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!
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
Prepare and weigh the ingredients.
Cream the butter, lemon juice, sugar, salt, vanilla, and brown sugar.
Add the pumpkin purée and the egg. Mix well.
Add the oatmeal, flour, baking soda, baking powder, spices, chocolate and pumpkin seeds. Mix well.
Form dough balls the size of ping pong balls on baking trays covered with silicone baking liners.
Refrigerate the dough balls for 12 to 24 hours. At this step, the cookies can be frozen for up to 3 months.
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!
