Pumpkin Spice Brown Sugar Espresso Cookie

These pumpkin spice brown sugar espresso cookies are the perfect fall cookie! A giant soft cookie that is rich with espresso flavor, a hint of pumpkin and brown sugar making these perfect with your morning coffee. These cookies taste like a pumpkin spice brown sugar oat milk shaken espresso drink in cookie form!

What you need to make a Pumpkin Spice Cookies

• Unsalted butter 
• dark brown sugar
• light brown sugar
• Egg yolks
• Canned pumpkin puree
• All purpose flour
• Espresso powder
• Pumpkin pie spice
• Mini or regular chocolate chips (quality makes all the difference!)

How to make the best Pumpkin and Brown Sugar Espresso Cookies

Step 1: Using a hand held or stand mixer, beat sugars and butter on medium speed for 3-4 minutes until light and fluffy. Add egg yolks

Step 2: Dab pumpkin purée with a paper towel 3-4 times to soak up excess water. This prevents the cookies from having a cake texture so don’t skip this step.

Step 3: Add vanilla, pumpkin puree and espresso to the mixer and blend until combined.

Step 4: Add dry ingredients and mix until just combined. Fold in chocolate chips.

Step 5: Preheat the oven to 350° F degrees. While the oven preheats, place cookie dough in the fridge to firm up so it’s not sticky (just enough to roll into balls and dip in chocolate chips)

Using a big cookie scoop, scoop 12 large cookie balls and roll in mini chocolate chips.

Bake for 15 minutes. They will look really soft when taking out of the oven but will firm up once cooled

Pumpkin Spice Brown Sugar Espresso Cookie

A giant soft cookie that is rich with espresso flavor, a hint of pumpkin and brown sugar making these perfect with your morning coffee. These cookies taste like a pumpkin spice brown sugar oat milk shaken espresso drink in cookie form!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 15 servings

Ingredients

  

• 1 cup unsalted butter room temperature
• 1 cup dark brown sugar
• 1/2 cup light brown sugar
• 2 egg yolks
• 1/2 cup canned pumpkin
• 2 cups + 2 Tablespoons all purpose flour
• 1 tablespoon espresso powder dissolved in 2-3 teaspoons of warm water
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 teaspoon cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup mini or regular chocolate chips

Instructions

 

• Using a hand held or stand mixer, beat sugars and butter on medium speed for 3-4 minutes until light and fluffy.
• Add egg yolks and mix on medium speed until combined.
• Dab pumpkin purée with a paper towel 3-4 times to soak up excess water. This prevents the cookies from having a cake texture so don’t skip this step.
• Add vanilla, pumpkin puree and espresso to the mixer and blend until combined
• In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and pumpkin pie spice and whisk to combine. Add the dry ingredients (flour, baking soda, baking powder, cinnamon, salt, and pumpkin pie spice) to the wet batter and mix until just combined.
• Fold in the chocolate chips.
• Preheat the oven to 350° F degrees. While the oven preheats, place cookie dough in the fridge to firm up so it’s not sticky (just enough to roll into balls and dip in chocolate chips)
• Using a big cookie scoop, scoop 12 large cookie balls and roll in mini chocolate chips
• Bake for 15 minutes. They will look really soft when taking out of the oven but will firm up once cooled

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