Print
Pumpkin Spice Latte Cookies | yestoyolks.com

Pumpkin Spice Latte Cookies


  • Yield: 3 dozen cookies 1x
Scale

Ingredients

For the Cookies:

  • 1 cup sugar
  • 2 tablespoons blackstrap molasses
  • 6 tablespoons pumpkin puree (not pumpkin pie filling)
  • ½ cup shortening (butter just doesn’t work with this recipe – believe me, I’ve tried!)
  • 1 egg
  • 2 teaspoons baking soda, dissolved in a little hot water
  • 2¼ cup flour
  • 2 teaspoons instant espresso powder (or instant coffee)
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground cardamom
  • 1 teaspoon fine salt
  • Additional sugar, for coating the cookies (about 1 cup)

For the Glaze:

  • 2 tablespoons warm water
  • 2 teaspoons instant espresso powder (or instant coffee)
  • ½ teaspoon ground cinnamon
  • 2 cups powdered sugar
  • Flaked sea salt, for sprinkling (optional)

Instructions

For the Cookies:

  1. Stir together the sugar, molasses, pumpkin, and shortening until smooth in a large bowl. Whisk in the egg and dissolved baking soda.
  2. Combine the flour, espresso powder, spices, and salt in another bowl. Gradually add the flour mixture to the wet ingredients.
  3. Place the additional sugar in a shallow bowl. Roll the dough into balls about 1 inch in diameter and roll to coat in sugar.
  4. Place the coated cookies on an ungreased cookie sheet and bake at 375°F for 7-8 minutes. The cookies should look puffy and undercooked when removed from oven. As they cool, they will harden and crack slightly.

For the Glaze:

  1. In a medium mixing bowl, dissolve the espresso powder in the warm water. Whisk in the cinnamon and powdered sugar and mix until smooth and thickened. If the mixture is still too runny, add a little more powdered sugar until the mixture thickens up. You want to be able to easily drizzle it but not have it be so runny that it won’t hold its shape.
  2. Drizzle the glaze over the cooled cookies. If you’re like me and you like a little salt with your sweet, sprinkle the cookies lightly with the flaked sea salt. Allow the glaze to set for at least 10 minutes.
  3. Store cookies at room temperature in an airtight container.