Introduction

These Pumpkin Spice Latte Cookies offer a cozy blend of fall flavors with a delightful coffee glaze. Perfectly soft with a hint of espresso, they’re an ideal treat for pumpkin lovers and coffee fans alike.

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 flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder. Set aside.
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.
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 and 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 to cool completely.
Step 6: For the glaze, whisk powdered sugar, brewed espresso, vanilla extract, and milk in a small bowl until smooth.
Step 7: Drizzle the coffee glaze over cooled cookies and let it set for 10 minutes before serving.

Tips & Variations

Blot excess moisture from pumpkin puree with a paper towel to prevent cakey cookies.
Chill the dough for 30 minutes before baking for thicker cookies.
Use fresh pumpkin pie spice and cinnamon for maximum flavor.
Adjust espresso powder quantity for a stronger coffee flavor.
Drizzle glaze on warm cookies for a beautiful finish.
Substitute instant coffee granules if you don’t have espresso powder.
Swap butter with coconut oil and milk with non-dairy milk for a dairy-free version.
Add chopped pecans or chocolate chips for extra texture and flavor.
Reduce sugar or skip glaze if you prefer less sweetness.

Storage

Store cookies in an airtight container at room temperature for 3-4 days. To keep longer, freeze unglazed cookies for up to 2 months and add the glaze fresh after thawing. Reheat gently before glazing for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure to cook and puree fresh pumpkin first, and blot excess moisture to avoid soggy dough.

What if I don’t have espresso powder?

You can substitute instant coffee granules in the same quantity for a similar coffee flavor.

Pumpkin Spice Latte Cookies Recipe

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★★★★★

4.7 from 56 reviews

These Pumpkin Spice Latte Cookies combine the cozy flavors of fall with the irresistible taste of espresso-infused cookies topped with a smooth coffee glaze. Perfect for anyone craving a seasonal treat that merges the warmth of pumpkin spice with a delightful coffee kick.

Author: Marco
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 flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder. Set aside to prepare the dry foundation of the cookies.
Mix Wet Ingredients: In another bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and creamy. Add in the pumpkin puree, egg, and vanilla extract, mixing thoroughly until combined.
Combine Wet & Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until a soft dough forms. Avoid overmixing to keep the cookies tender.
Scoop & Bake: Preheat your oven to 350°F (175°C). Using a spoon or cookie scoop, drop dough portions onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are set and lightly golden.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together powdered sugar, brewed espresso, vanilla extract, and enough milk to reach a smooth, drizzling consistency.
Drizzle & Enjoy: Once cookies are fully cooled, drizzle the coffee glaze over the top. Let the glaze set for about 10 minutes before serving for the best flavor and texture.

Notes

Blot the pumpkin puree with a paper towel to reduce excess moisture, which prevents cakey cookies.
Chill the dough for 30 minutes for thicker, chewier cookies.
Use fresh pumpkin pie spice and cinnamon for maximum flavor impact.
Adjust espresso powder quantity to increase or decrease coffee flavor.
Drizzle glaze over warm cookies for a smooth, even finish.
For dairy-free variation, substitute butter with coconut oil and use non-dairy milk in glaze.
Cookies can be made ahead and refrigerated; bake within a day for freshness.
Baked cookies store best in an airtight container for 3-4 days at room temperature.
For longer storage, freeze unglazed cookies up to 2 months and glaze right before serving.

Keywords: Pumpkin Spice, Latte Cookies, Fall Cookies, Coffee Cookies, Pumpkin Recipes, Baked Cookies, Espresso Cookies