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Fluffy Pumpkin Spice Latte Cookies Recipe

Fluffy Pumpkin Spice Latte Cookies Recipe
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★★★★★

4.9 from 20 reviews

These Fluffy Pumpkin Spice Latte Cookies combine the cozy flavors of pumpkin pie spice, rich pumpkin puree, and a hint of espresso for a perfect autumn treat. Topped with a luscious coffee mascarpone cream and drizzled with white chocolate coffee ganache, they offer a delightful balance of spice, sweetness, and coffee warmth in every bite.

Ingredients

Scale

Spiced Sugar Coating

  • 1/4 cup granulated sugar
  • 1/2 tsp pumpkin pie spice

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Cookies

  • 1/2 cup canned pumpkin, dried (Libby’s recommended, reduced to about 1/4 cup after drying)
  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 2 egg yolks, room temperature
  • 2 tsp vanilla extract

Coffee Mascarpone Cream

  • 1 cup heavy cream
  • 8 oz mascarpone cheese
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/4 tsp pumpkin pie spice

White Chocolate Coffee Ganache

  • 1/4 cup heavy cream
  • 2 tsp instant espresso powder
  • 4.5 oz white chocolate, chopped

Instructions

  1. Make the Spiced Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice. Set this mixture aside to coat the cookie dough balls before baking.
  2. Dry the Pumpkin and Prepare Dry Ingredients: Spread 1/2 cup canned pumpkin onto a plate and blot press gently with paper towels to remove excess moisture. Repeat at least four more times until the pumpkin is reduced to about 1/4 cup and dry. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
  3. Prepare the Cookie Dough: In a large bowl, cream 3/4 cup unsalted butter (room temperature) and 1 cup packed light brown sugar with an electric mixer on high speed until light and fluffy, about 1-2 minutes. Add 2 egg yolks and 2 teaspoons vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes more. Beat in the dried pumpkin on medium-low speed just until combined. Gradually add the dry ingredients and mix on low speed until a dough forms. If the dough is too sticky, chill it in the fridge for 10 minutes before shaping.
  4. Shape, Coat, and Bake the Cookies: Using a 2-tablespoon cookie scoop, portion the dough and roll each piece into a ball. Roll each ball in the prepared spiced sugar coating and place on two parchment-lined baking sheets, spacing them at least 2 inches apart. Bake in a preheated 350°F (175°C) oven for 12-14 minutes, until centers are puffy. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Coffee Mascarpone Cream: In a mixing bowl, whisk together 8 ounces mascarpone cheese, 1 cup heavy cream, 1 tablespoon instant espresso powder, 1 teaspoon vanilla extract, 1 cup powdered sugar, and 1/4 teaspoon pumpkin pie spice. Mix until soft peaks form and the filling is creamy and spreadable.
  6. Prepare the White Chocolate Coffee Ganache: In a small saucepan, heat 1/4 cup heavy cream and 2 teaspoons instant espresso powder just until simmering. Pour over 4.5 ounces chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly before drizzling.
  7. Assemble the Cookies: Once cookies are completely cooled, pipe or spread a generous amount of coffee mascarpone cream on the flat side of one cookie and sandwich with another cookie. Drizzle the assembled cookies with the white chocolate coffee ganache. Serve and enjoy!

Notes

  • Drying the canned pumpkin is essential to avoid soggy cookies—make sure to blot excess moisture thoroughly.
  • Room temperature ingredients help with proper creaming and better texture.
  • You can substitute instant espresso powder with finely brewed strong coffee, but reduce liquid slightly in the mascarpone cream.
  • Store cookies in an airtight container in the refrigerator for up to 3 days.
  • For a gluten-free option, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.

Nutrition

Keywords: pumpkin spice cookies, pumpkin latte cookies, fall cookie recipe, pumpkin mascarpone, coffee cookies, white chocolate ganache

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