Pumpkin Spice Latte Sugar Cookies
It has been a while since I shared a new sugar cookie flavor! While I have a lot of various flavors that I love to use for special occasions, I generally stick to the classic.
But since it’s Fall and I have been making lots of Fall themed cookies, I thought a new cookie flavor would be appropriate.
And what is more appropriate than Pumpkin Spice Latte!?
How to Make Them
Start by creaming together the butter and pumpkin until completely smooth. Then beat in the sugar and spices.
I like to add the spices at this stage because the fat in the butter really helps to distribute the flavor evenly. But you could also add them with the flour.
Mix in one egg until completely combined, then gradually mix in the flour, making sure to scrape down the sides of the bowl between mixings.
Once all the flour has been mixed in, transfer the dough over to a sheet of plastic wrap. Wrap tightly in 2 layers and refrigerate for at least 1 hour to make it easier to roll out.
Roll out the dough into your favorite Fall shapes and bake at 350 for about 15 minutes.
Let the cookies cool completely before decorating.
These pumpkin spice latte sugar cookies are absolutely perfect for fall! They have such a rich spice flavor and just a hint of coffee.
If you don’t like coffee, just skip the espresso powder.
Of if you don’t want the added pumpkin, I have a delicious pumpkin spice sugar cookie that is all spice with no pumpkin (and is amazing!).
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Makes 18-24 cookies
1 cup (2 sticks) unsalted butter, softened
1/4 cup pumpkin puree
1/2 cup granulated sugar
1/3 cup powdered sugar
2 tsp espresso powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
pinch of allspice
2 3/4 cups - 3 cups all purpose flour
1/4 tsp salt
In a large bowl, cream together butter and pumpkin at a low speed until light and fluffy. About 1 minute.
Mix in sugars, espresso powder, and spices until combined.
Mix in the egg at medium-low speed until completely incorporated into the butter mixture.
Scrape down the sides of the bowl, then mix in half of the flour and salt. Just as the first batch is incorporated, add the rest of the flour and mix until there are no bits of flour visible.
Dump the dough onto a sheet of plastic wrap. Wrap and refrigerate for at least 1 hour, or over night (dough can also be kept in the fridge for up to 5 days in in the freezer for several weeks).
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll out the dough and cut into desired shape. Place on the baking sheet about 1 inch apart and bake for 15 minutes, or until barely golden brown around the edges.
Let cool completely before decorating.