Olivia McKenney
Imagine sinking your teeth into a soft, chewy cookie that tastes like your favorite fall latte. These Pumpkin Spice Latte Cookies are exactly that—a dreamy combo of cozy pumpkin flavor, warming spices, and a silky espresso glaze that whispers “sweater weather” with every bite. They’re a seasonal treat you won’t want to miss, perfect for crisp mornings, autumn gatherings, or anytime you crave something delightfully spiced.
What makes these cookies extra special is how the pumpkin puree keeps them moist, while cinnamon, nutmeg, and espresso powder layer in those café vibes we all adore. Topped with a luscious swirl of espresso frosting, these cookies deliver both visual appeal and flavor in one cozy package. Whether you’re hosting friends or just treating yourself, they capture all the goodness of fall in cookie form.
Preparation Phase & Tools to Use
Before you get baking, gather the right tools to ensure your cookies come out just right:
- Hand mixer or stand mixer: A must-have for creaming the butter and sugar until light and fluffy, which helps give the cookies their perfect texture.
- Large mixing bowls: You’ll want at least two—one for dry ingredients and one for wet.
- Rubber spatula: Ideal for scraping down the bowl and folding in ingredients without overmixing.
- Baking sheets: Choose sturdy, non-stick sheets to help the cookies bake evenly.
- Parchment paper or silicone baking mats: These prevent sticking and promote even browning.
- Cookie scoop: Ensures uniform size for consistent baking.
- Cooling rack: Allows cookies to cool evenly without becoming soggy.
Having these tools on hand keeps the process smooth and stress-free. Plus, they help ensure your cookies bake to golden perfection.
Ingredients for the Pumpkin Spice Latte Cookies
Each ingredient in this cookie plays a key role in building the flavor and texture:
- Unsalted Butter – Provides richness and keeps the cookies tender.
- Granulated Sugar & Brown Sugar – A blend for sweetness and moisture; brown sugar also adds depth.
- Pumpkin Puree – The heart of the flavor and helps create soft, chewy cookies.
- Egg Yolk – Binds the dough and adds richness without thinning the batter.
- Vanilla Extract – Rounds out the spice notes with warmth.
- All-Purpose Flour – Gives the cookies structure.
- Baking Soda & Baking Powder – Ensures lift and spread.
- Espresso Powder – Adds subtle coffee flavor that pairs beautifully with the pumpkin and spices.
- Pumpkin Pie Spice (or cinnamon, nutmeg, ginger blend) – Delivers cozy autumnal flavor.
- Salt – Enhances all the other flavors.
- Powdered Sugar, Milk, and Espresso – Combined to create the luscious glaze on top.
How To Make the Pumpkin Spice Latte Cookies
Step 1: Cream Butter & Sugars
In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar using a hand or stand mixer until light and fluffy. This step sets the foundation for chewy texture.
Step 2: Add Wet Ingredients
Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined. Make sure not to overmix.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, espresso powder, and salt.
Step 4: Form the Dough
Gradually add the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold until just combined.
Step 5: Chill the Dough
Cover and chill the dough for at least 30 minutes. This helps the cookies hold their shape and develop flavor.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Use a cookie scoop to portion out dough onto the baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and centers look slightly underbaked.
Step 7: Cool & Glaze
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once fully cooled, whisk together powdered sugar, milk, and a pinch of espresso powder to create the glaze. Spoon or swirl it over each cookie.
How to Serve and Store Pumpkin Spice Latte Cookies
These cookies are best served slightly warm or at room temperature, with a freshly brewed cup of coffee or chai tea. They make a beautiful addition to fall dessert platters and are perfect for cozy brunches or cookie swaps.
To store, place the cookies in an airtight container at room temperature for up to 4 days. If you want to enjoy them longer, freeze the baked (unfrosted) cookies for up to 2 months. Simply thaw and add the glaze before serving.
Frequently Asked Questions
What type of pumpkin should I use?
Always use 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sweeteners that will throw off the recipe.
Can I make these cookies ahead of time?
Yes! The dough can be made and refrigerated up to 48 hours in advance. You can also freeze cookie dough balls and bake straight from frozen.
How strong is the coffee flavor?
The espresso powder adds depth, but it’s not overpowering. It enhances the pumpkin and spice without tasting like a cup of coffee.
Can I use instant coffee instead of espresso powder?
You can substitute, but the flavor won’t be as intense or smooth. If using instant coffee, double the amount.
What’s the best way to glaze these cookies?
Use a spoon or piping bag to swirl the glaze on top. Let it set fully before stacking or storing.
Can I skip the glaze?
Sure! They’ll still be flavorful on their own, but the glaze adds a lovely sweet kick and that classic latte vibe.
Want More Cookie Ideas with a Twist?
If you love these Pumpkin Spice Latte Cookies, you’ll definitely want to try a few more cozy favorites from the blog:
- Salted Caramel Pecan Cookies for a deeper caramel crunch.
- Lemon Churro Cookies if you’re craving tangy meets warm spice.
- Chocolate Crinkle Sandwich Cookies with a soft ganache center.
- Peanut Butter Blossom Cookies for classic nostalgia.
- Brown Sugar Maple Cookies with cozy fall flavor.
Save This Recipe for Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow me on Pinterest – Life With Olivia.
And let me know in the comments how yours turned out. Did you add a bit more spice? Try a drizzle of caramel? I love seeing how you personalize these bakes.
Questions are welcome too—let’s help each other bake better, one cookie at a time.
Pumpkin Spice Latte Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Pumpkin Spice Latte Cookies are soft, chewy, and infused with warm fall spices and a hint of espresso, just like your favorite seasonal coffee. Finished with a creamy espresso glaze, they’re perfect for cozy gatherings, cookie swaps, or simply savoring with a warm drink on a crisp day.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
⅓ cup pumpkin puree
1 large egg yolk
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon espresso powder
2 teaspoons pumpkin pie spice
¼ teaspoon salt
1 cup powdered sugar
1 to 2 tablespoons milk
½ teaspoon espresso powder
Instructions
1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until combined but do not overmix.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, espresso powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula until just combined.
5. Cover and refrigerate the dough for at least 30 minutes to allow it to firm up.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Use a cookie scoop to portion out dough balls onto the baking sheet, spacing about 2 inches apart.
8. Bake for 10–12 minutes until the edges are set. The centers may look slightly soft.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and espresso powder until smooth.
11. Drizzle or spoon glaze over cooled cookies and let set before serving or storing.
Notes
Chilling the dough is crucial—it prevents spreading and intensifies the flavor.
Use pure pumpkin puree, not pumpkin pie filling, for best results.
The glaze can be thick or thin—adjust the milk to your preferred drizzle consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: pumpkin spice, latte cookies, fall desserts, espresso glaze
