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