Introduction

These Pumpkin Spice Latte Cookies capture all the cozy fall flavors you love in a sweet, chewy treat. Infused with warm spices and a hint of espresso, then topped with a coffee glaze, they’re perfect with your morning coffee or an afternoon snack.

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 the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder. Set aside.
Step 2: In another bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, whisking until fully combined.
Step 3: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a soft dough forms.
Step 4: Scoop the dough onto a parchment-lined baking sheet, spacing cookies apart. Bake in a preheated oven 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: For 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

Pat the pumpkin puree with a paper towel to remove excess moisture and avoid cakey cookies.
Chill the dough for 30 minutes before baking for thicker cookies.
Use fresh pumpkin pie spice and cinnamon for the best flavor.
Add an extra ½ tablespoon of espresso powder if you want a stronger coffee taste.
For a dairy-free version, swap butter for coconut oil and use non-dairy milk in the glaze.
Mix in chopped pecans or chocolate chips for added texture.
Reduce sugars or skip the glaze if you prefer less sweetness.

Storage

Store baked 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 briefly if desired before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Yes, you can substitute instant coffee granules or brewed strong coffee, but espresso powder provides a richer coffee flavor designed for baking.

How do I prevent the cookies from being cakey?

Make sure to blot excess moisture from the pumpkin puree and avoid overmixing the dough. Chilling the dough before baking also helps achieve a better texture.

Pumpkin Spice Latte Cookies Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

These Pumpkin Spice Latte Cookies combine the warm flavors of fall spices and espresso in a soft, chewy cookie, topped with a luscious coffee glaze. Perfect for cozy autumn days or holiday gatherings, they offer the perfect balance of sweet, spice, and coffee kick.

Author: Kai
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 the flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and instant espresso powder until well combined. Set aside.
Mix Wet Ingredients: In another bowl, whisk together the melted unsalted butter, brown sugar, and granulated sugar until smooth. Add in the pumpkin puree, egg, and vanilla extract, whisking again until fully incorporated.
Combine Wet & Dry Ingredients: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until a soft dough forms, taking care not to overmix.
Scoop & Bake: Preheat the oven to 350°F (175°C). Scoop the dough onto a baking sheet lined with parchment paper, spacing cookies evenly. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, brewed espresso or strong coffee, vanilla extract, and milk until smooth and pourable. Adjust milk quantity to achieve desired consistency.
Drizzle & Enjoy: Drizzle the coffee glaze over the cooled cookies using a spoon or piping bag. Let the glaze set for about 10 minutes before serving.

Notes

Blot the pumpkin puree with a paper towel to remove excess moisture 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.
Increase espresso powder by ½ tablespoon for a stronger coffee flavor.
Drizzle the glaze while cookies are still slightly warm for a perfect set.
For dairy-free cookies, substitute butter with coconut oil and use non-dairy milk in glaze.
The dough can be made a day ahead and stored in the refrigerator.
Baked cookies stay fresh in an airtight container for 3-4 days; freeze unglazed cookies up to 2 months.
Optional: add chopped pecans or chocolate chips to the dough for extra texture.

Keywords: pumpkin spice latte cookies, fall cookies, pumpkin cookies, coffee glazed cookies, autumn dessert, pumpkin spice recipe, espresso cookies