Take all the flavors of the pumpkin spice latte and turn it into a cookie! These pumpkin spice latte cookies are the perfect cookie for Fall. Loaded with pumpkin spices, pumpkin puree, espresso powder, and toasted milk powder.
If you’re a coffee lover you know that the release of the pumpkin spice latte is almost like the official start to the Fall season. Sure the weather may still be reaching into the 80’s and my air conditioning is still kicking on, but sipping on that latte I can pretend Autumn is in full swing.
I got inspired to try and create a cookie that embodies all the warm flavors of the pumpkin spice latte! These cookies are loaded with espresso powder, pumpkin puree, pumpkin spices and the extra special ingredient that really makes these “latte”…toasted milk powder!
HOW TO MAKE TOASTED MILK POWDER
When I say these are latte cookies I really mean it! The extra special ingredient here is toasted dry milk. While your store might be different, I was able to find dry milk in the coffee section of my grocery store.
For this recipe you’ll take 2 tablespoons of the dry milk and add it to a pan over medium heat. Cook and stir it for about 4 and a half minutes breaking up any clumps that might form. The result is this beautiful golden brown toasted milk powder! You’ll take 1 tablespoon of this and mix it into the cookie dough, then what’s left gets mixed with a little sugar and used for rolling the cookie dough balls.
HOW TO MAKE SOFT CHEWY PUMPKIN COOKIES
I tested this recipe 5 times so I have all the details on how to get the perfect texture for a pumpkin cookie. The special trick? You need to dry the pumpkin and remove the excess moisture. If you skip this step and just mix the pumpkin into the cookie dough you’ll get puffier cakey style cookies. And if you’re new around here, that is definitely NOT the type of cookies I like to make.
There are two ways you can strain the pumpkin puree. First, you can try using a cheesecloth. The other way, which is the method I used, is to blot it with paper towels. You’ll go through several paper towels but you want to continuously blot until very little moisture is being pressed from the pumpkin (there will still be some moisture but it should be minimal.) You’ll know your pumpkin is ready when you can mold it a bit in your hands and it retains its shape and isn’t too sticky.
Chill the dough for 30 minutes then roll each cookie dough ball in the sweetened toasted milk powder. Gently press the cookies to flatten them a bit then bake for 11 minutes.
The end results is super soft baked pumpkin spice latte cookies!
For more cookies perfect for Fall you can try more of these recipes!
Pumpkin dark chocolate cookies
Chocolate peanut butter swirls cookies
Hot cocoa cookies
Apple pie cookies
And more pumpkin inspiration!
Pumpkin pancakes
Pumpkin molasses muffins
Pumpkin Spice Latte Cookies
Pumpkin spice latte cookies takes all the elements of a pumpkin spice latte and transform them into a cookie! The cookies are topped with sweetened toasted milk powder for the perfect finishing bite.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 15 – 16 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
1 cup of butter, melted
1 and 3/4 cup all purpose flour
3/4 cup dark brown sugar
1/4 cup white sugar
1/2 cup pumpkin puree
2 tablespoons dry milk (some will be used in the cookies and some for rolling the cookie dough)
2 egg yolks
5 teaspoons espresso powder mixed with 2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Instructions
1. Melt the butter and place in the fridge while you prepare the rest of the ingredients. The butter can be cooled but should still be liquid.
2. The pumpkin needs to be removed of excess moisture to avoid cakey cookies. You can use a cheese cloth, or blot with paper towels. Continuously blot with new paper towels until only minimal moisture is being pressed from the pumpkin. There will still be some moisture but it should be minimal. You’ll know your pumpkin is ready when you can mold it a bit in your hands and it retains its shape and isn’t too sticky.
3. Prepare the toasted milk powder. Add the dry milk powder to a pan over medium heat. Cook and stir around about 4 and 1/2 minutes until golden and toasted, breaking up any clumps. Pour into a bowl and set aside.
4. Mix the dry ingredients: all purpose flour, baking soda, salt, nutmeg, cloves, cinnamon and ginger.
5. Remove the butter from the fridge and whisk in the brown sugar and white sugar. Pour in the espresso powder that’s been mixed with the water and 1 tablespoon of the toasted milk powder. Mix in the egg yolks, vanilla, and lastly whisk in the pumpkin and continue to mix to breakup and pumpkin clumps/
6. Pour the dry ingredients into the wet and stir until everything is well incorporated. Chill the dough for 30 minutes.
7. While the dough is chilling, combine the remaining toasted milk powder with 1 and 1/2 teaspoons of white sugar. When the dough has about 10 minutes left to chill preheat the oven to 350 degrees.
8. Roll each cookie dough ball in the sweetened toasted milk powder then place directly on the baking sheet, gently flattening a bit. Bake for 11 minutes. If baking in batches, return the dough to the fridge to keep cool during batches.
Notes
Store at room temperate for 2 days, after that store in the fridge for best freshness,
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