Fluffy Pumpkin Spice Latte (Ready-to-Print Version)
Soft pumpkin cookies with warm spices and a gentle coffee hint, rolled in spiced sugar and topped with creamy glaze.
# What You’ll Need:
→ Cookie Dough
01 -
1/4 cup granulated sugar
02 -
1/2 tsp pumpkin pie spice
03 -
1/2 cup canned pumpkin puree, drained
04 -
1 3/4 cups all-purpose flour
05 -
1 tbsp pumpkin pie spice
06 -
1/2 tsp baking soda
07 -
1/2 tsp baking powder
08 -
1/2 tsp salt
09 -
3/4 cup unsalted butter, softened
10 -
1 cup packed light brown sugar
11 -
2 egg yolks, room temperature
12 -
2 tsp vanilla extract
→ Coffee Mascarpone Cream
13 -
1 cup heavy cream
14 -
8 oz mascarpone cheese
15 -
1 tbsp instant espresso powder
16 -
1 tsp vanilla extract
17 -
1 cup powdered sugar
18 -
1/4 tsp pumpkin pie spice
→ White Chocolate Coffee Ganache
19 -
1/4 cup heavy cream
20 -
2 tsp instant espresso powder
21 -
4.5 oz white chocolate, chopped
# Step-by-Step Guide:
01 -
Combine 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice in a small bowl. Set aside for coating cookie dough balls before baking.
02 -
Pat 1/2 cup canned pumpkin puree with paper towels repeatedly until reduced to about 1/4 cup and dry. In a separate bowl, whisk together all-purpose flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt.
03 -
Cream softened butter and brown sugar with an electric mixer until light and fluffy, about 1-2 minutes. Add egg yolks and vanilla extract, mixing until pale and fluffy. Incorporate dried pumpkin and then the dry ingredient mixture on low speed until dough forms. Chill dough for 10 minutes if sticky.
04 -
Scoop dough with 2-tablespoon scoop and roll into balls. Coat each in spiced sugar mixture. Place on parchment-lined baking sheets, spaced 2 inches apart. Bake at 350°F for 12-14 minutes until centers are puffy. Cool on baking sheet 5 minutes, then transfer to wire rack.
05 -
Whip heavy cream on high speed until stiff peaks form. Dissolve espresso powder in vanilla extract. Beat mascarpone, powdered sugar, pumpkin pie spice, and espresso-vanilla mixture until smooth. Fold in whipped cream gently. Chill until use.
06 -
Heat heavy cream and espresso powder until dissolved. Melt chopped white chocolate with warm coffee cream in a double boiler, stirring until smooth. Cool slightly and transfer to piping bag.
07 -
Top cooled cookies with 2 tablespoons masked coffee mascarpone cream, spreading evenly. Pipe coffee ganache swirl on top and blend slightly with the back of a spoon. Serve immediately or refrigerate up to 3 days.
# Handy Tips:
01 -
Use canned pumpkin puree, not pumpkin pie filling, for consistent texture. Drain excess moisture before use.
02 -
Allow butter to soften fully before creaming to avoid lumpy dough.
03 -
Do not overmix mascarpone cream after adding powdered sugar to prevent graininess.
04 -
Melt ganache gently and let cool slightly before piping for best decorative effect.