Pumpkin spice and coffee-favorite fall flavors, sweet with a touch a spice all wrapped into a soft cookie drizzled with a latte glaze. As simple to make as they are to eat. Enjoy with your favorite coffee for a perfect treat.
A few things first. This recipe calls for bread flour because of the excessive moisture from the pumpkin. I haven’t tried it with all purpose flour so I cannot say if they turn out well with regular flour. Secondly, there are no eggs in this recipe. Weird, right? How does it hold together? I was trying to find ways to cut back on the moisture in the dough without compromising flavor from the pumpkin or butter. I figured if people use applesauce to substitute eggs as a binder, pumpkin should work. I’m no food scientist, but it worked! (That really is a profession, maybe one to consider one day. Probably not though, I’m busy enough with my kids, garden, canning, cooking, critters,…well you get it).
Back to cookies. The sugars. I usually prefer my cookies made with equal parts brown and granulated sugar. It really is a perfect texture and taste. Brown sugar holds more moisture than granulated sugar. That puts us back to the moisture issue, so I reduced the brown sugar by half and replaced it with granulated sugar. Boo. I know. But! The pumpkin definitely replaced that depth of flavor you would be missing from the lack of brown sugar. Their’s my shpiel, on to baking cookies!
You will need-
- 2 1/2 cups bread flour
- 2 sticks of butter (1 cup, room temp)
- 1/2 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 4 tsp coffee extract
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2 cups powdered sugar
- 2 Tbsp. milk
- 1/2 tsp coffee extract
Preheat oven to 375 and line with baking paper
First, cream together the sugars and butter until they are well mixed. In a separate bowl combine the flour, baking soda, cinnamon and nutmeg. Mix well to evenly incorporate. Next, combine the pumpkin puree and coffee extract into the sugar and butter mixture. Don’t set your beater any higher than medium! You will have a pumpkin mess….still need to wash off my mixer….anyway. Add the dry ingredients to the wet ingredients. Blend them together until just combined.
Use a leveled cookie scoop to measure out cookie dough onto sheet pan, placing each about two inches apart. If you don’t have a cookie scoop, get one! Perfectly shaped and sized cookies every time, you’ll be glad you did. If your cookie dough is too soft just pop it the fridge for 10-15 minutes before scooping and refrigerate between batches baking . I do this with almost all of my cookie doughs. It just help give them a really nice shape and keeps them from spreading too quickly. Bake each batch for 9-10 minutes. Allow cookies to cool on a wire rack until completely cooled. Do not glaze them warm, not even a little bit. They will absorb the liquid and it just wont be good.
In a small bowl whisk together the powdered sugar, milk and coffee extract until it is smooth. Once cookies have completely cooled, use a spoon to lightly drizzle the glaze over cookies. Don’t take “lightly” lightly. This glaze is strong! But with just a little drizzle it brings out the coffee flavor without being too sweet. Allow glaze to dry before serving or storing. Get your coffee pot going, sit back, relax and enjoy a special little treat for yourself.