Pumpkin Spice Latte Cookies Recipe
Introduction
These Pumpkin Spice Latte Cookies combine the warm flavors of fall with a rich coffee glaze, capturing the essence of your favorite seasonal drink in a delicious treat. Soft, spiced, and perfectly sweetened, they’re sure to become a cozy favorite.
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 this dry mixture 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, mixing until fully combined.
- Step 3: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a soft dough forms.
- Step 4: Scoop dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges are set.
- Step 5: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 6: To make the glaze, whisk together powdered sugar, brewed espresso, vanilla extract, and milk in a small bowl until smooth.
- Step 7: Drizzle the coffee glaze over the cooled cookies and let it set for about 10 minutes before serving.
Tips & Variations
- Blot the pumpkin puree to remove excess moisture and avoid cakey cookies.
- Chill the dough for 30 minutes before baking to create thicker cookies.
- Use fresh cinnamon and pumpkin pie spice for maximum flavor impact.
- Adjust the espresso powder amount for a stronger coffee flavor.
- Drizzle the glaze while cookies are slightly warm for a beautiful set.
- Substitute instant coffee granules if you don’t have espresso powder.
- Make the recipe dairy-free by using coconut oil instead of butter and non-dairy milk for the glaze.
- Add chopped pecans or chocolate chips for extra texture.
- Reduce sugar or skip the glaze if you prefer less sweetness.
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 before glazing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Fresh pumpkin can work but should be cooked and pureed until smooth. Make sure to blot excess moisture to prevent the cookies from becoming too soft or cakey.
What if I don’t have espresso powder or brewed coffee?
You can substitute instant coffee granules for espresso powder and use strong brewed coffee or even cold brew for the glaze. Adjust quantities to taste.
PrintPumpkin Spice Latte Cookies Recipe
These Pumpkin Spice Latte Cookies combine the warm, cozy flavors of pumpkin, cinnamon, and espresso in a soft, chewy cookie topped with a rich coffee glaze. Perfect for fall baking, these cookies are easy to make and bring the beloved seasonal latte to treat form.
- 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
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 flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and instant espresso powder until well combined. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk the melted butter with both brown and granulated sugar until the mixture is smooth. Add the canned pumpkin puree, egg, and vanilla extract, whisking everything together until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until a soft cookie dough forms.
- Scoop and Bake: Using a spoon or cookie scoop, place dollops of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the cookie edges are set but centers remain soft.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Coffee Glaze: In a small bowl, whisk together powdered sugar, brewed espresso or strong coffee, vanilla extract, and milk until smooth and pourable.
- Drizzle and Serve: Drizzle the coffee glaze over the cooled cookies using a spoon or a piping bag. Allow the glaze to set for about 10 minutes before enjoying.
Notes
- Blot excess moisture from pumpkin puree to avoid cakey cookies.
- Chilling the dough for about 30 minutes before baking leads to thicker cookies.
- Use fresh pumpkin pie spice and cinnamon for optimal flavor.
- Adjust espresso powder quantity to increase coffee flavor intensity.
- Drizzle glaze on slightly warm cookies for best setting.
- Dairy-free option: Substitute butter with coconut oil and use non-dairy milk in the glaze.
- Reduce sugar or omit glaze if you prefer less sweetness.
- Add mix-ins like chopped pecans or chocolate chips for texture variation.
Keywords: Pumpkin Spice Latte Cookies, pumpkin cookies, fall cookies, coffee cookies, pumpkin spice dessert, glazed cookies
