Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies are a scrumptious treat that brings all the cozy flavors of fall right to your kitchen. If you’ve ever sipped a warm pumpkin spice latte on a chilly day, you already know the warm hugs of cinnamon, nutmeg, and pumpkin that make this season special. Now, imagine capturing that delightful drink in cookie form!

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These cookies are soft, chewy, and topped with a luscious mascarpone cream that perfectly balances the spices. It’s like the classic coffee house drink but with a twist that makes it an ideal dessert. Making Pumpkin Spice Latte Cookies is not only a delicious adventure but also a great way to add some seasonal flair to your baking repertoire. So, roll up your sleeves and join me in baking these little bites of fall joy. You won’t just be baking; you’ll be creating amazing memories with each delightful bite.

Why This Recipe Works

This cookie recipe stands out because it masterfully combines two beloved fall favorites: cookies and pumpkin spice lattes. First, the canned pumpkin puree keeps the cookies moist, yielding a soft and appealing texture. Plus, it adds a subtle earthy flavor that shines through the spices. Using both baking powder and baking soda ensures the cookies rise nicely, giving them a soft yet chewy finish.

Moreover, the creamy mascarpone topping brings a rich, velvety texture that complements the spiced cookie perfectly. Lastly, the instant espresso in the ganache adds just enough coffee flavor, enhancing the pumpkin spices. This carefully balanced combination guarantees a delicious treat that celebrates the pumpkin spice season in style.

Why You’ll Love This Pumpkin Spice Latte Cookies

These Pumpkin Spice Latte Cookies are more than just a seasonal dessert; they are a delightful way to celebrate the flavors of fall. Each bite is a comforting blend of spices that warms the soul. The cookies are soft yet sturdy enough to hold the deliciously whipped mascarpone topping, making them a hit at gatherings or cozy evenings at home.

Not only are they tasty, but they also provide an opportunity for creativity in your kitchen. You get to play with flavors, textures, and presentations. Whether enjoyed with a cup of coffee or gifted to friends, these cookies bring joy and festive spirit. Their impressive appearance paired with familiar flavors makes them irresistible and perfect for sharing.

Ingredients

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
• 1 3/4 cups (219 g) all-purpose flour (spooned and leveled)
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1 cup (240 ml) heavy cream
• 8 oz (226 g) mascarpone cheese
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 cup (135 g) powdered sugar
• 1/4 tsp pumpkin pie spice
• 1/4 cup (60 ml) heavy cream
• 2 tsp instant espresso powder
• 4.5 oz (128 g) white chocolate, chopped

Preparing the Spiced Sugar

Mix Granulated Sugar and Pumpkin Pie Spice

Start by grabbing a small bowl, then combine the granulated sugar with pumpkin pie spice. This creates a sweet and spiced sugar that’s perfect for rolling the cookie dough. Set this aside for later use, as it will add an exciting flavor on the outside of your cookies.

Making the Chewy Pumpkin Cookies

Preheat and Prepare Baking Sheets

Begin your baking journey by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This step ensures your cookies won’t stick while baking and makes cleanup a breeze.

Dry the Pumpkin

Next, spread the pumpkin puree on a plate and gently press it with a paper towel. This helps absorb any excess moisture. Repeat this until you have roughly 1/4 cup (~42 g) of concentrated pumpkin. This step is vital for achieving the right cookie texture.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mixing these dry ingredients evenly will enhance the overall flavor of your cookies. Set this mixture aside for later.

Cream Butter and Sugar

In a large bowl, take softened butter and light brown sugar. Use an electric mixer on high speed for about 1-2 minutes until the mixture becomes light and fluffy. This step is crucial; it creates air pockets in the dough that leads to a tender cookie.

Add Egg Yolks and Vanilla

Now, mix in the egg yolks and vanilla extract at medium speed. Keep mixing until the batter looks pale and fluffy. This process blends flavors and helps create the desired texture in your cookies.

Incorporate Pumpkin and Dry Ingredients

Gradually add the prepared pumpkin to your batter, mixing on medium-low speed. Then, slowly mix in the dry ingredients until everything is just combined. If you notice that the dough feels too sticky, don’t hesitate to chill it in the fridge for about 10 minutes. This dough should be manageable to shape into cookies.

Shape the Cookies

Scoop the dough using a 2-tablespoon cookie scoop, roll the portions into balls, and coat each ball in your spiced sugar mixture. Place these on the prepared baking sheets, ensuring there’s at least 2 inches of space between them to allow for spreading during baking.

Bake the Cookies

Finally, pop those trays into the oven and bake for 12-14 minutes. You can adjust the time depending on how chewy you’d like your cookies. Keep an eye on them; they puff up in the oven and will fall slightly as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Preparing the Coffee Mascarpone Cream

Whip the Heavy Cream

While the cookies cool, take a large bowl and whip the heavy cream on high speed for about 1-1.5 minutes until you see stiff peaks forming. This step creates a light, airy texture for your mascarpone cream.

Combine Coffee and Mascarpone

Dissolve the instant espresso powder into the vanilla extract. In another bowl, blend the mascarpone cheese, powdered sugar, pumpkin pie spice, and coffee mixture. Then, incorporate this with the whipped cream. Once mixed well, refrigerate the cream until you’re ready to assemble those marvelous cookies!

Making the Coffee Ganache

Heat Cream and Instant Coffee

In a small saucepan over medium heat, combine the heavy cream and instant coffee. Stir until everything is fully dissolved and well-blended.

Combine with White Chocolate

Next, take a double boiler and add the chopped white chocolate. Pour in the coffee and cream mixture, then stir until it melts into a smooth ganache. Allow it to cool slightly before using.

Assembling the Cookies

Add Mascarpone Cream to Cookies

Once your cookies have cooled, it’s time for a delicious build-up. Take about 2 tablespoons of the coffee mascarpone cream and top each cookie. Spread it evenly using a spatula. This step adds a creamy layer that makes your cookies special.

Drizzle with Coffee Ganache

Using a piping bag, swirl the coffee ganache over the mascarpone cream. Feel free to get creative: use a spoon to make beautiful patterns and swirls. This final touch not only looks fancy but tastes heavenly too.

Serving Suggestions

These cookies shine brightest when paired with a warm cup of coffee or tea. For a true experience, serve alongside a robust pumpkin spice latte. This combination transforms your treat into an ideal afternoon indulgence, perfect for sharing with friends or enjoying solo.

Tips for Success

• Make sure your pumpkin is well-dried, which leads to the best cookie texture.
• If your dough feels too sticky, refrigerate it. The chill helps maintain the shape during baking.

Variations

Feel free to get creative! Adding chocolate chips or nuts can enhance both flavor and texture. For those looking for a gluten-free option, simply substitute with your favorite gluten-free flour; the cookies will still be delicious.

Storage Tips

To enjoy these cookies beyond the initial bake, store leftovers in an airtight container in the refrigerator for up to three days. As days go by, they become softer and even more enjoyable.

FAQs

1. Can I use fresh pumpkin instead of canned?
Certainly! Just ensure it’s cooked and dried properly to avoid excess moisture.

2. Can I make these cookies ahead of time?
Absolutely! You can bake and store them for up to three days or prepare the dough and refrigerate it before baking.

3. How do I achieve a perfect chewy texture?
Monitor the baking time carefully. Bake for 12 minutes for gooey centers and 14 for firmer cookies.

4. What can I use instead of mascarpone cheese?
Cream cheese is a suitable alternative, though it may shift the flavor slightly.

5. Can I freeze these cookies?
Yes, they freeze beautifully! Simply place them in a freezer-safe container for up to a month.

Baking these Pumpkin Spice Latte Cookies is like welcoming fall into your heart. Each soft, chewy bite, complemented by the rich cream topping and decadent ganache, creates a special experience for every occasion. Whether it’s for a cozy night in or a festive gathering, these cookies are sure to bring warmth and joy to your festivities!

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