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Fluffy Pumpkin Spice Latte Cookies

Fluffy Pumpkin Spice Latte Cookies: Your Cozy Fall Treat

Fluffy Pumpkin Spice Latte Cookies are an enchanting blend of cinnamon, nutmeg, and pumpkin, perfect for cozy fall vibes.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup Canned Pumpkin Puree Use plain, not pie filling.
  • 1/2 cup Unsalted Butter Softened to room temperature.
  • 1 cup Brown Sugar Can be substituted with white sugar.
  • 1/2 cup Granulated Sugar Used for cinnamon-sugar coating.
  • 2 cups All-Purpose Flour Gluten-free flour mixes can be experimented with.
  • 2 whole Egg Yolks Avoid using whole eggs.
  • 1 tablespoon Coffee (instant espresso powder) Or brewed coffee in frosting.
  • 1 teaspoon Pumpkin Pie Spice Can mix your own with spices if needed.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Salt Both table and sea salt work.
For the Frosting
  • 1 cup Powdered Sugar Essential for right texture.
  • 1 cup Mascarpone Cheese Cream cheese is a substitute.
For the Ganache
  • 4 oz White Chocolate Consider dark chocolate for different flavor.
  • 1/2 cup Heavy Cream Ensure it's fresh.
  • 1 teaspoon Espresso Powder Use instant coffee if needed.

Equipment

  • mixing bowl
  • Electric mixer
  • parchment paper
  • Baking sheets
  • spatula
  • Refrigerator
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the Pumpkin: Spread canned pumpkin puree onto a plate, using paper towels to press down gently to remove excess moisture.
  2. Make the Cookie Dough: Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Cream butter and brown sugar until fluffy, mix in egg yolks and vanilla, then fold in pumpkin and dry ingredients.
  3. Shape the Cookies: Preheat oven to 350°F (175°C). Roll cookie dough into balls and coat in a sugar-cinnamon mixture. Arrange on prepared baking sheets.
  4. Bake the Cookies: Bake for 12-14 minutes until lightly golden and puffed. Cool for a few minutes on sheets before transferring to racks.
  5. Prepare the Frosting: Whip heavy cream to stiff peaks. Mix mascarpone with powdered sugar and espresso powder, fold in whipped cream.
  6. Make the Ganache Drizzle: Heat heavy cream with espresso powder until steaming, pour over chopped white chocolate, stir until smooth.
  7. Decorate the Cookies: Frost cooled cookies with mascarpone mixture and drizzle with ganache.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Refrigerate frosted cookies for up to 3 days.

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