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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/fluffy-pumpkin-spice-latte-cookies-with-coffee-mascarpone-cream-and-white-chocolate-coffee-ganache-recipe/