Pumpkin Spice Latte Cookies have become a beloved fall treat, blending the rich flavors of pumpkin and warm spices with a creamy coffee filling. I remember the first time I tried them at a cozy café, the aroma of cinnamon and nutmeg swirling around me, instantly enveloping me in warm nostalgia. After experimenting with my own recipe, I can confidently say these cookies are a delightful way to celebrate autumn. You’ll love how the soft, chewy texture pairs perfectly with the rich coffee flavor! Let’s get cooking!
Why You’ll Love This Pumpkin Spice Latte Cookies
These cookies are not just delicious; they offer a unique twist on a classic fall favorite:
- Perfectly soft and chewy texture that melts in your mouth.
- The combination of pumpkin and espresso creates a rich flavor.
- Easy to make, so you can whip them up for any gathering.
- Great for family get-togethers, friends, or simply treating yourself.
- They’re a fantastic way to enjoy pumpkin spice cookies with a twist!
- Ideal for pairing with your favorite coffee or tea.
Ingredients for Pumpkin Spice Latte Cookies
Here’s everything you need to make these delightful cookies:
- 1/4 cup (50 g) granulated white sugar – for sweetness
- 1/2 tsp pumpkin pie spice – enhances the pumpkin flavor
- 1/2 cup (122 g) canned pumpkin puree – for moisture and flavor
- 1 3/4 cups (219 g) all purpose flour – forms the cookie base
- 1 tbsp pumpkin pie spice – adds depth of flavor
- 1/2 tsp baking powder – helps the cookies rise
- 1/2 tsp baking soda – ensures a soft texture
- 1/2 tsp salt – balances sweetness
- 3/4 cup (168 g) unsalted butter, softened – for richness
- 1 cup (220 g) light brown sugar, packed – for a deeper flavor
- 2 egg yolks, at room temperature – for creaminess
- 2 tsp vanilla extract – for aroma
- 1 cup (240 ml) heavy cream – for the filling
- 8 oz (226 g) mascarpone cheese – for creaminess
- 1 tbsp instant espresso powder – intensifies coffee flavor
- 1 cup (135 g) powdered sugar – for sweetness in the filling
- 1/4 tsp pumpkin pie spice – to enhance the filling
- 4.5 oz (128 g) white chocolate, chopped – for the ganache
How to Make Pumpkin Spice Latte Cookies
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a small bowl, mix the granulated sugar and 1/2 teaspoon pumpkin pie spice together thoroughly. Set aside for rolling the cookie dough balls later.
- Step 3: Spread canned pumpkin puree on a plate and press gently with a paper towel to absorb excess moisture. Repeat this pressing process until the pumpkin reduces to about 1/4 cup.
- Step 4: In another small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
- Step 5: In a large mixing bowl, cream the softened butter and brown sugar using an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Step 6: Mix in the egg yolks and 2 teaspoons vanilla extract on medium speed until pale and fluffy.
- Step 7: Add the dried pumpkin puree and mix on medium-low speed until fully combined.
- Step 8: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. If the dough feels sticky, chill it in the fridge for about 10 minutes.
- Step 9: Using a 2-tablespoon cookie scoop, portion out dough and roll each scoop into a ball. Roll each dough ball in the spiced sugar prepared earlier.
- Step 10: Place dough balls at least 2 inches apart on the lined baking sheets. Bake in batches of about 6 cookies for even spacing.
- Step 11: Bake for 12-14 minutes; 12 minutes yields chewy centers, while 14 minutes gives slightly crispier edges. The cookie centers will puff up and then deflate as they cool.
- Step 12: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Step 13: In a large bowl, whip 1 cup heavy cream until stiff peaks form, about 1 to 1.5 minutes.
- Step 14: Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin until fully combined.
- Step 15: In a separate large bowl, mix mascarpone cheese, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture until smooth.
- Step 16: Gently fold the whipped cream into the mascarpone mixture until smooth. Chill until ready to assemble.
- Step 17: Heat 1/4 cup heavy cream and 2 teaspoons instant espresso powder together until the espresso is fully dissolved. Add the chopped white chocolate and stir over medium heat until melted and smooth.
- Step 18: Let the coffee ganache cool to room temperature, then transfer it to a piping bag.
- Step 19: Once cookies are completely cooled, spoon approximately 2 tablespoons of the coffee mascarpone cream onto each cookie and spread evenly.
- Step 20: Pipe a swirl of the coffee ganache on top of the mascarpone cream on each cookie, then use the back of a spoon to swirl the ganache into the cream, creating a marbled effect.
Pro Tips for the Best Pumpkin Spice Latte Cookies
These tips will help you achieve cookie perfection:
- Use Libby’s canned pumpkin for best results.
- Let the cookies cool completely before adding the mascarpone cream.
- If the dough is too sticky, chill it to make handling easier.
What’s the secret to perfect Pumpkin Spice Latte Cookies?
The key is in the dried pumpkin puree; pressing it reduces moisture, ensuring your cookies aren’t soggy!
Can I make Pumpkin Spice Latte Cookies ahead of time?
Absolutely! You can prepare the dough and chill it for up to 24 hours before baking.
How do I avoid common mistakes with Pumpkin Spice Latte Cookies?
Be careful not to overmix the dough and ensure your measurements are accurate for the best results.
Best Ways to Serve Pumpkin Spice Latte Cookies
These cookies shine on their own but pair wonderfully with:
- A cup of hot coffee or chai tea, enhancing the cozy flavors.
- Vanilla ice cream for a delightful contrast of temperatures.
- Served alongside other fall-inspired desserts like pumpkin pie.
Nutrition Facts for Pumpkin Spice Latte Cookies
Per serving (1 cookie):
- Calories: 210
- Fat: 10 g
- Saturated Fat: 6 g
- Protein: 2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 90 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pumpkin Spice Latte Cookies
To keep your cookies fresh:
- Allow them to cool completely before storing.
- Store in an airtight container in the fridge for up to 3-4 days.
- You can freeze them for up to 3 months; just thaw in the fridge before enjoying.
Frequently Asked Questions About Pumpkin Spice Latte Cookies
Can I freeze pumpkin spice latte cookies?
Yes! Wrap them individually in plastic wrap, then place them in a freezer-safe bag.
What can I use instead of mascarpone cheese?
You can substitute cream cheese or ricotta for a similar texture and taste.
How long do pumpkin spice latte cookies last?
They can last up to 3 days in the fridge or 3 months in the freezer.
Variations of Pumpkin Spice Latte Cookies You Can Try
Feel free to customize your cookies with these ideas:
- Add chocolate chips for a sweet twist.
- Substitute almond flour for a gluten-free option.
- Mix in chopped nuts for added crunch.
Pumpkin Spice Latte Cookies: 5 Irresistible Treats for Fall
- Total Time: 1 hour 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Spice Latte Cookies combine the warm flavors of pumpkin pie spice, creamy mascarpone coffee filling, and a rich coffee white chocolate ganache. They are soft, chewy, and topped with a luscious latte-inspired cream and ganache swirl that makes every bite a perfect autumn treat.
Ingredients
Scale
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup (122 g) canned pumpkin puree
- 1 3/4 cups (219 g) all purpose flour
- 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
Instructions
- In a small bowl, mix the granulated sugar and 1/2 teaspoon pumpkin pie spice together thoroughly. Set aside for rolling the cookie dough balls later.
- Spread canned pumpkin puree on a plate and press gently with a paper towel to absorb excess moisture. Repeat this pressing process at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and is no longer watery.
- In another small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer on high speed to cream softened butter and brown sugar for 1-2 minutes until light and fluffy.
- Mix in the egg yolks and 2 teaspoons vanilla extract on medium speed until pale and fluffy, about 1-2 minutes.
- Add the dried pumpkin puree and mix on medium-low speed until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Chill if dough is too sticky.
- Using a 2-tablespoon cookie scoop, portion out dough and roll each scoop into a ball. Roll in the spiced sugar prepared earlier.
- Place dough balls at least 2 inches apart on parchment-lined baking sheets. Bake in batches.
- Preheat oven to 350°F (175°C). Bake for 12-14 minutes; 12 minutes for chewy centers, 14 for crispier edges.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a large bowl, whip 1 cup heavy cream until stiff peaks form, about 1 to 1.5 minutes.
- Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin.
- In a separate large bowl, mix mascarpone cheese, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture until smooth.
- Gently fold the whipped cream into the mascarpone mixture until smooth. Chill until ready to assemble.
- Heat 1/4 cup heavy cream and 2 teaspoons instant espresso powder until dissolved. Add chopped white chocolate and stir until melted.
- Let the ganache cool, then transfer to a piping bag.
- Once cookies are cooled, spoon approximately 2 tablespoons of the coffee mascarpone cream onto each cookie.
- Pipe a swirl of the coffee ganache on top, creating a marbled effect.
- Enjoy immediately or store leftovers in an airtight container for up to three days.
Notes
- Use Libby’s canned pumpkin for best results.
- Chill the dough if it feels sticky.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
