Pumpkin Spice Latte Cookies
Delightful cookies infused with the warm flavors of pumpkin and spices, perfect for fall gatherings or cozy afternoons.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a tender base for the cookies, ensuring they turn out soft and chewy.
- 1 teaspoon baking powder Gives the cookies the perfect lift.
- 1/2 teaspoon baking soda Works alongside the baking powder.
- 1/4 teaspoon salt Balances the sweetness of the cookies.
- 2 teaspoons ground cinnamon Adds warm, sweet spice.
- 1/2 teaspoon ground nutmeg Provides a slightly nutty flavor.
- 1/2 teaspoon ground ginger Offers a hint of spiciness.
- 1/4 teaspoon ground cloves Adds depth and warmth.
- 1 tablespoon instant espresso powder Infuses a bold coffee flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Gives the cookies a creamy texture.
- 3/4 cup brown sugar, packed Adds moisture and caramel-like sweetness.
- 1/4 cup granulated sugar Enhances the sweetness.
- 3/4 cup pumpkin puree The star ingredient, brings moisture.
- 1 large egg yolk Binds the ingredients together.
- 1 teaspoon vanilla extract Imparts a sweet flavor.
Glaze Ingredients
- 1 cup powdered sugar Used for the glaze.
- 1 tablespoon milk Helps create a smooth glaze.
- 1 teaspoon instant espresso powder To deepen the glaze flavor.
- 1/2 teaspoon vanilla extract Adds an extra hint of vanilla.
Instructions
Preparation
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, cloves, and instant espresso powder until well blended.
- In a large bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together for about 2-3 minutes until light and fluffy.
- Add in the pumpkin puree, egg yolk, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
- Cover and refrigerate the dough for at least 30 minutes or up to 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1.5 tablespoons of dough per cookie onto the prepared baking sheets, leaving 2 inches of space between cookies.
- Bake for 11-13 minutes, or until the cookies are set and slightly puffed.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
- In a bowl, whisk together the powdered sugar, milk, instant espresso powder, and vanilla extract until smooth.
- Drizzle the glaze over cooled cookies and allow to set.
Notes
Chill the dough for at least 30 minutes before baking. Use parchment paper for easy cookie removal, and watch the bake time, adjusting based on your oven.