Pumpkin Chocolate Chip Cookies with Latte Swirl
A delightful fall treat, these pumpkin chocolate chip cookies feature a luscious latte swirl that brings warmth and sweetness to every bite.
Ingredients
Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup canned pumpkin puree
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Latte Swirl:
- 1 ½ tsp instant coffee powder
- 1 tbsp hot water
- 2 tbsp powdered sugar
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Cream Butter & Sugar: Beat softened butter and brown sugar until light and fluffy.
- Add Pumpkin & Wet Ingredients: Stir in pumpkin puree, egg, and vanilla extract.
- Add Dry Ingredients: Gradually mix in the dry ingredients until combined.
- Fold in Chocolate Chips: Stir in chocolate chips.
- Scoop Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake: Bake for 10-12 minutes, until golden. Let cool on a wire rack.
- Prepare Latte Swirl: Dissolve coffee powder in hot water, then whisk in powdered sugar.
- Drizzle Latte Swirl: Once cookies are cooled, drizzle the latte mixture over the top.
Notes
Nutritional Values (Per Serving)
- Calories: 170 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 6%
- Vitamin C: 2%
- Calcium: 3%
- Magnesium: 4%
Additional Notes/Tips
- Don’t overmix the dough—keep it light and fluffy.
- Feel free to add chopped pecans or walnuts for some crunch.
- Store in an airtight container for up to 4 days.
- For extra latte flavor, you can add a splash of milk to the drizzle.