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Pumpkin Spice Latte Cookies

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These Pumpkin Spice Latte Cookies are soft, chewy, and packed with cozy fall flavors of pumpkin, espresso, and warm spices. They’re easy to make and taste just like your favorite autumn coffee shop treat in cookie form.

Ingredients

Scale
  • 2 cups all-purpose flour (sifted, 240g)
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon baking powder (2g)
  • 1/2 teaspoon salt (3g)
  • 1 tablespoon espresso powder (6g) or strong instant coffee granules
  • 2 teaspoons pumpkin pie spice (5g) or a mix of cinnamon, nutmeg, ginger, and cloves
  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup light brown sugar (150g)
  • 1/4 cup granulated sugar (50g)
  • 1/2 cup pumpkin puree (not pumpkin pie filling, 120g)
  • 1 large egg (room temperature)
  • 1 teaspoon pure vanilla extract (5ml)
  • For the glaze:
  • 1 cup powdered sugar (120g), sifted
  • 2–3 tablespoons brewed espresso or strong coffee (30–45ml), cooled
  • 1/2 teaspoon pumpkin pie spice (1g), for sprinkling

Instructions

  1. Preheat 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 soda, baking powder, salt, espresso powder, and pumpkin pie spice. Set aside.
  3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar with a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
  4. Beat in pumpkin puree, egg, and vanilla extract until combined. Scrape down the bowl as needed.
  5. Add dry ingredients to wet mixture in two batches, mixing on low just until combined. Do not overmix.
  6. Scoop dough onto prepared baking sheets, spacing about 2 inches apart (makes 20–24 cookies).
  7. Bake one sheet at a time for 10–12 minutes, until edges are set but centers look slightly underdone.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze: In a small bowl, whisk powdered sugar with 2–3 tablespoons brewed espresso or coffee until smooth and pourable.
  10. Drizzle glaze over cooled cookies and sprinkle with a pinch of pumpkin pie spice. Let set for 10 minutes before serving.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if needed. For vegan cookies, substitute vegan butter and a flax egg. Don’t overbake—cookies should look slightly underdone in the center. Glaze only when cookies are fully cool. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin spice latte cookies, fall cookies, pumpkin cookies, espresso cookies, autumn dessert, easy cookie recipe, coffee cookies, pumpkin spice, homemade cookies, holiday baking

Find it online: https://bitematrix.com/pumpkin-spice-latte-cookies-recipe-easy-homemade-fall-treats/