The PSL trend is here to stay. Although I haven't had the actual latte (*gasp*), I am in love with these delicious Pumpkin Spice Latte Cookies!
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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.
If you enjoy this recipe, check out the posts for my Pumpkin Spice Latte Cupcakes, Pumpkin Coconut Pie, and Apple Crisp Macchiato Bars!
There are a few specialty ingredients for this one. I've found it difficult to find espresso powder--especially one that is fine enough to add to baked goods and incorporate well. If you have the same problem, you can find the brand that I use here.
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 when baking, which makes the cookies brown up a little slower and makes for easy cleanup. If you're going to outline and flood your cookies, I find that using squeeze bottles is much more convenient than trying to spoon the royal icing on.
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Recipe adapted from Sweetopia (link here).
Pumpkin Spice Latte Cookies
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!
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