Description
Delight in the cozy flavors of fall with these Pumpkin Spice Latte Cookies. Soft and chewy with a perfect blend of pumpkin, warm spices, and a hint of espresso, these cookies are topped with a luscious espresso glaze for an extra touch of indulgence. Perfect for autumn gatherings or a comforting treat alongside your favorite cup of coffee.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons instant espresso powder
- 2 tablespoons granulated sugar (for rolling)
Glaze
- 3/4 cup powdered sugar
- 1 1/2 tablespoons heavy cream
- 1/4 teaspoon instant espresso powder
Instructions
- Cream butter and sugars: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add wet ingredients: Mix in the egg yolk, vanilla extract, and pumpkin puree until all ingredients are well combined, creating a moist and flavorful dough.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and instant espresso powder to evenly distribute the leavening and spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to make it easier to handle and to enhance flavors.
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Form cookies: Scoop the chilled dough into balls, roll each in granulated sugar, and place them spaced evenly on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft 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.
- Prepare glaze: In a bowl, mix together powdered sugar, heavy cream, and instant espresso powder until smooth and drizzle-able.
- Glaze cookies: Drizzle or swirl the prepared espresso glaze onto the cooled cookies for a glossy, flavorful finish.
Notes
- For a stronger coffee flavor, adjust the amount of espresso powder to taste in both the dough and glaze.
- Ensure the butter is softened, not melted, for proper creaming and texture.
- Chilling the dough is important to prevent the cookies from spreading too much during baking.
- Cookies are best enjoyed within 2-3 days when stored in an airtight container.
- To make these cookies dairy-free, substitute butter with a vegan butter alternative and heavy cream with coconut cream.
