Pumpkin Spice Latte Cookies Recipe
Introduction
These Pumpkin Spice Latte Cookies capture all the cozy flavors of your favorite fall drink in a soft, chewy cookie. With warm spices and a hint of espresso, topped with a coffee glaze, they’re perfect for enjoying with a cup of tea or coffee any time of year.
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
- Step 1: In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder. Set aside.
- Step 2: In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg, and vanilla extract, mixing until fully combined.
- Step 3: Gradually add the dry ingredients into the wet mixture, stirring with a spatula until a soft dough forms.
- Step 4: Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are set.
- Step 5: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Step 6: In a small bowl, whisk powdered sugar, brewed espresso, vanilla extract, and milk until smooth to make the glaze.
- Step 7: Drizzle the coffee glaze over the cooled cookies. Let set for 10 minutes before serving.
Tips & Variations
- Blot the pumpkin puree with a paper towel to remove excess moisture for less cakey cookies.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use fresh spices to maximize flavor.
- For a stronger coffee flavor, add an extra ½ tablespoon of espresso powder.
- Drizzle glaze while cookies are still slightly warm for best setting.
- No espresso powder? Substitute with instant coffee granules.
- For dairy-free, 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 3-4 days. To keep them longer, freeze unglazed cookies for up to 2 months and add the glaze fresh after thawing. Reheat gently before glazing if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but be sure to cook and puree fresh pumpkin well to remove excess moisture, as too much liquid can affect the cookie texture.
Can I skip the coffee glaze?
Absolutely! The cookies are delicious on their own, and skipping the glaze also reduces sweetness if you prefer.
PrintPumpkin Spice Latte Cookies Recipe
Pumpkin Spice Latte Cookies combine the warm, cozy flavors of fall with a delightful coffee twist. These soft, chewy cookies are infused with pumpkin puree, pumpkin pie spice, and espresso powder, then topped with a smooth coffee glaze for the perfect autumn treat. Ideal for sharing or enjoying with your favorite cup of coffee.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder. Set aside.
- Mix Wet Ingredients: 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.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring with a spatula until a soft dough forms.
- Scoop & Bake: Scoop dough onto a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes until edges are set.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire 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.
- Drizzle & Enjoy: Drizzle the coffee glaze over the cooled cookies and let it set for about 10 minutes before serving.
Notes
- Blot the pumpkin puree before measuring to remove excess moisture, ensuring cookies are not cakey.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Use fresh spices for the best flavor impact.
- Adjust espresso powder quantity for a stronger coffee flavor.
- Drizzle the glaze while cookies are slightly warm for best setting.
- Substitute instant coffee granules if espresso powder is unavailable.
- For a dairy-free version, use coconut oil instead of butter and non-dairy milk in the glaze.
- Reduce sugar or omit the glaze for a less sweet cookie.
- Add chopped pecans or chocolate chips for extra texture.
- Store baked cookies in an airtight container at room temperature for 3-4 days or freeze unglazed cookies up to 2 months.
Keywords: pumpkin spice cookies, pumpkin spice latte cookies, fall cookies, coffee glaze cookies, espresso cookies, pumpkin puree cookies, autumn desserts
