Have you had your Starbucks PSL (pumpkin spice latte) drink yet? If so, now here’s your chance to take your favorite fall beverage and turn it into a cookie.  I’ve been seeing recipes for this intriguing little cookie all over the internet and decided I needed to try them out. I tweaked them by using less sugar and a little less fat. The verdict?  Fantastic and fabulous!

Be sure to make a few extra to share at work, with your family, or invite the neighbors over for a fall get-together. These little two-bite cookies will become one of your favorite fall cookies and will pair perfectly with a cup of coffee, hot tea….or even a pumpkin spice latte!

Photo taken by Cheryl Mussatto

Pumpkin Spice Latte Cookies – Makes about 50 cookies; serving size – 2 cookies

Nutrition per servingCalories – 120; Total Fat – 5 grams; Protein – 2 grams; Carbohydrates – 18 grams; Fiber – 2 grams; Sodium – 95 milligrams

Ingredients:

3 cups white whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 15-ounce pumpkin puree

1 cup light brown sugar

1 cup canola oil

3 tablespoons milk, divided

1 tablespoon pumpkin pie spice plus 1 teaspoon, divided

3 teaspoons instant espresso powder, divided

1 teaspoon vanilla extract

8 ounces Neufchatal cheese, softened

2 tablespoons butter, softened

1 cup confectioners’ sugar

Directions:

  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat eggs, pumpkin, brown sugar and oil in a bowl with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons of milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder, and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.
  4. Using about 1 1/2 tablespoons per cookie, drop rounded mounds of cookie dough onto the prepared baking sheets, at least 2 inches apart.
  5. Bake cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely, about 20 minutes.

Beat the Neufchatel cheese, butter, and confectioners’ sugar in a bowl with an electric hand mixer until very smooth. Add the remaining 1 tablespoon milk and 1 teaspoon each of pumpkin pie spice and espresso powder to the Neufchatel cheese mixture until combined, about 30 seconds. Spread the frosting on the cookies, sprinkle with additional pumpkin pie spice or espresso powder, if desired.

Categories: Recipes

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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