Pumpkin Spice Latte Cookies
These cookies combine the flavors of pumpkin spice latte with a coffee mascarpone cream and white chocolate coffee ganache.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the cookies
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- ½ cup canned pumpkin, dried (libby’s recommended)
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 2 egg yolks, room temperature
- 2 teaspoon vanilla extract
For the coffee mascarpone cream
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- ¼ teaspoon pumpkin pie spice
For the white chocolate coffee ganache
- ¼ cup heavy cream
- 2 teaspoon instant espresso powder
- 4.5 oz white chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, mix granulated sugar and ½ teaspoon pumpkin pie spice. Set aside.
- In a medium bowl, whisk together flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add egg yolks, vanilla, and dried pumpkin. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop dough into balls, roll in the spiced sugar mixture, and place on the baking sheet. Flatten slightly.
- Bake for 10-12 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the coffee mascarpone cream, whip heavy cream until stiff peaks form. Add mascarpone, espresso powder, vanilla, powdered sugar, and pumpkin pie spice. Mix until smooth.
- For the ganache, heat heavy cream and espresso powder until steaming. Pour over chopped white chocolate. Let sit for 2 minutes, then stir until smooth.
- Spread mascarpone cream on cooled cookies and drizzle with ganache.
Notes
Store cookies in an airtight container in the refrigerator for up to 3 days.