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Pumpkin Spice Latte Cookies

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These Pumpkin Spice Latte Cookies combine real pumpkin, cozy spices, and a hint of espresso for a soft, pillowy treat topped with rich brown sugar frosting. Perfect for fall gatherings or a cozy afternoon pick-me-up, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 2 tablespoons espresso or very strong brewed coffee, cooled
  • For the Brown Sugar Frosting:
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 2 tablespoons milk
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pumpkin pie spice (optional), a pinch for sprinkling on top

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes with a mixer).
  4. Beat in the egg until well combined. Add pumpkin puree, vanilla extract, and cooled espresso or coffee. Mix until smooth.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low or by hand just until the flour disappears. The dough will be soft and a little sticky.
  6. Use a medium cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 11-13 minutes, or until the edges are set and the centers look just barely done. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: In a small saucepan over medium heat, melt butter and brown sugar. Stir constantly until the sugar dissolves and the mixture starts to bubble (about 2 minutes).
  9. Add milk, bring to a gentle boil, then remove from heat. Let cool for 2 minutes, then whisk in powdered sugar and vanilla extract until smooth. If too thick, add a splash more milk.
  10. Spread a generous spoonful of frosting on each cooled cookie. Sprinkle with a pinch of pumpkin pie spice or cinnamon if desired. Let the frosting set for 15 minutes before serving.

Notes

For best results, use room temperature ingredients and measure flour carefully. Don’t overmix the dough after adding flour. Frost cookies only after they are completely cool. The frosting sets quickly; if it thickens, gently rewarm and stir. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store frosted cookies in a single layer for up to 2 days at room temperature or freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: pumpkin spice latte cookies, pumpkin cookies, fall dessert, brown sugar frosting, coffee cookies, autumn baking, easy pumpkin cookies, espresso cookies, holiday cookies

Find it online: https://bitematrix.com/pumpkin-spice-latte-cookies-recipe-easy-brown-sugar-frosting-guide/