Pumpkin Spice Latte Cookies With Maple Espresso Glaze
Calling all coffee lovers! If you love espresso drinks and soft cookies, this recipe is made for you.
Using classic Fall spices like ginger, cinnamon and nutmeg and autumnal flavors like molasses and maple syrup, this recipe has it all.
Why is this cookie recipe worth the try?
If you are up for a soft cookie that encompasses the Fall spirit, you’ll love this recipe.
I am a huge fan of cookies and coffee, they just go hand in hand. This cookie recipe makes the most pillowy soft, pumpkin spice cookies you could ask for.
What If I Don’t Have An Espresso Machine?
You can ALWAYS use instant espresso if you need. Here is a great “how to make instant espresso” for reference. Omitting the espresso altogether is totally ok if you have restrictions with caffeine, just add an extra tablespoon of maple syrup for an added touch of sweetness and to thin out the glaze.
Ingredients
For The Cookies 👇🏻
1/4 cup softened salted butter
1/4 cup light or dark brown sugar
2 tablespoons maple syrup
2 tablespoons molasses (NOT BLACKSTRAP)
1 room temperature egg yolk
1/2 tsp vanilla extract
1/4 cup pumpkin purée
2 cups all purpose flour (or 1.5 cups for a less cakey cookie)
1 tsp baking soda
1 tsp cinnamon and ground ginger
1 tsp cloves and nutmeg
For the Glaze👇🏻
4 tablespoons room temperature cream cheese
1/2 tsp vanilla extract
1 tablespoon maple syrup
1 oz espresso cooled (1/2 oz for thicker glaze)
1 and 1/2 cup powdered sugar
Directions
1.Preheat your oven to 350 and prepare a large baking sheet with parchment paper.
2. Cream your butter and brown sugar until completely smooth. Add in your egg yolk, vanilla extract, molasses and maple syrup and cream again.
3. Add in your pumpkin purée and combine well before adding in your dry ingredients. Fold them in with a rubber spatula.
4. Take a 1 inch cookie scoop and scoop out a ball of dough. Roll them in your hands before placing on your baking sheet lined with parchment paper.
5. Take the bottom of a glass and flatten each of the balls out on the baking sheet, don’t press too hard, just enough to get them to look slightly like discs.
6. Bake for 9-10 minutes and wait completely for them to cool before frosting.
7. In a medium sized bowl, add in your cream cheese, vanilla extract, powdered sugar and mix on medium speed until creamy and whipped. Add in cooled espresso and mix again until color is a nice tan.
8. Dip each cooled cookie face down in your glaze and allow for excess to drizzle off. Use some festive sprinkles to decorate or dust with cinnamon! Makes 10-12 small cookies. Enjoy.🧡 Store cookies in an airtight container for 3-4 days in the fridge. Set out and allow to come up to room temperature before serving.
Store these cookies in an airtight container in the fridge and enjoy within 2-3 days.
