Bready or Not Original: Pumpkin Spice Espresso Cookies
These pumpkin-packed cookies are soft and chewy, with a lovely crust of coarse sugar on top. Makes about 50 tablespoon-sized cookies.
Course: Dessert, Snack
Keyword: cookies, pumpkin
Author: Beth Cato
tablespoon cookie scoop
2large eggs room temperature
15ouncespure pumpkin puree
2cupslight brown sugar packed
1/4cupunsalted butter (4 Tablespoons) room temperature
2Tablespoonshalf & half or milk
1Tablespoonpumpkin pie spice
turbinado sugar for top
Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.