Pumpkin Spice Latte Cookies

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When the crisp autumn air rolls in, all I can think about is cozy flavors and comforting bakes. That’s exactly what inspired these Pumpkin Spice Latte Cookies. They combine the warmth of pumpkin spice, the richness of espresso, and the softness of a thick, chewy cookie all topped with a silky coffee-infused frosting. It’s like your favorite seasonal drink turned into the perfect bite-sized treat.

I love making these in the fall, especially when I’m craving something a little different from the usual pumpkin pie or banana bread. They come together easily and deliver big on flavor. The soft pumpkin cookie is subtly spiced, and the coffee frosting adds just the right punch. Trust me, these are the cookies everyone will ask for again and again.

Why You’ll Love These Pumpkin Spice Latte Cookies

These cookies are a celebration of everything we love about fall. You get cozy spices like cinnamon, nutmeg, and cloves in every bite. The espresso adds depth and balances the sweetness perfectly. They’re soft, thick, and topped with a swirl of luscious frosting that melts in your mouth. Whether you’re baking for a gathering or just treating yourself on a chilly evening, these cookies feel like a warm hug.

What Kind of Espresso Powder Should I Use?

For these cookies, I recommend using instant espresso powder, not ground espresso beans. It dissolves easily into the dough and frosting without any graininess. If you don’t have espresso powder, instant coffee works in a pinch, but it won’t be quite as bold in flavor. Choose a high-quality brand for the best taste.

Options for Substitutions

You can play around with this recipe depending on what you have in your pantry. If you don’t have espresso powder, as mentioned, instant coffee is a decent backup. Want to make it dairy-free? Use a vegan butter and plant-based milk for the frosting. You can even swap out the pumpkin purée for sweet potato purée if you’re feeling adventurous—just make sure it’s pure and not a sweetened pie mix.

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Ingredients for Pumpkin Spice Latte Cookies

• All-purpose flour – This gives structure to the cookies and holds all the other ingredients together.
• Baking soda – Helps the cookies rise and spread slightly while baking.
• Salt – Just a touch enhances all the sweet and spiced flavors.
• Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves that delivers that cozy autumn flavor.
• Espresso powder – Infuses both the dough and frosting with a subtle coffee note that mimics a real PSL.
• Unsalted butter – Gives richness and softness to the cookie base.
• Brown sugar – Adds moisture and a slight molasses flavor that pairs well with pumpkin.
• Granulated sugar – Balances the flavor and adds a hint of crispness to the edges.
• Pumpkin purée – The star ingredient, it keeps the cookies soft and adds natural sweetness and color.
• Egg yolk – Helps bind the ingredients and gives richness without making the dough too wet.
• Vanilla extract – Rounds out the flavor of the dough.

For the Frosting:

• Butter – Forms the creamy base for the frosting.
• Powdered sugar – Sweetens and thickens the frosting.
• Espresso powder – Brings that bold coffee flavor into the topping.
• Vanilla extract – Adds depth and balance to the frosting.
• Milk or cream – Adjusts the frosting consistency to be spreadable.

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Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and espresso powder. Set this aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the softened butter with both brown sugar and granulated sugar until light and fluffy. This usually takes about 2–3 minutes.

Step 3: Add Pumpkin, Egg Yolk, and Vanilla

Beat in the pumpkin purée, egg yolk, and vanilla extract. Mix until everything is well combined. The mixture may look slightly curdled at this point, but it will smooth out once the dry ingredients are added.

Step 4: Combine Wet and Dry

Slowly mix the dry ingredients into the wet mixture, a little at a time, until a soft dough forms. Be careful not to overmix.

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape and enhances the flavors.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 1.5-inch balls and place them 2 inches apart. Bake for 10–12 minutes until the edges are set and the centers look slightly soft.

Step 7: Cool Completely

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Make sure they cool completely before frosting.

Step 8: Make the Frosting

In a bowl, beat softened butter until creamy. Add powdered sugar, espresso powder, vanilla, and a splash of milk. Beat until smooth and spreadable. Adjust with more milk if needed.

Step 9: Frost the Cookies

Spread a generous dollop of frosting on each cooled cookie using a spoon or offset spatula. Let the frosting set slightly before serving.

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How Long to Prepare Pumpkin Spice Latte Cookies

Making these cookies doesn’t require a full day in the kitchen, but they do benefit from a bit of chill time to develop flavor and structure.

Prep Time: From start to finish, mixing the dough and frosting ingredients takes about 20–25 minutes. Chilling the dough adds another 30 minutes, which is key for getting that perfect thick texture.

Bake Time: Each batch takes about 10–12 minutes in the oven. If you’re baking in multiple rounds, allow for 25–30 minutes total.

Cooling & Frosting: After baking, the cookies need to cool completely (around 20 minutes) before frosting. Making and applying the frosting takes about 10 more minutes.

Tips for Perfect Pumpkin Spice Latte Cookies

• Use pure pumpkin purée, not pumpkin pie filling.
• Chill the dough. It helps prevent the cookies from spreading too much and enhances the texture.
• Don’t overmix the dough once the flour is added—this helps keep the cookies soft.
• Use room temperature butter for both the cookie dough and frosting; it incorporates much more smoothly.
• Let the cookies cool completely before frosting or the butter-based frosting will melt.

Watch Out for These Mistakes While Cooking

• Skipping the chill time: The dough needs time in the fridge to firm up. Otherwise, the cookies may spread too much.
• Overbaking: These cookies should be slightly soft in the center when you pull them out—they’ll continue to set on the tray.
• Using too much pumpkin: Measure carefully; too much will make the dough too wet and affect the final texture.
• Not dissolving espresso properly: If using granules that don’t dissolve easily, the frosting can end up gritty.
• Storing before they’ve cooled: This creates excess moisture and can make the cookies soggy.

What to Serve With Pumpkin Spice Latte Cookies?

1. A hot pumpkin spice latte

The obvious choice—double down on cozy with the drink that inspired the cookie!

2. Chai tea

The spiced warmth of chai pairs beautifully with the cookie’s pumpkin and espresso notes.

3. Vanilla ice cream

Serve the cookies slightly warm with a scoop of creamy vanilla for a decadent dessert.

4. Spiced apple cider

The tart-sweet apple and cinnamon flavors are a perfect match for pumpkin spice.

5. Maple whipped cream

A dollop on the side or even sandwiched between two cookies makes an indulgent fall treat.

Storage Instructions

Room Temperature: Store frosted cookies in an airtight container at room temp for up to 2 days. Place parchment between layers to prevent sticking.

Refrigerator: If you want to keep them longer, refrigerate for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving to soften the frosting.

Freezer: You can freeze the unfrosted cookies for up to 2 months. Let them thaw completely before adding fresh frosting. Frosted cookies can also be frozen in a single layer and transferred to a container with parchment between layers.

Estimated Nutrition

(Per cookie, approx.)

• Calories: 210
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Sugar: 18g
• Fiber: 1g
• Protein: 2g
• Sodium: 95mg

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-pureed and not watery. Excess moisture can make the dough too soft.

Can I make the dough ahead of time?

Absolutely. The dough can be refrigerated for up to 48 hours or frozen for later use.

Can I skip the frosting?

You can, but the frosting adds a creamy contrast that really elevates the cookie.

How do I get perfectly round cookies?

Use a cookie scoop and, if needed, shape the cookies gently with a spoon right after baking.

What’s the best way to reheat these cookies?

Microwave for 5–8 seconds to soften them slightly without melting the frosting.

Conclusion

Pumpkin Spice Latte Cookies are the ultimate fall-inspired indulgence. With the cozy warmth of spices, a rich espresso twist, and that melt-in-your-mouth frosting, they hit every note of a perfect seasonal treat. Whether you’re baking them for a party, gifting them to friends, or just enjoying with your favorite hot drink, these cookies bring comfort and joy in every bite. Make a batch—you’ll see exactly why they’re so irresistible.

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