Paired with a Chocolate Stout (preferably brewed with coffee)
Happy Wednesday, everyone! I hope you guys are having a wonderful week. Zach and I are in the Boulder area this week. Zach is here for work, and I’m just tagging along for fun. As much as I love our new home in southern Wyoming. I definitely miss the Boulder area and it’s amazing foodie and craft beer scene. So any chance that I get to come back and hang out, I’m there.
As much as I love to travel, I’m just about travelled out this month. October has been a whirlwind and fortunately/unfortunately the travelling won’t end until the very last day in October. That’s ok though. November will be dedicated to sleeping for 30 days straight.
So let’s stop complaining and talk about these pumpkin spice mocha crinkle cookies.
It’s kind of scary to admit, but cookie baking season is upon us. I can hardly handle the fact that Thanksgiving is a month away, and Christmas a month after that. Seriously, you guys…where does the time freakin’ go?
Although I am not a fan of time flying by, I am a fan of all of the great food trends that become popular in the autumn and winter seasons. Pure comfort food: that’s what I think when I think of autumn and winter, and I’m not sad about it.
I don’t bake much in the summer. Especially this past summer when we were temporarily living in a second story undergraduate student condo. It doesn’t get too hot at 8,000 feet, but that condo felt like it was 100 degrees.
I’m exaggerating, but you guys know what I mean. It’s hard to turn that oven on whether you have air conditioning or not. I have been in full on cookie baking mode lately, and whipped up a ton of them before I left for our little trip to the front range. Some of the recipes were complete recipe fails, but these pumpkin spice mocha crinkle cookies were a home run. I’m kind of a sucker for a good crinkle cookie, but this recipe is by far my favorite one.
Recipe for these pumpkin spice mocha crinkle cookies is below! I hope you love them as much as I do! Pair them with a chocolate stout (preferably brewed with coffee)! Have a great week, friends! xo
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar + 1 cup granulated sugar for rolling cookies
- 2 teaspoons vanilla extract
- 6 tablespoons melted unsalted butter, cooled slightly
- 1 large egg
- Preheat your oven to 350 degrees F and line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, espresso powder, pumpkin pie spice, baking soda and kosher salt. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, cream the light brown sugar, 1/3 cup granulated sugar, vanilla extract and butter together until smooth and pale in color. Add the egg and mix to combine. With the mixer speed set on low, add the dry ingredients in small increments, until all has been added and the cookie dough just comes together.
- Using a 2 tablespoon-sized scoop, roll the dough into equal-sized balls and roll in the remaining 1 cup of granulated sugar until fully coated. Place on the cookie sheets, spacing the cookies about 2 inches apart.
- Bake the cookies for about 10 minutes or until the edges are just set, but the middle is still soft and crinkled. Remove from oven and allow the cookies to cool on the cookie sheets completely.
- Store the cookies in an airtight container for about a week or enjoy immediately!