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Author:
Franco Salzillo
The heart-warming flavors of pumpkin spice are the very essence of comfort, home-cooked baking treats, pies and milky drinks.
The combination of cinnamon, nutmeg, cloves and vanilla is simply perfect, and it’s versatile too! You know I love making a pumpkin pie from time to time, and I do love my pumpkin spice latte. Still, the dessert we’re making today is something else entirely — we’re making pumpkin spice cookies with a coffee glaze, and you’ll love them!
To make cookies, you can also mix some all-purpose flour with baking powder, eggs, sugar and milk, but you can also use a box of cake mix. I usually don’t unless I’m using it to make cookies!
Yes, you can use cake mix to make cookies, and they end up light, airy and crunchy. For today’s cookies, we’re using spice cake mix because it’s much more compatible with pumpkin spices, but any regular cake mix will work, too.
We’re mixing the cake mix with pumpkin purée, the one that comes in a can. Scoop the batter over a baking tray and put it in the oven. You’ve just made a batch of cookies!
The best part comes in the coffee glaze, which comes together with powdered sugar, milk, cocoa powder and instant espresso.
Glaze the cookies once they have cooled down and experience the most sophisticated 25-minute cookies ever.
These cookies are not your ordinary cookies; their pumpkin spice scents make them crowd-pleasing, as everyone can relate to their warm aroma. The coffee glaze gives them a high-end feel and a lovely balancing bitterness.
This makes the cookies ideal for get-togethers with friends when you’ll be enjoying coffee drinks, cappuccinos, lattes and whatnot. These are proper coffee cookies in every sense of the word.
Get ready to make a batch of cookies; these will become one of your favorite aces up your sleeve; they’re so easy and versatile!
Preheat the oven to 350°F.
In a mixing bowl, combine the pumpkin purée, pumpkin spice and the spice cake mix.
With a spoon, scoop the cookie dough over a baking tray lined with parchment paper.
Bake for 10-15 minutes until golden but fudgy.
For the glaze, in a mixing bowl, combine all the ingredients, add more milk if necessary for a thick but runny glaze.
Allow the cookies to cool down and cover with the coffee glaze.
