This sugar cookie is my take on a Pumpkin Spice Latte. It has a subtle pumpkin flavor with all the spices you’d expect in a fall treat, PLUS a kick of espresso.
Today’s the day Pumpkin Spice Lattes are back on the menu!
How do we feel about this? Is it too early? Right on time?
I’m on the fence.
It’s 95+ degrees and still August. Even though fall is hands-down my favorite season, I’m trying to savor every last ounce of summer I can before we begin the transition to winter…and snow…and dry skin. *Sigh*
Anyway, seeing that I can only handle a small dose of pumpkin-spiced anything at this moment, I figured a cookie would be a good way to join in on the fun and not have to down a hot beverage in this sweltering heat.
I did my best to create a cookie that encompassed the flavors of the pumpkin spice latte we all know and love. To me, a PSL is not actually that pumpkin-y, so this recipe is not heavy on the pumpkin flavor (it still has pumpkin, I promise!). I was sure to include all the wonderful spices you’d find in the drink, as well as a good kick of coffee flavor (not overpowering though). I really tried to nail the same blend of pumpkin/spice/coffee; hopefully you like the ratio of flavors just as much as I do. 🙂
The aroma from this pumpkin spice latte cookie is just wonderful.
Instant espresso is quickly becoming my new favorite ingredient. I’m a serious coffee-lover and I realized there is a huge void of coffee in baked goods and this needs to change. Pairing it with all the spices of the season makes this cookie magical.
The texture is similar to what you’d find in a sugar cookie. I rolled the dough balls in granulated sugar before baking them off, which gave the cookie a nice sugar-crunch coating. The cracks from the sugar also look really pretty. The inside is soft and pillowy.
There’s something so nice about a FULL plate of cookies.
OK, I’m in the fall mood now. 🙂
This soft, sugar cookie is my take on a Pumpkin Spice Latte. It has a subtle pumpkin flavor with all the spices you'd expect in a pumpkin treat, PLUS a kick of espresso.
- 1 c unsalted butter at room temp
- 1 c brown sugar packed
- 1 egg
- 1/4 c pumpkin puree
- 1/4 tsp vanilla extract
- 2 c all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cardamom (optional)
- 2 tsp ground, instant espresso
- 1/2 c *granulated sugar for rolling*
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Preheat the oven to 350°F and line cookie sheets with parchment paper.
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Pour about 1/2c of granulated sugar into a small bowl and set aside.
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In a large bowl, combine the butter and sugar until light and fluffy.
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Add the vanilla extract and pumpkin puree and mix. Add in the egg; mix.
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In a separate bowl, whisk together the flour, spices & espresso.
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Add the dry mixture to the wet ingredients and gently mix in until combined.
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Using a tablespoon size cookie scoop, scoop the dough and release it into the bowl of sugar. Roll to coat. Place the dough ball onto the prepared tray. Place the dough balls about 2 1/2 inches apart. These do spread.
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Bake for 10-13min or until the edges are slightly golden brown.
Recipe by Owlbbaking.com
shannon Scheurer says
October 28, 2018 at 11:12 amI made a double batch of these yesterday and they did not spread.
I looked back on the recipe and there is no BP or BS in the ingredient list.
I’m assuming this all this cookie needs as it tastes ok, just really dense because
they didn’t spread.
would you add 1 tsp of BS?
thanks,
admin says
October 29, 2018 at 8:33 pmHi Shannon!
I think it would be fine to add a teaspoon of baking soda to help create a lighter cookie. Let me know how that works out for you!
Happy Baking!