Pumpkin Spice Latte Cookies Recipe
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.
- 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
Find it online: https://cookcrisis.com/pumpkin-spice-latte-cookies-recipe/
