As a recipe developer, I have ingredients that love to work with. Unfortunately, canned pumpkin is just not one of them. The taste, texture, and color, for me leave much to be desired. For many years,I avoided creating recipes with pumpkin for fear that I couldn’t make it as delicious as I wanted. All of this changed when I created these pumpkin spiced latte cookies a few years ago.
The issue for me is that pumpkin has a ton of water in it. So any attempt to make a cookie often lead to small cake of sorts, which is not what I was going for. As I continued to work at the recipe, I realized that removing the egg white helps to minimize the cake like texture. This leaves us with a super moist and decadent cookie.
Browned Butter- Gives cookies a caramel like taste
Sugars- Both granulated and Brown
Squeezed Pumpkin- Use a cheese cloth or napkins to squeeze out excess water or your cookie will be cake like
Espresso Powder– This is where our latte flavor comes from
Butterscotch pudding– The secret sauce here. It gives the cookies an amazing butterscotch flavor
1 egg yolk– Use your hand or the egg shell to separate the white from the yolk
Don’t Over brown the butter- Browning butter is a slow build up, but once it’s done it can over brown very quickly. Be sure to keep your eyes on your pot or you will burn the butter.
Don ‘t over squeeze your pumpkin- Don’t squeeze all of the water out, just most of it. If you squeeze out too much of it, the pumpkin will fall apart and be impossible to work with.
