Pumpkin Spice Latte Cookies

Instructions

1. Step 1

   Heat the oven to 175°C and line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

   Ingredients used: 240.0 gr All-Purpose Flour, 2.0 gr Baking Powder, 4.0 gr Baking Soda, 5.0 gr Ground Cinnamon, 0.25 gr Ground Clove, 1.5 gr Ground Ginger, 0.5 gr Ground Nutmeg, 3.0 gr Salt

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lightened.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Brown Sugar, 50.0 gr Granulated Sugar, 115.0 gr Unsalted Butter

   Cookware: electric mixer, Large Mixing Bowl

4. Step 4

   Beat in the egg, pumpkin, vanilla extract, and 2 tsp (4 gr) instant espresso powder until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 4.0 gr Instant Espresso Powder, 120.0 gr Pumpkin, 5.0 ml Vanilla Extract

   Cookware: electric mixer, Large Mixing Bowl

5. Step 5

   Fold the dry mixture into the pumpkin mixture just until no dry flour remains.

   Cookware: Large Mixing Bowl, Medium mixing bowl, Silicone spatula

6. Step 6

   Cover and chill the dough until it is firmer and easier to portion.

   Timer: 30 min (fixed)

   Cookware: Large Mixing Bowl

7. Step 7

   Divide the dough into 18 rounded portions on the prepared baking sheets, leaving space between them.

   Cookware: baking sheet, Cookie scoop

8. Step 8

   Bake until the edges are set and the centers no longer look wet. Let the cookies rest on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.

   Timer: 12 min (fixed)

   Cookware: baking sheet, oven, wire rack

9. Step 9

   Whisk the powdered sugar, milk, and 1 tsp (2 gr) instant espresso powder into a smooth glaze.

   Ingredients used: 2.0 gr Instant Espresso Powder, 30.0 ml Milk, 120.0 gr Powdered Sugar

   Cookware: Medium mixing bowl, whisk

10. Step 10

    Drizzle the glaze over the cooled cookies and leave them on the rack until the glaze sets.

    Timer: 15 min (fixed)

    Cookware: wire rack