This month for the Secret Recipe Club I found these Pumpkin-Spice Latte Cookies along with a gold mine of other goodies!  Read on to find out who’s blog I had this month!
Pumpkin-Spice Latte Cookies
I love my PSL (Pumpkin Spice Latte) and when I saw these cookies on Jessie’s blog Jessie Weaver, The Vanderbilt Wife, my mind was immediately made up.  Who can’t resist a soft pumpkin cookie with a fudgy like topping?  Not me!  I made these up last Sunday and after we consumed a couple I put them in my freezer.  We will have family visiting soon and I will be sharing these with them!
Pumpkin-Spice Latte Cookies
I did make a few changes (sorry Jessie’s hubby!) and added some nutmeg, browned my butter for the frosting, then sprinkled a little more freshly grated nutmeg on top of the cookies.  Growing up I was not a nutmeg fan, but now I can’t think of a pumpkin cookie without adding some freshly ground nutmeg!
I really enjoyed having Jessie’s blog this month.  I’ve followed her for quite some time now and she has some great recipes out there as well as some great stories to go along.  I love how she says her family recipes are “someone’s family recipe”.  😉  Be sure to hop over and check out everything she has to share!
Pumpkin-Spice Latte Cookies
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Ingredients
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
  • Frosting:
  • 3 tablespoons butter
  • 1/4 cup milk (I use almond)
  • 1/2 cup brown sugar
  • 2 teaspoons instant coffee granules
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon heavy cream
Instructions
  1. Sift flour through salt together. In separate bowl, cream together sugar and butter. Add pumpkin puree, egg, and vanilla. Mix together well.
  2. Add dry ingredients to pumpkin mixture and stir until incorporated.
  3. Drop by tablespoons on parchment lined cookie sheet. Bake 14 minutes at 350. Cookie will spring back when lightly touched.
  4. Transfer to cookie racks and cool.
  5. To make frosting: Melt butter in saucepan and cook just until butter begins to brown. Add coffee granules, milk, brown sugar and bring to a slow boil. Cook for 2 minutes. Remove from heat and let cool completely.
  6. When cooled, stir in powdered sugar, vanilla, and heavy cream. Spoon over cooled cookies and sprinkle with freshly grated nutmeg.

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