Pumpkin Spice Latte Cookies Recipe – Easy Homemade Fall Treats

The first time I pulled a batch of pumpkin spice latte cookies out of the oven, the whole house instantly smelled like autumn—think cozy sweaters, crisp leaves, and your favorite coffee shop all at once. The aroma was so inviting, my kids came running in, asking if we were having dessert for dinner. Honestly, that’s the kind of vibe these cookies bring. They’re not just a sweet treat; they’re fall bottled up in chewy, spiced bites with a hint of espresso. If you’ve ever wished you could eat your favorite pumpkin spice latte, this is the recipe that finally says, “Go ahead, you can!”

I first developed these pumpkin spice latte cookies one chilly October weekend when I was craving something more festive than standard chocolate chip. I wanted the bold flavors of cinnamon, nutmeg, and pumpkin, but also that little kick of coffee I get from my morning latte. After a few rounds of tweaking (and, let’s face it, more taste testing than I’ll admit), I landed on a cookie that’s soft, just the right amount of chewy, and loaded with pumpkin spice. These are perfect for sharing at fall potlucks, gifting to neighbors, or just making your own coffee break feel extra special.

What I love most is how approachable this recipe is. You don’t have to be a pro baker or need fancy gadgets—just a bowl, a whisk, and pantry staples. And since I’m always about making things just a bit healthier, these cookies use real pumpkin puree and less sugar than most. Whether you’re a pumpkin enthusiast or just looking for something new to bake, these pumpkin spice latte cookies will totally win you over. Trust me—I’ve made these for friends, book clubs, and even picky kids, and there are never any leftovers!

Why You’ll Love This Pumpkin Spice Latte Cookies Recipe

Let me tell you, these pumpkin spice latte cookies are the kind of treat you start craving the minute the leaves start turning. After baking dozens of batches (no joke, I’m a little obsessed), here’s why I think you’re going to love this recipe as much as I do:

• Quick & Easy: You can whip these up in under an hour, and most of that is hands-off baking time. Perfect when you want something sweet and cozy, but don’t want to spend all day in the kitchen.
• Simple Ingredients: No need to hunt for specialty items. If you keep pumpkin puree, coffee, and basic baking staples on hand, you’re already halfway there.
• Perfect for Every Fall Occasion: These cookies are right at home at Halloween parties, Thanksgiving dessert tables, or just enjoying with a cup of coffee on a chilly morning.
• Crowd-Pleaser: Every time I bring these to a gathering, someone asks for the recipe. They’re soft, spiced, and just a little bit unexpected with that espresso hit. Both adults and kids ask for seconds!
• Unbelievably Delicious: The blend of warm pumpkin spice and coffee is just… irresistible. You get a chewy center, crisp edges, and a glaze that tastes just like your favorite coffee shop treat.

What makes this pumpkin spice latte cookies recipe stand out from the rest? For starters, I use real espresso powder, not just instant coffee, to create a deeper flavor. And blending the pumpkin into the dough (instead of just using pumpkin spice) gives it a soft, pillowy texture you won’t get from other cookies. It’s genuinely the best of both worlds—think of it as a pumpkin cookie and a coffee cookie having a delicious fall baby!

Honestly, these cookies are about more than just taste—they’re about creating little moments of comfort. Whether you’re baking with your kids, sharing with friends, or sneaking one for yourself with an afternoon latte, these cookies just make fall feel a bit more magical. I promise they’ll become a new seasonal tradition in your kitchen.

What Ingredients You Will Need

This pumpkin spice latte cookies recipe is all about bringing cozy flavors together with ingredients you probably already have. Each component plays a part in creating that perfect, spiced bite with just the right hint of coffee.

• For the Cookie Dough:
  • All-purpose flour (sifted for best texture, about 2 cups or 240g)
  • Baking soda (1 teaspoon / 5g, helps the cookies puff up)
  • Baking powder (1/2 teaspoon / 2g, for extra lift)
  • Salt (1/2 teaspoon / 3g, balances the sweetness)
  • Espresso powder (1 tablespoon / 6g, or strong instant coffee granules—adds that latte kick; I love using Medaglia D’Oro)
  • Pumpkin pie spice (2 teaspoons / 5g, or a combo of cinnamon, nutmeg, ginger, and cloves if you want to DIY)
  • Unsalted butter (softened to room temp, 1/2 cup / 113g; you can sub with vegan butter if needed)
  • Light brown sugar (3/4 cup / 150g, for that chewy texture and molasses flavor)
  • Granulated sugar (1/4 cup / 50g)
  • Pumpkin puree (not pumpkin pie filling, 1/2 cup / 120g; I always use Libby’s for consistency)
  • Large egg (room temp, 1; swap with flax egg for vegan adaptation)
  • Pure vanilla extract (1 teaspoon / 5ml, rounds out the flavors beautifully)
• For the Pumpkin Spice Latte Glaze:
  • Powdered sugar (1 cup / 120g, sifted for smoothness)
  • Brewed espresso or strong coffee (2–3 tablespoons / 30–45ml, cooled)
  • Pumpkin pie spice (1/2 teaspoon / 1g, for sprinkling on top)

Ingredient Notes & Swaps:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan: Sub in flax egg and vegan butter.
• Lower Sugar: Try coconut sugar instead of brown sugar for a caramel note.
• No Espresso Powder? Use instant coffee, though the flavor will be slightly milder.
• DIY Pumpkin Pie Spice: Mix 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves.

Nothing fancy—just honest, flavorful ingredients coming together. If you want to go seasonal, you can even try subbing the pumpkin puree for mashed sweet potato. That’s an adventure for another day!

Equipment Needed

• Mixing bowls: At least two—one for wet ingredients, one for dry. (I use glass because they’re easy to clean and don’t hold smells.)
• Hand mixer or stand mixer: Either works. You can do this by hand, but your arm might get tired creaming butter!
• Measuring cups and spoons: Precision really helps with baking. I prefer stainless steel for durability.
• Cookie scoop: For evenly sized cookies. If you don’t have one, two spoons work fine—just make sure the dough balls are similar in size.
• Baking sheets: I recommend light-colored sheets for even browning. If you only have dark ones, watch your bake time—it might be a few minutes less!
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze.
• Wire cooling rack: Essential for cooling cookies without making the bottoms soggy.
• Small whisk or fork: For mixing the glaze. I’ve used a fork in a pinch, and it works!

If you’re missing a stand mixer, don’t worry—I’ve made these with just a wooden spoon and elbow grease. For cookie scoops, an ice cream scoop can double as one. And if you’re on a budget, parchment paper is your best friend for nonstick baking and easy cleanup. After years of baking, I always keep a roll around (trust me, it saves so much scrubbing time!).

How to Make Pumpkin Spice Latte Cookies

1. Prep Your Oven & Pans (5 min):
   
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking (and saves on scrubbing later).
2. Mix Dry Ingredients (3 min):
   
   In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 tsp (5g) baking soda, 1/2 tsp (2g) baking powder, 1/2 tsp (3g) salt, 1 tbsp (6g) espresso powder, and 2 tsp (5g) pumpkin pie spice. Set aside.
3. Cream Butter & Sugars (4 min):
   
   In a large mixing bowl, use a hand mixer (or stand mixer) to beat 1/2 cup (113g) unsalted butter, 3/4 cup (150g) light brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy. This usually takes about 2-3 minutes. The mixture should look pale and creamy.
   
   Tip: If your butter isn’t soft enough, microwave it in 5-second bursts. Just don’t melt it!
4. Add Wet Ingredients (3 min):
   
   Beat in 1/2 cup (120g) pumpkin puree, 1 large egg, and 1 tsp (5ml) vanilla extract. Scrape down the bowl as needed. Don’t worry if it looks a little curdled—once you add the flour, it’ll come together.
5. Combine Wet & Dry (2 min):
   
   Add the dry ingredients to the wet mixture in two batches, mixing on low just until combined. Do not overmix—the dough should look soft and a little sticky.
   
   Warning: Overmixing can make cookies tough. Stop mixing once no flour streaks remain.
6. Scoop & Shape (5 min):
   
   Use a cookie scoop or two spoons to portion dough onto your prepared sheets, spacing about 2 inches (5cm) apart. I usually get 20–24 cookies.
7. Bake (10–12 min):
   
   Bake one sheet at a time for 10–12 minutes, until edges are set but centers look slightly underdone. Cookies will continue to firm as they cool.
   
   Sensory cue: The edges should be golden, and you’ll smell that warm pumpkin spice!
8. Cool (15 min):
   
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This helps them set and keeps the bottoms from getting soggy.
9. Make the Glaze (5 min):
   
   In a small bowl, whisk 1 cup (120g) powdered sugar with 2–3 tbsp (30–45ml) brewed espresso or coffee until smooth and pourable. Add more liquid for a thinner glaze.
10. Drizzle & Finish (3 min):
    
    Drizzle glaze over cooled cookies. Sprinkle with a pinch of pumpkin pie spice. Let set for 10 minutes before serving.
    
    Personal tip: I sometimes double-glaze for extra latte flavor. The messier, the better!

Troubleshooting:

• If cookies spread too much, chill dough for 30 minutes before baking.
• If glaze is too thick, add a drop more coffee. Too runny? More powdered sugar.
• For perfectly round cookies, gently shape them with a spoon right after baking.

Honestly, after making these a few times, you’ll find your groove—and maybe start making double batches because they vanish fast!

Cooking Tips & Techniques

• Don’t skip sifting the flour. I learned the hard way—lumpy flour equals lumpy cookies! A quick sift gives you a smoother dough and consistent texture.
• Use real pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that’ll throw off the balance. Trust me, I accidentally swapped them once—the cookies came out super sweet and strangely dense.
• Measure flour carefully. Baking is all about precision. I used to scoop straight from the bag (guilty!), but using a spoon to fill your measuring cup is a game-changer.
• Cream butter and sugar thoroughly. It should look pale and fluffy. If you rush this step, your cookies won’t be as light and chewy.
• Espresso powder matters. I tried instant coffee once, and the flavor was just okay. Real espresso powder really gives that authentic latte taste.
• Don’t overbake. Cookies should look slightly underdone in the center when you pull them out. They’ll continue to cook on the pan—overbaked ones lose that perfect chewiness!
• Rotate your baking sheets. If your oven has hot spots (like mine), rotate the sheets halfway through for even baking.
• Glaze when cookies are cool. Warm cookies will melt the glaze right off. Wait until they’re cool to the touch for the prettiest finish.

One personal fail: I once forgot to set a timer and got distracted—burnt cookies aren’t the vibe. Now I always set two timers (one on the oven, one on my phone) just in case. And if you’re baking with kids, get them to help with the glaze—sticky fingers, but such a fun memory!

Variations & Adaptations

• Gluten-Free Pumpkin Spice Latte Cookies: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Add 1/2 teaspoon xanthan gum if your mix doesn’t already include it. I’ve made this version for my gluten-sensitive friends, and it’s nearly indistinguishable from the original!
• Vegan Pumpkin Spice Latte Cookies: Use vegan butter (like Earth Balance) and a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min). The cookies stay soft and just as flavorful.
• Extra Chocolatey Version: Fold in 1 cup (175g) mini chocolate chips or white chocolate chunks before baking. The melty chocolate pairs so well with the pumpkin-spice-coffee combo!
• Nutty Twist: Add 1/2 cup (60g) chopped toasted pecans or walnuts for crunch, or sprinkle them on top before baking.
• Chai Spice Swap: Use chai spice blend instead of pumpkin pie spice for a slightly different, aromatic twist.
• No Espresso? Use brewed extra-strong coffee in the glaze and skip the espresso powder in the dough for a milder flavor.

My personal favorite? The chocolate chip version with a little sprinkle of sea salt on top. It’s honestly the best treat for those chilly evenings with a cup of tea or coffee. And don’t be afraid to get creative—these cookies are so forgiving!

Serving & Storage Suggestions

These pumpkin spice latte cookies are best served fresh, but they keep well too. I love setting them out on a rustic wooden tray, with an extra drizzle of glaze and a sprinkle of pumpkin pie spice for that “Pinterest-ready” look. Serve them with hot coffee, spiced chai, or even cold milk for the kiddos. They make a gorgeous addition to fall dessert tables or brunch spreads—seriously, they disappear fast!

Storage Tips:

• Store cooled cookies in an airtight container at room temp for up to 4 days. Place parchment between layers to prevent sticking.
• For longer storage, freeze cookies (glazed or unglazed) in a zip-top freezer bag for up to 2 months. Thaw at room temp, then re-glaze if needed.
• To refresh, warm cookies in a 300°F (150°C) oven for 3–5 minutes—makes them taste bakery-fresh again.

Honestly, the flavors deepen after a day or two—so if you can resist eating them all at once, they get even better!

Nutritional Information & Benefits

Each pumpkin spice latte cookie (based on a batch of 24) has approximately:

• Calories: 120
• Fat: 5g
• Sugar: 10g
• Protein: 2g
• Carbs: 18g

Health Benefits: Pumpkin puree is loaded with vitamin A and fiber, and using real espresso gives you a tiny caffeine boost (but not enough to keep you up at night). The recipe can be adapted for gluten-free or vegan diets, and you can reduce sugar if you want a lighter treat. Allergens to watch: contains wheat, eggs, and dairy (unless veganized). I love that these cookies feel indulgent but still pack a little nutrition from the pumpkin!

Conclusion

If you’re searching for a cozy, crowd-pleasing fall treat, these pumpkin spice latte cookies are the answer. They’re simple to make, taste like your favorite autumn drink, and fill your home with the best bakery-style aroma. Plus, you can easily adapt them for different diets or flavor preferences—so everyone can join in the fall cookie fun!

Honestly, I bake these every year and they never let me down. Whether you’re sharing them with friends or sneaking a few after dinner, I hope they bring as much joy to your kitchen as they do to mine. Don’t forget to leave a comment below if you bake a batch, or tag me if you share them on social media—nothing makes my day like seeing your creations. Happy fall baking, friends!

FAQs About Pumpkin Spice Latte Cookies

Can I make these cookies ahead of time?

Yes! You can make the dough and chill it for up to 48 hours before baking. Baked cookies also freeze well for up to 2 months.

Do I have to use espresso powder?

Espresso powder gives the best flavor, but you can use instant coffee or skip it if you don’t want the coffee kick. They’ll still be delicious—just a little less “latte.”

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to drain any excess liquid from fresh pumpkin puree so your dough isn’t too wet.

How do I make them gluten-free?

Swap in a 1:1 gluten-free flour blend. I recommend adding 1/2 tsp xanthan gum if your mix doesn’t already include it for best texture.

Why did my cookies spread too much?

If your cookies spread too thin, your butter may have been too soft or your dough too warm. Try chilling the dough for 30 minutes before baking next time.

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