Pumpkin Spice Latte… but make it a cookie!

September 23, 2024

It’s officially fall, and we all know what that means… Pumpkin Spice Lattes are BACK. By now, if you’re a pumpkin lover, you’ve probably already made your way to a local cafe to grab one for yourself. Us too! While a Pumpkin Spice Latte would go well with any cookie flavor, we simply couldn’t let another year pass without hopping on board…

Introducing our first ever Pumpkin Spice Latte cookie! 

While we can’t speak for everyone, we can say that this flavor might be one of our most prized to date! Our Pumpkin Spice Latte cookies are made with pumpkin for the ultimate fall flavor, pumpkin pie spices for warmth, real coffee bits for a burst of energy, and topped with powdered sugar like the foam on top of your favorite latte. Hint: these cookies go best with a cup of joe and a warm sweater!

These cookies won’t be around for long, so check out Tiff’s homemade recipe for our Pumpkin Spice Latte cookies. There’s no reason not to enjoy these all season long.

 

 

Ingredients

  • 1 cup salted butter (softened to room temp)
  • 1 cup white sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla
  • 1 ½  tsp salt
  • ½  tsp baking soda
  • 4 ½ tbsp pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 2 tbsp milk (2%)
  • 2 tsp instant coffee
  • 2 ⅓ cup all purpose bleached flour (add 1 tbsp as needed for sticky dough)

Inclusions:

  • 1 tbsp instant coffee
    • Note: Choose coffee intensity (light to dark roast) and particle size (powder to medium) based on your liking for light or strong coffee notes. Reduce the amount of instant coffee bits added in the final stage for a lighter flavor.

Topping:

  • powdered sugar



Baking Instructions:

1. Preheat oven to 375° F.
2. In a large mixing bowl, cream butter and sugars together using a hand mixer/kitchen aid on medium speed until mixture is smooth.
3. Add eggs, vanilla, salt and baking soda to the butter mixture. Also add pumpkin puree and pumpkin pie spice at this stage.
4. Mix on medium speed only until ingredients are blended and smooth.
5. Dissolve instant coffee in cold milk, per the instructions on the can, and add this to the bowl. Mix well.
6. Add flour.
7. Mix on low speed until flour is no longer loose, and medium speed only until flour is blended fully (add 1 Tablespoon extra flour if dough seems too sticky after this step) and mix on low speed only for few seconds
8. Finally add the instant coffee bits until evenly mixed in the dough. Do not overmix at this
stage.
9. Line a cookie sheet with parchment paper.
10. Scoop cookie dough using a medium sized cookie scooper slightly rounded, and place at least 2 inches apart onto cookie sheet (approx. 1.75 tablespoons of dough for each cookie).
11. Bake at 375F for 9-11 minutes, taking out when tops are still light but edges are brown.
12. Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack).
13. Top the cookies with sifted powdered sugar and serve.

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