Call me basic, but I love me a pumpkin spice latte. More specifically, a half-sweet, non-fat, no-whip, extra hot pumpkin spice latte with an extra dash of cinnamon on top.
(Yes, I’m one of those people. But seriously… if I’m paying over $5 for a coffee, I want it to be just right.)
I guess I’m just a sucker for that perfect combination of hot coffee, frothy milk and warm spices. It’s the perfect antidote to the miserable grey days that seem to happen more often this time of year.
That said, there’s only so much coffee I can drink without developing a really distracting eyelid twitch and a serious case of insomnia, which is why I came up with these tasty little treats.
These little two-bite beauties are a riff on another one of my favourite fall cookies, these Applesauce Cookies with Browned Butter Frosting.
As far as adaptations go, this one is pretty simple… I replaced the applesauce with pumpkin puree, stirred in a little coffee to loosen up the batter, added chopped pecans instead of the walnuts and dried cherries.
The finishing touch is a swirl of cafe latte frosting that’s so freaking good that I was seriously tempted to eat it straight out of the bowl with a spoon. Except I didn’t because it’s even more delicious once it’s swirled onto these tasty little cookies.
And while I am insisting on calling these cookies, they’re actually more like a cross between a dense muffin and a soft cookie, which means that they’re actually a pretty passable breakfast treat if you skip the frosting.
(Though I may or may not have eaten a few frosted ones for breakfast at some point. Maybe. Shhhhhhh…)
And, needless to say, they’re just perfect for pairing with a cup of coffee… or possibly even a pumpkin spice latte.
- Pumpkin Spice Cookies:
- 1 cup butter
- 2 cups packed brown sugar
- 2 eggs
- 2 cups pure pumpkin puree
- ½ cup strong brewed coffee
- 3½ cups flour
- 1 cup chopped pecans
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 5 tbsp melted butter
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- ½ tsp instant espresso powder
- 2½ cups icing sugar
- Preheat the oven to 400F. Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, stirring well after each addition, then add the pumpkin puree and coffee, and stir until smooth. Add the flour, pecans, salt and spices, and mix just until combined.
- Using a tablespoon measure, drop scoops of dough onto the prepared cookie sheets, spacing the cookies about 2" apart.
- Bake in preheated oven until set and lightly browned on the edges, about 9-12 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool off completely.
- While the cookies are cooling, prepare the icing.
- In a small mixing bowl, whisk together the butter, cream, vanilla extract and espresso powder.
- Whisk in the icing sugar, ¼ cup at a time, until the icing is thick but still spreadable. Using a butter knife, swirl a dollop of frosting onto each the cooled cookies, and return to the wire rack to let the frosting set before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.