Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.
- 3 cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 (15 ounce) can unseasoned pumpkin puree
- 2 cups light brown sugar
- 1 cup grapeseed or canola oil
- 3 tablespoons milk, divided
- 1 tablespoon pumpkin pie spice plus 1 teaspoon, divided
- 3 teaspoons instant espresso powder, divided
- 1 teaspoon vanilla extract
- 8 ounces reduced-fat cream cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
- 1 cup confectioners’ sugar
- Step 1
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.
Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.
Beat cream cheese, butter and confectioners’ sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.
To make ahead: Refrigerate for up to 3 days.
Equipment: Parchment paper
Serving Size: 1 cookie Per Serving: 127 calories; protein 1.8g; carbohydrates 16.4g; dietary fiber 1g; sugars 10.5g; fat 6.6g; saturated fat 1.7g; cholesterol 13.3mg; vitamin a iu 1403IU; vitamin c 0.4mg; folate 2.7mcg; calcium 16.5mg; iron 1.2mg; magnesium 3.2mg; potassium 41.5mg; sodium 100.6mg; added sugar 10g. Exchanges:
1 fat, 1/2 other carbohydrate, 1/2 starch