Save to Pinterest Soft, chewy cookies infused with warm pumpkin spice, espresso, and a touch of pumpkin purée, topped with a creamy coffee glaze perfect for autumn treats.
I first baked these pumpkin spice latte cookies for a fall gathering and they were an instant hit; the blend of spices and coffee glaze is simply addictive.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour: dry ingredient
- 1 tsp baking soda: dry ingredient
- 1/2 tsp salt: dry ingredient
- 2 tsp ground cinnamon: dry ingredient
- 1 tsp ground ginger: dry ingredient
- 1/2 tsp ground nutmeg: dry ingredient
- 1/4 tsp ground cloves: dry ingredient
- 2 tbsp instant espresso powder: dry ingredient
- 1/2 cup (115 g) unsalted butter, softened: wet ingredient
- 1/4 cup (60 g) pumpkin purée: wet ingredient
- 1 cup (200 g) brown sugar, packed: wet ingredient
- 1/4 cup (50 g) granulated sugar: wet ingredient
- 1 large egg: wet ingredient
- 2 tsp pure vanilla extract: wet ingredient
- 1 cup (120 g) powdered sugar: coffee glaze
- 1 tbsp brewed espresso or strong coffee, cooled: coffee glaze
- 1–2 tsp milk, as needed: coffee glaze
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C) Line two baking sheets with parchment paper
- Mix dry ingredients:
- In a medium bowl whisk together flour baking soda salt cinnamon ginger nutmeg cloves and espresso powder
- Cream wet ingredients:
- In a large bowl cream together butter brown sugar and granulated sugar until light and fluffy
- Combine wet and dry:
- Beat in pumpkin purée egg and vanilla extract until well combined Gradually add the dry ingredients to the wet ingredients mixing just until incorporated
- Shape cookies:
- Scoop tablespoon-sized portions of dough onto prepared baking sheets spacing about 2 inches apart
- Bake:
- Bake for 11–13 minutes until edges are set but centers look slightly soft Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely
- Prepare glaze:
- Whisk together powdered sugar espresso and enough milk to reach a thick but drizzle-able consistency
- Glaze cookies:
- Drizzle glaze over cooled cookies Allow glaze to set before serving
Save to Pinterest Making these cookies with family always brings joy and fills the kitchen with warm memories of autumn.
Required Tools
Mixing bowls Electric mixer or whisk Measuring cups and spoons Baking sheets Parchment paper Wire cooling rack
Allergen Information
Contains wheat (gluten) egg and dairy (butter milk) Check espresso powder and other packaged ingredients for hidden allergens
Nutritional Information
Calories 110 Total Fat 4 g Carbohydrates 18 g Protein 1 g per cookie
Save to Pinterest These pumpkin spice latte cookies capture the essence of fall with every bite Enjoy baking and sharing this cozy treat!
Recipe FAQs
- → What spices give these cookies their flavor?
Cinnamon, ground ginger, nutmeg, cloves, and instant espresso powder combine to create warm, spicy, and coffee-infused notes.
- → How can I make the glaze thicker or thinner?
Adjust the milk quantity: use less for a thicker glaze and more to thin it for easy drizzling.
- → Can I add mix-ins to the dough?
Yes, white chocolate chips or chopped pecans can be folded in for extra texture and flavor.
- → How do I store these cookies to keep them fresh?
Place cooled cookies in an airtight container and keep at room temperature for up to 4 days.
- → Is there a way to boost the pumpkin flavor?
Adding 1/2 teaspoon of pumpkin pie spice to the dough enhances the pumpkin aroma and taste.