Pumpkin Spice Latte Cookies Recipe

The pumpkin spice latte is the ideal fall drink! When it appears on café menus, it reminds us that fall is starting, that the trees will change their colours and that cooler weather is slowly returning. Created by our friend Jacques Morin, the head pastry chef at La Petite Boulangerie Fleury, this pumpkin spice latte cookies recipe is perfect to make on a fall afternoon with a coffee in hand!

Jacques’ cookies are always the right level of soft and bursting with flavour, and this recipe is no different! All you have to do is try them to understand why the cookies disappear so quickly once they are pulled out of the oven!

Ingredients

Makes approximately 40 cookies.

• 150 g sugar

• 175 g brown sugar

• 175 g butter

• 5 mL lemon juice

• 2 g salt

• 1 egg

• 5 mL vanilla

• 500 g oven-baked or store-bought pumpkin or winter squash purée

• 300 g oatmeal

• 310 g flour

• 5 g fall spices (mix of equal parts ginger, cloves, cinnamon, and nutmeg)

• 2 g baking soda

• 2 g baking powder

• 50 g caramel or white chocolate wafers

• 75 g grilled pumpkin seeds
  
  

Directions

1. Prepare and weigh the ingredients.

2. Cream the butter, lemon juice, sugar, salt, vanilla, and brown sugar.

3. Add the pumpkin purée and the egg. Mix well.

4. Add the oatmeal, flour, baking soda, baking powder, spices, chocolate and pumpkin seeds. Mix well.

5. Form dough balls the size of ping pong balls on baking trays covered with silicone baking liners.

6. Refrigerate the dough balls for 12 to 24 hours. At this step, the cookies can be frozen for up to 3 months.

7. Flatten the cookies so that they are 2 cm thick and bake for 10 to 13 minutes at 350 °F. The cookies will brown slightly as they bake and are done when they hold their shape when touched in on the centre.
   
   

For more caffeinated recipes, we encourage you to visit the recipes section of our blog!