There are a few things in this world that it seems like everyone goes crazy for and that is anything pumpkin flavored and anything having to do with coffee. I wish I was one of those people. I can’t tell you how many times I see my family go crazy over everything pumpkin spice flavored and I wished I liked it, but I don’t. The same for coffee. I actually cannot stand the smell of coffee. I tolerate it because my husband would walk around with a coffee IV if he could. So for you pumpkin spice, coffee lovers, this recipe for pumpkin coffee cookies with maple icing is all for you!
Pumpkin Coffee Cookies with Maple Icing
Pumpkin Coffee Cookies
- 2 sticks unsalted butter, room temperature
- 1 1/4 C sugar
- 2 C flour
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, room temperature
- 2 TBSP pumpkin spice coffee grounds
- 1 tsp pumpkin spice extract
- 1 package cream cheese, room temperature
- 4 TBSP unsalted butter, room temperature
- 4 C powder sugar
- 1 tsp vanilla
- 1/2 tsp maple flavored extract
Pumpkin Coffee Cookies
- Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper.
- Blend the flour, baking powder, salt and cinnamon together in a bowl and set aside.
- In a second bowl, using your electric mixer (I’m partial to this KitchenAid hand mixer), cream the butter and sugar together until the butter is smooth and light in color. Add one egg at a time while continuing to mix with your electric mixer. Stir in the pumpkin spice extract. Stir well to make sure 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 1/4 inch thick. Use a 2-inch circle cookie cutter and place 1-2 inches apart on your lined cookie sheets.
- Bake 350 degrees for 19-22 minutes or until the center of the cookie is firm. Allow to slightly cool while on the cookie sheet, then transfer to a wire rack to cool completely.
- Using your electric mixer, cream together the cream cheese and butter.
- Slowly whip in the powder 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. 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.
If you are following a gluten free diet, I would replace the regular flour in this pumpkin coffee cookie recipe with your favorite gluten free flour. This is my favorite gluten free flour (and this is a great price too!). Everything I’ve made with my gluten free flour turns out just like it would if I would have used regular flour! No one usually knows either!