Pumpkin Spice Mocha Latte Cookies
Fall weather means slow cooker’s on, apple pie is on the baking rack cooling and pumpkins are making an appearance at farmer’s markets and supermarkets. Pumpkin cookies also make an appearance in bakeries around the nation. Treat your family and friends to these Homemade Pumpkin Spice Mocha Latte Cookies to celebrate the season. They are easy to make and taste delicious!
Pumpkin Spice Mocha Latte Cookies
1 cup sugar
2 TBSP molasses
6 TBSP pumpkin puree ( use only pumpkin puree)
½ cup shortening
1 egg. at room temp
2 tsp baking soda
2 ¼ cup flour
2 tsp instant dark roasted instant coffee
2 tsp pumpkin pie spice
½ tsp cinnamon
1 tsp salt
1 jar Ghirardelli hot fudge sauce
Whole coffee beans
Directions-
Heat oven to 375 degrees. Line your cookie sheet with parchment paper.
In a medium sized bowl, add the sugar, molasses, pumpkin puree and shortening in a bowl. Stir after each addition. Add in the egg. Whisk. Add all the dry ingredients to another bowl. Stir. Scoop a small amount of the dry ingredients into the wet ingredients. Mix well after each addition. Use an ice cream scoop and scoop out the batter for each individual cookie. Bake for 7-8 minutes or until they appear puffy and slightly undercooked. Allow them to cool on the cookie sheet before moving them to a wire rack.
Fudge Sauce Drizzle
Place a cup of fudge sauce into the microwave for 5-10 seconds to melt. Use a teaspoon and begin to drizzle the melted chocolate sauce over each cookie. Garnish each Pumpkin Spice Mocha Latte Cookie with a coffee bean. Cool completely.
| Servings | Prep Time |
| 3 dozen | 10 minutes |
| Cook Time | Passive Time |
| 8 minutes | 15 minutes |
|
|
|
|
Fall weather means slow cooker's on, apple pie is on the baking rack cooling and pumpkins are making an appearance at farmer's markets and supermarkets. Pumpkin cookies also make an appearance in bakeries around the nation. Treat your family and friends to these Homemade Pumpkin Spice Mocha Latte Cookies to celebrate the season. They are easy to make and taste delicious!
|
- 1 cup sugar
- 2 tbsp molasses
- 6 tbsp pumpkin puree
- 1/2 cup shortening
- 1 egg room temp
- 2 tsp baking soda
- 2 1/4 cup flour
- 2 tsp instant coffee dark roast
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp salt
- whole coffee beans
- 1 jar Ghirardelli hot fudge sauce
- Heat oven to 375 degrees. Line your cookie sheet with parchment paper. In a medium sized bowl, add the sugar, molasses, pumpkin puree and shortening in a bowl. Stir after each addition. Add in the egg. Whisk. Add all the dry ingredients to another bowl. Stir. Scoop a small amount of the dry ingredients into the wet ingredients. Mix well after each addition. Use an ice cream scoop and scoop out the batter for each individual cookie. Bake for 7-8 minutes or until they appear puffy and slightly undercooked. Allow them to cool on the cookie sheet before moving them to a wire rack. Fudge Sauce Drizzle Place a cup of fudge sauce into the microwave for 5-10 seconds to melt. Use a teaspoon and begin to drizzle the melted chocolate sauce over each cookie. Garnish each Pumpkin Spice Mocha Latte Cookie with a coffee bean. Cool completely.