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Pumpkin Spice Latte Sugar Cookies

Recipe

Add a little pumpkin spice magic into your life with these delicious cookies.

Serves: 16 medium or 12 large cookies   |   Prep time: 35 minutes   |   Cooking time: 1 hour 15 minutes

American   |   Dessert   |   Vegetarian

  

Ingredients

For the Pumpkin Spice Sugar:

  • 60g Caster Sugar
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1 tsp Mixed Spice
  • 1 Pumpkin

For the Pumpkin Spice Cookies:

  • 150g Plain Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • Pinch of Salt
  • 120g Unsalted Butter
  • 90g Light Brown Soft Sugar
  • 2 tbsp Pumpkin Spice Sugar
  • 2 Egg Yolks
  • 80g Pumpkin Puree
  • 1 tsp Vanilla Extract

For the Latte Buttercream:

  • 100g Unsalted Butter (softened)
  • 200g Icing Sugar
  • 1 tbsp Instant Coffee (+1 tbsp boiling water)
  • 1 tsp Vanilla Extract
  • 1-2 drops Orange Food Colouring

To garnish:

  • 1 tsp Ground Cinnamon  

  

Method

  1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5.
  2. Slice the pumpkin in half and roast for 45 minutes - 1 hour until tender.
  3. Scoop the soft pumpkin out of the skin and place in a food processor, then blitz until smooth and store in the fridge until needed.
  4. Mix all ingredients for the pumpkin spice sugar in a bowl and leave to one side.
  5. Preheat the oven to 190°C/170°C Fan/Gas Mark 5 again for the cookies.
  6. Mix the flour, baking powder, bicarbonate of soda and pinch of salt in a bowl.
  7. In a separate bowl use a hand mixer to beat together the butter, pumpkin spiced sugar and the light brown soft sugar until light and fluffy.
  8. Add egg yolks, pumpkin puree and vanilla extract and beat until smooth.
  9. Add the flour mixture to the wet ingredients and mix on low until just combined, then leave in the fridge for 10 minutes until firm enough to handle.
  10. Divide the cookie dough into 12 (for large cookies) or 16 (for medium cookies) and roll into balls of cookie dough, then place on a tray and flatten slightly.
  11. Bake for 12-14 minutes until the cookies have spread and are lightly golden, then leave to cool.
  12. To make the buttercream, mix the instant coffee with the boiling water and beat all the ingredients together until you have a smooth and light buttercream.
  13. Spread the buttercream on top of the cooled cookies and decorate each with a pinch of ground cinnamon.