If you're loving brown sugar espresso drinks this fall, then this is your calling to make these Brown Sugar Pumpkin Espresso Cookies!
They are rich with espresso flavor with a hint of pumpkin and brown sugar making these perfect with your morning coffee. These cookies are bursting with ooey gooey chocolate in each bite which is why we recommend using high quality baking chips like our Premium Oat Milk Baking Chips.
And the Good news is, these ESC’s premium baking chips are now available at select Walmart stores across the country!
Brown Sugar Pumpkin Espresso Cookies
Recipe developed by Eat More Cake - Candice Ward Ingredients- 1 cup butter (unsalted)
- 1 cup dark brown sugar
- 1/2 cup light brown sugar
- 2 egg yolks
- 1/2 cup canned pumpkin
- 2 cups + 2 Tbl all purpose flour
- 1 tablespoon espresso powder dissolved in 2-3 teaspoons of warm water
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup ESC Oat Milk Chocolate Chips
- In a stand mixer, mix sugars and butter for 3-4 minutes
- Add egg yolks
- Dab pumpkin puree with paper towel 3-4 times to soak up water
- Add vanilla, pumpkin and espresso to the mixer and blend until combined
- Add dry ingredients and mix until just combined
- Add chocolate chips
- Preheat oven to 350. While the oven preheats, place cookie dough in the fridge to firm up so it's not sticky (just enough to roll into balls and dip in chocolate chips)
- Using a big cookie scoop, scoop 12 large cookie balls and roll in chocolate chips
- Bake for 15 minutes. They will look really soft when taking out of the own but will firm up once cooled.
