Delicious fall inspired cookie made with pumpkin puree and an added kick from some instant espresso powder!
I might just have a slight obsession with espresso powder. Ever since I discovered it in the grocery store some time ago, I have literally been trying to add it to anything that I eat or drink.
Morning coffee… add a teaspoon of espresso powder.
Afternoon shake… add a Tablespoon of espresso powder. Yes. Tablespoon.
Desserts… sure! Let’s add some espresso powder!
So that’s exactly what I did with these pumpkin espresso chocolate chip cookies. I didn’t necessarily want to just make some plain old pumpkin cookies this fall.
Even though pumpkin cookies are far from plain. But I did want to do something a little different and just add a little kick to see how they turned out.
And I have to say that they turned out fabulously! The cookies are soft and chewy, just how I like them, with just enough pumpkin flavor to know they are not a traditional chocolate chip cookie.
Then the added kick of espresso powder. Delish!
Now, there’s not a ton of espresso powder in these cookies as I didn’t want to go crazy on you guys, but there is just enough for a very slight espresso flavor.
And if you don’t like espresso, then I forgive you. But you’re more than welcome to leave it out and the cookies will be just as delicious and amazing!
- Preheat oven to 350° F and line baking sheet with parchment paper, silpat, or spray with nonstick cooking spray.
- In stand mixer, or using electric beaters, cream together butter, brown sugar, and sugar until fluffy. Add pumpkin puree and vanilla and stir until combined.
- Add flour, baking soda, salt, pumpkin spice, espresso, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.
- Scoop cookie dough using cookie scoop onto prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown.
- Let cool on cookie sheet for about 5 minutes before transferring them to metal cooling rack to cool completely.