Pumpkin Spice Latte Cookies
These delightful cookies are infused with the warm flavors of pumpkin, spices, and coffee, topped with a luscious mascarpone cream and white chocolate ganache, perfect for the fall season.
Ingredients
Cookie Ingredients
- 1 cup pumpkin puree Canned or fresh pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup espresso or strong coffee, cooled
Topping Ingredients
- 1 cup mascarpone cheese
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until it feels light and fluffy.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree.
- In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just blended.
- Stir in the cooled espresso or coffee until everything is evenly mixed.
- Drop rounded tablespoonfuls of the dough onto the prepared baking sheet.
Baking
- Bake for 10-12 minutes, until the edges are firm.
Topping
- While the cookies bake, make the coffee mascarpone cream by mixing the mascarpone cheese with a bit of espresso until smooth.
- For the ganache, melt the white chocolate chips with the heavy cream over a double boiler, stirring until it is smooth and glossy.
- Once the cookies are fully cooled, top each one with a dollop of the coffee mascarpone and a drizzle of the white chocolate ganache.
Notes
Store cookies in an airtight container. They can be stored at room temperature for up to one week, or frozen for up to three months.