Pumpkin 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
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 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
Find it online: https://dishedbydana.com/pumpkin-spice-latte-cookies-recipe/
