Pumpkin Spice Mocha Latte Cookie Recipe

Pumpkin Spice Mocha Latte Cookie Recipe!

Nothing goes better together than pumpkin spice and coffee, it may just be the perfect fall combination. So, why not combine those flavors into one delicious cookie!

This recipe takes instant coffee and pumpkin and creates one amazing flavor that your mouth will crave!

Ingredients

1 cup sugar
2 tablespoons molasses
6 tablespoons pumpkin puree
½ cup shortening (not butter)
1 egg room temperature
2 teaspoon baking soda
2 ¼ cups flour
2 teaspoon instant coffee
2 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon salt.
1 jar hot fudge sauce
Whole coffee beans (optional)

Instructions

1. Heat oven to 375 degrees.
2. Line your cookie sheet with parchment paper.
3. Add the sugar, molasses, pumpkin puree and shortening in a bowl stirring after each addition.
4. Now whisk in the egg.
5. In another bowl add in the dry ingredients including the flour, instant coffee, pumpkin pie spice, cinnamon, salt and baking soda stir until all ingredients are well blended.
6. Slowly scoop in a small amount of the dry ingredients into the wet ingredients.
7. Mix after each addition.
8. Using a small ice cream scoop to make your batter into balls placing each one on the lined cookie sheet.
9. Bake your cookies for 7-8 minutes or until they appear puffy and slightly undercooked. They will harden as they cool.
10. Allow them to cool on the cookie sheet before moving them to a wire rack for the chocolate drizzle.
11. Place a cup of the fudge sauce into the microwave for 5-10 seconds for it to melt.
12. Using a teaspoon begin to drizzle the melted chocolate sauce over each cookie.
13. Garnish each cookie with a coffee bean.

Pumpkin Spice Mocha Latte Cookies

Yield: 1 Dozen

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

A perfect blend of fall with distinct flavors of pumpkins pice blended with mocha and coffee - these cookies will become a fall favorite.

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Ingredients

• 1 cup sugar
• 2 tablespoons molasses
• 6 tablespoons pumpkin puree
• ½ cup shortening (not butter)
• 1 egg room temperature
• 2 teaspoons baking soda
• 2 ¼ cup flour
• 2 teaspoons instant coffee
• 2 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 1 jar hot fudge sauce.
• Whole coffee beans (optional)

Instructions

1. Heat oven to 375 degrees.
2. Line your cookie sheet with parchment paper.
3. Add the sugar, molasses, pumpkin puree and shortening in a bowl stirring after each addition.
4. Now whisk in the egg.
5. In another bowl add in the dry ingredients flour, NESCAFÉ® Taster’s Choice® instant coffee, pumpkin pie spice, cinnamon, salt and baking soda stir until all ingredients are well blended.
6. Slowly scoop in a small amount of the dry ingredients into the wet ingredients.
7. Mix after each addition.
8. Using a small ice cream scoop to make your batter into balls placing each one on the lined cookie sheet.
9. Bake your cookies for 7-8 minutes or until they appear puffy and slightly undercooked.
10. Allow them to cool on the cookie sheet before moving them to a wire rack for the chocolate drizzle.
11. Place a cup of the fudge sauce into the microwave for 5-10 seconds for it to melt.
12. Using a teaspoon begin to drizzle the melted chocolate sauce over each cookie.
13. Garnish each cookie with a coffee bean.
14. (Your cookies will harden as they cool).

Notes

I used Tasters Choice House Blend coffee for my cookies and they were PERFECT!