Fluffy Pumpkin Spice Latte Cookies Recipe
If you’re a fan of cozy autumn flavors, treats that melt in your mouth, and a little caffeine kick, then you are absolutely going to adore these Fluffy Pumpkin Spice Latte Cookies. Imagine biting into a soft, cloud-like cookie infused with the warm embrace of pumpkin pie spice, elevated by a luscious coffee mascarpone cream, and crowned with a velvety white chocolate coffee ganache. Each bite brings the comfort of a pumpkin spice latte with the perfect cookie twist, making these cookies a delightful must-bake for chilly days, gatherings, or anytime you crave a seasonal hug in dessert form.

Ingredients You’ll Need
This recipe relies on a handful of simple, pantry-friendly ingredients that come together to create layers of flavor and that signature fluffy texture. Each component, from the dried pumpkin that adds moisture and warmth to the espresso that infuses a gentle coffee note, plays a crucial role in crafting these extraordinary cookies.
- Granulated sugar: Sweetens the dough and makes the spiced sugar coating that adds a bit of crunch and extra flavor.
- Pumpkin pie spice: The heart of the fall flavor profile, it spices up the cookie dough, the coating, and the mascarpone cream for a well-rounded taste.
- Canned pumpkin (dried): Provides natural pumpkin flavor and moisture without making the dough too wet.
- All-purpose flour: The base for the cookie structure, giving these soft cookies a tender crumb.
- Baking soda and baking powder: Leavening agents that create the fluffy texture we love.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter: Room temperature to cream perfectly, adding richness and tenderness.
- Light brown sugar: Brings a deeper caramel flavor and moisture to the cookie dough.
- Egg yolks: Enrich the dough, contributing to softness and a beautiful golden color.
- Vanilla extract: Adds depth and rounds out the flavor profile beautifully.
- Heavy cream: Used both in the mascarpone cream and ganache, lending richness and smooth texture.
- Mascarpone cheese: Provides a creamy, tangy base for the coffee mascarpone cream topping.
- Instant espresso powder: Concentrates coffee flavor in both the cream and ganache without adding liquid.
- Powdered sugar: Sweetens and smooths the mascarpone cream filling.
- White chocolate: Melts into the coffee ganache to create a glossy, sweet drizzle with subtle coffee notes.
How to Make Fluffy Pumpkin Spice Latte Cookies
Step 1: Make the Spiced Sugar Coating
Begin by mixing granulated sugar with pumpkin pie spice in a small bowl. This mixture will coat the cookie dough balls before baking, adding a slightly crunchy, flavorful outer layer that makes each bite extra special.
Step 2: Dry the Pumpkin and Prepare Dry Ingredients
To avoid soggy cookies, gently press canned pumpkin with a paper towel to remove excess moisture, repeating several times until about half the moisture is gone. Then whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a separate bowl. This ensures even distribution of leavening agents and spices in your dough.
Step 3: Prepare the Cookie Dough
Cream room temperature butter with brown sugar until the mixture is light and fluffy—this aeration is key for the perfect texture. Add egg yolks and vanilla, beating until pale and airy. Fold in the dried pumpkin on low speed to preserve the lightness, then gradually incorporate the dry ingredients until just combined. If your dough feels sticky, chilling it for 10 minutes will make it easier to handle.
Step 4: Shape, Coat, and Bake the Cookies
Scoop dough with a 2-tablespoon cookie scoop and roll into balls. Roll each ball in the spiced sugar mixture created in Step 1 to coat. Arrange cookies spaced apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 12-14 minutes until the centers are puffed and edges just set. Let them cool slightly before transferring to a wire rack. Watching the cookies wrinkle as they cool is pure joy and a sign they are perfectly fluffy.
Step 5: Whip the Cream and Prepare Coffee Mascarpone
Whip heavy cream until stiff peaks form to create a light, airy base for the creamy topping. Dissolve instant espresso powder into vanilla extract to infuse instant coffee flavor. Beat mascarpone, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture until smooth, then gently fold in the whipped cream. Chill until ready to adorn the cookies.
Step 6: Make the Coffee White Chocolate Ganache
Warm heavy cream and instant espresso until the coffee powder dissolves. In a double boiler, melt chopped white chocolate with the coffee-infused cream until smooth and glossy. Let the ganache cool slightly before transferring to a piping bag for decorating.
Step 7: Assemble and Decorate the Cookies
Once cookies are completely cooled, spread about two tablespoons of the coffee mascarpone cream on top of each one. Pipe a swirl of the coffee ganache over the mascarpone cream and use the back of a warm spoon to create beautiful swirls that blend the two toppings together. These cookies are ready to enjoy immediately but also keep wonderfully in the fridge for a few days.
How to Serve Fluffy Pumpkin Spice Latte Cookies

Garnishes
Beyond the coffee ganache swirl, consider sprinkling a dusting of cinnamon or crushed toasted pecans on top for a crunchy contrast. A tiny sprinkle of flaky sea salt can also elevate the sweetness, bringing out the layers of pumpkin and coffee flavors even more.
Side Dishes
Pair these cookies with a warm mug of your favorite brew—be it a rich coffee, a silky chai latte, or a comforting cup of hot apple cider. For a more indulgent treat, serve alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for an autumnal dessert delight.
Creative Ways to Present
Try stacking the cookies with a generous layer of mascarpone cream in between for a decadent sandwich-style presentation. Alternatively, place a small dollop of the coffee mascarpone cream on mini dessert spoons alongside the cookie for a bite-sized tasting experience that looks as beautiful as it tastes.
Make Ahead and Storage
Storing Leftovers
Store the Fluffy Pumpkin Spice Latte Cookies in an airtight container in the refrigerator to keep the mascarpone cream fresh and the cookies soft. They will stay delicious for up to three days—perfect for making ahead of a party or saving for a cozy treat later.
Freezing
If you want to enjoy these cookies later, freeze the cooled cookies and cream separately. Wrap cookies tightly in plastic wrap and place in a freezer bag, and freeze cream in an airtight container. Thaw cookies at room temperature and the cream in the fridge before assembling for the best texture and flavor.
Reheating
For freshly baked warmth, gently reheat cookies in a 300°F oven for 5-7 minutes without the toppings. Add the mascarpone cream and ganache after reheating. Avoid microwaving as it can make the cookies tough or the cream separate.
FAQs
Can I use fresh pumpkin instead of canned?
Fresh pumpkin contains more moisture, so it will require additional drying steps to avoid soggy dough. It’s best to roast, puree, and then press the pumpkin through paper towels until quite dry—similar to the canned pumpkin method—to achieve the best texture in these cookies.
What if I don’t have instant espresso powder?
You can substitute with a strong brewed coffee reduction or finely ground coffee, but instant espresso powder is preferred for its concentrated flavor without extra liquid, which keeps the creamy topping and ganache consistency perfect.
Are these cookies gluten-free?
Traditional all-purpose flour is used in this recipe, so these are not gluten-free. To make them gluten-free, try substituting with a trusted gluten-free flour blend that includes xanthan gum and adjust baking times as needed.
How do I make the cookies fluffier?
Creaming the butter and sugar well is key, so don’t rush this step. Properly drying the pumpkin to remove extra moisture also ensures the dough rises correctly. Lastly, don’t over-mix once you add the dry ingredients—mix just until combined to keep the dough light.
Can I prepare the coffee mascarpone cream in advance?
Absolutely! The coffee mascarpone cream can be made up to two days ahead and stored covered in the refrigerator, which actually helps the flavors deepen. Just give it a gentle stir before piping onto the cookies.
Final Thoughts
These Fluffy Pumpkin Spice Latte Cookies are a festive, scrumptious way to invite the tastes of fall right into your kitchen. They strike the perfect balance between cozy spice, indulgent coffee, and tender, fluffy dough that simply melts in your mouth. I truly hope you bake a batch soon—you’ll find yourself reaching for these delightful cookies again and again. Trust me, once you try them, they become an instant favorite you’ll love sharing with family and friends throughout the season!
PrintFluffy Pumpkin Spice Latte Cookies Recipe
Enjoy the cozy flavors of fall with these Fluffy Pumpkin Spice Latte Cookies, featuring moist pumpkin-spiced cookie bases topped with a rich coffee mascarpone cream and finished with a luscious white chocolate coffee ganache swirl. Perfect for an autumn treat or holiday gatherings, these cookies combine the best of pumpkin spice and coffee in a soft, fluffy texture.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1/4 cup granulated sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin, dried (Libby’s recommended, dried down to about 1/4 cup)
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup packed light brown sugar
- 2 egg yolks, room temperature
- 2 tsp vanilla extract
For the Coffee Mascarpone Cream:
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/4 tsp pumpkin pie spice
For the White Chocolate Coffee Ganache:
- 1/4 cup heavy cream
- 2 tsp instant espresso powder
- 4.5 oz white chocolate, chopped
Instructions
- Make the Spiced Sugar Coating: In a small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice. Set aside this mixture to coat the cookie dough balls before baking.
- Dry the Pumpkin and Prepare Dry Ingredients: Spread 1/2 cup canned pumpkin (Libby’s recommended) on a plate and press with paper towels repeatedly until it reduces to about 1/4 cup with excess moisture removed. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt; set aside.
- Prepare the Cookie Dough: In a large bowl, cream 3/4 cup unsalted butter (room temperature) and 1 cup packed light brown sugar with an electric mixer on high speed until light and fluffy, about 1-2 minutes. Add 2 egg yolks and 2 teaspoons vanilla extract, mixing on medium speed until pale and fluffy, 1-2 minutes. Beat in the dried pumpkin on medium-low speed until just combined. Add the dry ingredient mixture and mix on low speed until a dough forms. If dough is sticky, chill 10 minutes.
- Shape, Coat, and Bake the Cookies: Use a 2-tablespoon cookie scoop to shape dough into balls. Roll each ball in the prepared spiced sugar coating. Arrange on parchment-lined baking sheets, spacing at least 2 inches apart. Bake at 350°F (175°C) for 12-14 minutes until centers are puffy. Cool on baking sheets for 5 minutes, then transfer to wire racks.
- Whip the Cream and Prepare Coffee Mascarpone: Whip 1 cup heavy cream on high speed until stiff peaks form (about 1-1.5 minutes). Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin. In another bowl, beat 8 oz mascarpone cheese, 1 cup powdered sugar, 1/4 teaspoon pumpkin pie spice, and the espresso-vanilla mixture on medium speed until smooth. Gently fold the whipped cream into mascarpone mixture until combined. Refrigerate until ready.
- Make the Coffee White Chocolate Ganache: Heat 1/4 cup heavy cream with 2 teaspoons instant espresso powder until coffee dissolves. In a double boiler, melt 4.5 oz chopped white chocolate with the coffee cream mixture over medium heat, stirring until smooth and glossy. Cool slightly then transfer to a piping bag and snip a small tip.
- Assemble and Decorate the Cookies: Once cookies are fully cooled, top each with about 2 tablespoons of coffee mascarpone cream, spreading evenly. Pipe swirls of coffee ganache on top and use the back of a spoon (warmed for an elegant effect) to swirl ganache into mascarpone cream. Serve immediately or store in an airtight container in the refrigerator up to 3 days.
Notes
- The key to soft, fluffy cookies is to thoroughly dry the canned pumpkin to avoid excess moisture.
- You can adjust the coffee intensity by varying the amount of espresso powder in the mascarpone cream and ganache.
- Be sure to chill the dough if it feels too sticky to make shaping easier.
- White chocolate should be good quality to achieve a smooth ganache.
- Store decorated cookies refrigerated for up to 3 days; bring to room temperature before serving for best texture.
- For an elegant presentation, warm the spoon to create neat ganache swirls.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Pumpkin Spice Cookies, Pumpkin Latte Cookies, Fall Cookies, Coffee Mascarpone Dessert, White Chocolate Ganache Cookies, Autumn Treats