Iced Pumpkin Spice Chocolate Chip Cookies
(Vegan version included)

Photo of completed Iced Pumpkin Spice Chocolate Chip Cookies

The fall/autumn season is not complete without pumpkin spice, either in your favorite coffee, cookies, cake or pie. Inspired by Starbucks' Pumpkin Spice latte drink menu, these delicious fall/autumn cookies are made of Starbucks Non-Dairy Pumpkin Spice Coffee Enhancer that are made with almond milk and oat milk, coffee, a mild hint of pumpkin pie spice and iced with the pumpkin spice-flavored coffee enhancer as a finishing touch. If you’re a big fan of pumpkin spice drinks, chocolate chips and cookies with a tiny hint of pumpkin pie spice, here's everything you love in one cookie!

Ingredients:

  • 1 ½ Cups All Purpose Flour
  • 1 ½ Teaspoons Freshly Brewed Pumpkin Spice Coffee (**For instant coffee see note #7 under Tips/Notes below)
  • ½ Cup Unsalted Butter (Softened) or Vegan Butter
  • ¼ Cup Granulated White Sugar
  • ¼ Cup Light Brown Sugar
  • 4 Tablespoons Starbucks Non-Dairy Pumpkin Spice Flavored Creamer
  • ¼ - ½ Teaspoon Pumpkin Pie Spice (Use less if prefer less strong -/+ adjustable)
  • ½ Teaspoon Vanilla Extract
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ - ½ Cup Semi Sweet Chocolate Chips or Vegan Chocolate Chips

Icing & Cookies Decoration :

  • 2 Tablespoon Powdered/Icing sugar (-/+ adjustable)
  • 2 Teaspoons Starbucks Non-Dairy Pumpkin Spice Flavored Creamer/water (-/+ adjustable as you mix)
  • Fall Baking Sprinkles of your choice

Instructions:

  1. Brew some pumpkin-spice coffee. Take out 1 1/2 teaspoons of the freshly brewed coffee and set it aside for later. The remainder of the coffee can be enjoyed and sipped as you work. We used K-cup brew, but you can use instant. If you're using instant coffee, combine ½ teaspoons instant coffee powder with 1 ½ teaspoons hot water. Stir to mix.
  2. In a mixing bowl, add and sift in flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. Combine with a whisk, and set aside.
  4. In another mixing bowl, combine softened butter, granulated white sugar and light brown sugar together. With a spatula, mix until well combined.
  5. Add in the pumpkin spice brewed coffee, Starbucks Non-Dairy Pumpkin Spice Flavored Creamer and vanilla extract into the butter mixture. Stir to combine everything with a spatula.
  6. Gradually add in the flour mixture and fold to combine everything. Do not over-mix the dough.
  7. Next, switch to hand fold into a big dough as shown.
  8. Add in chocolate chips and fold.
  9. Place the dough in an airtight container and chill in the fridge for 2 hours or overnight before rolling into a flat, round disc and bake in the oven. We chilled our dough overnight to enhance the flavor of the cookies.
  10. After two hours or before you roll out the dough, preheat the oven to 350°F
  11. Line the baking pan with parchment paper or Silpat.
  12. Take out the dough from the fridge and roll it into your desired shape. We simply rolled them into a small ball and slightly flattened them with the bottom of a glass dusted with some flour.
  13. Space the cookies out in between to give them some room to expand in the baking process.
  14. Bake at 330 F for about 12-15 minutes, or until the cookies are slightly set and brown on the surface.
  15. Remove the cookies from the oven and let them cool for at least 15 minutes on the baking sheet before removing them from the pan. Please note that freshly baked cookies are soft, and they will harden as they cool down.
  16. As you wait, prepare the glazing.
  17. In a small bowl, add powdered sugar and Starbucks Non-Dairy Pumpkin Spice Flavored Creamer (or water). Mix to combine. If the mixture is too runny or thick, you can add more powdered sugar or Starbucks Non-Dairy Pumpkin Spice Flavored Creamer until it reaches your desired consistency. So please adjust everything as you mix.
  18. With a piping bag or just a spoon, randomly drizzle the mixture on each cookie.
  19. Decorate with some Fall baking sprinkles of your choice before the icing set.
  20. Carefully transfer all the drizzled & decorated cookies to a cooling rack.
  21. Let the cookies cool down and the drizzle set completely before storing them in an airtight container.
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Tips & Notes:

  1. Vegan Version: This recipe includes a vegan version or a dairy-free version. For the vegan version, simply substitute butter with vegan butter and semi-sweet chocolate chips with vegan or dairy-free chocolate chips. any brand of your choice.
  2. For the original version: You can use pure butter, margarine, or lactose-free butter.
  3. You can use dark chocolate chips, semi-sweet chocolate chips, sweetened chocolate chips, or unsweetened chocolate chips. Your choice. We used Hershey's Semi-Sweet Chocolate Chips.
  4. *Note:These cookies don't have a lot of pumpkin pie spice in them, just a tiny hint without being overpowering. If you like the strong taste of spice, you can adjust or add more pumpkin pie spice powder from what we used here.
  5. You can use any brand of non-dairy or dairy pumpkin spice flavored creamer, but we used Starbucks' non-dairy pumpkin spice flavored creamer. They are delicious and made with almond milk and oat milk.
  6. You can use any brand of "Pumpkin Spice" coffee of your choice. We used Starbucks Pumpkin Spice Coffee.
  7. You can use instant coffee or freshly brewed coffee. We used K Cup pumpkin spice coffee as shown. If you're using instant coffee, combine ½ teaspoons instant coffee powder with 1 ½ teaspoons hot water. Stir to mix.
  8. You can use any FALL or AUTUMN sprinkles of your choice.
  9. The temperature and setting of the oven may vary and all ovens work differently. Please adjust the temperature, setting and bake time accordingly. The temperature and setting above are based on our oven.
  10. Freshly baked cookies are soft. They will harden as they cool down. So do not try to remove the cookies out of the baking sheet as soon as you remove the baking sheet out of the oven. Let the cookies sit on the baking sheet untouched for at least 15 minutes. That is what we normally do, but you can test it with your finger and judge from there.
  11. For the icing, adjust the powdered sugar/icing sugar and the non-dairy pumpkin spice-flavored creamer accordingly until it reaches your desired consistency.
  12. You can swap the flavored creamer with water if you like the icing plain.
  13. The dough may be a little sticky to handle for some, but chilling them in the fridge for a few hours or even overnight may help. Try not to add more flour to fix the sticky dough problem, as you don’t want to end up with overly-floured dough. You can, however, rub some flour on your palms before handling the sticky dough. From our experiment, chilling the dough overnight and taking out half of the dough first, then rolling and shaping it, always work perfectly when working with sticky dough. But of course, we all have our own way of doing things. Feel free to do what works for you here.
  14. Chilling the cookie dough in the fridge for a few hours or overnight can improve the flavor as well as the texture of the cookies. But if you don't have time, you can chill the dough for 1-2 hours.
  15. You can store the iced cookies in an airtight container at room temperature for up to 3 days. Up to a week in the fridge and up to one month in the freezer. If you plan to store them in the freezer, we recommend not drizzling the cookies with icing until you are ready to serve.
  16. When storing the cookies, place a sheet of waxed paper or parchment paper in between each layer when stacking the iced cookies.
  17. You can make the cookie dough ahead of time. Prepared cookie dough can be stored in the fridge for up to 4 days in an airtight container or up to one month in the freezer. Make sure to label the date and month. On the day you want to bake the cookies, simply thaw them in the fridge overnight, and the next day you can roll and shape them up for baking.
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