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Pumpkin Spice Latte Cookies Recipe

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4 from 14 reviews

These Pumpkin Spice Latte Cookies combine the warm flavors of pumpkin pie spice, creamy mascarpone coffee filling, and a rich coffee white chocolate ganache. They are soft, chewy, and topped with a luscious latte-inspired cream and ganache swirl that makes every bite a perfect autumn treat.

Ingredients

For the Spiced Sugar

  • 1/4 cup (50 g) granulated white sugar
  • 1/2 tsp pumpkin pie spice

For the Chewy Pumpkin Cookies

  • 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
  • 1 3/4 cups (219 g) all purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract

For the Coffee Mascarpone Cream

  • 1 cup (240 ml) heavy cream
  • 8 oz (226 g) mascarpone cheese
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 cup (135 g) powdered sugar
  • 1/4 tsp pumpkin pie spice

For the Coffee Ganache

  • 1/4 cup (60 ml) heavy cream
  • 2 tsp instant espresso powder
  • 4.5 oz (128 g) white chocolate, chopped

Instructions

  1. Prepare Spiced Sugar: In a small bowl, mix the granulated sugar and 1/2 teaspoon pumpkin pie spice together thoroughly. Set aside for rolling the cookie dough balls later.
  2. Dry the Pumpkin: Spread canned pumpkin puree on a plate and press gently with a paper towel to absorb excess moisture. Repeat this pressing process at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and is no longer watery. Use Libby’s canned pumpkin for best consistency.
  3. Mix Dry Ingredients: In another small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
  4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on high speed to cream softened butter and brown sugar for 1-2 minutes until the mixture is light and fluffy. A stand mixer with a paddle attachment works well here.
  5. Add Egg Yolks and Vanilla: Mix in the egg yolks and 2 teaspoons vanilla extract on medium speed until the dough becomes pale and fluffy, about 1-2 minutes.
  6. Incorporate Pumpkin: Add the dried pumpkin puree and mix on medium-low speed until fully combined.
  7. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. If the dough feels too sticky to handle, chill it in the refrigerator for 10 minutes before proceeding.
  8. Shape Cookies: Using a 2-tablespoon cookie scoop, portion out dough and roll each scoop into a ball. Roll each dough ball thoroughly in the spiced sugar prepared earlier.
  9. Arrange on Baking Sheets: Place dough balls at least 2 inches apart on parchment-lined baking sheets. Bake in batches of about 6 cookies for even spacing.
  10. Bake Cookies: Preheat oven to 350°F (175°C). Bake for 12-14 minutes; 12 minutes yields very chewy centers, while 14 minutes gives slightly crispier edges. The cookie centers will puff up initially and deflate to a wrinkly texture as they cool.
  11. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Coffee Mascarpone Cream: In a large bowl, whip 1 cup heavy cream with an electric mixer on high speed until stiff peaks form, about 1 to 1.5 minutes.
  13. Mix Espresso and Vanilla: Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin until fully combined.
  14. Combine Mascarpone Mixture: In a separate large bowl, mix mascarpone cheese, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture on medium speed until smooth and homogenous.
  15. Fold in Whipped Cream: Gently fold the whipped heavy cream into the mascarpone mixture until smooth and fully incorporated. Chill this cream mixture in the fridge until ready to assemble.
  16. Make Coffee Ganache: Heat 1/4 cup heavy cream and 2 teaspoons instant espresso powder together until the espresso is fully dissolved. Add the chopped white chocolate to the hot coffee cream mixture in a double boiler and stir over medium heat until melted and smooth as a ganache.
  17. Cool Ganache: Let the coffee ganache cool to room temperature, then transfer it to a piping bag. Cut a small tip off the piping bag to prepare for decorating.
  18. Assemble Cookies: Once cookies are completely cooled, spoon approximately 2 tablespoons of the coffee mascarpone cream onto each cookie. Spread evenly with an offset spatula.
  19. Decorate with Ganache: Pipe a swirl of the coffee ganache on top of the mascarpone cream on each cookie, then use the back of a spoon to gently swirl the ganache into the cream, creating a marbled effect.
  20. Serve and Store: Enjoy the cookies immediately or store leftovers in an airtight container in the refrigerator for up to three days. Note that the cookies may soften as they chill.

Notes

  • Drying the pumpkin puree is essential to prevent overly wet cookie dough and ensure proper texture.
  • Using Libby’s canned pumpkin is recommended due to consistent thickness and moisture content.
  • Adjust baking time for desired cookie texture: shorter for chewier, longer for slightly crispier edges.
  • Chilling the dough is helpful if the dough feels too sticky to handle.
  • Store cookies refrigerated to keep the mascarpone cream fresh; allow cookies to come to room temperature before serving if preferred softer texture.

Find it online: https://bitezly.com/pumpkin-spice-latte-cookies-recipe/