Description
Delight in these cozy Pumpkin Spice Latte Cookies that perfectly capture the essence of fall in every bite. Soft and chewy with warm spices, espresso, and a luscious espresso-infused frosting, these cookies are a delicious treat for any pumpkin spice lover.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 tablespoon espresso powder
Cookie Dough
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin purée
- 1 large egg yolk
- 2 teaspoons vanilla extract
Frosting
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 teaspoons espresso powder
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and espresso powder until fully incorporated.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract to the creamed sugar mixture until well combined and smooth.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a cohesive dough forms—avoid overmixing to keep cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to allow flavors to meld and to make it easier to scoop.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop Cookies: Use a spoon or cookie scoop to portion the dough into 1.5-inch balls and place them two inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming hard.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, espresso powder, vanilla extract, and 1 tablespoon of milk or cream, mixing until the frosting is smooth and spreadable. Add more milk if needed to reach desired consistency.
- Frost Cookies: Once cookies are fully cooled, spread a generous spoonful of espresso frosting on each cookie using a knife or spatula.
- Set and Serve: Allow the frosting to set slightly before serving or storing to prevent smudging and to enhance the flavor meld.
Notes
- For a stronger coffee flavor, increase the espresso powder slightly in the dough and frosting.
- Ensure the dough is well chilled to prevent excessive spreading during baking.
- Use fresh pumpkin purée for the best flavor and texture.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Frosting can be adjusted in thickness by adding more powdered sugar to thicken or milk to thin.
