Pumpkin Spice Latte Cookies
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| Pumpkin Spice Latte Cookies |
The vanilla sugar, vanilla bean paste, and cream are the latte part of this recipe and the vanilla balance the pumpkin spice splendidly. I love heirloom pumpkins with their bumpy look and lovely colors. I tried to replicate that with the cookies. I also love gourds and squash and they come in so many shapes, textures, and colors. I hope you make this recipe. For the Royal Icing with Meringue go to Halloween Cookies. Enjoy the fall season and stay safe!
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| Heirloom pumpkins, gourd, squash |
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| Heirloom pumpkins, truck with pumpkin, gourd, squash |
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| Haystack, heirloom pumpkins, both trucks with pumpkins, gourd, squash |
Yield: 3 1/2-4 Dozen Cookies (Depending on cutter size and thickness of cookie)
Ingredients
5 cups All Purpose Flour
2 cups Vanilla Sugar
3 1/2 teaspoons Pumpkin Pie Spice
1 teaspoon Coarse Salt
1/4 cup Pumpkin Puree
2 cups (4 sticks) Unsalted Butter, softened
2 Large Eggs
1 tablespoon Vanilla Bean Paste
1 tablespoon Cream
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| Use crushed shredded wheat cereal to make the haystack |
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| Pumpkin Spice Latte Cookies |
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| Pumpkin Spice Latte Cookies |
Directions
In a large bowl whisk together flour, pumpkin pie spice and salt; set aside.
Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.
Scrape sides of bowl with spatula and mix for 10 seconds.
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| I really love the color combination |
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| A sunflower on a cookie makes me happy! |
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| Top view heirloom pumpkin, heirloom pumpkins squash, gourd |
Add pumpkin puree, eggs, vanilla bean paste, cream and mix until incorporated; about 1 minute.
Scrape sides of bowl and mix for 5 seconds.
Turn off mixer and add the flour mixture and cover mixer with kitchen towel, and turn mixer on low speed and incorporate.
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| Pumpkin Spice Latte Cookies |
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| Trucks with pumpkins, pumpkin on wheelbarrow, haystack |
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| Pumpkin on wheelbarrow, truck with pumpkin |
The dough is ready when it begins to clump around paddle attachment.
Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.
Heat oven to 350°F.
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| Truck with pumpkin |
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| Haystack |
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| Truck with pumpkin |
Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.
Cut out shapes.
Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.
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| For the gourd first make funky bumps and let dry overnight and then cover |
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| Sprinkles, and sugar decorations |
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| Royal Icing with Meringue, Ateco Food Coloring Markers |
Bake 8-13 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.
Oven temps vary so check the cookies at the 8 minute mark.
Make sure cookie sheets cool in between baking. I place them in the freezer for a few minutes, and repeat until all the dough is used.
Do not use hot cookie sheets or the cookies will spread and lose their shape.
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| Love these Heirloom Pumpkins |
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| Heirloom Pumpkins from my local Stop & Shop |
Decorate once the cookies are cool to the touch.
Enjoy!
-Sophia/Two Frys