Pumpkin spice cookies flavored with espressopowder and topped with a rich buttercream frosting.
Recipe: Pumpkin Spice LatteCookies
2 1/2 cups sifted white whole wheat flour 1 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon instant espresso or dark coffee powder 1/2 teaspoon salt 2 tablespoons pumpkin pie spice 1/2 cup (1 stick) butter, softened 1 1/2 cups natural or raw sugar 2 large eggs 1 3/4 cup canned pumpkin (unflavored)Buttercream Frosting: 1 cup (2 sticks) butter, softened 8 cups confectioners (powdered) sugar 6 tablespoons milk 2 teaspoons vanilla extract Additional pumpkin pie spice or ground cinnamon for decorating
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the flour,baking soda, baking powder, coffee, salt and pumpkin pie spice.
In a separate mixing bowl, beat togetherbutter and sugar together until light and fluffy. Add eggs, oneat a time, beating between each to incorporate. Add one-thirdof the dry ingredients alternating with half the pumpkin, scrapingthe sides of bowl. Continue alternating the dry and the pumpkinuntil all ingredients are thoroughly combined.
Drop by rounded tablespoons 1 1/2-inchesapart onto buttered or parchment-lined baking sheets. Depresscenters with a lightly floured measuring spoon to prevent mounding.
Bake on top or center oven racks untiledges are lightly browned and centers spring back when lightlytouched, 14 to 16 minutes. Immediately transfer to a coolingrack.
While cookies bake; make frosting.
Combine butter, confectioners sugar,milk and vanilla in a large bowl; beat until smooth. Add additionalmilk to desired frosting consistency.
When cookies are completely cooled, frosteach with about 1 tablespoon frosting. If desired, sprinkle withadditional pumpkin pie spice or ground cinnamon.
Store frosted cookies in a single layerin an airtight container for up to 1 week; refrigerate for bestresults.
Makes 4 dozen cookies.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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