Pumpkin Spice Latte Cookies

Ingredients

• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup white chocolate chips

Steps

1. 1

   1. Preheat the oven to 190°C (375°F) and line two baking sheets with parchment paper. Spread the pumpkin puree onto a paper-towel-lined plate and blot well to remove excess moisture.

2. 2

   2. Beat the butter and both sugars together in a large bowl until light and fluffy, about 3 minutes. Add the egg, vanilla, and dried pumpkin, mixing until combined.

3. 3

   3. Dissolve the espresso powder in one teaspoon of warm water and stir it into the wet mixture.

4. 4

   4. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a separate bowl, then fold the dry ingredients into the wet mixture until just combined. Fold in the white chocolate chips.

5. 5

   5. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm apart, and flatten each slightly with your palm.

6. 6

   6. Bake for 11–13 minutes until the edges are set and the tops look just dry. Cool on the pan for 5 minutes before transferring to a wire rack.