Description
Delicious Pumpkin Spice Latte Cookies that combine the cozy flavors of pumpkin, spice, and a hint of coffee, perfect for fall.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Baking soda: 1 teaspoon (5 g)
- Pumpkin pie spice: 2 teaspoons (4 g)
- Butter: 1 cup (226 g), softened
- Brown sugar: 1 cup (220 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Egg: 1 large
- Vanilla extract: 1 teaspoon (5 ml)
- Pumpkin puree: 1 cup (240 g)
- Chocolate chips: 1 cup (170 g)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and pumpkin pie spice.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined, then fold in the pumpkin puree.
- Gradually add the dry mixture to the wet mixture, stirring until just combined, then fold in chocolate chips.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden and centers are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For gluten-free, use a 1:1 gluten-free flour blend.
- For dairy-free, substitute butter with coconut oil or plant-based butter.
- Store cookies in an airtight container at room temperature for up to a week.
- Cookies can be refrigerated for up to two weeks or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin Spice, Cookies, Fall Treats, Baking, Dessert