Pumpkin spice latte and snickerdoodle cookies? Oh, look—autumn has officially arrived. Prepare for a cinnamon-fueled sugar rush with a side of regret. This duo is basically fall in edible form, minus the overpriced candles and excessive flannel. The latte blends creamy pumpkin, espresso, and spices into a cup of liquid nostalgia. The cookies? Buttery, cinnamon-coated perfection that scream, “Yes, I eat dessert for breakfast.” If you’re ready to embrace peak coziness while questioning your caffeine addiction, grab your whisk. Let’s make a treat so delicious it’ll ruin plain coffee and sad store-bought cookies forever.
Pumpkin Spice Latte with Snickerdoodle Cookies
Let’s make a treat so delicious it’ll ruin plain coffee and sad store-bought cookies forever.
Ingredients
For the Pumpkin Spice Latte:
- 1 cup milk whole, almond, or oat—your call
- ½ cup brewed espresso or extra-strong coffee
- 2 tbsp pumpkin purée not pumpkin pie filling, don’t be that person
- 1 tbsp maple syrup or brown sugar if you’re out
- ½ tsp pumpkin spice because that’s the whole point
- ½ tsp vanilla extract adds the magic
- Whipped cream optional, but necessary
For the Snickerdoodle Cookies:
- 1 ¾ cups all-purpose flour not self-rising, unless you like surprises
- ½ tsp baking soda helps them puff up
- ½ tsp cream of tartar for that signature tang
- ½ tsp salt balances the sugar
- ½ cup unsalted butter soft, not melted into an oil spill
- ¾ cup granulated sugar sweetness overload
- 1 egg room temp, unless you like lumpy dough
- 1 tsp vanilla extract yes, again
- 2 tbsp cinnamon sugar for rolling, aka the secret weapon
Instructions
Step 1: Make the Pumpkin Spice Latte
- Heat milk, pumpkin purée, and maple syrup in a saucepan until warm—don’t boil it unless you like burnt milk.
- Stir in pumpkin spice and vanilla extract like a caffeinated scientist.
- Brew espresso and pour it into a large mug.
- Froth the milk until foamy (or shake it violently in a jar).
- Pour milk over espresso and top with whipped cream.
- Sprinkle extra pumpkin spice for dramatic effect.
Step 2: Bake the Snickerdoodle Cookies
- Preheat oven to 350°F (or 177°C if you like precision).
- Whisk flour, baking soda, cream of tartar, and salt in a bowl—don’t skip this step.
- Beat butter and sugar together until fluffy (use an electric mixer or regret it).
- Add egg and vanilla, then mix until smooth.
- Gradually add dry ingredients and stir until it resembles cookie dough, not cement.
- Roll dough into balls and coat in cinnamon sugar.
- Place on a baking sheet and bake for 8-10 minutes until just set.
- Let cool on a rack, or eat them hot and burn your mouth like a champion.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Calcium: 8%
- Iron: 7%
- Potassium: 6%
- Magnesium: 5%
Pro Tips for Maximum Flavor
- Want a stronger latte? Use an extra shot of espresso and ignore the jitters.
- Cookies too crunchy? Underbake them slightly for a soft, chewy center.
- Extra spice? Add nutmeg or clove for even more autumn vibes.
- Feeling extra? Drizzle caramel over the latte and cookies because restraint is for amateurs.
