Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it's only fall for so long (though we'd eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder. Source: EatingWell Magazine, October 2019

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Ingredients

Directions

  • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

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  • Whisk flour, baking powder, baking soda and salt in a medium bowl.

  • Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.

  • Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.

  • Beat cream cheese, butter and confectioners' sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.

Tips

To make ahead: Refrigerate for up to 3 days.

Equipment: Parchment paper

Nutrition Facts

127 calories; 6.6 g total fat; 13 mg cholesterol; 101 mg sodium. 16.4 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/30/2019
I made these for my twin boys who love Starbucks pumpkin bread. I left out the coffee for obvious reasons, and doubled the amount of pumpkin spice in the batter. They eat them without frosting and they are just as yummy. Read More
Rating: 1 stars
10/27/2019
I think there is some kind of typo in this recipe because the batter is not the consistency of cookie batter. It is extremely liquidy. Given the cup of oil you have to add in addition to the pumpkin puree, it is more like cake batter. I had to put my entire mixture into cupcake liners and it still came out raw. So many ingredients wasted! Read More
Rating: 5 stars
10/21/2019
Very tasty, more like small scones, but very nice with tea or coffee. I made half a batch of the icing and it was plenty as it’s quite sweet but a nice touch. Used about two thirds of the sugar in both cookies and icing. Read More
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