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Fluffy Pumpkin Spice Latte Cookies – Alrightwithme Recipe

Fluffy Pumpkin Spice Latte Cookies - Alrightwithme Recipe
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★★★★★

5.1 from 10 reviews

These Fluffy Pumpkin Spice Latte Cookies combine the warm flavors of fall with a creamy coffee mascarpone topping and a luscious white chocolate coffee ganache. Soft and fluffy with a delicate pumpkin spice aroma, these cookies are perfect for cozy autumn gatherings or whenever you crave a seasonal, café-inspired treat at home.

Ingredients

Scale

For the Cookies

  • 1/4 cup granulated sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin, dried (Libby’s recommended)
  • 1 3/4 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 2 egg yolks, room temperature
  • 2 tsp vanilla extract

For the Coffee Mascarpone Cream

  • 1 cup heavy cream
  • 8 oz mascarpone cheese
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/4 tsp pumpkin pie spice

For the White Chocolate Coffee Ganache

  • 1/4 cup heavy cream
  • 2 tsp instant espresso powder
  • 4.5 oz white chocolate, chopped

Instructions

  1. Make the Spiced Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice. Set aside this spiced sugar mixture, which will be used to coat the cookie dough balls before baking for an extra burst of flavor and texture.
  2. Dry the Pumpkin and Prepare Dry Ingredients: To ensure your cookies have the perfect texture, spread 1/2 cup canned pumpkin onto a plate and gently press with a paper towel to remove excess moisture. Repeat this process at least four more times until the pumpkin amount is reduced to about 1/4 cup and feels quite dry. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set this dry mixture aside.
  3. Prepare the Cookie Dough: In a large bowl, cream 3/4 cup room temperature unsalted butter with 1 cup packed light brown sugar using an electric mixer on high speed until light and fluffy, about 1-2 minutes. Add 2 egg yolks and 2 teaspoons vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 more minutes. Beat in the dried pumpkin from step 2 on medium-low speed until just combined. Finally, add the dry ingredient mixture and mix on low speed until a dough forms. If the dough feels too sticky, chill it in the refrigerator for 10 minutes to make shaping easier.
  4. Shape, Coat, and Bake the Cookies: Using a 2-tablespoon cookie scoop, scoop portions of dough and roll each into a ball. Roll the dough balls in the spiced sugar mixture prepared in step 1, coating them evenly. Place the coated dough balls on two parchment-lined baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes, until the centers appear puffy and set. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies will develop a pleasing wrinkly texture as they cool.
  5. Whip the Cream and Prepare Coffee Mascarpone: In a large mixing bowl, whip 1 cup heavy cream on high speed until stiff peaks form, about 1 to 1.5 minutes. In a small ramekin, dissolve 1 tablespoon instant espresso powder in 1 teaspoon vanilla extract. In another large bowl, combine 8 ounces mascarpone cheese, 1 cup powdered sugar, 1/4 teaspoon pumpkin pie spice, and the espresso-vanilla mixture; beat on medium speed until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. Refrigerate this coffee mascarpone cream until ready to use.
  6. Make the Coffee White Chocolate Ganache: In a small saucepan, heat 1/4 cup heavy cream with 2 teaspoons instant espresso powder over medium heat until the espresso powder dissolves completely and the mixture is hot but not boiling. Place 4.5 ounces chopped white chocolate in a heatproof bowl or double boiler. Pour the hot coffee cream over the chocolate and melt the mixture, stirring frequently, until smooth and glossy. Allow the ganache to cool slightly, then transfer it to a piping bag and snip off a small tip for decorating.
  7. Assemble and Decorate the Cookies: Once the cookies are fully cooled, pipe or spread about 2 tablespoons of the coffee mascarpone cream onto each cookie using an offset spatula to create an even layer. Using the prepared white chocolate coffee ganache, pipe a swirl on top of the mascarpone cream. Use the back of a spoon—optionally warmed under hot water for an elegant finish—to gently swirl the ganache into the mascarpone cream. Enjoy the cookies immediately or store them in an airtight container in the refrigerator for up to three days to maintain freshness.

Notes

  • Drying the canned pumpkin is crucial to prevent soggy cookie dough and achieve a fluffy texture.
  • Room temperature butter and egg yolks help the dough cream better and produce softer cookies.
  • Chilling the dough briefly can make it easier to handle if it feels too sticky.
  • Use Libby’s canned pumpkin for the best flavor and consistency.
  • For an elegant look, warm your spoon under hot water before swirling the ganache and cream on the cookies.
  • Store leftover cookies in an airtight container in the fridge for up to three days.

Nutrition

Keywords: pumpkin spice cookies, pumpkin latte cookies, coffee mascarpone cream, white chocolate ganache, fall dessert, autumn cookies, pumpkin spice latte dessert

Find it online: https://yumwithmia.com/fluffy-pumpkin-spice-latte-cookies-alrightwithme-recipe/