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Pumpkin Spice Latte Cookies
Ingredients:
½ cup butter, softened
½ cup canned pumpkin
2 ¼ cup sugar
1 tablespoon plus 1 teaspoon instant espresso coffee powder or instant coffee crystals
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon salt
1 teaspoon pumpkin pie spice
2 egg yolks
1 teaspoon Vain vanilla (I used Vain Tanzanian Vanilla in Spiced Rum)
2 ¼ cup all-purpose flour
Directions:
Preheat oven to 325°F. Line cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium for 30 seconds. Add pumpkin, 2 cups of the sugar, 1 Tbsp. coffee powder, the baking soda, cream of tartar, salt, and 1/2 tsp. of the pumpkin pie spice. Beat until combined. Beat in Vain vanilla, egg yolks and 1 Tbsp. of the cream. Beat in as much of the flour as you can. Stir in any remaining flour.
In a small bowl stir together remaining 1/4 cup sugar, 1 tsp. coffee powder, and 1/2 tsp. pumpkin pie spice. Shape dough into 1-inch balls. Roll balls in spice mixture. Place 2 inches apart on prepared cookie sheets.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheets (cookies will fall and crackle as they cool). Remove; cool on wire racks.
