These pumpkin spice cookies will satisfy your PSL cravings. These soft, fluffy cookies are made with instant espresso powder. It gives them a subtle but recognizable coffee flavor. Spread the pumpkin pie spice frosting on top and add cinnamon. Enjoy pumpkin spice latte with your cookie for the complete PSL experience. It’s only autumn for a short time, but we could eat these cookies all year. These cookies can be made kid-friendly by omitting the espresso powder.
Latte Cookie Recipe Summary
1 hour 15 minutes
Nutrition Profile of Cookie
Ingredients of Latte Cookie
- Three cups whole-wheat white flour
- 1 teaspoon baking powder
- One teaspoon baking soda
- One teaspoon salt
- 2 large eggs
- 1 can (15 ounces) unseasoned pumpkin puree
- 2 cups light brown sugar
- One cup grapeseed oil or canola oil
- 3 tablespoons of milk, divided
- 1 tablespoon pumpkin pie spice and 1 teaspoon, divided
- 3 tablespoons instant espresso powder, divided
- vanilla extract one teaspoon
- 8 ounces reduced-fat cream cheese, softened
- Softened butter: 4 tablespoons (1 1/2 stick)
- One cup confectioners’ sugar
Pre-heat oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk flour, baking powder and baking soda together.
Mix eggs, brown sugar, oil, and pumpkin in a stand mixer. Beat for about one minute. Mix 2 tablespoons milk, 1 teaspoon pumpkin pie spice, 2 tablespoons espresso powder, and vanilla. Beat until combined, approximately 1 minute. Mix the flour mixture in three parts. After each addition, mix until well combined.
Drop 2 tablespoons of the dough per cookie onto the prepared pans. Bake the cookies for 12-14 minutes or until they are dry to the touch. Allow the cookies to cool on the pans for five minutes. Then transfer them to a wire rack and let cool completely. This should take about 20 minutes. Continue with the rest of the dough.
Cream cheese, butter, and confectioners’ sugar are combined in a stand mixer. Beat until smooth, approximately 2 minutes. In a small bowl, combine the remaining 1 tablespoon milk with 1 teaspoon each pumpkin spice and espresso powder. Mix until well combined. Spread the frosting over the cookies.
Make a head: Refrigerate up to 3 days.
Equipment: Parchment paper
127 calories; protein 1g, carbohydrates 16.4g. Vitamin A iu 1403IU; Vitamin C 0.4mg. Folate 2.7mcg. Calcium 16.5mg. Iron 1.2mg. Magnesium 3.2mg. Potassium 41.5mg. Sodium 100.6mg. Added sugar 10g.
1/2 fat, 1/2 starch, 1/2 other carbohydrate
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