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Fluffy Pumpkin Spice Latte Cookies Recipe

Fluffy Pumpkin Spice Latte Cookies Recipe
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★★★★★

5.3 from 5 reviews

Enjoy the cozy flavors of fall with these Fluffy Pumpkin Spice Latte Cookies, featuring moist pumpkin-spiced cookie bases topped with a rich coffee mascarpone cream and finished with a luscious white chocolate coffee ganache swirl. Perfect for an autumn treat or holiday gatherings, these cookies combine the best of pumpkin spice and coffee in a soft, fluffy texture.

Ingredients

Scale

For the Cookies:

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

For the 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

For the 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 with 1/2 teaspoon pumpkin pie spice. Set aside this mixture to coat the cookie dough balls before baking.
  2. Dry the Pumpkin and Prepare Dry Ingredients: Spread 1/2 cup canned pumpkin (Libby’s recommended) on a plate and press with paper towels repeatedly until it reduces to about 1/4 cup with excess moisture removed. 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, 1-2 minutes. Beat in the dried pumpkin on medium-low speed until just combined. Add the dry ingredient mixture and mix on low speed until a dough forms. If dough is sticky, chill 10 minutes.
  4. Shape, Coat, and Bake the Cookies: Use a 2-tablespoon cookie scoop to shape dough into balls. Roll each ball in the prepared spiced sugar coating. Arrange on parchment-lined baking sheets, spacing at least 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes until centers are puffy. Cool on baking sheets for 5 minutes, then transfer to wire racks.
  5. Whip the Cream and Prepare Coffee Mascarpone: Whip 1 cup heavy cream on high speed until stiff peaks form (about 1-1.5 minutes). Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin. In another bowl, beat 8 oz mascarpone cheese, 1 cup powdered sugar, 1/4 teaspoon pumpkin pie spice, and the espresso-vanilla mixture on medium speed until smooth. Gently fold the whipped cream into mascarpone mixture until combined. Refrigerate until ready.
  6. Make the Coffee White Chocolate Ganache: Heat 1/4 cup heavy cream with 2 teaspoons instant espresso powder until coffee dissolves. In a double boiler, melt 4.5 oz chopped white chocolate with the coffee cream mixture over medium heat, stirring until smooth and glossy. Cool slightly then transfer to a piping bag and snip a small tip.
  7. Assemble and Decorate the Cookies: Once cookies are fully cooled, top each with about 2 tablespoons of coffee mascarpone cream, spreading evenly. Pipe swirls of coffee ganache on top and use the back of a spoon (warmed for an elegant effect) to swirl ganache into mascarpone cream. Serve immediately or store in an airtight container in the refrigerator up to 3 days.

Notes

  • The key to soft, fluffy cookies is to thoroughly dry the canned pumpkin to avoid excess moisture.
  • You can adjust the coffee intensity by varying the amount of espresso powder in the mascarpone cream and ganache.
  • Be sure to chill the dough if it feels too sticky to make shaping easier.
  • White chocolate should be good quality to achieve a smooth ganache.
  • Store decorated cookies refrigerated for up to 3 days; bring to room temperature before serving for best texture.
  • For an elegant presentation, warm the spoon to create neat ganache swirls.

Nutrition

Keywords: Pumpkin Spice Cookies, Pumpkin Latte Cookies, Fall Cookies, Coffee Mascarpone Dessert, White Chocolate Ganache Cookies, Autumn Treats

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