Cooler weather calls for lots of baking at my house. I love to bake year round but there is something about the cool breeze that makes me want to bake all the things. As much as I love baking the usual chocolate chip cookies or fudgy brownies, there is something I love about baking goods that are a little out of the norm.
Let’s be real, everybody can bake a chocolate chip cookie but how many people do you know that can bake a Pumpkin Spice Mocha Latte Cookie? Not many. That’s why I wanted to share my recipe with you. It’s perfect for Thanksgiving or any cool day. Pair it with a cup of hot coffee and you’ve got the perfect combination!
- 1 C sugar
- 2 TBSP molasses
- 6 TBSP pumpkin puree ( use only pumpkin puree)
- ½ C shortening (not butter)
- 1 egg. Room temp
- 2 tsp baking soda
- 2 ¼ flour
- 2 tsp instant dark roasted instant coffee
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp salt
- 1 jar Ghirardelli hot fudge sauce
- Whole coffee beans
Making your cookies:
Heat oven to 375 degrees. Line your cookie sheet with parchment paper. Add the sugar, molasses, pumpkin puree and shortening in a bowl stirring after each addition. Now whisk in the egg. In another bowl add in the dry ingredients flour, instant coffee, pumpkin pie spice, cinnamon, salt and baking soda stir until all ingredients are well blended. Slowly scoop in a small amount of the dry ingredients into the wet ingredients. Mix after each addition. Using a small ice cream scoop to make your batter into balls placing each one on the lined cookie sheet. Bake your cookies for 7-8 minutes or until they appear puffy and slightly undercooked. Allow them to cool on the cookie sheet before moving them to a wire rack for the chocolate drizzle.
Place a cup of the fudge sauce into the microwave for 5-10 seconds for it to melt. Using a teaspoon begin to drizzle the melted chocolate sauce over each cookie. Garnish each coffee with a coffee bean.