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–+ servings
Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies That Taste Like Fall Bliss

Delight in the cozy flavors of Pumpkin Spice Latte Cookies, a perfect autumn treat for gatherings and solo moments.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Canned Pumpkin Puree Use plain pumpkin puree instead of pie filling.
  • 2 cups All-Purpose Flour
  • 3/4 cup Brown Sugar
  • 1/2 cup Butter Softened to room temperature.
  • 3 large Egg Yolks
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon and nutmeg.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
For the Frosting
  • 1 cup Heavy Cream For whipping.
  • 8 ounces Mascarpone Cheese
  • 1 cup Powdered Sugar
  • 1 tablespoon Instant Espresso Powder
For the Ganache Drizzle
  • 6 ounces White Chocolate
  • 1/2 cup Heavy Cream Heated before mixing.

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • parchment paper
  • Hand mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Pat dry the canned pumpkin puree using paper towels.
  3. Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt in a bowl.
  4. Cream softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  5. Mix in the egg yolks and vanilla extract, then fold in the dried pumpkin puree.
  6. Slowly incorporate dry ingredients into the wet mix to form soft dough. Chill in the refrigerator if too sticky.
  7. Scoop and shape dough balls, coating them in sugar and pumpkin pie spice.
  8. Bake for 12-14 minutes until puffy and golden at the edges. Cool for 5 minutes before transferring to a wire rack.
  9. For frosting, whip heavy cream to stiff peaks and fold with mascarpone and powdered sugar.
  10. Melt white chocolate with heated heavy cream and instant espresso powder for the ganache.
  11. Frost the cooled cookies and drizzle with ganache. Serve and enjoy!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Measure pumpkin puree accurately and allow butter to soften properly for best results. Let ganache cool before drizzling it over cookies.

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