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    Home » Recipes » Cookies, Brownies & Bars

    Pumpkin Spice Latte Cookies

    September 20, 2018 by Amee Leave a Comment

    Jump to Recipe Print Recipe

    Here's the thing: I've never had a Pumpkin Spice Latte. When people hear this, the majority gasp in disbelief. There is a still fraction of the population (albeit small) who tell me they haven't, either. I like pumpkin spice and I like espresso, I've just never tried one. Truth be told, I'd probably love it and drink a day's worth of calories in 15 minutes. It's probably in my best interest to never try one. Although I haven't had the actual latte, I dreamed up (and LOVE) these delicious Pumpkin Spice Latte Cookies!


    These Pumpkin Spice Latte Cookies turn out soft, spiced, and with a hint of espresso. They're not too sweet, so they're perfect for frosting. You can frost them with royal icing, as I have here, or maybe top them with a buttercream if you'd prefer.

    There are a few specialty ingredients for this one. I've found it difficult to find espresso powder--especially that isn't already hard as a rock--at my local grocery store. I use King Arthur Flour's brand (link [here]), as it's very fine and made specifically for baked goods.

    I can *never* find the meringue powder that's needed for the royal icing in my local grocery store. You can find it in craft stores and cake decorating supply shops, and you can also find it online [here].

    There are no special tools necessary to make this recipe, but I do have a few that make the job easier. I use silpats (like this one [here]) when baking, which makes the cookies brown up a little slower and makes for easy cleanup. I also find that using squeeze bottles (like these [here]) to flood my cookies is much more convenient than trying to spoon it on.

    You see the blog, so you know I'm clearly not going to skip out on the calories if a pumpkin spice latte is amazing (she types as she eats her THIRD cookie). So tell me--am I missing out?

    Other posts you  may like:

    Chocolate Espresso Shortbread

    Gingerbread Pumpkin Pie

    Pumpkin Hazelnut Cheesecake

    Pumpkin Challah

    Pumpkin Meringue Tart

    Pumpkin Spice Latte Cupcakes

    Maple Cinnamon Cookies

    Recipe adapted from Sweetopia (link here).

    Pumpkin Spice Latte Cookies

    Pumpkin Spice Latte Cookies

    Your favorite coffee house treat in cookie form! Does it get any better than this??
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cookies
    Servings 3 dozen cookies (depending on cutter size)
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Pumpkin Spice Latte Cookies:

    • 2 ½ cups flour
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground allspice
    • pinch ground nutmeg
    • 1 teaspoon espresso powder (see note)
    • ½ teaspoon salt
    • 1 cup unsalted butter, at room temperature (2 sticks)
    • ½ cup sugar
    • ½ cup brown sugar
    • 3 tablespoon pumpkin purée
    • 1 egg
    • ½ teaspoon vanilla extract

    Royal Icing:

    • ⅔ cup water
    • 3 tablespoon meringue powder (see note)
    • 1 teaspoon cream of tartar
    • 2 lbs powdered sugar, sifted

    Instructions
     

    For Cookies:

    • In a small bowl, combine dry ingredients (flour, cinnamon, ginger, allspice, nutmeg, espresso powder, and salt). Set aside.
    • Combine the butter and sugars in the bowl of a stand mixer. Mix the butter only until incorporated. Scrape down the sides of the bowl, then mix briefly to incorporate. 
      (Adding too much air to the dough will cause the cookies to spread, so avoid overmixing!)
    • Add pumpkin puree, eggs, and vanilla extract. Mix to combine, then scrape down the sides of the bowl.
    • Add dry ingredients. Mix until the dough begins to clump (do not overmix, or your cookies will be tough).
    • Turn the dough out onto a lightly floured surface. Knead briefly to form a ball. Cut the ball in half and form each half into a disc. Wrap each disc in plastic and chill in the refrigerator one hour.
    • Preheat oven to 350F. Working with one disc at a time, roll the dough out on a floured surface to about ¼ inch thick. Cut out desired shapes and place on parchment or silpat-lined baking sheets (see note).
    • Scraps may be re-rolled, and should be chilled as necessary so that the dough can be worked with easily. Place the baking sheets with the cut cookies in the refrigerator to chill for at least 10 minutes before baking.
    • After chilling, bake 8-12 minutes, or until edges are golden (see note). Allow cookies to cool completely on a wire rack.

    For Royal Icing:

    • In the bowl of a stand mixer, combine water, meringue powder, and cream of tartar. Using the whisk attachment, beat mixture until soft peaks form. Stop the mixer and scrape down the sides as necessary.
    • With the mixer running on low speed, gradually add the powdered sugar. Beat mixture until combined.
    • Color royal icing as desired. I outlined my cookies in royal icing, To frost the rest of the cookie, add enough water (you won't need much!) to make the icing a pourable consistency, and "flood" the cookies with the remaining icing.
    • Royal icing dries out quickly, so be sure to keep it covered with plastic or inside squeeze bottles (see note) if you're not using it right away.
      Frost/decorate cookies as desired.
      Enjoy!

    Notes

    Note on espresso powder: I've found it difficult to find espresso powder--especially one that isn't already hard as a rock--at my local grocery store. I use King Arthur Flour's brand (link [here]), as it's very fine and made specifically for baked goods.
    Note on meringue powder: I can never find meringue powder in my local grocery store. You can find it in craft stores and cake decorating supply shops, and you can also find it online [here].
    Note on silpat: I use silpats (like this one [here]) when baking, which makes the cookies brown up a little slower and makes for easy cleanup. If you're lining your pans with parchment, your cookies will be done sooner.
    Note on bake time: The bake time will depend on the size of your cookies, so keep an eye on them! It's also a good idea to bake like-sized cookies together to ensure they're all done at the same time.
    Note on flooding cookies: I find that using squeeze bottles (like these [here]) to flood my cookies is much more convenient than trying to spoon it on.
    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    This post contains affiliate links.

    More Cookies, Brownies & Bars

    • S'mores Cookies
    • Lemon Sugar Cookies
    • Chocolate-Dipped Coconut Shortbread

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