Irresistible Pumpkin Spice Latte Coffee Cake Cookies: A Perfect Fall Fusion

Step 3: Cream the Butter and Sugar

3. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and brown sugar using an electric mixer or a stand mixer on medium speed until light and fluffy. This should take about 3 minutes.
4. Add the egg and vanilla: Add the egg and vanilla extract to the butter and sugar mixture, continuing to beat until well combined.

Step 4: Incorporate the Pumpkin Puree and Coffee

5. Mix in the pumpkin puree and coffee: Add the pumpkin puree, brewed coffee, and milk to the wet ingredients, mixing until smooth and fully incorporated. The mixture will be a little wet, but that’s okay—it helps create a soft cookie.

Step 5: Combine Dry and Wet Ingredients

6. Add the dry ingredients: Gradually add the dry ingredients (from Step 2) to the wet mixture, stirring until just combined. Be careful not to overmix to avoid dense cookies.

Step 6: Prepare the Coffee Cake Topping

7. Make the topping: In a small bowl, mix the flour, sugar, melted butter, and cinnamon for the coffee cake topping. Stir until everything is combined and the mixture resembles coarse crumbs.

Step 7: Scoop the Cookie Dough

8. Scoop the dough: Using a cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Add the Coffee Cake Topping

9. Top with the cinnamon mixture: Sprinkle the coffee cake topping generously over the cookie dough balls. Press down gently to help the topping adhere to the cookies.

Step 9: Bake the Cookies

10. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies have spread and are lightly golden around the edges. A toothpick inserted into the center should come out clean or with a few moist crumbs.
11. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10: Prepare the Coffee Glaze

12. Make the glaze: While the cookies are cooling, whisk together the powdered sugar, brewed coffee, vanilla extract, and a pinch of salt in a small bowl until smooth. Adjust the consistency by adding more coffee or powdered sugar as needed. The glaze should be slightly thick but still pourable.

Step 11: Drizzle the Glaze

13. Glaze the cookies: Once the cookies have cooled completely, drizzle the coffee glaze over each cookie using a spoon or a small piping bag for a more precise drizzle.

Equipment Needed:

• Mixing bowls
• Electric mixer or stand mixer
• Cookie scoop or tablespoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack
• Small whisk (for glaze)
• Small bowl for glaze

Recipe Variations:

• Add-ins: For an extra flavor boost, consider adding chopped nuts such as walnuts or pecans to the cookie dough before baking. Chocolate chips also pair wonderfully with the pumpkin spice flavors.
• Vegan Pumpkin Spice Latte Cookies: To make this recipe vegan, substitute the butter with vegan butter, the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and the milk with a non-dairy milk of your choice.
• Pumpkin Spice Latte Cheesecake Cookies: Add a layer of cheesecake filling in the center of each cookie before baking to transform these into an indulgent treat.

Frequently Asked Questions (FAQs):

Q: Can I make these cookies without the coffee glaze?
A: Absolutely! The cookies themselves are delicious on their own with the pumpkin spice cake texture, but the coffee glaze adds a perfect finishing touch. If you prefer, you can skip the glaze and enjoy them as is.

Q: How do I store leftover cookies?
A: Store the cookies in an airtight container at room temperature for up to 5 days. If you want to store them for a longer period, freeze them for up to 3 months. Just make sure they are fully cooled before freezing.

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the cookie dough for up to 24 hours before baking. This allows the flavors to meld together, and it also helps the cookies hold their shape better while baking.

Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, you can use homemade pumpkin puree. Just make sure it’s thick and not too watery to avoid affecting the texture of the cookies.

Notes:

• Chill the Dough: If the dough seems too sticky or soft to work with, you can chill it in the fridge for about 30 minutes. This will make the dough easier to scoop and shape.
• Baking Tip: Be sure not to overbake these cookies. They should be soft and slightly underdone in the center for the best texture.

Nutritional Info (Per Serving):

• Calories: 140 kcal
• Fat: 6g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 12g
• Protein: 1g

Conclusion:

These Pumpkin Spice Latte Coffee Cake Cookies are the ultimate fall treat, combining the flavors of a comforting pumpkin spice latte with the indulgence of coffee cake. The moist pumpkin cookie, topped with a cinnamon streusel topping and drizzled with a coffee glaze, creates the perfect balance of sweetness and spice. Whether you’re baking for yourself, a fall gathering, or as a gift, these cookies will impress everyone who tries them. With easy-to-follow steps and simple ingredients, these cookies are guaranteed to bring the taste of fall right to your kitchen.