Pumpkin Spice Latte Sandwich Cookies

We are deep in PSL season and I am here for it! You can catch me sipping on my pumpkin spice latte in my North Face while I push Elara to the park in her stroller. Everyone is a little basic right? To celebrate everyone’s favorite fall flavor I made these pumpkin spice shortbread cookies and filled them in a chocolate espresso filling. 

The cookies on their own are delicious! It’s a simple recipe that makes your kitchen smells amazing! I used a pre-made pumpkin spice mix since I made a mistake and order a pound of it on Amazon last year. But if you want to make yours at home, My Baking Addiction has a great recipe you can use! Also, you can totally just make the cookies and not fill them and enjoy them with your morning coffee or tea.

For me, fall is defined by two things, pumpkin spice everything and garba. Every October/November I celebrate the Hindu holiday of Navratri, which celebrates the nine forms of the goddess Durga. Throughout the month of October/November, garbas are held every weekend. My friends and I would meet and dance all night long and then end it at Taco Bell. This weekend, we took Elara to her first garba and she loved it. Initially, we figured we’d stay for an hour and then leave assuming she’d be tuckered out by 9:30. But no, she partied hard until midnight! She even got in on my NJ tradition of visiting Taco Bell afterwards!

She was so mesmerized by all the clothing, lights and movement. It was her first religious event and an attempt to get her to have some of the same experiences I did when I was growing up.

Back to the cookies, if you want to go the extra mile, make the filling an drizzle a little white chocolate on top! These cookies are soft, cinnamony and delicious. Plus they hold together pretty well when dipped into a glass of warm milk!

Pumpkin Spice Latte Sandwich Cookies

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• Author: Milk and Cardamom
• Total Time: 57 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

An easy pumpkin spice latte sandwich cookie recipe – Pumpkin spice shortbread cookies filled with espresso chocolate filling. The perfect light cookies to get your into the mood for fall!

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup (113 g) unsalted butter, room temperature
• 1/4 cup ( 48 g) granulated sugar
• 5 tbsp (50 g) dark brown sugar
• 2 tbsp (26 g) pumpkin puree
• 1 egg yolk
• 1/4 tsp vanilla extract
• 3/4 tsp pumpkin spice
• 1 1/2 cups (188 g) all-purpose flour
• 1/4 tsp salt

CHOCOLATE ESPRESSO FILLING

• 1/4 cup (57 g) unsalted butter, room temperature
• 1 1/2 tbsp (8 g) unsweetened cocoa powder
• 1 cup (120 g) powdered sugar
• 1 tsp espresso powder
• 1/4 tsp salt
• 1 1/2 tbsp (14 g) white chocolate, melted

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Instructions

Pumpkin Spice Cookies

1. Pre-heat oven to 350°F/177°C.
2. Add butter, granulated sugar, and brown sugar to a mixing bowl and cream on high-speed for 1 minute. Scrape down the bowl and add pumpkin purée, vanilla extract and egg yolk and mix until well combined. Scrape down the bowl once again.
3. In a separate bowl, whisk together pumpkin spice, all-purpose flour, and salt.  Add the dry ingredients to the wet ingredients and mix until just combined.
4. Roll the dough out in between two large pieces of parchment paper and place on a baking sheet. Freeze for 10 minutes. Use a small 3-inch round cookie cutter to cut each cookie out and place on a parchment-lined baking sheet. Roll out the dough scraps, freeze and cut out another set of cookies. Place all the cut out cookies into the freezer for 10 minutes. This ensures that the cookies keep their shape.
5. Bake the cookies for 10-12 minutes or until the edges just start to brown. Cool for 5 minutes on the baking sheet and then transfer to a cooling rack.

Chocolate Espresso Filling

1. In a small bowl, add butter, cocoa powder, powdered sugar, espresso powder, and salt. Mix well until you have a smooth, creamy filling. There are two ways to assemble the cookies. You can use a butter knife to spread the chocolate filling or use a sandwich bag/piping bag and pipe the filling onto the cookies. Spread/pipe the chocolate filling onto half the cookies and then top with the other half. Store in an airtight container in the fridge or cool place for up to 1 week.
2. Optional: Drizzle the top of each cookie with white chocolate.

• Prep Time: 45 mins
• Cook Time: 12 mins
• Category: Desserts
• Cuisine: American

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