Thursday, April 28, 2022

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Latte Cookie – Pumpkin Spice Latte Cookie Recipe

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.

Pumpkin Spice Latte Cookies Recipe

Latte Cookie Recipe Summary

Active:

55 minutes

Total:

1 hour 15 minutes

Servings:

50

Nutrition Profile of Cookie

  • Low-Calorie
  • Nut-Free
  • Soy-Free
  • Vegetarian

Ingredients of Latte Cookie

Ingredient Checklist

  • 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

Instructions Followed

Step 1

Pre-heat oven to 375°F. Line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk flour, baking powder and baking soda together.

Step 3

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.

Step 4

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.

Step 5

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.

Tips

Make a head: Refrigerate up to 3 days.

Equipment: Parchment paper

Nutrition Facts

Serving Size:

1 cookie

Serving Size:

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.

Exchanges:

1/2 fat, 1/2 starch, 1/2 other carbohydrate

Also Read: HERB COOKIE – HEALTHY AND TASTY HOMEMADE COOKIE TOPPED WITH HERBS
RECIPE FOR FRUIT CAKE – QUICK AND SIMPLE RECIPE WITH GREAT TASTE

 

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