Pumpkin Spice Latte Cookies

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Fall has always been my favorite season. I love the mild weather, the sunny afternoons, and the comfortable clothes that come along with the change in temperatures. I grew up in Upstate NY, and let me tell you, if you’ve never been there during Fall, add it to your bucket list. The days of sweltering, humid summer days are gone, and are replaced by cool, crisp air an a breathtaking view of the leaves changing colors. It’s a lovely sight to see. It doesn’t matter how many years it’s been since I was in school, September always marks the beginning of fall in my mind and also gives me a feeling of new beginnings.

I know the calendar date for Fall isn’t quite here yet, but along with the cooler temperatures, this time of year has me yearning, like many, for a Pumpkin Spice Latte. They remind me of my days as a student, living in Boston, getting settled in a new dorm and starting a new semester.

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I know there are many PSL lovers out there, so I created this cookie recipe for us. It has real pumpkin in it, the spices that make it feel like fall, and a hint of coffee flavor. This cookie is fluffy, and cakey in texture and I am absolutely in love with it. So if you love pumpkin, and fall flavors, I suggest grabbing your self a can of pumpkin puree and getting these cookies started!

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Pumpkin Spice Latte Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp coffee grounds
  • 2 tsp pumpkin pie spice
  • 1/2 c unsalted butter, softened
  • 1/4 c pumpkin puree
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, salt, coffee grounds, and pumpkin pie spice and set aside. Using a stand mixer fitted with a paddle attachment mix the butter on a low speed to spread it around the bowl. With the mixer running slowly add the sugars and beat on a medium speed until it has lightened in color and increased in volume slightly. Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

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Next add the pumpkin and vanilla extract. Mix on a low speed for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a low speed for an additional 30 seconds.

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Finally, add the dry ingredients and mix until just combined. Stop the mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds.

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Using a spoon, drop the dough into 1 1/2 inch spoonfuls on a lined baking sheet.

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Feel free to place them close together to get them all one one shape. They won’t look pretty, and the dough will be sticky.

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Chill in the refrigerator for at least 2 hours (do not skip this step! Alternatively, the dough could be made the day before and left to chill over night in the fridge, just be sure to cover the tray with plastic wrap). After the dough has chilled for 2 hours gently reshape the dough into even disks and spread them out on the pan.

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Preheat your oven to 350 degrees and bake the cookies for 6 minutes, rotate the pan and put the tray on a different shelve in the oven (if your tray is on the top shelf, move it to the middle or bottom rack, etc.). Bake for an additional 6 minutes.  Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack.

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Last step! Carefully melt your white chocolate (microwave or double boiler method whichever you prefer, click here for more information on melting chocolate without burning it).  Working quickly, pour the white chocolate into a small zip lock bag or a piping bag. If using a zip lock bag snip a small hole in one of the bottom corners. Drizzle the chocolate over the cookies.

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Is white chocolate just not your jam? I’ll admit I wasn’t always the biggest fan, and I’ve only recently started to come around to it, so I understand if you don’t dig white chocolate, so here are some alternatives:

While we’re on the topic of alterations, if you feel this cookie would be even better with a 1/2 c of chocolate chips or a handful of pecans, go for it!

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Now, I know this recipe only calls for a few tablespoons of pumpkin puree, but I wouldn’t leave you high and dry with will those leftovers, now would I? Here are some of my favorite fall recipes that use pumpkin puree, let me know which ones you like best!

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Pumpkin Spice Latte Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp coffee grounds
  • 2 tsp pumpkin pie spice
  • 1/2 c unsalted butter, softened
  • 1/4 c pumpkin puree
  • 1/2 c brown sugar
  • 1/2 c granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, salt, coffee grounds, and pumpkin pie spice and set aside. Using a stand mixer fitted with a paddle attachment mix the butter on a low speed to spread it around the bowl. With the mixer running slowly add the sugars and beat on a medium speed until it has lightened in color and increased in volume slightly. Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

Next add the pumpkin and vanilla extract. Mix on a low speed for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a low speed for an additional 30 seconds. Finally, add the dry ingredients and mix until just combined. Stop the mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds.

Using a spoon, drop the dough into 1 1/2 inch spoonfuls on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step! Alternatively, the dough could be made the day before and left to chill overnight in the fridge, just be sure to cover the tray with plastic wrap). After the dough has chilled for 2 hours gently reshape the dough into even disks and spread them out on the pan.

Preheat your oven to 350 degrees and bake the cookies for 6 minutes, rotate the pan and put the tray on a different shelve in the oven (if your tray is on the top shelf, move it to the middle or bottom rack, etc.). Bake for an additional 6 minutes.  Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack.  Last step! Carefully melt your white chocolate (microwave or double boiler method whichever you prefer, click here for more information on melting chocolate without burning it).  Working quickly, pour the white chocolate into a small zip lock bag or a piping bag. If using a zip lock bag snip a small hole in one of the bottom corners. Drizzle the chocolate over the cookies.

 

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