Pumpkin Spice Latte Sandwich Cookies
Cosy flavours of pumpkin spice and coffee come together in these Pumpkin Spice Latte Sandwich Cookies. They’re soft yet sturdy cut-out cookies shaped like autumn leaves (totally optional!), with a warming pumpkin spice base and a creamy coffee ganache filling to taste just like your favourite PSL.
Equipment
- Stand Mixer Or hand mixer with mixing bowl
- Baking Sheet
- Baking Paper/Greaseproof Paper aka baking parchment
Ingredients
For the Cookies
- 250 grams plain flour 2 cups all-purpose flour
- 150 grams unsalted butter, softened 2/3 cup
- 100 grams caster sugar 1/2 cup granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin spice or 1.5 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves
- 1/4 teaspoon salt
For the Coffee Ganache Filling
- 150 grams dark chocolate, finely chopped 1 cup
- 150 mililitres double cream 2/3 cup heavy cream
- 1 teaspoon instant coffee granules
Instructions
Make the Cookies:
- In a large mixing bowl or stand mixer, cream the butter and sugar until pale and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, pumpkin spice, and salt. Gradually add to the wet ingredients and mix until a dough forms.
- Shape the dough into a disc, wrap in cling film, and chill for at least 1 hour.
- Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 0.5 cm (1/4 inch) thick. Cut out leaf shapes with cookie cutters and then press in the embosser to create the leaf design.
- Place on the baking trays and bake for 8–10 minutes, until just turning golden at the edges. Cool completely on a wire rack.
Make the Ganache Filling:
- Heat the cream in a saucepan until steaming but not boiling. Stir in the instant coffee until dissolved.
- Pour the hot cream over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.
- Allow the ganache to cool until it’s thick enough to hold its shape but still soft and spreadable.
Assemble the Cookies:
- Spread or pipe ganache onto the flat side of half the cookies.
- Sandwich with the remaining cookies.
- Optional: Dust with cocoa powder or edible shimmer before serving.