Pumpkin Spice Latte Cookies Recipe

Introduction

These Pumpkin Spice Latte Cookies capture the warm, cozy flavors of fall in every bite. Soft, spiced, and topped with a smooth coffee glaze, they’re perfect for pairing with your favorite hot beverage or sharing with friends. Let’s dive into making these delicious treats!

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 tbsp instant espresso powder
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• ½ cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• For the Coffee Glaze:
• 1 cup powdered sugar
• 1 tbsp brewed espresso or strong coffee
• ½ tsp vanilla extract
• 1-2 tbsp milk (adjust for consistency)

Instructions

1. Step 1: In a bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and instant espresso powder. Set aside.
2. Step 2: In another bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla extract, mixing until fully combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a soft dough forms.
4. Step 4: Scoop dough onto a baking sheet lined with parchment paper, spacing cookies evenly. Bake at 350°F (175°C) for 10–12 minutes, until edges are set.
5. Step 5: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: To make the glaze, whisk together powdered sugar, brewed espresso, vanilla extract, and milk in a small bowl until smooth.
7. Step 7: Drizzle the coffee glaze over the cooled cookies and let it set for about 10 minutes before serving.

Tips & Variations

• Pat pumpkin puree dry with a paper towel to remove excess moisture and prevent cakey cookies.
• Chill the dough for 30 minutes before baking if you prefer thicker cookies.
• Use fresh cinnamon and pumpkin pie spice for the best flavor impact.
• Increase espresso powder by ½ tablespoon for a stronger coffee flavor.
• Substitute instant coffee granules if you don’t have espresso powder on hand.
• For a dairy-free version, swap butter with coconut oil and use non-dairy milk in the glaze.
• Add chopped pecans or chocolate chips for extra texture.

Storage

Store cookies in an airtight container at room temperature for 3 to 4 days. For longer storage, freeze unglazed cookies for up to 2 months and add the glaze after thawing. Reheat gently if desired before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and stored in the refrigerator, which can also help produce thicker cookies.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by mixing cinnamon, nutmeg, ginger, and cloves in equal parts to approximate the flavor.

Pumpkin Spice Latte Cookies Recipe

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★★★★★

4.8 from 80 reviews

• Author: Sarah
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Pumpkin Spice Latte Cookies combine the warm flavors of pumpkin, cinnamon, and espresso into a soft, delightful treat. With a subtle coffee glaze drizzled on top, they offer a perfect balance of spice and sweetness, ideal for cozy fall gatherings or a comforting snack with your favorite hot beverage.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1 tbsp instant espresso powder
• ½ cup unsalted butter, melted
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• ½ cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

For the Coffee Glaze:

• 1 cup powdered sugar
• 1 tbsp brewed espresso or strong coffee
• ½ tsp vanilla extract
• 1–2 tbsp milk (adjust for consistency)

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Instructions

1. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and instant espresso powder until fully combined. Set aside.
2. Mix Wet Ingredients: In another bowl, whisk melted butter with brown sugar and granulated sugar until smooth and creamy. Add pumpkin puree, egg, and vanilla extract, and whisk again until the mixture is fully combined.
3. Combine Wet & Dry Ingredients: Gradually add the dry mixture into the wet mixture, stirring gently with a spatula until a soft cookie dough forms without overmixing.
4. Scoop & Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough onto the sheet, spacing cookies adequately. Bake for 10-12 minutes or until cookie edges are set but centers remain soft.
5. Cool the Cookies: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack to cool completely.
6. Make the Glaze: In a small bowl, whisk together powdered sugar, brewed espresso, vanilla extract, and milk until smooth and pourable. Adjust milk amount as needed to achieve desired consistency.
7. Drizzle & Enjoy: Drizzle the coffee glaze evenly over the cooled cookies. Let it set for at least 10 minutes before serving to allow the glaze to firm up.

Notes

• Blot the pumpkin puree to remove excess moisture to prevent cakey texture.
• Chill the dough for 30 minutes for thicker, chewier cookies.
• Use fresh pumpkin pie spice and cinnamon for optimal flavor.
• Adjust espresso powder amount to increase or decrease coffee flavor.
• Drizzle glaze over warm cookies for a beautiful set finish.
• Dough can be made ahead and stored in fridge for one day.
• Store baked cookies in airtight containers for 3-4 days or freeze unglazed cookies up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Spice Latte Cookies, pumpkin cookies, coffee cookies, fall cookies, espresso cookies, pumpkin dessert, autumn baking