It combines the fall seasonal flavor of pumpkin spice with one of my favorite flavors – coffee. The maple icing brings it all together with the right level of sweetness.
Bake up a batch of these cookies for an office or holiday party, and everyone will be asking you where to get the recipe! And I may or may not have had one of these cookies for breakfast with my morning coffee the other day.
Pumpkin Coffee Cookies with Maple Icing
- 2 sticks unsalted butter, room temperature
- 1¼ cups cane sugar
- 2 cups flour
- ½ teaspoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon sea salt
- 2 eggs, room temperature
- 2 tablespoons pumpkin spice coffee grounds
- 1 teaspoon pumpkin spice extract
- Preheat your oven to 300 degrees F.
- Line your cookie sheets with parchment paper.
- Blend the flour, baking powder, salt and cinnamon together in a bowl. Set aside.
- In a second bowl, use your electric mixer to cream the butter and sugar together until the butter is smooth and light in color.
- Add one egg at a time while continuing to blend with your electric mixer.
- Stir in the pumpkin spice extract. Stir well to make sure that all ingredients are well blended.
- Slowly add in the flour mixture and mix thoroughly. Add the pumpkin spice coffee grounds, stirring to mix well.
- On a lightly floured surface, roll dough until ¼-inch thick. Use a 2-inch circle cookie cutter and place 1-2 inches apart on your lined cookie sheets.
- Bake at 350 degrees for 19-22 minutes, or until center of cookie is firm. Allow to cool slightly while on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
- Using your electric mixer, cream together the cream cheese and butter.
- Slowly whip in the powdered sugar.
- Once thoroughly blended, add the vanilla and maple extracts. Mix well to blend all of the ingredients together.
- Scoop the icing into a pastry bag with a large tip. Match the cookies for size and shape then separate into pairs.
- Squeeze a thin layer of the frosting on the bottom half of each of the cookie pairs. Immediately place the other half of the cookie on top of the iced cookie half.