Remember how I said that I don’t like pumpkin spice lattes? These cookies have convinced me that I need to give them another chance. I still don’t like pumpkin-flavored brewed coffee, but maybe the extra milk and stuff makes it tolerable. Honestly, I’m not sure I’ve ever had one of the Starbucks PSLs; I just haven’t ever liked pumpkin and coffee together.
These cookies change everything!
I was baking some of my regular pumpkin cookies as a treat for my husband, who is having a crazy week at work. I started thinking about these coffee chocolate chip shortbreads I made for Bible study this weekend … and how I had some extra instant coffee hanging around … and how much people like those pumpkin spice lattes …
I couldn’t resist trying out a variation on my regular cookie, even though I knew it might make Mr. V hysterical. (I’ve mentioned his opposition to my changing anything about his mama’s meatloaf recipe, right?) I kept the cookie recipe the same but added some coffee pizzazz to the icing, along with a shot of heavy cream for that “latte” feel.
The result: delicious! Make some. Now. If you don’t have any instant coffee, just put some strong brewed coffee in there and see what happens. I bet it’s still delicious.
Pumpkin Spice Latte Cookies
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 c. butter (can sub shortening or use a mixture of the two)
- 1 c. sugar
- 1 c. pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1 tsp. vanilla
- 3 T butter
- 1/4 c. milk
- 1/2 c. brown sugar
- 2 tsp. instant coffee granules
- 1 c. powdered sugar
- 1/2 tsp. vanilla
- 1 T heavy cream
Sift the first five ingredients together (flour through salt).
In a separate bowl, cream sugar and butter. Add pumpkin, egg, and vanilla. Beat well.
Add dry ingredients all at once and stir gently to form a smooth batter.
Drop by tablespoons on an ungreased cookie sheet. (I use a small cookie scoop.) Bake 12 to 14 minutes at 350.
Let rest on cookie sheets for a few minutes when they come out of the oven; then transfer to cooling racks and let cool.
Melt butter in a small saucepan over low heat. Add milk, brown sugar, and coffee granules and bring to a bubble over medium heat. Once bubbling, cook two minutes. Remove from heat and let cool completely. (I transfer to a bowl and refrigerate.)
When cool, stir powdered sugar, vanilla, and heavy cream into the sugar mixture. Spoon or drizzle over cooled cookies.
Are you a pumpkin spice kinda person?
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