Description
Indulge in the essence of autumn with these Irresistible Pumpkin Espresso Cookies. Each bite combines creamy pumpkin, rich espresso, and warm spices, creating a delicious treat perfect for cozy gatherings or quiet afternoons. This delightful recipe brings back cherished memories of baking and offers a unique flavor profile that will have everyone reaching for more.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 tsp espresso powder
- 1 ½ cups all-purpose flour
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, espresso powder, cinnamon, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with brown and granulated sugars until light and fluffy (3-5 minutes).
- Mix in the pumpkin puree and vanilla extract until combined. Gradually add the dry ingredient mixture until fully incorporated.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on sheets for a few minutes before transferring to wire racks. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: For thicker cookies, chill the dough for 30 minutes before baking. Consider adding chocolate chips or nuts for extra flavor and texture. Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.