Introduction

These Pumpkin Spice Latte Cookies combine the warm, comforting flavors of pumpkin, spices, and coffee into a chewy, delightful treat. Perfect for cozy fall days, they are topped with a luscious coffee glaze that adds a sweet finish. If you love pumpkin lattes, you’ll adore these cookies.

Pumpkin Spice Latte Cookies Recipe - Recipe Image

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

Tips & Variations

Pat canned pumpkin puree with a paper towel to remove excess moisture and avoid cakey cookies.
Chill the dough for 30 minutes before baking for thicker cookies.
Use fresh pumpkin pie spice and cinnamon for maximum flavor.
Increase espresso powder by ½ tbsp if you want a stronger coffee flavor.
Add chopped pecans or chocolate chips for extra texture.
Swap espresso powder with instant coffee granules if unavailable.
Make dairy-free by substituting butter with coconut oil and using non-dairy milk in the glaze.
Reduce sugar or skip the glaze for a less sweet cookie.

Storage

Store cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze unglazed cookies for up to 2 months and add the glaze fresh after thawing. Reheat gently if desired, but they are best enjoyed at room temperature or slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh cooked and pureed pumpkin, but make sure it’s thick and drained well to avoid extra moisture that could affect the cookie texture.

What if I don’t have espresso powder?

Instant coffee granules are a good substitute for espresso powder and will provide a similar coffee flavor.

Pumpkin Spice Latte Cookies Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

These Pumpkin Spice Latte Cookies blend the rich flavors of pumpkin spice and espresso into soft, chewy cookies topped with a smooth coffee glaze. Perfect for cozy fall days, these cookies offer a delightful balance of spices and sweetness with an energizing coffee kick.

Author: Lena
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and instant espresso powder until well combined. Set aside.
Mix Wet Ingredients: In a separate bowl, whisk melted unsalted butter with brown sugar and granulated sugar until smooth and creamy. Then add pumpkin puree, the large egg, and vanilla extract, whisking until the mixture is fully combined and uniform.
Combine Wet & Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently with a spatula until a soft dough forms; avoid overmixing to maintain tender cookies.
Scoop & Bake: Using a cookie scoop or spoon, place dollops of dough onto a parchment-lined baking sheet, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes or until the edges are set but the centers remain slightly soft.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them onto a wire cooling rack to cool completely before glazing.
Make the Glaze: Whisk together powdered sugar, brewed espresso or strong coffee, vanilla extract, and milk in a small bowl until smooth and thick but pourable. Adjust milk quantity to achieve the desired consistency for drizzling.
Drizzle & Enjoy: Drizzle the coffee glaze over the cooled cookies. Allow the glaze to set for about 10 minutes before serving to ensure a perfect finish and flavor balance.

Notes

Blot the pumpkin puree with a paper towel to remove excess moisture and avoid cakey cookies.
Chill the cookie dough for 30 minutes prior to baking for thicker cookies.
Use fresh pumpkin pie spice and cinnamon for maximum flavor impact.
Adjust espresso powder quantity depending on how strong you want the coffee flavor.
Drizzle glaze while cookies are slightly warm to help it set beautifully.
Dough can be prepared a day ahead and refrigerated to enhance flavor.
Store cookies in an airtight container at room temperature for 3-4 days or freeze unglazed cookies for up to 2 months.
For dairy-free variation, substitute butter with coconut oil and use non-dairy milk for the glaze.
Add-ins like chopped pecans or chocolate chips can be included for extra texture.

Keywords: Pumpkin Spice, Latte, Cookies, Fall Recipe, Coffee Flavor, Pumpkin Cookies, Dessert, Baking