You’ll notice a nutty aroma and see the butter turn golden brown. Keep a close eye on it to prevent burning and continue stirring.
- When you see browned bits (milk solids) at the bottom of the pan, remove it from heat immediately. The process to brown butter takes about 4 - 6 minutes.
- Add espresso powder to the browned butter. Stir until dissolved.2 teaspoons Instant espresso powder
- Pour browned butter into a large heat-resistant mixing bowl. Let cool at room temperature for 30 minutes before proceeding with remainder of recipe.
Cookie dough
- Preheat oven to 350℉ (177℃)
- Prepare 2 baking sheet pans by lining with parchment paper or silicone baking mats.
- Combine flour, baking soda, pumpkin spice and salt in a medium-sized bowl. Whisk together until well combined. Set aside for later.1¼ Cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Salt, 2 teaspoons Pumpkin pie spice
- Place pumpkin puree on a plate. Blot well with paper towels to remove excess moisture. Set aside for later.⅓ Cup Pumpkin puree
- Add granulated sugar and brown sugar to bowl with cooled brown butter. Whisk until well combined.½ Cup Brown sugar, ½ Cup Granulated sugar
- Add egg and pumpkin puree to mixing bowl. Whisk vigorously until well combined.1 Large Egg
- Add dry ingredients (flour, etc..) to mixing bowl. Using a silicone spatula, stir until everything is mixed together and you don’t see any dry spots.
- Cover the mixing bowl with a kitchen towel and place in the refrigerator for 30 minutes. This helps the dough firm up and lets the flavors blend together.
- Scoop approximately 1½ tablespoons of cookie dough onto prepared baking sheets. Leave at least 2" of space between each cookie to allow for spreading.
- Bake cookies for 10 - 12 minutes. Edges will be slightly browned and center of cookie will have risen slightly.
- Allow cookies to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Espresso drizzle
- In a medium bowl, combine hot water and instant espresso. Stir until espresso powder is dissolved.1 Tablespoon Hot water, 1 teaspoon Instant espresso
- Add powdered sugar and milk. Stir well. Add more milk to the mixture until desired consistency is reached.1 Cup Powdered sugar, 1 Tablespoon Milk
- Using a spoon or pastry bag, drizzle over cooled cookies and allow to set.
Notes
Nutrition
Calories: 89kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 71mgPotassium: 28mgFiber: 0.3gSugar: 8gVitamin A: 610IUVitamin C: 0.2mgCalcium: 9mgIron: 0.4mg
Tried this recipe?Let us know how it was!