Pumpkin Spice Latte Cookies
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon instant espresso powder
1/2 teaspoon salt
2 tablespoons pumpkin pie spice *
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups pumpkin puree (canned or fresh)
1 cup butter, softened
8 cups powdered sugar
6 tablespoons milk
2 teaspoons vanilla
additional pumpkin pie spice for sprinkle
* I made my own spice blend out of 2 tablespoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ginger, 1 1/2 teaspoons allspice and 1/8 teaspoon cloves.
Preheat oven to 375
In a bowl, whisk together flour, baking soda, baking powder, instant coffee, salt and pumpkin pie spice.
Cream butter and sugar together in a mixer on medium speed until light and fluffy.
Add eggs one at a time. Then add vanilla.
Add one third of the dry mixture, alternately with half the pumpkin. Blend until thoroughly combined.
Drop by rounded tablespoons onto a parchment lined baking sheet.
Bake for about 15 minutes or until lightly browned on the bottom. I used the big cookie scoop and had to bake them a little longer.
Transfer to a rack to cool
When cool frost!
To make frosting:
Combine butter and powdered sugar. Combine milk and vanilla in a small bowl. Add milk mixture to butter and sugar. Beat until well combined.
Adding more milk if the consistency is too thick.
Frost each cookie and sprinkle with additional pumpkin pie spice.