*ahem* Anyway, I followed the exact recipe (which you can find at http://prairiecottagerose.blogspot.com/2009/10/pumpkin-spice-latte.html?m=1), and really wasn't a fan. I'm guessing it was the pumpkin pie spice. If you recall from the pumpkin pie spice blog last month, my family doesn't use it. I plan to do some major tweaking and try it again. I will say that my test subject, who isn't a pumpkin fan, liked the latte cold and gave it a thumbs up. I will post the tweaked recipe directly as soon as I have it to my liking.
You will need:
3 c AP flour (that's "all purpose")
2 tsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 c unsalted butter, softened
1/3 c unflavored veggie shortening
1-1/4 c granulated sugar
2 large egg yolks
2/3 c canned pumpkin purée
1 tsp vanilla extract
I have a stand mixer that I use for pretty much all cookies, cakes, etc., and today was no different. Cream together butter, shortening, and sugar til pale and fluffy. Mix in yolks one at a time, then the pumpkin and vanilla. Once incorporated, slowly add in dry ingredients and mix til well combined.
The dough will be somewhat sticky but fairly easy to handle. The directions said to use 3 tbls of dough, roll into a ball, place on the cookie sheet, and flatten til it's just under 1/2" thick. Well....I tend to be generous with my tablespoons. *smirks* I believe I used maybe 1/3 c of dough per cookie....I ended up with 13 cookies instead of 24, lol.
I suggest lining your cookie sheets with parchment paper, both for the sticky dough and ease of clean up. (Do NOT substitute wax paper in the oven, ever! Wax melts and affects the flavor of the food - blech!) Bake 11-12 mins, cool for a few minutes on the sheet then transfer to a cooling rack.
You will need*:
3 oz cream cheese, softened
3 tbls butter, softened
1 tsp ground cinnamon
1/2 tsp vanilla extract
2 c powdered sugar**
3/4 tbls milk**
* Adjusted from recipe
** Have extra on hand to adjust consistency: sugar to increase thickness and milk to reduce it
In your stand mixer, use the paddle attachment to who together cream cheese and butter til pale and fluffy. Mix in cinnamon, vanilla, and sugar. Add in enough milk to reach desired consistency, then mix til smooth and slightly fluffy.
Excuse me while I go eat some more cookies.... :)
The Jolly Cook
You can find the original recipe at www.cookingclassy.com