Description

Irresistible Pumpkin Espresso Cookies are the perfect autumn treat, combining the warm flavors of pumpkin and spices with a rich espresso kick. These soft, chewy cookies are ideal for cozy gatherings or quiet moments with a hot beverage. With their delightful aroma and comforting taste, every bite feels like a warm fall hug. Perfectly spiced and incredibly satisfying, they will quickly become a seasonal favorite!

Ingredients

Scale

1 cup canned pumpkin puree
2 tsp espresso powder
1 ½ cups all-purpose flour
¾ cup brown sugar
½ cup granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
½ cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, espresso powder, baking soda, cinnamon, and salt.
In another bowl, cream butter with brown and granulated sugar until fluffy.
Mix in the canned pumpkin until well combined.
Gradually add dry ingredients to wet mixture until just combined; do not overmix.
Scoop tablespoons of dough onto prepared sheets, spacing them two inches apart.
Bake for 12-15 minutes until edges are golden; cool on wire racks.

Nutrition

Serving Size: 1 cookie (28g)
Calories: 112
Sugar: 7g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg

Keywords: Use fresh spices for maximum flavor impact; stale spices can dull the taste. Chill dough for an hour before baking to enhance flavors. For variations, add chocolate chips or adjust spice levels to your preference.