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–+ servings
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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