When fall rolls in and the crisp air smells of cinnamon and leaves, there’s one flavor that takes over, pumpkin spice. This pumpkin spice latte cookies recipe brings that cozy café favorite straight to your kitchen in cookie form. Imagine a soft, spiced cookie base with a luscious espresso-infused frosting that melts in your mouth. Whether you’re looking to impress at a bake sale or curl up with something sweet and nostalgic, these cookies hit every note of seasonal joy. Let’s break down exactly how to create this irresistible treat, no fancy gadgets or baking degrees required.
Table of Contents
Why These Pumpkin Spice Latte Cookies Work
The cookie dough itself gets its flavor from pumpkin puree, brown sugar, cinnamon, nutmeg, and clove, classic fall players. But what gives these cookies their coffeehouse twist is the frosting: rich, creamy, and spiked with instant espresso. It’s a double-layer of flavor that makes them pop on any dessert tray.
I’ve served them at friendsgivings, packed them in lunchboxes, and even paired them with the Maple Brown Sugar Cookies for the ultimate fall brunch platter. These cookies are easy to make but feel special, like your favorite café drink just walked out of the oven.
Pumpkin Spice Latte Cookies
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber Spatula
- Measuring cups & spoons
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
- Small bowl (for glaze)
Ingredients
Dough:
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice blend or a mix of cinnamon, nutmeg, clove, ginger
- 1 tsp vanilla extract
Espresso Glaze:
- 1 cup powdered sugar
- 1-2 tsp instant espresso powder adjust to taste
- 2-3 tsp milk or cream adjust for consistency
- Optional: 1/2 tsp vanilla or maple extract
Instructions
- Cream the base: In a large bowl, beat softened butter and brown sugar until fluffy. Mix in pumpkin puree and vanilla.
- Mix dry ingredients: In another bowl, whisk flour, pumpkin spice, baking soda, and salt.
- Combine: Gradually mix dry ingredients into wet until fully incorporated.
- Chill dough: Cover and chill the dough for 20 minutes to firm up.
- Scoop & bake: Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden.
- Cool: Let cookies cool on the tray 5 minutes, then move to wire rack.
- Make glaze: Mix powdered sugar, espresso powder, and milk in a small bowl. Adjust consistency by adding more sugar or milk.
- Frost: Once cookies are cool, spoon or drizzle glaze on top. Let set before storing.
Notes
- Calories: 160
- Fat: 7g
- Carbohydrates: 23g
- Sugar: 14g
- Protein: 2g
- Fiber: 1g
Ingredients & Smart Substitutions
What You’ll Need for Pumpkin Spice Latte Cookies
Every delicious bite of these pumpkin spice latte cookies starts with simple pantry staples that come together in a bold and cozy flavor profile. The base? Pumpkin puree, not pie filling, which keeps the cookies moist without being cakey. You’ll need all-purpose flour, baking soda, and a pinch of salt to set the structure, while unsalted butter (softened) adds richness and that melt-in-your-mouth chew.
Brown sugar is key here, it brings moisture and a deep, caramelized note that white sugar just can’t match. For the spices, a classic blend of cinnamon, nutmeg, ginger, and cloves builds that unmistakable pumpkin spice warmth. If you’ve got pumpkin pie spice on hand, feel free to use it as a shortcut.
Now, the espresso. You’ll want instant espresso powder, not brewed coffee. It dissolves directly into the glaze and intensifies the latte-like depth without watering anything down. A splash of vanilla extract rounds it all out.
And don’t forget the glaze, made with powdered sugar, milk or cream, and espresso powder. This frosting sets beautifully and adds a creamy contrast to the cookie’s spice-forward bite.
If you’ve tried my pumpkin s’mores cookies or the pumpkin spice latte recipe you will love, you know just how game-changing these flavors can be when paired right.
Creative Ingredient Swaps
The beauty of this recipe lies in how customizable it is. Want to make it dairy-free? Use vegan butter and swap the milk in the glaze for oat or almond milk. You’ll still get that luscious texture and rich flavor.
No espresso? Decaf instant coffee works wonderfully, especially if you’re baking for kids or avoiding caffeine. If you’re gluten-sensitive, a 1:1 gluten-free baking mix keeps things chewy without compromising structure.
Not into pumpkin spice overload? Dial it down by reducing clove or ginger, or try adding a dash of cardamom for a fresh spin.
Don’t be afraid to make this recipe your own, these cookies are forgiving and flexible, just like a great fall afternoon.
Step-by-Step Baking Guide
How to Make the Cookie Dough Just Right
Let’s start with the dough. In a large bowl, cream together softened butter and brown sugar until light and fluffy, this builds the base for that rich, chewy bite. Add in pumpkin puree and vanilla, and mix until fully combined. In a separate bowl, whisk the flour, baking soda, salt, and your pumpkin spice blend.
Slowly add the dry mix into the wet ingredients. Don’t overmix, stop once everything is just incorporated. The dough will be soft, slightly sticky, and smell like pure autumn magic.
Here’s the secret for those perfectly thick, chewy cookies: chill the dough for at least 30 minutes. This prevents spreading and keeps the centers tender. When ready, scoop with a medium cookie scoop onto a parchment-lined baking sheet, leaving space between each one.
Bake at 350°F for 10-12 minutes, just until the edges are lightly golden. Let them sit on the tray for 5 minutes, then transfer to a wire rack to cool completely. The centers should look slightly underbaked, that’s how you lock in the chew.
These bake up just like the easy pumpkin pie cookies and hold their shape as well as the pumpkin scones with cinnamon maple glaze, making them ideal for gifting or stacking.
Espresso Frosting That’s Silky & Bold
Now for the espresso glaze. In a small bowl, whisk together powdered sugar and instant espresso powder. Add in a few teaspoons of milk or cream until you reach a smooth, spreadable consistency. It should be thick but not stiff, think soft icing, not runny drizzle.
Taste your glaze. Want more coffee kick? Add a bit more espresso powder. Need to tone it down? A splash of vanilla or maple extract balances the flavor beautifully.
Wait until your cookies are completely cool before frosting. This allows the glaze to set cleanly on top instead of melting. Use a small spoon or offset spatula to swirl on a generous layer, it adds that visual coffeehouse swirl and layers the cookie with creaminess.
Mistakes to Avoid and How to Fix Them
Mistake 1: Not chilling the dough.
Skipping this step can lead to flat, overly spread cookies. Always chill for structure and height.
Mistake 2: Overbaking.
These cookies firm up as they cool, so remove them from the oven when edges are set but centers are soft.
Mistake 3: Frosting warm cookies.
It’ll slide right off. Be patient, cooling is key.
Fix tip: If your glaze gets too thick while sitting, just add a splash of milk and stir again. If it’s too runny, sift in a little more powdered sugar.
Now that your kitchen smells like a dream and your cookies look café-worthy, let’s make sure they stay fresh and delicious.
Storage, Serving & Seasonal Tips
How to Store Pumpkin Spice Latte Cookies
There’s nothing worse than baking the perfect batch of cookies only to find them dry the next day. Luckily, these pumpkin spice latte cookies store like a dream when handled right.
Once they’re completely cooled and the espresso glaze is set, store the cookies in an airtight container at room temperature for up to 4 days. To maintain their softness, layer them between sheets of parchment or wax paper. This keeps the frosting from sticking and protects the cookie texture.
Want to keep them longer? Pop them in the fridge for up to a week. Just let them come to room temp before serving so the glaze softens up again. You can also freeze the cookies (glazed or unglazed) in freezer-safe bags for up to 2 months. I recommend flash freezing them first on a tray, then sealing them up to avoid frosting smears.
Prefer to bake ahead? Freeze the raw dough in pre-portioned scoops, and you’ll always have a warm cookie ready in just 12 minutes flat.
If you’re already thinking about doubling the batch, go for it. These store just as well as the pumpkin caramel sticky buns and reheat beautifully when you’re craving a midday treat.
Cozy Ways to Serve These Fall Favorites
When it comes to serving, these cookies don’t need much, but they love a little atmosphere.
Serve them on a rustic wooden board next to your favorite mugs of hot cider, chai, or of course, a pumpkin spice latte. I’ve also paired them with cinnamon-dusted whipped cream for an extra layer of fall indulgence.
These cookies make a stunning addition to any dessert spread. Mix them into a cookie tray with brown butter pumpkin snickerdoodle cookies or pumpkin coffee cake with crumb topping for a brunch buffet that celebrates the season.
Want to gift them? Stack a few in a kraft box tied with twine and slip in a handwritten label. They make the perfect edible thank-you or hostess gift.
Whether you’re baking a solo batch or creating an entire fall dessert board, these cookies deliver big flavor, long-lasting freshness, and café-worthy vibes in every bite.
FAQs
What are pumpkin spice latte cookies made of?
These cookies are made with pumpkin puree, warm spices like cinnamon and nutmeg, brown sugar for moisture, and a creamy espresso glaze that mimics your favorite seasonal drink. The dough is rich and soft, and the frosting adds that signature latte twist.
Can I make pumpkin spice latte cookies without espresso?
Absolutely. You can replace espresso powder with decaf coffee powder or omit it entirely if you prefer. The cookies will still carry that lovely pumpkin spice warmth, and you can flavor the glaze with maple or vanilla instead.
How do you make pumpkin cookies stay soft?
To keep your cookies soft, don’t overbake them, remove them when the edges are set but centers still look a little underdone. Store them in an airtight container with parchment layers and add a slice of bread to keep moisture locked in.
Do pumpkin cookies need to be refrigerated?
Not necessarily. If eaten within 3-4 days, they’re fine at room temperature. For longer storage, refrigerate or freeze them. Just allow refrigerated cookies to come to room temperature before enjoying for best texture.
Pumpkin spice latte cookies bring together everything we love about fall, warm spices, sweet pumpkin, and that cozy coffeehouse aroma. Whether you’re baking for a weekend treat, a seasonal gathering, or simply need something comforting, this recipe delivers every time. It’s bold yet soft, flavorful without fuss, and beautifully nostalgic. So preheat that oven, mix up your glaze, and let the scent of autumn wrap around your kitchen.
