Pumpkin Spice Latte Cookies
Rich pumpkin spice cookies with a kick of espresso flavor and topped with a smooth buttercream frosting.
2 1/2 cups sifted white whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon instant espresso or dark coffee powder
1/2 teaspoon salt
2 tablespoons pumpkin pie spice
1/2 cup (1 stick) butter, softened
1 1/2 cups natural or raw sugar
2 large eggs
1 3/4 cup canned pumpkin (unflavored)
1 cup (2 sticks) butter, softened
8 cups confectioners’ (powdered) sugar
6 tablespoons milk
2 teaspoons vanilla extract
Additional pumpkin pie spice or ground cinnamon for decorating
- For Cookies: Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, coffee, salt and pumpkin pie spice.
- In a separate mixing bowl, beat together butter and sugar together until light and fluffy. Add eggs, one at a time, beating between each to incorporate. Add one-third of the dry ingredients alternating with half the pumpkin, scraping the sides of bowl. Continue alternating the dry and the pumpkin until all ingredients are thoroughly combined.
- Drop by rounded tablespoons 1 1/2-inches apart onto buttered or parchment-lined baking sheets. Depress centers with a lightly floured measuring spoon to prevent mounding.
- Bake on top or center oven racks until edges are lightly browned and centers spring back when lightly touched, 14 to 16 minutes. Immediately transfer to a cooling rack.
- While cookies bake; make frosting.
- Combine butter, confectioners’ sugar, milk and vanilla in a large bowl; beat until smooth. Add additional milk to desired frosting consistency.
- When cookies are completely cooled, frost each with about 1 tablespoon frosting. If desired, sprinkle with additional pumpkin pie spice or ground cinnamon.
- Store frosted cookies in a single layer in an airtight container for up to 1 week; refrigerate for best results.
Makes 4 dozen cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.