Pumpkin Spice Latte Cookies! RECIPE in description!

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For pumpkin spice latte cookies:
1/2 c. unsalted butter room temp
1 c. packed brown sugar
1/2 c. sugar
1 large egg
2 tsp. vanilla
1 c. canned pumpkin puree
2 tsp. instant coffee granules
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
½ tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. clove
3/4 tsp. baking soda
½ tsp. Baking powder
2 1/2 c. all-purpose flour
2/3 c. cinnamon chips
1/2 c. sugar
24 Werther soft chews (combine 2, to form 12 balls)
12 Pumpkin pie oreos
24 Mini pretzels




For pumpkin spice coffee glaze:
1 tsp. instant coffee granules
2 c. powdered sugar
3-5 tbsp. Pumpkin spice frappuccino
1 tbsp. melted butter
1 tsp. Pumpkin spice bakery emulsion


For pumpkin spice latte cookies:
In a large bowl, cream together butter, sugars, egg, vanilla, pumpkin, and instant coffee granules.
In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, baking powder and flour.
Add the dry ingredients to the wet ingredients, and stir until just combined.
Fold in cinnamon chips.
Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.
Line cookie sheets with parchment paper or silicone baking mats.
Scoop the dough by tablespoonfuls, and on top pretzels and press caramels in the center. Then top with another scoop of cookie dough.
Press another pretzels on the tops
Bake at 350 degrees for 16-18 minutes, or until edges are golden, and the centers appear set.
Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.
Once cool, drizzle with coffee glaze and top with a pumpkin pie oreo
For coffee glaze:
In a medium bowl, combine coffee granules, pumpkin spice frappuccino, pumpkin spice bakery emulsion and melted butter.
Add 2 c. powdered sugar, whisking until smooth.
Drizzle glaze over cooled cookies, and allow to set for 15-20 minutes.