Just in time for your Thanksgiving dinner, take a look below for a sweet recipe for pumpkin spice latte cookies (it even uses instant espresso powder). It may be Thanksgiving, but it is fall after all and fall is all about pumpkin spice!
This recipe comes to us from WellPlated.com.
You will need:
- Three-quarter cup of all-purpose flour
- Three-quarter cup of whole wheat flour
- Four teaspoons of instant espresso powder
- One-half teaspoon baking powder
- One-quarter teaspoon baking soda
- Three-quarter teaspoon ground cinnamon
- One-quarter teaspoon ground nutmeg
- One-quarter teaspoon ground ginger
- One-quarter teaspoon kosher salt
- One-quarter cup of granulated sugar mixed with one-quarter cup of light brown sugar
- Another quarter cup of light brown sugar
- Another quarter cup of granulated sugar
- Three-quarter cup of pumpkin puree (not pumpkin pie filling)
- One large egg
- One-half teaspoon of vanilla extract
To make the frosting (cinnamon cream cheese), you will need:
- One cup of powdered sugar
- Two tablespoons unsalted butter (room temperature)
- One-quarter teaspoon cinnamon
- One-quarter teaspoon of vanilla extract
To make the cookies:
- Place a cookie rack in the center of your oven and preheat to 375 degrees F. Meanwhile, line a large baking sheet with parchment paper and set aside.
- Take a medium bowl and whisk the all-purpose flour, the whole wheat flour, the espresso powder, the baking powder, the baking soda, the cinnamon, ginger, nutmeg, and salt. Then set aside.
- Take a large mixing bowl and beat together the butter, the mix of granulated sugar and light brown sugar, as well as the remaining brown and granulated sugar. Then mix in the pumpkin puree, egg and the vanilla extract and mix until combined.
- Now add the dry ingredients and mix everything on low speed until all is mixed together well.
- Drop large, rounded tablespoons of this dough onto the prepped baking sheet and flatten a little with your fingers.
- Bake for 9 to 11 minutes (until the cookies are lightly browned at their edges and dry to the touch).
- Let cool on your baking sheet for three minutes, then transfer to a wire cooling rack until completely cool.
To make the cookies’ frosting:
- Beat together the powdered sugar, cream cheese and butter on medium low heat.
- Beat in the cinnamon and vanilla extract.
- Spread the frosting over the cooled cookies and serve.
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