As the leaves begin to turn and the air gets a little crisper, nothing warms the soul quite like the comforting flavors of fall. At Kayzpopz Boutique Bakery, we’re all about embracing the season with treats that bring cozy vibes to every bite. Today, I’m excited to share a recipe that captures the essence of autumn in the most delicious way possible:
Pumpkin Spice Latte Stuffed Cookies with Toasted Coffee-Infused Marshmallow Filling.
I literally call them pumpkin spice latte in a cookie form because they are fluffly, light, aromatic, and leaves you feeling you just drank a PSL. These cookies are the perfect combination of warm pumpkin spice and a rich, gooey coffee-infused marshmallow center. Whether you’re enjoying them with your morning coffee or sharing them at a fall gathering, they’re sure to be a hit!
These easy Pumpkin Spice Latte Cookies are the ultimate crowd-pleaser that will leave your guests and family in awe. Imagine the look on their faces when they bite into a soft, pumpkin-spiced cookie only to discover a surprise center of gooey, coffee-kissed marshmallow. It’s the perfect blend of fall flavors wrapped up in one decadent treat. Whether you’re hosting a cozy autumn gathering or just looking to delight your loved ones, these cookies are guaranteed to impress and become a seasonal favorite!
Pro Tip: For perfectly thick and chewy cookies, chill the assembled cookie dough balls in the fridge for at least 30 minutes to 24 hours before baking. This helps prevent the cookies from spreading too much in the oven, ensuring they hold their shape and keep that delicious, gooey center intact. Plus, chilling the dough enhances the flavor, making every bite even more irresistible!
Pro Tip: One key to achieving the perfect texture in your cookies is to avoid overmixing the dough. Overmixing can cause the flour's gluten to develop too much, leading to tough, dense cookies instead of the soft, tender treats we all love. Once you’ve added the dry ingredients to the wet mixture, mix just until the dough comes together—this will ensure your cookies bake up light, chewy, and full of flavor.
Number of Servings: 14 cookies | Prep Time: 45 mins |
Cook Time: 12-15 mins | Total Time: 45 mins (+ 30 mins to 24hrs)) |
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin spice blend
3 tablespoons of bold instant coffee
For the Coffee-Infused Marshmallow Filling:
3 cup mini marshmallows
2 tablespoon instant coffee granules
1 teaspoon vanilla extract
3 tablespoons of light corn syrup
2 tablespoons of water
For the drizzle (optional):
1/4 cup white chocolate chips
Instructions:
1. Prepare the Coffee-Infused Marshmallow Filling:
In a microwave-safe bowl, combine all the ingredients into a bowl, stir so it's evenly coated.
Microwave on high for 20-30 seconds, stir and repeat this process until the marshmallows puff up and become soft (DON'T OVERCOOK).
Stir the mixture until the coffee is fully incorporated, and the marshmallows are smooth.
Let the mixture cool in the fridge covered with a cling film directly laying against the marshmallow.
2. Make the Pumpkin Spice Latte Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, grinded/powdered instant coffee powder and pumpkin spice blend.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
DO NOT OVERMIX
3. Prepare the Cookies:
Scoop 3.5oz or enough dough to roll into a 2-2.5in ball of the cookie dough and roll into a balls.
After you have rolled all your dough into balls, cover it with a cling film and let it sit in the fridge for 30mins to 24hours (see pro tip).
At this point, you can also transfer your marshmallow fluff into a pipping bag or make shift pipping bag (with a Ziplock bag).
4. Bake:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Using a measuring 1 tsp size spoon, make an indent in the center of each cookie.
Bake the cookies for 12-15 minutes depending on your oven (it's 13 mins for my gas oven), or until the edges are lightly golden and the centers are set.
Once you pull them out of the oven, immediately reinforce the center indent even further (but not all the way through) and gently enlarge it for the marshmallow filling later.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will feel soft and fluffy and should be handled with care, but should not break apart.
5. Assemble the Cookies:
Once the cookies have fully cooled down, squeeze a generous amount of marshmallow fluff through a pipping bag into the center of the cookie where you previously indented.
Fill it up generously make a swirl as you get to the very top.
Torch the marshmallow as you would when toasting a marshmallow. You will see the change immediately so don't over do it.
Drizzle with melted white chocolate for a fancier look (optional)
Conclusion:
And there you have it—a cookie that’s as cozy and comforting as your favorite fall sweater! The combination of pumpkin latte spice and coffee-infused marshmallow is simply irresistible, making these cookies the perfect treat for the season.
Whether you’re a pumpkin spice enthusiast or just looking for something new to try this autumn, these stuffed cookies are sure to satisfy. Don’t forget to share your creations with us on social media using #Kayzpopz—I can’t wait to see how yours turn out!
Happy baking!
Let Me Know How It Worked Out!
Leave a comment!
Visit Kayzpopz Boutique Bakery for more fall-inspired treats.
Let me know if you would like more cookie recipes that will set you apart!
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