Description
Pumpkin Espresso Cookies are a delightful autumn treat that combines the earthy sweetness of pumpkin with the rich flavor of espresso. These soft and chewy cookies, infused with warm spices like cinnamon and nutmeg, create an irresistible aroma as they bake. Perfect for cozy evenings or festive gatherings, each cookie offers a satisfying caffeine boost, making them ideal for any occasion.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 teaspoons espresso powder
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter (room temperature)
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350?F (175?C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the pumpkin puree and egg until smooth.
- In a separate bowl, whisk together flour, espresso powder, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop tablespoon-sized balls of dough onto baking sheets, spacing them apart. Bake for 12-15 minutes or until edges are golden and centers are soft. Let cool on wire racks before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg