Description
These Pumpkin Spice Latte Cookies are irresistibly chewy and packed with warm autumnal flavors. Soft pumpkin cookies are rolled in spiced sugar, topped with a luscious coffee mascarpone whipped cream and finished with a silky coffee ganache. Perfect for fall baking, these cookies melt in your mouth and deliver the cozy taste of a pumpkin spice latte in every bite.
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
- Make Spiced Sugar: In a small bowl, mix granulated sugar and pumpkin pie spice together. Set aside for rolling cookie dough.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dry Pumpkin Puree: Spread canned pumpkin on a plate and press lightly with a paper towel to absorb excess moisture. Repeat at least five times until the pumpkin reduces from 1/2 cup to about 1/4 cup (approximately 42 g) and barely any liquid transfers to the towel. Use Libby’s canned pumpkin for best results.
- Whisk Dry Ingredients: In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar on high speed with an electric mixer until light and fluffy, about 1-2 minutes.
- Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla extract on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Pumpkin and Dry Ingredients: Mix in the dried pumpkin on medium-low speed. Then add dry ingredients and mix on low speed until just combined. If dough feels too sticky, chill it in the fridge for 10 minutes.
- Form and Sugar Coat Cookies: Scoop dough using a 2-tablespoon cookie scoop, roll into balls, then roll in spiced sugar mixture. Place dough balls at least 2 inches apart on prepared baking sheets (6 per sheet recommended).
- Bake Cookies: Bake for 12-14 minutes. For chewy centers bake 12 minutes; for slightly crispier edges bake 14 minutes. Cookies will appear puffy when done and will settle with wrinkly tops as they cool.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Coffee Mascarpone Cream: Whip heavy cream in a large bowl on high speed until stiff peaks form, about 1 to 1 1/2 minutes. Dissolve instant espresso powder into vanilla extract in a small ramekin. In a separate bowl, mix mascarpone, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture on medium speed until smooth.
- Fold and Chill Cream: Gently fold whipped cream into mascarpone mixture until combined. Refrigerate until ready to use.
- Prepare Coffee Ganache: Heat heavy cream and instant espresso powder together until espresso dissolves. In a double boiler over medium heat, combine chopped white chocolate and the warm coffee cream mixture until melted and smooth. Allow ganache to cool slightly before transferring to a piping bag. Cut a small tip opening for piping.
- Assemble Cookies: Once cookies are cooled, spread about 2 tablespoons of coffee mascarpone cream on each cookie evenly with an offset spatula. Pipe coffee ganache on top in a swirl pattern, then use the back of a spoon to gently swirl ganache into the mascarpone cream. Serve immediately.
- Storage: Store leftover cookies in an airtight container in the fridge for up to three days. Note the cookies will soften as they sit.
Notes
- Drying the pumpkin puree is essential to achieve the right dough consistency and proper baking texture.
- Libby’s canned pumpkin is recommended for consistent moisture content.
- Chill dough if too sticky before baking to prevent spreading.
- Bake time controls cookie texture: shorter for chewy, longer for crispier edges.
- Keep cookies refrigerated due to mascarpone cream topping; consume within three days for best quality.
- Use an offset spatula for even spreading of mascarpone cream.
