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!

Never miss a post by becoming a Reckless Subscriber and receive posts directly in your inbox, and if you’re looking for sneak-peaks of future posts or what’s cooking in my kitchen check out my Instagram account, RecklessInTheKitchen.

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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.

 

Lemon White Chocolate Chip Cookies

 

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I feel that you should know this about me-I hate lemon extract. I think it has an alcohol-flavor to it, and when added to baked goods, it pretty much makes them taste artificial. OK, so now that’s out of the way we can get on to today’s recipe. Earlier this summer I was whipping up an assortment of cookies to bring to a party. I was making these awesome funfetti cookies from Avery Cooks, and these to die for chocolate sugar cookies from Handmade Charlotte.

I was thinking to myself that I needed a third cookie to round out my cookie tray and since it was the start of the summer I thought, a fruit flavor would be ideal. After taking stock of what I already had in the kitchen I decided to pair my lemons with some white chocolate chips that had been sitting in my baking pantry. I used the funfetti cookie recipe as my base and the recipe below is the result. They were such a big hit at the party that I decided to make them again and bring them to another get together. Throughout the summer whenever I needed to bring a dish to share or a dessert I made these lemon cookies, and every time they were a crowd-pleaser. After making them a few times I am finally ready to share this recipe with you.

Now, this is not the easiest cookie recipe you’ll ever make, but follow the instructions closely and the result will be a fluffy cookie with a cake-like texture packed with a fresh lemon flavor.

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Lemon White Chocolate Chip Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/2 c unsalted butter, softened
  • zest from 2 large lemons
  • 3/4 c granulated sugar
  • 1 large egg
  • 1/4 c freshly squeezed lemon juice
  • 1 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, and salt and set aside. Using a stand mixer fitted with a paddle attachment mix the butter and lemon zest on a low speed for 1 minute to spread it around the bowl. With the mixer running slowly add the sugar 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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Reduce the speed to low and add the lemon juice, mix to combine. Next, add the dry ingredients and mix until just combined. Stop mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds. Add the white chocolate chips and beat momentarily to incorporate, less than 1 minute, or fold in by hand.

Fair warning to all; this dough is quite sticky but do not worry. This next step is a bit messy, that’s part of the fun, right?

Form the dough into 1 1/2 inch balls (this is an approximate measurement, above all else try to keep the dough in uniform size so they bake evenly and don’t let them get too big), and flatten slightly on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step!).

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While the cookies are chillin’ like villains in the fridge, let’s talk about baking cookies. I’m going to confess to you that cookies are not my strong point, and it took a lot (seriously, A LOT) of practice to get these just right. As one of my bosses used to say, cookies are just a touch thing. Meaning, it takes practice to know when to take them out of the oven at just the right time. These cookies are cakey, and soft. When you take them out of the oven, they are going to look raw to you. BUT trust me, and trust your baking instincts. The edges of the cookies should look set. The center of the cookies will look under cooked, aka pale and glossy. However, this is OK. You do not want the cookies to become very brown on the bottom. The cookies will firm up while they cool.

Here is what my cookies look like when I pull them out of the oven:

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Now on to my next point, not all ovens are created equal. I’m sure you know this but, baking times vary depending on both the size of your cookie and your oven. The suggested baking time works for my oven, so I recommend starting there, but you have the description above of what they should look like so use your judgement, if they need another minute or 2.

OK, back to the cookies. Preheat your oven to 350 degrees. Spread the cookies out on lined baking sheets (do not skip this either, you should either be using parchment paper or a silicon baking mat), and bake the cookies for 10-12 minutes, rotating the pan half-way through the baking time.

Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack to finish cooling.

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If you like this cookie recipe, stay tuned, I’ve got another cookie recipe coming in a few weeks as well as some great dishes to kick of the fall season with! To make sure you don’t miss these posts, be sure to subscribe and become a Reckless Subscriber!

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Lemon White Chocolate Chip Cookies

Ingredients:

  • 1 1/2 c all-purpose flour
  • 2 tsp corn starch
  • 3/4 tsp baking soda
  • pinch of salt
  • 1/2 c unsalted butter, softened
  • zest from 2 large lemons
  • 3/4 c granulated sugar
  • 1 large egg
  • 1/4 c freshly squeezed lemon juice
  • 1 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, and salt and set aside. Using a stand mixer fitted with a paddle attachment mix the butter and lemon zest on a low speed for 1 minute to spread it around the bowl. With the mixer running slowly add the sugar 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.

Reduce the speed to low and add the lemon juice, mix to combine. Next, add the dry ingredients and mix until just combined. Stop mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds. Add the white chocolate chips and beat momentarily to incorporate, less than 1 minute, or fold in by hand.

Form the dough into 1 1/2 inch balls (this is an approximate measurement, above all else try to keep the dough in uniform size so they bake evenly and don’t let them get too big), and flatten slightly on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step!).

Preheat your oven to 350 degrees. Spread the cookies out on lined baking sheets (do not skip this either, you should either be using parchment paper or a silicon baking mat), and bake the cookies for 10-12 minutes, rotating the pan halfway through the baking time.

Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack to finish cooling.