Energizing Pumpkin Spice Latte Oatmeal Cookies

Energizing Pumpkin Spice Latte Oatmeal Cookies

Pumpkin season is in full swing! Loads of pumpkin flavored goodies have hit the shelves but here’s a yummy recipe that will take your love of pumpkin spice to a whole new level. Cozy up with these warm pumpkin spice cookies made with Genius Blend instant coffee. Thanks to These energizing treats are not only delicious but  packed with superfoods to help bring you clarity, focus, and nutrients with every bite.

Genius Blend Instant Sticks is a silky smooth cold brew infused with MCT, Turmeric, Cinnamon, and vitamins B1, B5, B6, B9, B12, plus D3! Make these pumpkin spice cookies with this premium instant coffee to reach maxim deliciousness.

VitaCup Recipe Pumpkin Spice Lattee Cookies Coffee


1 cup instant oats (gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour 
2 ½ tsp homemade pumpkin spice 
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
¾ cup (183g) pumpkin purée (not pumpkin pie mix!)
2 tsp Genius Blend instant coffee granules
1 tsp vanilla extract
½ cup (120mL) pure maple syrup, room temperature

VitaCup Instant Coffee Sticks Genius Blend Slim Blend

The drizzle (optional)

3 tbsp (36g) confectioners’ style stevia
2 tsp brewed coffee

Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

Begin by whisking together the oats, flour, pumpkin spice, baking powder, and salt in a medium bowl. In a separate bowl, stir together the coconut oil and pumpkin. Add in the instant coffee, stirring until it fully dissolves. Stir in the vanilla and maple syrup. Add in the flour mixture, stirring just until incorporated.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

While the cookies bake, prepare the drizzle by stirring together the stevia and brewed coffee in a small bowl. Transfer the mixture to a zip-topped bag. Once the cookies have cooled completely and just before serving, cut off a small piece of one corner of the bag, and drizzle the cookies with the icing.



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