Bready or Not Original: Pumpkin Spice Espresso Cookies
These Pumpkin Spice Espresso Cookies look a perfect autumnal orange and taste like fall, too–with an added kick of espresso.
I love pumpkin recipes that use a whole can of puree. No messing with leftovers, y’know? This recipe will use a full 15-ounce can!
The pumpkin flavor comes through in the baked cookies, too, along with warm spices and coffee.
Expect a texture that is light and cakey in the mouth, and slightly tacky to the fingertips. That’s pretty common with pumpkin cookies–or ones with applesauce, and this recipe includes both.
I stored these cookies in the fridge because I live in Arizona and my kitchen is warm through fall, but these should keep fine at room temperature elsewhere.
The recipe does make about 50 cookies, but as light and delicious as they are, they might not last that long at all.
Bready or Not Original: Pumpkin Spice Espresso Cookies
These pumpkin-packed cookies are soft and chewy, with a lovely crust of coarse sugar on top. Makes about 50 tablespoon-sized cookies.
Course Dessert, SnackCuisine AmericanKeyword cookies, pumpkin
Servings 50 cookies
Author Beth Cato
Equipmenttablespoon cookie scoopparchment paperwaxed paper
Ingredients3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt2 large eggs room temperature15 ounces pure pumpkin puree2 cups light brown sugar packed1/4 cup unsalted butter (4 Tablespoons) room temperature1/2 cup applesauce2 Tablespoons half & half or milk1 Tablespoon pumpkin pie spice2 teaspoons espresso powder2 teaspoons vanilla extractturbinado sugar for top
InstructionsPreheat oven at 375-degrees. Line large cookie sheets with parchment paper.In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.OM NOM NOM
