Pumpkin Spice Latte Cookies

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1/3 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 2/3 cup Cinnamon chips
  • 1/4 tsp Clove
  • 2 cup Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Drinks

  • 2 tsp Instant coffee
  • 1 tsp Instant coffee granules

• Dairy

  • 1/2 cup Butter, unsalted

• Liquids

  • 2 tbsp Water, HOT

Found on thegoldlininggirl.com

Description

Ingredients

• ½ c. unsalted butter, melted, slightly cooled
• 1 c. packed brown sugar
• 1 large egg yolk
• 1 tsp. vanilla
• ⅓ c. canned pumpkin puree (not pumpkin pie filling)
• 2 tsp. instant coffee granules (I love Starbucks Via)
• ¼ tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• ¼ tsp. ginger
• ¼ tsp. clove
• ¾ tsp. baking soda
• 1½ c. all-purpose flour
• ⅔ c. cinnamon chips
• ½ c. sugar (optional sugar coating) - SEE NOTES.
• 1 tsp. instant coffee granules
• 2 tbsp. hot water
• 2 c. powdered sugar

Directions

• In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, pumpkin, and instant coffee granules.
• In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, and flour.
• Add the dry ingredients to the wet ingredients, and stir until just combined.
• Fold in cinnamon chips.
• Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.
• Line cookie sheets with parchment paper or silicone baking mats.
• Scoop the dough by tablespoonfuls, and shape into balls.
• To make the cookies fatter and taller, rather than thin and flat, shape the balls into more of a tall cylindrical shape.
• If you want the sugar coating, roll each dough ball in sugar before baking. (optional)
• Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
• Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.
• If desired, you can press additional cinnamon chips into the tops of the cookies while theyre still warm to give them a nice bakery appearance.
• Once cool, drizzle with coffee glaze.
• In a medium bowl, combine coffee granules and hot water.
• Add 2 c. powdered sugar, whisking until smooth. If needed, add more water or powdered sugar to achieve desired consistency. It shouldnt be runny, but you should be able to drizzle it with a spoon.
• Drizzle glaze over cooled cookies, and allow to set for 15-20 minutes. DEVOUR.