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Pumpkin Spice Latte Cookie Cups
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Prep Time:
15 minutes
Total Time:
1 hour
Savor pumpkin latte flavor in adorable cookie cups!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Limited Edition Pumpkin Spice Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1/3 cup butter, softened
  • 2 teaspoons instant espresso powder
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • 1 to 2 tablespoons milk
  • 36 chocolate-covered espresso beans
  • Caramel topping
Instructions:
  • Preheat the oven to 375°F. Mix cookie mix, 1/2 cup of butter, and egg in a medium bowl until thoroughly combined. Roll the dough into 36 balls using level tablespoons. Put a dough ball into each of the 36 ungreased mini muffin cups.
  • Bake for 9 to 11 minutes until edges are set. Quickly make an indentation in each cookie with the end of a wooden spoon. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely for another 15 minutes. Finally, transfer the cookies to a serving plate.
  • In a medium bowl, whip together the powdered sugar, 1/3 cup of butter, espresso powder, vanilla, and pumpkin pie spice using an electric mixer on medium speed until smooth. Adjust the consistency by adding 1 to 2 tablespoons of milk as needed.
  • Transfer the buttercream into a piping bag with a tip or a resealable plastic bag with a corner snipped off. Squeeze the buttercream into the center of each cooled cookie cup. Garnish with a chocolate-covered espresso bean and a drizzle of caramel topping.

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