Our delicious Pumpkin Spice Latte cookies are BACK, but only for a limited time! A fan favorite, this cookie tastes like all things autumn. Inspired by the drink, Pumpkin Spice Latte, this cookie has notes of coffee, pumpkin, and sugar, making the perfect combination of flavors! Whether you pair our Pumpkin Spice Latte cookie with a cup of coffee in the morning or enjoy it as a sweet treat at night with a glass of milk, is it sure to not disappoint.
This tasty cookie is only available until the end of September, but here’s our at home recipe for you to make it any time!
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Salted Butter (Softened to room temp): 1 cup
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White Sugar: 1 cup
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Light Brown Sugar: ½ cup
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Large Eggs: 2
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Pure Vanilla: 2 tsp
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Salt: 1.5 tsp
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Baking Soda: 0.5 tsp
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Pumpkin Puree: 4.5 tablespoons
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Pumpkin pie spice: 1 tablespoon
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Milk 2%: 2 tablespoons
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Instant coffee: 2 teaspoons
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All Purpose Bleached Flour: 2 1/3 rd Cups (add 1 tablespoon as needed for sticky dough)
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Instant coffee: 1 tablespoon
*Note: Choose coffee intensity (light to dark roast) and particle size (powder to medium) based on your liking for light or strong coffee notes.
Instructions:
1. Preheat oven to 375º F
2. In a large mixing bowl, cream butter and sugars together using a hand mixer/kitchen aid on medium speed until the mixture is smooth
3. Add eggs, vanilla, salt, and baking soda to the butter mixture. Also, add pumpkin puree and pumpkin pie spice at this stage
4. Mix on medium speed only until ingredients are blended and smooth
5. Dissolve instant coffee in cold milk, per the instructions on the can, and add this to the bowl. Mix well.
6. Add flour
7. Mix on low speed until flour is no longer loose, and medium speed only until flour is blended fully (add 1 Tablespoon extra flour if dough seems too sticky after this step) and mix on low speed only for a few seconds
8. Finally add the instant coffee bits until evenly mixed in the dough. Do not overmix at this stage
9. Line a cookie sheet with parchment paper
10. Scoop cookie dough using a medium-sized cookie scooper slightly rounded, and place at least 2 inches apart onto cookie sheet (approx. 1.75 tablespoons of dough for each cookie)
11. Bake at 375F for 9-11 minutes, taking out when tops are still light but edges are brown
12. Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack)
13. Top the cookies with sifted powdered sugar and serve