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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
