Pumpkin Spice Latte Cookies
Moving into a new house demands answers to serious questions: Which is the higher priority, the grill or the lawnmower? How much closet space can I claim before my husband retaliates? Where, precisely, should I place the cookie jar?
The first two items are still under negotiation in our new home, but with treats like Pumpkin Spice Latte Cookies up for munching, I have the answer to the third: set the cookie jar as far, far away from yourself as possible. Hide it and try to forget where it is. Better yet, ask your spouse to hide it and not reveal the location, no matter how pathetically you beg or sincerely you threaten to cut holes in his prized Superman T-shirt if he doesn’t hand it over righthissecond. These pillowy, buttery, and cinnamon-cream-cheese-topped cookies do not elicit moderation.
Where homemade cookies are concerned, I tend to lack a little something the disciplined recognize as self-control. Add pumpkin spice and cream cheese frosting to the equation, and I might as well disappear into a quite place with a giant plate of Pumpkin Spice Latte Cookies and my dignity.
This addictive recipe was inspired by a certain fall beverage of the same name. It may be cliché, and I try to limit myself to a few each fall, but the pumpkin spice latte is one of my forever guilty pleasures (#PSL!). I loaded its warm flavor into these mega moist, fall-spiced, delicate pumpkin cookies.
As a nod to the whipped cream on top of the Starbucks Pumpkin Spice Latte, I smeared these tender espresso pumpkin cookies with a ridiculously tasty layer of cinnamon cream cheese frosting. Your cookie deserves this frosting, just as your latte deserves the whipped cream—which the barista always asks me if I want after I order my latte with skim milk. The entire point of the skim milk is the whipped cream. Agree?
And if we make a healthier cookie, we can add extra cinnamon cream cheese frosting, agree? Agree. I knew I liked you.
A self-professed dessert addict, I’ve been on a lightened-up fall-treat kick (reference Caramel Apple Crisp Bars; Vegan Caramel Sauce), and no self-respecting fall dessert line-up would be complete without pumpkin. This Pumpkin Spice Latte Cookie recipe is a bit healthier thanks to whole wheat flour, super moist and vitamin-packed pumpkin puree, and an all-natural, calorie-free sweeter called Monk Fruit In The Raw. Originally harvested by (you guessed it) monks in the 13th century, monk fruit tastes similar to sugar and is a natural way to reduce sugar intake without giving up sweets.
I made a few batches of Pumpkin Spice Latte cookies and found that using half Monk Fruit In The Raw/half regular white and brown sugar was the best ratio. I brought the final batch to a family party, and they vanished. No one guessed that I made the cookies healthier. Secret self high-five.
My next batch of Pumpkin Spice Latte Cookies will be going right into my cookie jar, which, in the end, I decided to place prominently on my kitchen counter where it rightfully belongs.
Now, if only I could reach this kind of consensus with the closet.
Pumpkin Spice Latte Cookies
For the Cookies:
- 3/4 cup all-purpose flour
- 3/4 whole wheat flour
- 4 teaspoons instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter — (1 stick) at room temperature
- 1/2 cup Monk Fruit In The Raw — or substitute 1/4 cup granulated sugar + 1/4 cup light brown sugar
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree — (not pumpkin pie filling)
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Cinnamon Cream Cheese Frosting:
- 1 cup powdered sugar
- 3 ounces light cream cheese — at room temperature
- 2 tablespoons unsalted butter — at room temperature
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
Make the cookies: Place rack in center of the oven and preheat oven to 375 degrees F. Line a large baking sheet parchment paper or a silpat mat and set aside.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, espresso powder, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, beat together the butter, Monk Fruit In The Raw, brown sugar, and granulated sugar. Add the pumpkin, egg, and vanilla extract and mix until well combined. Add the dry ingredients, then mix on low speed until incorporated.
Drop dough by large, rounded tablespoons onto prepared baking sheet and flatten slightly with your fingers. Bake for 9 to 11 minutes, until the cookies are lightly browned at the edges and dry to the touch. Let cool on the baking sheet for 3 minutes, then transfer to a wire cooling rack to cool completely.
Prepare the frosting: Beat together the powdered sugar, cream cheese, and butter on medium low. Beat in the cinnamon and vanilla extract. Spread over cooled cookies and serve.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
More positive pumpkin recipes:
- Pumpkin Spice Granola
- Pumpkin Pull Apart Bread
- Pumpkin Mac and Cheese with Bacon and Caramelized Onions
I’m also sharing this recipe as a part of the Kitchen Daily Dessert Do Overs Round Up, where you can find even more healthy recipe ideas.
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