Pumpkin Spice Latte Cookie Cups
Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in an adorable cookie form complete with a pretzel handle and frosting swirl on top!
Servings 24
Calories 195kcal
Ingredients
Cookie Cups
- 24 tablespoon sugar cookie dough
- 1/4 cup granulated sugar
Ganache
- 1 cup espresso chips
- 1/2 cup heavy whipping cream
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
Handles
- 12 mini pretzels
- 1/2 cup white chocolate chips (or white candy melts)
Toppings
- 1/2 cup buttercream frosting (or use whipped cream)
- 1 teaspoon pumpkin pie spice
Instructions
Cookie Cups
- Coat each tablespoon of sugar cookie dough with granulated sugar and put in a greased mini muffin tin.
- Bake for 12-15 minutes at 350˚F. Allow the cookies to cool completely in the pan before gently removing them.
Handles
- Break off the loops of the mini pretzels.
- Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Ganache
- Put the espresso chips in a heatproof bowl. Set aside.
- Whisk together the heavy cream, pumpkin puree, and pumpkin pie spice. Bring to a boil in the microwave.
- Pour the hot cream over the espresso chips and let it sit for 3 minutes. Then, stir until the espresso chips are melted and the ganache is smooth. Set aside (or refrigerate) to allow the mixture to cool and thicken slightly.
- Spoon or pour the ganache into the cookie cups. Add a straw segment, if desired.
Toppings
- Once the ganache is set, top with a swirl of buttercream frosting and a sprinkle of pumpkin pie spice.
Video
Nutrition
Calories: 195kcal | Carbohydrates: 25g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Calcium: 13mg | Iron: 1mg
