Pumpkin Spice Latte Cookie Cups: A Cozy Autumn Delight
Introduction
Welcome to the world of delightful autumn flavors with our Pumpkin Spice Latte Cookie Cups! Imagine the comforting aroma of pumpkin spice blending with a hint of espresso, all nestled within a warm cookie cup. This recipe is the ideal treat to capture the essence of fall. Sign up for our newsletter to receive more delightful recipes like this straight to your inbox!
Why You’ll Love This Recipe
These Pumpkin Spice Latte Cookie Cups are a wonderful celebration of the cozy, aromatic flavors of autumn. Easy to make and entirely satisfying, these cookie cups offer a fun twist on traditional fall desserts. With a delicious pumpkin center and a hint of coffee, this recipe combines the best of both worlds for a treat everyone in the family will love!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp pumpkin pie spice
– 1 1/2 cups white chocolate chips
– 1 cup canned pumpkin puree
– 1/4 cup brewed espresso or strong coffee
– 1/4 cup milk
– Whipped cream for topping
– Cinnamon for garnish
Necessary Tools
– Large mixing bowl
– Small mixing bowl
– Whisk
– Muffin tin
– Measuring cups and spoons
– Cooling rack
Ingredient Swaps and Additions
Feel free to customize your cookie cups by adding chopped nuts or dark chocolate chips for a richer flavor. If you prefer a dairy-free version, substitute the milk and butter with plant-based alternatives.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
2. In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, ensuring each is well mixed before adding the next. Stir in vanilla extract.
4. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the white chocolate chips.
6. In another small bowl, combine pumpkin puree, brewed espresso, and milk.
7. Fill each muffin cup with a small amount of cookie dough, creating a well in the center. Spoon in the pumpkin mixture, filling about 3/4 of the way.
8. Top with a bit more cookie dough to partially cover the pumpkin mix.
9. Bake for 18-20 minutes or until the edges are golden. Cool in the tin for 5 minutes before transferring to a rack.
10. Once cooled, top each with whipped cream and a sprinkle of cinnamon. Enjoy!
Serving Suggestions
Pair your Pumpkin Spice Latte Cookie Cups with a steaming mug of coffee or a glass of cold milk, making them a delightful treat any time of the day.
Pro Tips for Success
For the best consistency, ensure your butter is at room temperature before you begin. When filling the muffin cups, avoid overfilling to maintain the perfect cookie-to-pumpkin ratio.
Storing and Reheating
Store any leftovers in an airtight container at room temperature for up to three days. To enjoy them warm, reheat briefly in the microwave before serving.
FAQ Section
Q: Can I use fresh pumpkin instead of canned?
A: Yes, just ensure it’s pureed and well-drained before using.
Q: Can these be made gluten-free?
A: Substitute the flour with a gluten-free baking mix for best results.
Conclusion
Embrace the spirit of fall with these simple and delicious Pumpkin Spice Latte Cookie Cups. We hope they become a favorite in your autumn baking repertoire! Don’t forget to share your creations online and tag us – happy baking!
Nutritional Information
Approximate nutritional information per serving (1 cookie cup):
– Calories: 280
– Protein: 3g
– Carbohydrates: 38g
– Fat: 14g
– Fiber: 1g
