Soft, chewy cookies with pumpkin spice, espresso, and a smooth coffee glaze for seasonal delight.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 2 teaspoons ground cinnamon
05 - 1 teaspoon ground ginger
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 2 tablespoons instant espresso powder
→ Wet Ingredients
09 - 1/2 cup unsalted butter, softened
10 - 1/4 cup pumpkin purée
11 - 1 cup packed brown sugar
12 - 1/4 cup granulated sugar
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract
→ Coffee Glaze
15 - 1 cup powdered sugar
16 - 1 tablespoon brewed espresso or strong coffee, cooled
17 - 1 to 2 teaspoons milk, as needed
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and espresso powder in a medium bowl.
03 - In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy.
04 - Mix in pumpkin purée, egg, and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 11 to 13 minutes until edges are firm but centers remain soft. Cool on baking sheets for 5 minutes before transferring to wire rack.
08 - Whisk powdered sugar, cooled espresso, and milk to achieve a drizzle-able, thick consistency.
09 - Drizzle glaze over cooled cookies and allow to set before serving.
