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Making Pumpkin Spice Latte Cookies is fun and easy! Here is what you need: - 1 cup pure pumpkin puree - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter (softened) - 1 large egg - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin spice blend - 1/2 teaspoon salt - 1/2 cup semi-sweet chocolate chips - Whipped cream (optional topping) - Extra pumpkin spice (optional sprinkle) Each ingredient plays a big role in making these cookies great. The pumpkin puree gives moisture and flavor. Brown sugar adds richness, while granulated sugar helps with texture. Softened butter makes the cookies tender. The egg binds everything together. Vanilla extract brings warmth and sweetness. All-purpose flour is the base for the cookie. Baking soda and baking powder help them rise. The pumpkin spice blend gives that classic fall flavor. Salt enhances all the sweetness. Finally, semi-sweet chocolate chips add that perfect chocolatey touch. For that extra special feel, you can top your cookies with whipped cream and a sprinkle of pumpkin spice. To get the full experience, check out the Full Recipe for step-by-step instructions! - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a large bowl, mix softened butter with brown and granulated sugar. - Beat the mixture until it becomes fluffy. - Add pumpkin puree, egg, and vanilla to the bowl. - Mix until everything is smooth and well combined. - In another bowl, whisk flour, baking soda, baking powder, pumpkin spice, and salt. - Gradually add these dry ingredients to the wet mixture, mixing gently. - Use a tablespoon to portion cookie dough onto the baking sheet. - Make sure to space them about 2 inches apart. - Bake the cookies for 12-15 minutes. - Let them cool on a wire rack after baking. For the full recipe, check out the detailed instructions earlier. - Avoid overmixing the dough for the best texture. - Ensure butter is at room temperature for even mixing. When you start mixing, aim for a smooth blend. If you mix too long, the cookies may become tough. It’s best to stop as soon as the ingredients come together. Room temperature butter mixes better, making it easier to bond with the sugars. - Monitor baking time closely for optimal softness. - Rotate the baking sheet halfway for even baking. Bake your cookies for 12 to 15 minutes. The edges should be golden, while the centers remain soft. If you want an even bake, turn the baking sheet after about 6 minutes. This simple step helps the cookies cook evenly. - Serve cookies on a decorative platter. - Optional: Dust with icing sugar or top with whipped cream and extra pumpkin spice. To impress guests, arrange the cookies on a nice platter. A light dusting of icing sugar adds a sweet touch. If you're feeling fancy, a dollop of whipped cream on top makes them even more delightful. For a cozy finish, sprinkle extra pumpkin spice. This enhances the fall vibe and adds a little flair! {{image_4}} Adding your twist to pumpkin spice latte cookies makes them even more fun. Here are some tasty ideas. You can easily add chopped walnuts or pecans to the dough. Nuts give a nice crunch and boost flavor. Just mix in about half a cup. They pair well with the spiced pumpkin and chocolate. If you want a stronger latte flavor, add a splash of espresso or coffee extract. This small change makes a big difference. It brings out the rich coffee notes in the cookies. For a vegan version, swap out butter for coconut oil or vegan butter. You can also use flax eggs instead of regular eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. This keeps the cookies moist and delicious. For the full recipe, check out the complete guide above. Keep cookies in an airtight container at room temperature for up to 5 days. This helps maintain their soft texture and rich flavor. I recommend using a container that seals tightly. This way, your cookies stay fresh and delicious for everyday snacking. Freeze cookies for up to 3 months, ensuring they are well-wrapped. Use plastic wrap or freezer bags to prevent freezer burn. When you want a cookie, just take one out. Let it thaw at room temperature for a few minutes. This method keeps them tasting like they just came out of the oven. Warm in the microwave for a few seconds or in a preheated oven for fresh taste. If you choose the microwave, start with just 10 seconds. For the oven, preheat to 350°F and heat for about 5 minutes. This makes the cookies soft and gooey again, perfect for enjoying with a warm drink. No, use pure pumpkin puree for the best texture and flavor. Pumpkin pie filling has added sugars and spices. This can change the taste and feel of your cookies. Pure pumpkin gives a rich, natural flavor. It also helps keep the cookies moist. Substitute all-purpose flour with a gluten-free flour blend. Many blends work well for baking. Look for one that includes xanthan gum for better texture. This will keep your cookies soft and chewy. Always check the package for specific measurements. Use dark chocolate chips or add cocoa powder to the dough. Dark chocolate chips give a richer taste. Cocoa powder adds depth to the cookie flavor. Start with a couple of tablespoons. Adjust to your taste preference for a stronger chocolate kick. Look for lightly golden edges and set centers for optimal results. The cookies should not look shiny or wet. Keep an eye on them in the last few minutes. Overbaking can make them dry, so check often. Yes, refrigerate the dough for up to 2 days before baking. This makes it easy for you to bake later. The flavors will meld together as it chills. Just wrap it tightly in plastic wrap or place it in an airtight container. Pumpkin spice latte cookies are easy and fun to make. We covered the best ingredients, like pumpkin puree and sugars, and gave step-by-step baking tips. You learned how to store them for later enjoyment. Don’t forget to try fun variations or add nuts for crunch. Enjoy these cozy cookies with whipped cream or extra spice for the full treat. With these tips, you’ll bake perfect cookies every time. Happy baking!

Pumpkin Spice Latte Cookies

Indulge in the fall flavors with these delicious Pumpkin Spice Latte Cookies! Made with pure pumpkin puree, warm spices, and chocolate chips, these cookies are perfect for cozy gatherings or a sweet treat any time. Easy to make and ready in just 30 minutes, they're sure to become a seasonal favorite. Click through to discover the full recipe and bring some warmth to your baking this autumn!
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Ingredients
  

1 cup pure pumpkin puree (not pumpkin pie filling)

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin spice blend (a mix of cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

Whipped cream (optional, for topping)

Extra pumpkin spice (optional, for sprinkling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, cream the softened butter with the packed brown sugar and granulated sugar. Mix on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.

      Incorporate the pumpkin puree, egg, and vanilla extract into the butter-sugar mixture. Beat the mixture on medium speed until all ingredients are well blended and smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin spice blend, and salt until thoroughly combined.

          Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Take care to avoid overmixing, as this can affect the texture of the cookies.

            Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.

              Using a tablespoon or a cookie scoop, portion the cookie dough onto the prepared baking sheet. Make sure to space the dough balls about 2 inches apart to allow for spreading during baking.

                Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set but soft.

                  Once done, remove the cookies from the oven and let them cool on the baking sheet for approximately 5 minutes. Then transfer them to a wire rack to cool completely.

                    For an added touch, top each cookie with a dollop of whipped cream and a light sprinkle of extra pumpkin spice before serving if desired.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: For a delightful display, arrange the cookies on a decorative platter. You can also dust them with a light icing sugar for visual flair or serve them alongside a warm cup of coffee or tea for an inviting and cozy experience.