It’s Pumpkin Spice Latte season! Woo hoo!!
And since it’s latte season, of course all of the seasonal candies have to follow suit.
This year M&Ms joined the pumpkin spice party.
I was so excited about these, imagining the creamy pumpkin spice flavor of the pumpkin spice kisses (and subsequent cookies) and then…meh.
I tried a handful of the M&Ms and then reached back and studied the bag to be sure I had the new pumpkin spice M&Ms and not just the regular milk chocolate ones! After sitting and concentrating for a loooong time, I did notice a very vague cinnamon aftertaste, but it was really inconsequential. Had I not know these were supposed to taste like pumpkin spice, I don’t think I would ever have noticed it.
However, despite the huge M&M disappointment, this cookies were absolutely fantastic! The chocolatiness of the M&Ms perfectly complemented the spicy cookie…and a dash of espresso powder didn’t hurt either.
I sent these along with my husband and his aerobatic team and he told me that they were literally gone in 5 minutes. These were also dubbed “the best cookies yet.”
Wow! Those are some glowing remarks!
So if you need a spicy latte pick me up, and want to make all sorts of new friends, I suggest making these cookies asap!
Pumpkin Spice Latte M&M Cookies
An Amy’s Cooking Adventures Original
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup white sugar
1 (4 serving size) instant vanilla pudding
½ tbsp vanilla
¼ cup pumpkin puree
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
1 ½ tbsp espresso powder
1 tsp baking soda
½ tsp salt
2 ½ cups flour
1 cup mini chocolate chips
1 cup Pumpkin Spice or Milk Chocolate M&Ms
Preheat the oven to 350 degrees F and line baking sheets with a silpat or parchment paper.
In the bowl of a stand mixer, cream together the butter and both sugars.
Add in the pudding mix, eggs, pumpkin, spices, and espresso powder. Stir until combined.
Add in the salt, baking soda, and flour, mixing on low until combined. Stir in the chocolate chips and M&Ms.
Use two spoons or a medium scoop to drop cookies onto the prepared sheets. Bake for 10-12 minutes or until lightly browned.
Makes about 40 cookies.