Don't let Fall go by without making a batch of these SPICED PUMPKIN LATTE COOKIES! These Chewy...not cakey Pumpkin Cookies combine all your favorite Fall spices with a touch of coffee flavor to make the perfect Fall treat!
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 14 minutesminutes
Chilling of Cookie Dough 2 hourshours
Total Time 2 hourshours29 minutesminutes
Servings 27Cookies
Calories 116kcal
Author Nicole Crocker
Ingredients
For the Cookies
1/2CupUnsalted Butter,Melted and slightly cooled
1/2CupGranulated Sugar
1/2CupBrown Sugar,packed
1LargeEgg yolk
1teaspoonsVanilla Extract
1/3CupPumpkin puree,not Pumpkin Pie Filling
3teaspoonsInstant Coffee
1/4teaspoonSalt
3/4teaspoonBaking Soda
1teaspoonGround Cinnamon
1/4teaspoonGround Ginger
1/4teaspoonGround Nutmeg
1/4teaspoonGround Cloves
1 1/2CupsAll purpose Flour,whole wheat flour or a mixture of all purpose and whole wheat can also be used
2/3CupCinnamon Chips, chocolate, white chocolate or what ever flavor chip you like can also be subbed in.
For the Coffee Glaze
3TablespoonsHot water
1teaspoonInstant coffee
1 1/2CupsConfectioner Sugar
Instructions
For the Cookies
In a large mixing bowl combine melted butter, granulated and brown sugars, egg yolk, vanilla, instant coffee and pumpkin puree and whisk to combine.
In a medium bowl whisk together salt, baking soda, cinnamon, ginger, nutmeg, cloves and flour.
Mix the dry ingredients into the wet ingredients until well combined. (A wooden spoon or spatula work best to do this.)
Add the Cinnamon Chips to cookie dough and fold into the dough until well combined.
Cover dough with plastic wrap and place in fridge to chill. 2-3 hours or overnight.... THIS STEP SHOULD NOT BE SKIPPED OR COOKIES WILL NOT BAKE PROPERLY.
Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
Remove chilled dough from fridge and scoop enough dough to make a ball about 1 inch in diameter. Place on parchment lined cookie sheet and repeat keeping each dough ball about 2 inches apart.
Place cookie sheet in oven on the center wrack and bake for about 12-14 minutes. ( My first batch was in for 12 and they were just slightly under baked. The next batch went in for 14 minutes and were perfect.)
Remove cookie sheet from oven and let the cookies cool for 1-2 minutes before removing cookies to a cooling rack.
Let cookies cool completely and then drizzle with Coffee Glaze.
Coffee Glaze
In a medium mixing bowl combine hot water and instant coffee and stir to dissolve.
Add confectioner sugar and mix together until smooth and there are no more lumps.
Drizzle glaze on the top of cooled cookies. ( Let the glaze harden before you try to stack cookies.)
Notes
*Amount of cookies will vary slightly depending on the size you make them.