Name: Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Cuisine: American
Ingredients: 1/4 cup (50 g) granulated white sugar; 1/2 tsp pumpkin pie spice; 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; 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; 1/4 cup (60 ml) heavy cream; 2 tsp instant espresso powder; 4.5 oz (128 g) white chocolate, chopped

Jump to Recipe·4 from 55 reviews

If you are on the hunt for a cozy, indulgent treat that perfectly captures the essence of autumn, the Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe is your new best friend. These cookies combine chewy pumpkin goodness infused with warm spices, luxurious coffee mascarpone whipped cream, and a silky white chocolate coffee ganache on top, creating a mouthwatering dessert that feels like a hug in cookie form. Every bite bursts with comforting flavors that celebrate fall and bring a café experience right to your kitchen, making them the ultimate seasonal delight to share with friends and family.

Ingredients You’ll Need

A smooth, light brown creamy spread fills a round white bowl with a brown rim, showing soft swirls and gentle peaks on its surface. The bowl is set on a dark wooden surface, and beside it, there are two small bright orange pumpkins and two cinnamon sticks, along with a star anise, adding a cozy autumn feel to the scene. The texture of the spread looks thick and soft, with even, fine air pockets throughout. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe begins with simple, thoughtfully chosen ingredients that unite to create a symphony of taste and texture. Each item plays an essential role, from the rich pumpkin puree that keeps the cookies soft to the aromatic pumpkin pie spice that delivers that unmistakable fall flavor, and the luxurious mascarpone and white chocolate that elevate the finishing touches.

Granulated white sugar (¼ cup): Blended with pumpkin pie spice to create a fragrant spiced sugar coating that adds a subtle crunch and warmth.
Pumpkin pie spice (1½ tsp total): The secret to capturing the quintessential autumn taste with cinnamon, nutmeg, and clove notes.
Canned pumpkin puree (½ cup): Use Libby’s for the ideal consistency; it’s the heart of these cookies, adding moisture and rich pumpkin flavor.
All-purpose flour (1¾ cups): Provides structure while keeping the cookies tender and chewy.
Baking powder and baking soda (½ tsp each): Work together as leavening agents to give your cookies a perfect rise and soft texture.
Salt (½ tsp): Balances sweetness and enhances the pumpkin spices.
Unsalted butter, softened (¾ cup): Adds richness and ensures a melt-in-your-mouth crumb.
Light brown sugar (1 cup, packed): Contributes to the chewy texture and a deep caramel flavor.
Egg yolks (2): Add richness and help bind together while keeping cookies tender.
Vanilla extract (2 tsp): Lifts all the flavors with its sweet aroma.
Heavy cream (1 cup + ¼ cup): Used both in the coffee mascarpone cream and coffee ganache for luscious softness.
Mascarpone cheese (8 oz): Adds creaminess and a gentle tang for the coffee mascarpone cream topping.
Instant espresso powder (1 tbsp + 2 tsp): Infuses the cream and ganache with rich coffee flavor without bitterness.
Powdered sugar (1 cup): Sweetens the mascarpone cream to perfection without graininess.
White chocolate (4.5 oz, chopped): Melts into a smooth ganache that pairs beautifully with the coffee and pumpkin flavors.

How to Make Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe

Step 1: Prepare the Spiced Sugar

Start this delightful Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe by mixing granulated sugar and pumpkin pie spice in a small bowl. This aromatic spiced sugar will coat your cookies, giving them a lightly crisp, warmly spiced outer layer that sets the mood for everything to come.

Step 2: Dry the Pumpkin Puree

This step is crucial for the perfect cookie texture. Spread the canned pumpkin on a plate and press lightly with paper towels multiple times to remove excess moisture. Properly drying the pumpkin ensures your cookies bake evenly without becoming soggy, concentrating that rich pumpkin flavor wonderfully.

Step 3: Combine the Dry Ingredients

Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This blend seasoning and rising agents will give your cookies their tender crumb and signature autumn taste.

Step 4: Cream Butter and Sugar

Using an electric mixer or stand mixer, beat softened butter and brown sugar until light and fluffy, about 1-2 minutes. This step introduces air and creates a creamy base that helps your cookies rise and become chewy and irresistible.

Step 5: Add Egg Yolks, Vanilla, and Pumpkin

Incorporate egg yolks and vanilla extract until pale and creamy, then mix in the dried pumpkin. This combination ensures each cookie is moist and bursting with genuine pumpkin goodness balanced with warm vanilla aroma.

Step 6: Mix Dry Ingredients into Wet

Gradually add the dry flour mixture to the wet ingredients on low speed until just combined. If the dough feels too sticky, chilling for 10 minutes helps make it easier to handle when scooping and rolling the cookie dough.

Step 7: Shape and Coat Cookies

Scoop the dough into 2-tablespoon balls, then roll each in the spiced sugar. This step creates a tantalizingly crisp and lightly sugary exterior that contrasts with the chewy inside beautifully.

Step 8: Bake the Cookies

Place the dough balls on lined baking sheets at least 2 inches apart, then bake at 350°F (175°C) for 12-14 minutes. For chewy centers bake closer to 12 minutes; for a bit more crunch, aim for 14. Let them cool slightly on the sheet before transferring to a rack, allowing their centers to gently collapse and develop a charming wrinkled surface.

Step 9: Prepare the Coffee Mascarpone Cream

Whip the heavy cream until stiff peaks form. Dissolve instant espresso powder into vanilla extract, then blend mascarpone cheese, powdered sugar, pumpkin pie spice, and the coffee mixture until smooth. Fold in the whipped cream gently for a cloud-like topping perfect for these cookies.

Step 10: Make the Coffee White Chocolate Ganache

Gently heat heavy cream and espresso powder until dissolved, then stir in chopped white chocolate over a double boiler until smooth and glossy. Cool slightly before transferring to a piping bag for decorating the cookies.

Step 11: Assemble the Cookies

Once cookies are cooled, dollop about two tablespoons of coffee mascarpone cream on each, spreading evenly. Pipe a swirl of coffee ganache over the cream, then use the back of a spoon to create delicate marbled swirls. This finishing touch makes every bite an irresistible harmony of flavors.

How to Serve Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe

The image shows multiple round cookies laid out closely on parchment paper over a white marbled surface. Each cookie has two layers: a base with a golden-brown color and a thick, smooth light brown frosting layer swirled evenly on top. Around the cookies, there are small orange decorative pumpkins and two wooden bowls—one with cinnamon sticks and star anise, and another filled with ground cinnamon powder. A small white cup with light brown frothy liquid is placed near the cookies. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your presentation with a sprinkle of extra pumpkin pie spice or cocoa powder atop the ganache swirls. A few whole coffee beans or a dusting of finely grated white chocolate also add charming texture and appearance. These thoughtful touches not only enhance flavor but make your cookies look like they came from a gourmet bakery.

Side Dishes

These cookies pair wonderfully with a warm mug of spiced chai, a freshly brewed latte, or even a creamy hot chocolate. For a brunch or dessert spread, offer alongside cinnamon apple slices or pear crisps to complement the autumnal vibe and provide a refreshing contrast to the richness of the cookies.

Creative Ways to Present

Arrange your cookies stacked high on a rustic wooden board with small bowls of leftover coffee mascarpone cream and ganache for dipping. Another fun idea is to serve them on colorful fall-themed plates or wrapped in parchment tied with twine as charming gifts for friends and family, making the sharing experience just as special as the cookies themselves.

Make Ahead and Storage

Storing Leftovers

Store your Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe leftovers in an airtight container in the refrigerator for up to three days. The cookies will soften slightly over time but the flavors develop beautifully, making them just as enjoyable the next day.

Freezing

You can freeze the unassembled cookies, just scoop and roll the dough balls, then flash freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container for up to three months. When ready, bake straight from the freezer, adding a couple of extra minutes to the baking time.

Reheating

To warm your cookies, gently microwave for 10-15 seconds or enjoy them at room temperature. Avoid reheating cream or ganache toppings directly as they might separate; instead, add fresh toppings before serving for the best texture and taste.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe?

Fresh pumpkin can be used but requires cooking and pureeing first, then drying thoroughly like canned pumpkin. Using Libby’s canned pumpkin is recommended for consistent texture and moisture levels crucial for this recipe.

Is it necessary to dry the pumpkin puree?

Yes, drying the pumpkin puree significantly impacts the cookie’s texture by preventing sogginess and helping the cookies bake evenly with that perfect chewy consistency.

Can I substitute mascarpone cheese in the coffee cream?

Mascarpone gives a creamy texture and slightly tangy flavor that is essential here. You can substitute cream cheese in a pinch but the flavor and texture will differ and be a bit less luxurious.

How do I store these cookies if I want to keep the cream topping intact?

It’s best to store cookies and toppings separately if possible. Keep cookies airtight and refrigerated once topped to preserve freshness, but consume within three days for optimal taste.

Can I make this recipe vegan or dairy-free?

With some tweaks like using vegan butter, coconut cream instead of heavy cream, and dairy-free white chocolate, you can adapt the recipe, although textural differences will occur. The coffee mascarpone cream may be the most challenging to substitute authentically.

Final Thoughts

This Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Ganache Recipe is a true celebration of fall flavors wrapped up in cookie form. It’s one of those sweet treats you’ll want to bake again and again, perfect for cozy afternoons or special gatherings. I can’t wait for you to try it and experience the joy these soft, richly spiced cookies bring to every bite!