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Pumpkin Spice Latte Cookies

  • 55 m
  • 1 h 15 m
Adam Dolge
“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.”

Ingredients

    • 3 cups white whole-wheat flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 (15 ounce) can unseasoned pumpkin puree
    • 2 cups light brown sugar
    • 1 cup grapeseed or canola oil
    • 3 tablespoons milk, divided
    • 1 tablespoon pumpkin pie spice plus 1 teaspoon, divided
    • 3 teaspoons instant espresso powder, divided
    • 1 teaspoon vanilla extract
    • 8 ounces reduced-fat cream cheese, softened
    • 4 tablespoons ( ½ stick) butter, softened
    • 1 cup confectioners' sugar

Directions

  • 1 Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  • 2 Whisk flour, baking powder, baking soda and salt in a medium bowl.
  • 3 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.
  • 4 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.
  • 5 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.
  • To make ahead: Refrigerate for up to 3 days.
  • Equipment: Parchment paper
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