Enjoy them as an after-school snack or a healthy dessert.
Several testers also said they’d love to eat them with a cup of coffee in the morning.
The result is a chewy, sweet treat that’s sure to leave you coming back for more.
Brie Passano
Pumpkin Spice Latte Cookies
Indulge your PSL obsession with these pumpkin spice cookies.
Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor.
Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish.
Brie Passano
And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience.
After all, it’s only fall for so long (though we’d eat these cookies year-round).
To make these cookies kid-friendly, simply omit the espresso powder.
And maple syrup allows you to make this pecan pie recipe without corn syrup.
Hold on to the leftover pumpkin puree–it’s yummy stirred into your morning oatmeal or yogurt.
Cashew-Cardamom Shortbread
These cardamom-spiced shortbread cookies were inspired by the Indian sweet kaju katli.
Cranberry Crumble Bars
These cranberry-orange bars freeze well.
It’s often described as a kind of fudge.
Even chocolate burfi is a thing!
Carrot Cake Bars
Classic carrot cake flavors abound in these easy bars.
They’re rich like brownies, but their cake-like texture helps keep them light.
A yogurt and cream cheese-based frosting topped with nutty walnuts completes this crowd-pleasing dessert.
Cinnamon Icebox Cookies
Slice-and-bake icebox cookies are the ultimate make-ahead treat.
These simple swirled cookies are rolled in finely chopped pecans.
They’re mildly sweetperfect for after dinner or paired with coffee.
Brie Passano
Pooja Makhijani
Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
