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Pumpkin Spice Latte Cookies

Pumpkin Spiced Latte Cookies

With these pumpkin spice latte cookies you take your favorite fall flavors of pumpkin spice and bold espresso and blend them into a soft, sugary cookie topped with rich buttercream frosting.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings 15 cookies
Calories 265 kcal

Ingredients
  

For the cookies:

  • 1/2 cup butter softened (115g)
  • 1/2 cup brown sugar (100g)
  • 1/4 cup granulated sugar (50g)
  • 1 egg
  • 1/4 cup pumpkin puree (60g)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (240 g)
  • 1 1/2 tsp pumpkin spice
  • 1 tsp instant espresso coffee
  • 1/4 tsp salt
  • 1/2 tsp baking powder

For the espresso buttercream:

  • 1/3 cup heavy cream
  • 1/3 cup butter softened
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar (180g)
  • 1/2 tsp instant espresso coffee

Topping:

  • 1 pinch ground cinnamon

Instructions
 

For the cookies:

  • Prepare the wet ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy.
  • Add the remaining wet ingredients: Add the egg, pumpkin puree, vanilla extract, instant espresso coffee, and pumpkin spice to the butter mixture. Beat until well combined.
  • Incorporate the dry ingredients: In the same bowl, sift in the all-purpose flour, baking powder, and salt. Mix until a smooth and homogeneous dough forms.
  • Shape the cookies: Using a #20 cookie scoop (or about 1 1/2 tablespoons per cookie), form dough balls and place them on a baking sheet lined with parchment paper. Leave enough space between them.
  • Bake: Preheat the oven to 350°F (180°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden. This recipe yields about 15 cookies.
  • Cool: Remove the cookies from the oven and let them cool completely on a wire rack before frosting.

For the espresso buttercream:

  • Prepare the buttercream: In a bowl, beat the softened butter, heavy cream, powdered sugar, instant espresso coffee, and vanilla extract until smooth and creamy.
  • Decorate: To pipe the buttercream, place a piping bag inside a glass for easier handling, then fill it with the buttercream. Once the cookies have cooled completely, pipe a swirl of buttercream onto each one.
  • Finish with cinnamon: Sprinkle a pinch of ground cinnamon over the top of each cookie for a finishing touch.

Notes

  • Ingredient temperature: Make sure the butter and egg are at room temperature before starting. This makes mixing easier and creates a softer texture in the cookies.
  • Enhance the coffee flavor: If you prefer a stronger coffee flavor, you can increase the amount of instant espresso in the cookie dough or
    buttercream to 1 1/2 teaspoons.
  • Homemade spice blend: If you don't have pumpkin spice on hand, you can make your own blend by using 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of ground cloves.
  • Variety of decorations: In addition to cinnamon, you can decorate the cookies with a light drizzle of chocolate or caramel over the buttercream for an extra touch of sweetness.
  • Keep them fresh: Cookies decorated with buttercream can be stored in the fridge to keep the frosting firm.

Nutrition

Calories: 265kcalCarbohydrates: 36gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 157mgPotassium: 54mgFiber: 1gSugar: 23gVitamin A: 1045IUVitamin C: 0.3mgCalcium: 35mgIron: 1mg
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