Fluffy Pumpkin Spice Latte (Printer-Friendly)

Soft cookies combining pumpkin, warm spices, coffee flavors, and creamy mascarpone frosting with white chocolate drizzle.

# List of Ingredients:

→ Cookie Dough

01 - ¼ cup granulated sugar
02 - ½ teaspoon pumpkin pie spice
03 - ½ cup canned pumpkin puree, drained
04 - 1 ¾ cups all-purpose flour
05 - 1 tablespoon pumpkin pie spice
06 - ½ teaspoon baking soda
07 - ½ teaspoon baking powder
08 - ½ teaspoon salt
09 - ¾ cup unsalted butter, softened to room temperature
10 - 1 cup packed light brown sugar
11 - 2 egg yolks, room temperature
12 - 2 teaspoons vanilla extract

→ Coffee Mascarpone Cream

13 - 1 cup heavy cream
14 - 8 ounces mascarpone cheese
15 - 1 tablespoon instant espresso powder
16 - 1 teaspoon vanilla extract
17 - 1 cup powdered sugar
18 - ¼ teaspoon pumpkin pie spice

→ White Chocolate Coffee Ganache

19 - ¼ cup heavy cream
20 - 2 teaspoons instant espresso powder
21 - 4.5 ounces white chocolate, chopped

# Preparation Steps:

01 - Combine ¼ cup granulated sugar with ½ teaspoon pumpkin pie spice in a small bowl. Set aside for coating the cookie dough.
02 - Press canned pumpkin puree with paper towels to remove excess moisture until reduced from ½ cup to approximately ¼ cup. In a separate bowl, whisk together flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt.
03 - Using an electric mixer, beat softened butter and brown sugar on high speed until fluffy, about 1-2 minutes. Add egg yolks and vanilla extract and mix on medium speed until pale and combined. Fold in dried pumpkin gently.
04 - Add dry ingredients to wet mixture and mix on low speed until just combined. Chill dough for 10 minutes if sticky before shaping.
05 - Scoop two-tablespoon portions of dough and roll into balls. Coat each ball evenly in prepared spiced sugar. Place on parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F for 12-14 minutes until centers are puffed. Cool on sheet 5 minutes, then transfer to wire racks.
06 - Whip heavy cream on high speed until stiff peaks form. Dissolve espresso powder in vanilla extract. Beat mascarpone, powdered sugar, pumpkin pie spice, and espresso mixture until smooth. Fold whipped cream into mascarpone blend. Refrigerate until use.
07 - Heat heavy cream with espresso powder until dissolved. Melt chopped white chocolate in a double boiler with coffee cream, stirring until glossy. Cool slightly before use.
08 - Once cookies are cooled, spread about 2 tablespoons of mascarpone cream evenly over each. Pipe coffee ganache in swirls atop mascarpone and gently meld with back of a spoon. Serve immediately or refrigerate up to 3 days.

# Additional Suggestions:

01 - Use canned pumpkin puree rather than fresh or pumpkin pie filling for consistent moisture and texture. Drain excess moisture by pressing with paper towels to prevent spreading.
02 - Allow butter to fully soften before creaming to avoid lumpy batter.
03 - Be gentle when mixing mascarpone cream after adding powdered sugar to prevent graininess.
04 - Melt white chocolate ganache slowly and let cool to ensure proper drizzle consistency.
05 - Cookies can be baked up to two days in advance and frosted on the day of serving for best texture.
06 - Store unfrosted cookies at room temperature up to 5 days, frosted cookies refrigerated for up to 3 days.

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