PUMPKIN SPICE LATTE COOKIES | Soft COOKIE Recipe | DIY Demonstration

PUMPKIN SPICE LATTE COOKIES!! A deliciously moist cookie crowned with silky SPICED FROSTING!! ADDICTIVE!! Recipe below...

PUMPKIN SPICE LATTE COOKIES

(Makes 3 dozen)

Preheat oven to 350 degrees F.

Lightly grease a couple of 13" by 18" cookie sheet, if not using parchment paper

• 1 teaspoon salt
• 1 teaspoon ground clove
• 2 large eggs
• 1 (15 oz.) can unsweetened pumpkin puree
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 3 tablespoons espresso coffee, or plain black coffee (May substitute with milk)
• 2 cups light brown sugar, lightly packed
• 1 cup canola oil or vegetable oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3 cups white whole-wheat flour, or substitute with all-purpose flour

1. 1. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove. Set aside.
2. 2. In a large bowl beat together pumpkin puree, brown sugar, eggs, oil, espresso, and vanilla. About 1 minute.
3. 3. Beat in 1/3 of flour mixture, at a time, until you can no longer see the flour.
4. 4. Drop (2 tablespoon) mounds of cookie dough onto prepare cookie sheet, at least 1 inch apart.
5. 5. Bake cookies for 12-15 minutes, or until toothpick inserted into middle of cookie come out clean.
6. 6. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

FROSTING:

• 1 cup powdered sugar
• 1 (8 oz.) package cream cheese
• 1/2 cup (1 stick) butter. softened
• 1 tablespoon espresso coffee (less or more depending of texture) May substitute with milk

1. In a medium bowl beat together cream cheese, butter, powdered sugar, and espresso until smooth. Frost cookies, if desired.

TIPS: Store cookies in an airtight container, up to 3 days, in the refrigerator, or freeze up to 3 months.

~~~ENJOY your PUMPKIN SPICE LATTE COOKIES~~~