Category: Recipes

Fall has always been my favorite season. I love the mild weather, the sunny afternoons, and the comfortable clothes that come along with the change in temperatures. I grew up in Upstate NY, and let me tell you, if you’ve never been there during Fall, add it to your bucket list. The days of sweltering, humid summer days are gone, and are replaced by cool, crisp air an a breathtaking view of the leaves changing colors. It’s a lovely sight to see. It doesn’t matter how many years it’s been since I was in school, September always marks the beginning of fall in my mind and also gives me a feeling of new beginnings.

I know the calendar date for Fall isn’t quite here yet, but along with the cooler temperatures, this time of year has me yearning, like many, for a Pumpkin Spice Latte. They remind me of my days as a student, living in Boston, getting settled in a new dorm and starting a new semester.

I know there are many PSL lovers out there, so I created this cookie recipe for us. It has real pumpkin in it, the spices that make it feel like fall, and a hint of coffee flavor. This cookie is fluffy, and cakey in texture and I am absolutely in love with it. So if you love pumpkin, and fall flavors, I suggest grabbing your self a can of pumpkin puree and getting these cookies started!

Pumpkin Spice Latte Cookies

Ingredients:

• 1 1/2 c all-purpose flour
• 2 tsp corn starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp coffee grounds
• 2 tsp pumpkin pie spice
• 1/2 c unsalted butter, softened
• 1/4 c pumpkin puree
• 1/2 c brown sugar
• 1/2 c granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, salt, coffee grounds, and pumpkin pie spice and set aside. Using a stand mixer fitted with a paddle attachment mix the butter on a low speed to spread it around the bowl. With the mixer running slowly add the sugars and beat on a medium speed until it has lightened in color and increased in volume slightly. Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

Next add the pumpkin and vanilla extract. Mix on a low speed for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a low speed for an additional 30 seconds.

Finally, add the dry ingredients and mix until just combined. Stop the mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds.

Using a spoon, drop the dough into 1 1/2 inch spoonfuls on a lined baking sheet.

Feel free to place them close together to get them all one one shape. They won’t look pretty, and the dough will be sticky.

Chill in the refrigerator for at least 2 hours (do not skip this step! Alternatively, the dough could be made the day before and left to chill over night in the fridge, just be sure to cover the tray with plastic wrap). After the dough has chilled for 2 hours gently reshape the dough into even disks and spread them out on the pan.

Preheat your oven to 350 degrees and bake the cookies for 6 minutes, rotate the pan and put the tray on a different shelve in the oven (if your tray is on the top shelf, move it to the middle or bottom rack, etc.). Bake for an additional 6 minutes. Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack.

Last step! Carefully melt your white chocolate (microwave or double boiler method whichever you prefer, click here for more information on melting chocolate without burning it). Working quickly, pour the white chocolate into a small zip lock bag or a piping bag. If using a zip lock bag snip a small hole in one of the bottom corners. Drizzle the chocolate over the cookies.

Is white chocolate just not your jam? I’ll admit I wasn’t always the biggest fan, and I’ve only recently started to come around to it, so I understand if you don’t dig white chocolate, so here are some alternatives:

• turn them into whoopie pies and frost them with whipped cream cheese frosting
• frost them with this brown sugar buttercream
• drizzle them with dark or milk chocolate instead

While we’re on the topic of alterations, if you feel this cookie would be even better with a 1/2 c of chocolate chips or a handful of pecans, go for it!

Now, I know this recipe only calls for a few tablespoons of pumpkin puree, but I wouldn’t leave you high and dry with will those leftovers, now would I? Here are some of my favorite fall recipes that use pumpkin puree, let me know which ones you like best!

• Pumpkin Muffins
• Pumpkin Butter
• Butternut Squash Ravioli with Sage Brown Butter Sauce (Use pumpkin puree instead)
• Pumpkin Donuts

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Pumpkin Spice Latte Cookies

Ingredients:

• 1 1/2 c all-purpose flour
• 2 tsp corn starch
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp coffee grounds
• 2 tsp pumpkin pie spice
• 1/2 c unsalted butter, softened
• 1/4 c pumpkin puree
• 1/2 c brown sugar
• 1/2 c granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 c white chocolate chips

Directions:

In a medium-sized mixing bowl combine the flour, corn starch, baking soda, salt, coffee grounds, and pumpkin pie spice and set aside. Using a stand mixer fitted with a paddle attachment mix the butter on a low speed to spread it around the bowl. With the mixer running slowly add the sugars and beat on a medium speed until it has lightened in color and increased in volume slightly. Add the egg and beat on medium-high speed until light and fluffy, about 5 minutes.

Next add the pumpkin and vanilla extract. Mix on a low speed for 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl. Mix on a low speed for an additional 30 seconds. Finally, add the dry ingredients and mix until just combined. Stop the mixer and scrape down sides and bottom of bowl. Mix on low for 30 seconds.

Using a spoon, drop the dough into 1 1/2 inch spoonfuls on a lined baking sheet. Chill in the refrigerator for at least 2 hours (do not skip this step! Alternatively, the dough could be made the day before and left to chill overnight in the fridge, just be sure to cover the tray with plastic wrap). After the dough has chilled for 2 hours gently reshape the dough into even disks and spread them out on the pan.

Preheat your oven to 350 degrees and bake the cookies for 6 minutes, rotate the pan and put the tray on a different shelve in the oven (if your tray is on the top shelf, move it to the middle or bottom rack, etc.). Bake for an additional 6 minutes. Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack. Last step! Carefully melt your white chocolate (microwave or double boiler method whichever you prefer, click here for more information on melting chocolate without burning it). Working quickly, pour the white chocolate into a small zip lock bag or a piping bag. If using a zip lock bag snip a small hole in one of the bottom corners. Drizzle the chocolate over the cookies.

How do you add flavor to white rice? 10 Hacks To Make Your Instant Rice Taste Amazing:

• Add Herbs. Shutterstock.
• Cook It In Broth. Instead of filling your pot with water, use vegetable or chicken broth for a rich-tasting bowl of rice.
• Add Cilantro And Lime.
• Drizzle On Soy Sauce.
• Sprinkle On Furikake.
• Mix In Salsa.
• Add Beans.
• Put An Egg On It.

Do you put seasoning on rice?

Season the rice with what you’re cooking. Very often, some of the same seasonings going into the main dish are great for the rice as well. I’ve found that whole spices are usually better for adding subtle flavors, while ground spices are great when we really want the rice to stand out on its own.

What seasonings can I use in rice?

If you want something a bit more unique, try cinnamon, cumin, cardamom, or a combination of the three. Together, earthy cumin, floral cardamom, and warm cinnamon can infuse your rice with traditional Indian character. To take things up a notch, Spiceography suggests frying the spices in oil first.

How much should I salt my rice?

“Rice is like pasta–you have to salt the water, or else you’ll have bland rice. I put a 1/2 tsp. to a tsp for each cup of rice.” “Start with a boil, then bring it down to a low heat. If you cook rice too quickly, the water will evaporate and the rice will be undercooked.

What can you add to plain white rice?

15 Thirty-Second Ways to Jazz Up Plain Rice:

• Stir in a tablespoon or more of butter.
• Stir in a tablespoon or more of olive oil.
• Drizzle with soy sauce.
• Add lots of pepper.
• Stir in a couple of tablespoons minced fresh herbs, ideally warmed first in melted butter.

How do you add flavor to cooked rice?

Once your starch is finished cooking, taste it! It’s impossible to know how much seasoning a dish needs without trying it. If it still tastes bland add a pinch or two of salt, mix, then taste again. Try switching up your salt source and give bouillon flakes, spice packets, soy sauce, or miso a try.

Should I season rice before or after cooking?

most of the time you should do it before. It will allow the flavors to absorb during the cooking process. Before. But even before that, put your rice in the pot dry and toast it for a couple of minutes to bring out the nutty flavor.

Can you put seasoning in boiling water?

Boiling them in salted water is important for even seasoning and overall flavor. Wait to add the salt until after the water comes to a boil, as you would when cooking pasta, to ensure that it dissolves completely.

How do you season rice before cooking?

How to Make Seasoned Rice – Step by Step Photos. In a heavy-bottomed pot, combine 2 cups of rice, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp crushed red pepper, and ¾ tsp salt. Add four cups of water to the pot. Cover the pot with a lid, then place it over high heat.

Should I add rice vinegar to my rice?

(This makes three cups of cooked rice.) Once the water boils, you stir in some salt, the rice, and if you’d like, a half teaspoon of white vinegar. White vinegar is a totally optional addition, but it does help prevent the grains from sticking together and you won’t be able to taste it in the finished product at all.

Why do you put butter in rice?

2 Answers. Well, because they like it, that’s it. In another form, it’s like cooking the rice with tomato sauce – it absorbs better the taste compared to adding it at the end, there’s no other benefit for the rice itself.

Why do you add salt to rice?

5 Answers. For rice it depends. Cooking any starch in water will first cause the starch granules to swell and eventually tangle up with each other (the gelatinization). Dissolving sugars or salts in the water slows down the process by raising the temperature the swelling starts.

How much salt do you put in white rice?

The proportions are generally two to one: two cups of water to one cup of rice. 2. Add the rice, ½ teaspoon of salt and 1 tablespoon of butter, stir once.