Y’all! Fall is almost officially here[1 day away :] and I can’t wait! The excitement is OVERWHELMING! 🙂 With fall comes all things pumpkin. Pumpkin Spice Lattes, Pumpkin muffins, Pumpkin Soup, Pumpkin Pound Cake… well you get the point. So, I figured it was about time to start concocting pumpkin recipes! I allowed myself 2 cans of delicious organic Pumpkin in my grocery budget this week and instantly knew what I wanted to make. Pumpkin Cookies! But not just Pumpkin Cookies, Pumpkin Spice Latte Cookies with Caramel Cream Cheese Icing! If you try any recipe on my cooking blog, this is the recipe to try!!!!! I added instant coffee to a festively spicy pumpkin cookie not too sure how they would taste. The end result? An extraordinarily moist pumpkin cookies with a hint of espresso topped off with a decadently rich espressonated caramel cream cheese icing! 😀 They were a hit at my house. Super quick recipe and a delightfully delicious fall treat! Happy Fall! Yields 25-30 cookies
- 1 cup butter {softened}
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 heaping tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 eggs
- 2 teaspoons vanilla
- 1 TBS instant espresso or coffee
- 1 8-ounce can pumpkin
- 2 cups all-purpose flour
Frosting
- 1 stick butter {softened}
- 4 oz cream cheese {softened}
- 1/2 cup caramel
- 2 tsps instant espresso or coffee
- 1 TBS vanilla extract
- 4-5 cups powder sugar
Directions:
- Preheat oven to 350 degrees. In a large bowl beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt, cinnamon,and the nutmeg. Beat until combined. Beat in the egg, dissolve espresso in 2 teaspoons of vanilla, and add to batter until combined. Beat in pumpkin. Slowly add flour until combined and scrape sides of bowl to incorporate all ingredients!
- Using a small ice cream scoop or cookie scoop, drop dough by heaping teaspoons 2 inches apart on ungreased parchment-lined cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
- For frosting, dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
- Once cookies are cooled, generously ice and sprinkle with cinnamon.
- Enjoy!!!
Sarah
I think they’d be a hit at our house too… 🙂
Rachel
Y’all should give them a try!!!
Leah
These look so, so good! Thanks for sharing. I am looking for things with pumpkin to try. Lord willing, I will make these some time this autumn. =) Your photos are gorgeous. I love the cute set up.
Rachel
You are so welcome! Let me know how you like the recipe. 🙂 Thank you, Leah!!
Lindsey
Hello Rachel, I just wanted to let you know I made these for my family over the weekend, they were amazing! My family loved them, and it was a fun way to spend an autumn afternoon. I visit your blog from time to time (I think through the KBR magazine?) and always enjoy reading your posts. Thank you for sharing! =)