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It's funny how some flavor combinations just scream 'fall', isn't it? Pumpkin spice, coffee... they're practically synonymous with cozy sweaters, crackling fireplaces, and the turning of leaves. I remember one year, I tried to resist the pumpkin spice craze. I thought, 'It's all just hype!' But then, a friend brought over a batch of pumpkin spice muffins, and I was hooked. The warmth, the spices, that feeling – it just got to me.
And that's how these cookies came about. I wanted to capture that same feeling – that cozy, comforting hug in a cookie. I'm someone that likes to have my coffee with me all the time and having that flavor embedded into a cookie! What a great way to have that flavor linger. And honestly, is there anything better than dipping a cookie into your coffee? I think not!
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper
- Wire Rack
Pumpkin Spice Latte Cookies: Frequently Asked Questions
Pumpkin Spice Latte Cookies
Indulge in the cozy flavors of fall with these Pumpkin Spice Latte Cookies! These soft, chewy cookies combine the warmth of pumpkin spice with the rich taste of coffee, creating a delightful treat that's perfect for autumn days.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients: You'll need all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, unsalted butter, granulated sugar, brown sugar, pumpkin puree, egg, vanilla extract, and instant espresso powder.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This helps prevent the cookies from sticking and makes for easier cleanup.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Make sure there aren't any lumps! This ensures the spices are evenly distributed throughout the dough.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. I like to use an electric mixer for this, but a sturdy wooden spoon will work too.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. Don't overmix! Overmixing can lead to tough cookies.
- Dissolve the instant espresso powder in a teaspoon of hot water. Add this to the wet ingredients and mix well. This is what gives the cookies that lovely latte flavor.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. This step is IMPORTANT, don't skip it!
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them – baking times can vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking.
- Optional: Drizzle with a simple glaze made from powdered sugar and milk, or dust with cinnamon sugar. Honestly this is the best part. Don't skip this! I add this whilst the cookies are still a bit warm so the glazing kind of melts into it.
📝 Notes
- For a stronger coffee flavor, use 1 1/2 teaspoons of instant espresso powder.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
🍎 Nutrition
Calories: 150 kcal
Protein: 2 g
Fat: 7 g
Carbohydrates: 20 g
Fiber: 1 g
Calcium: 20 mg
