1 ½ cups all purpose flour
1 ½ tbsp cinnamon
1 tsp nutmeg
½ tsp cloves
2 tbsp instant coffee
½ cup salted butter, browned
To the browned butter you will add:
2 tbsp 1 tbsp Torani Pumpkin Pie syrup
1 tbsp Cinnamon Whiskey (optional)
2 tsp instant coffee
1 teaspoon vanilla extract
½ cup white sugar
¼ cup light brown sugar
¼ cup pumpkin puree (not pumpkin pie filling)
To make the cookies:
In a small mixing bowl whisk together flour, spices, and instant coffee granules. Set aside.
Brown the butter with its ingredients. Let it cool slightly.
In a separate bowl, cream together the browned butter mix, white sugar and brown sugar. Add pumpkin puree and mix again.
Slowly add the spiced flour mix until just combined. (Make sure to scrape the sides)
Cover and place in refrigerator for 30 minutes
Preheat oven to 350
In a small bowl, mix white sugar, cinnamon, and some brown sugar. I didn’t measure this. I mixed amounts until I got the desire I wanted.
Roll 1 tbsp of the dough into a ball and roll into sugar, cinnamon, light brown sugar mixture
Put on baking sheets lined with parchment paper
Bake for 18 minutes
Cool on the baking sheets for 2 minutes then place on cooling racks.
While they cool, make the frosting.
2 tbsp hot water
1 tsp instant coffee
2 cups powdered sugar
1 tbsp Torani Pumpkin PIe Syrup
*adjust to taste
*Had I not been making these for work, I would have added the cinnamon whiskey to the frosting, but since it doesn’t cook out when you do that, I decided against it.
After cookies are completely cool, dip each cookie into the frosting mixture, covering the top.
I found it helpful to put a piece of parchment paper under the cooling rack. Then, after I dipped a cookie, I put it back on the cooling rack and let the extra small drips go onto the paper.
When you are ready, enjoy!!!
If you try anything different, let me know! I made up this recipe and would love to know what you tried.