Fluffy Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Coffee Ganache Recipe

Introduction

These Fluffy Pumpkin Spice Latte Cookies combine the warm flavors of fall with a delightful coffee twist. Soft and spiced cookies are topped with a creamy coffee mascarpone and finished with a white chocolate espresso ganache for an indulgent treat.

Ingredients

• 1/4 cup granulated sugar (for spiced sugar coating)
• 1/2 tsp pumpkin pie spice (for spiced sugar coating)
• 1/2 cup canned pumpkin, dried (Libby’s recommended)
• 1 3/4 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 egg yolks, room temperature
• 2 tsp vanilla extract
• 1 cup heavy cream (for coffee mascarpone cream)
• 8 oz mascarpone cheese
• 1 tbsp instant espresso powder (for mascarpone cream)
• 1 tsp vanilla extract (for mascarpone cream)
• 1 cup powdered sugar
• 1/4 tsp pumpkin pie spice (for mascarpone cream)
• 1/4 cup heavy cream (for white chocolate ganache)
• 2 tsp instant espresso powder (for ganache)
• 4.5 oz white chocolate, chopped

Instructions

1. Step 1: In a small bowl, combine 1/4 cup granulated sugar and 1/2 tsp pumpkin pie spice. Set this spiced sugar aside for coating the cookie dough balls before baking.
2. Step 2: Spread the canned pumpkin on a plate and press gently with a paper towel to absorb excess liquid. Repeat this process until the pumpkin is reduced from 1/2 cup to about 1/4 cup and quite dry. In a separate bowl, whisk together the flour, 1 tbsp pumpkin pie spice, baking soda, baking powder, and salt; set aside.
3. Step 3: In a large bowl, cream the room temperature butter and brown sugar on high speed until light and fluffy, about 1-2 minutes. Add the egg yolks and vanilla extract, mixing on medium speed until pale and fluffy, 1-2 minutes more. Beat in the dried pumpkin on medium-low speed until just combined. Add the dry ingredients and mix on low until a dough forms. Chill for 10 minutes if the dough feels sticky.
4. Step 4: Scoop the dough with a 2-tablespoon scoop and roll into balls. Coat each ball in the spiced sugar mixture and arrange on parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes until centers are puffy. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Step 5: Whip 1 cup heavy cream in a large bowl on high speed until stiff peaks form, about 1-1.5 minutes. Dissolve 1 tbsp instant espresso powder into 1 tsp vanilla extract. In another bowl, beat mascarpone cheese, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture until smooth. Fold the whipped cream into the mascarpone mixture and refrigerate until ready to use.
6. Step 6: Heat 1/4 cup heavy cream and 2 tsp instant espresso powder until the coffee dissolves. In a double boiler, melt the chopped white chocolate with the coffee cream, stirring until smooth and glossy. Cool slightly, then transfer to a piping bag and snip a small tip.
7. Step 7: Once cookies are fully cooled, spread about 2 tablespoons of the coffee mascarpone cream on each. Pipe a swirl of coffee ganache on top and use the back of a spoon to swirl the ganache into the cream. Serve immediately or refrigerate leftovers.

Tips & Variations

• Drying the pumpkin is key to preventing soggy cookies, so be patient with pressing out excess moisture.
• Substitute espresso powder with strong brewed instant coffee for the same flavor if needed.
• For extra texture, sprinkle chopped toasted pecans on the mascarpone cream before adding ganache.
• Make the cookies ahead and assemble just before serving to keep toppings fresh.

Storage

Store leftover assembled cookies in an airtight container in the refrigerator for up to three days. Let them come to room temperature for about 15 minutes before serving. The unassembled cookie dough can be frozen for up to one month; thaw before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used, but it should be cooked, pureed, and dried thoroughly like the canned pumpkin to avoid excess moisture in the dough.

Is it necessary to use mascarpone cheese?

Mascarpone adds richness and creaminess to the coffee cream, but you can substitute with cream cheese for a slightly tangier flavor.

Fluffy Pumpkin Spice Latte Cookies with Coffee Mascarpone Cream and White Chocolate Coffee Ganache Recipe

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★★★★★

4.9 from 140 reviews

These Fluffy Pumpkin Spice Latte Cookies combine the cozy flavors of pumpkin, warming spices, and rich coffee in a soft, chewy cookie. Topped with luscious coffee mascarpone cream and drizzled with decadent white chocolate coffee ganache, these seasonal treats are perfect for fall gatherings or anytime you want a festive, flavorful dessert.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies:

• 1/4 cup granulated sugar
• 1/2 tsp pumpkin pie spice
• 1/2 cup canned pumpkin, dried (Libby’s recommended)
• 1 3/4 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 egg yolks, room temperature
• 2 tsp vanilla extract

For the Coffee Mascarpone Cream:

• 1 cup heavy cream
• 8 oz mascarpone cheese
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1/4 tsp pumpkin pie spice

For the White Chocolate Coffee Ganache:

• 1/4 cup heavy cream
• 2 tsp instant espresso powder
• 4.5 oz white chocolate, chopped

Instructions

1. Make the Spiced Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice. Set aside; this mixture will be used to coat the cookie dough balls before baking.
2. Dry the Pumpkin and Prepare Dry Ingredients: Spread 1/2 cup canned pumpkin onto a plate and press gently with a paper towel to absorb excess moisture. Repeat this pressing at least four more times until the pumpkin is reduced to about 1/4 cup and is quite dry. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt; set aside.
3. Prepare the Cookie Dough: In a large mixing bowl, cream 3/4 cup room temperature unsalted butter and 1 cup packed light brown sugar using an electric mixer on high speed until light and fluffy, about 1-2 minutes. Add 2 room temperature egg yolks and 2 teaspoons vanilla extract, then mix on medium speed for 1-2 minutes until pale and fluffy. Beat in the dried pumpkin from step 2 on medium-low speed until combined. Add the dry ingredients from step 2 and mix on low until a dough forms. If the dough feels too sticky, chill it in the refrigerator for 10 minutes before shaping.
4. Shape, Coat, and Bake the Cookies: Using a 2-tablespoon cookie scoop, portion the dough and roll into balls. Roll each ball in the spiced sugar coating prepared in step 1. Arrange the dough balls on two parchment-lined baking sheets, spacing them at least 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12-14 minutes until the centers are puffy. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will develop a delightful wrinkly texture as they cool.
5. Whip the Cream and Prepare Coffee Mascarpone: In a large bowl, whip 1 cup heavy cream on high speed until stiff peaks form, about 1 to 1.5 minutes. Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin. In another large bowl, combine 8 oz mascarpone cheese, 1 cup powdered sugar, 1/4 teaspoon pumpkin pie spice, and the espresso-vanilla mixture; beat on medium speed until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined. Refrigerate until ready to use.
6. Make the Coffee White Chocolate Ganache: Heat 1/4 cup heavy cream together with 2 teaspoons instant espresso powder until the espresso dissolves. In a double boiler over medium heat, combine 4.5 oz chopped white chocolate and the hot coffee cream. Stir continually until smooth and glossy. Allow ganache to cool slightly, then transfer to a piping bag and cut a small tip for decorating.
7. Assemble and Decorate the Cookies: Once the cookies are completely cooled, top each with about 2 tablespoons of the coffee mascarpone cream spread evenly using an offset spatula. Pipe a swirl of coffee ganache on top of each cookie. Use the back of a spoon to gently swirl the ganache into the mascarpone cream for a marbled effect. Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to three days.

Notes

• Drying the canned pumpkin is essential to prevent the cookie dough from becoming too wet and to achieve the perfect texture.
• Ensure the butter and egg yolks are at room temperature for smoother mixing and better texture.
• Use instant espresso powder for the coffee flavor; it dissolves easily and provides strong coffee notes.
• The cookies can be stored in an airtight container refrigerated for up to three days due to the cream topping.
• For best results, let the cookies cool completely before decorating to prevent the cream from melting.

Keywords: pumpkin spice cookies, pumpkin latte cookies, pumpkin dessert, coffee mascarpone cream, white chocolate ganache, fall cookies, seasonal cookies, fluffy cookies