Pumpkin Spice Latte Cookie Cups

Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in cookie form, complete with a pretzel handle and frosting swirl on top!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 14

Total Time 44

Servings

Calories 186kcal

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.

Break off the loops of the mini pretzels.
Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.

Put the semi-sweet chocolate 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. Remove from the microwave and stir in the espresso powder.
Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate 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.

Once the ganache is set, top with a swirl of buttercream frosting and a sprinkle of pumpkin pie spice.

Store the cookie cups in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.