Pumpkin spice latte soft-bake cookies
Can you believe Halloween is this weekend? It just seems like yesterday when I was out and about trick or treating with my friends. Anyways, I decided to make these amazing pumpkin spice latte soft-bake cookies not only to celebrate fall but of course halloween. These cookies are light, fluffy, and definitely the perfect treat for people of all ages—you can trust me on this one as my grandma tasted it and said it was delicious. Scroll down to find the recipe!
Ingredients
For cookie:
*1/2 can (7.5 oz or 212 g) pumpkin purée
*1 teaspoon ground cinnamon
*1/2 teaspoon ground nutmeg
*1/4 teaspoon ground ginger
*1/4 teaspoon ground allspice
*2 teaspoons instant espresso powder or instant coffee powder
*2 teaspoons vanilla extract
*1 1/2 sticks (12 tablespoons or 168 g) room temperature butter
*1/2 cup (60 g) white sugar
*1/2 cup (60 g) light brown sugar/ coconut sugar
*1 large egg
*2 tablespoons (30 g) Greek yogurt
*1/8 teaspoon vinegar (I used apple cider vinegar)
*1/8 teaspoon baking soda
*1/2 teaspoon baking powder
*1 cup all-purpose flour
*1/2 cup almond flour
*1/4 teaspoon kosher salt
For cream cheese frosting:
*1 block (226 grams) of cream cheese (softened to room temp)
*1/3 cup icing sugar/ powdered sugar (add more or less to desired sweetness)
*1 - 2 tbsp butter (softened to room temp)
*1 tsp vanilla
*Pinch of salt
Method:
Place pumpkin puree, cinnamon, nutmeg, ginger, allspice, espresso powder, and vanilla extract into a heat proof pan (I prefer steel). Bring the pan to medium heat and cook for around 10 minutes or until the pumpkin purée turns into a thicker dark brown paste, while stirring the mixture occasionally to make sure there is no burning. Set aside to cool.
In a separate bowl, combine butter and sugar in a mixing bowl. Use a stand mixer or spatula to mix until most of the sugar has incorporated into the butter (do not over mix)
Add the cooled pumpkin spice latte paste, greek yogurt, egg, baking soda, baking powder, and vinegar to the bowl with the butter and sugar mixture. Mix until combined.
Last, fold in all-purpose and almond flour into the wet mixture and mix until there are no more dry flour chunks.
Place the cookie dough in the fridge for at least 1 hour or overnight to harden.
Preheat the oven to 185°C and line a baking sheet with parchment paper.
Scoop the hardened dough with an ice-cream scoop or around 3 tablespoons of dough onto the tray. Create a well in the middle of the cookie dough using your finger (similar technique to making thumbprint cookies)
Bake in the oven for 10 to 15 minutes, or until golden brown on top. Set aside to cool completely (if you are impatient like me, place it in the fridge for 20 minutes)
To make the cream cheese frosting, combine all ingredients in a bowl and use a spatula to mix everything until combined. Place the frosting mixture into a zip lock bag and cut a small hole at the tip of the bag.
Once the cookies have cooled, pipe a generous amount of frosting onto each cookie and enjoy with family or friends (or on your own)!