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Flavorful Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies
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Irresistibly soft Pumpkin Spice Latte Cookies for Fall Enjoyment. These cookies capture the beloved flavors of fall with a chewy center and crispy exterior, perfect for pairing with warm beverages.

Ingredients

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  • 1 cup Canned Pumpkin Puree
  • 1 cup Granulated Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter Softened
  • 1/2 cup Brown Sugar
  • 2 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Instant Espresso Powder
  • 1 cup Heavy Cream Whipped
  • 1 cup Mascarpone Cheese
  • 1 cup White Chocolate Chopped

Instructions

  1. Prepare Pumpkin: Drain canned pumpkin puree in a fine-mesh strainer over a bowl for about 10 minutes to minimize excess moisture.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. Cream Butter & Sugars: Beat softened butter with granulated and brown sugars in an electric mixer until light and fluffy (3-5 minutes).
  4. Combine Wet Ingredients: Add egg yolks and vanilla extract to the butter mixture; mix until pale. Gently fold in the drained pumpkin puree.
  5. Form Dough: Gradually add dry ingredients to the wet mixture, mixing until a sticky dough forms. Chill for 30 minutes if too tacky.
  6. Shape Cookies: Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls, roll in cinnamon sugar, and place on a lined baking sheet, spaced 2 inches apart.
  7. Bake: Bake for 12-14 minutes until edges are golden and centers are set. Cool on a wire rack for 5 minutes.
  8. Make Mascarpone Cream: Whip heavy cream to stiff peaks. Fold in mascarpone cheese and instant espresso powder until smooth.
  9. Prepare Ganache: Heat heavy cream until hot but not boiling. Pour over chopped white chocolate and stir until smooth and glossy.
  10. Decorate Cookies: Once cookies are completely cooled, top with mascarpone cream and drizzle with ganache.

Notes

  • Allow cookies to cool slightly on the wire rack to ensure a perfectly chewy texture.
  • Ensure you use plain pumpkin puree, not pumpkin pie filling.
  • For best results, use softened unsalted butter.
  • Avoid overmixing the mascarpone cream to maintain a light texture.

Nutrition

Find it online: https://quizsavor.com/pumpkin-spice-latte-cookies/

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