If a cake-like pumpkin muffin and a spiced cookie had a baby and bathed it in a warm latte, it would be these cookies er…muffins. I call them Mookies!

if you like soft cookes or the tops of muffins, then you will love these. They are not too sweet and perfectly spiced and with the addition of the espresso powder they really do taste like your favorite PSL (Pumpkin Spice Latte).

Top em off with a creamy, luscious frosting and I promise you it will be a Fall treat you will not forget!

Pumpkin Spiced Latte Cookie-Muffin Thingies

(the best treat you never knew you needed)

Makes about 30 cookies

For the Mookies:

• • 3 cups unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large eggs @ room temperature
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 cups brown sugar
  • 1 cup avocado oil (or canola oil)
  • 2 tablespoons milk (or plant based milk)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces cream cheese, room temperature
• 4 tablespoons ( ½ stick) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon milk or plant based milk
• 1 teaspoon instant espresso powder
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Directions:

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.
4. Using approx 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.
5. Make the frosting: Beat cream cheese, butter and confectioners’ sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder; beat until combined, about 30 seconds. Spread the frosting on the cookies.
6. Optional: Dust cookies with a mixture of more espresso powder, cinnamon and powdered sugar for a pretty effect.