Pumpkin Spice Latte Cookies Recipe
These Pumpkin Spice Latte Cookies combine the warm, cozy flavors of fall with a delightful coffee kick, making them the perfect treat for pumpkin spice lovers. Soft, chewy, and topped with a luscious coffee glaze, these cookies bring together pumpkin puree, pumpkin pie spice, and espresso for a deliciously unique dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 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 packed brown sugar
- 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 this mixture aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined. Add the canned pumpkin puree, egg, and vanilla extract, whisking thoroughly until fully incorporated.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a soft cookie dough forms. Avoid overmixing to keep the cookies tender.
- Scoop & Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough onto the baking sheet in even portions. Bake for 10-12 minutes, or until the cookie edges are set but the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire cooling rack to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, brewed espresso or strong coffee, vanilla extract, and 1 tablespoon of milk. Add more milk as needed to achieve a smooth drizzling consistency.
- Drizzle & Enjoy: Once the cookies are cooled, drizzle the coffee glaze over them. Let the glaze set for about 10 minutes before serving. Enjoy your cozy pumpkin spice latte cookies!
Notes
- Blot the pumpkin puree with a paper towel to remove excess moisture for less cakey cookies.
- Chill the dough for 30 minutes before baking to achieve thicker cookies.
- Use fresh spices for maximum flavor impact.
- Adjust the espresso powder to increase or decrease the coffee flavor.
- For dairy-free options, substitute butter with coconut oil and use non-dairy milk in the glaze.
- Store baked cookies in an airtight container at room temperature for 3-4 days or freeze unglazed cookies for up to 2 months.
- Add chopped pecans or chocolate chips for extra texture and flavor variations.
Keywords: pumpkin spice cookies, pumpkin spice latte cookies, fall cookies, coffee glaze cookies, pumpkin cookies, autumn dessert
Find it online: https://thehungrymason.com/pumpkin-spice-latte-cookies-recipe/
