Save to Pinterest Pumpkin spice latte cookies capture those cozy fall afternoons in every soft bite—just like the coffee shop drink but with a homemade twist. These cookies bake up golden and spiced from real pumpkin, layered with espresso and cinnamon, then topped with a creamy glaze that sets into a sweet, aromatic finish.
I baked these for a neighborhood potluck last October and not a single cookie was left on the tray. My pumpkin-averse friend even asked me for the recipe, and now she keeps a stash in her freezer all fall.
Ingredients
- All-purpose flour: This is your base for structure Look for unbleached for best flavor
- Pumpkin pie spice: Classic warm flavor with cinnamon ginger nutmeg and clove Choose a fresh blend for maximum aroma
- Ground cinnamon: Extra punch of spice and warmth I always add a bit more for boldness
- Baking soda: Provides lift and keeps cookies soft Check expiration for effectiveness
- Salt: Helps balance and highlight the sweetness Use fine sea salt for even mixing
- Instant espresso powder: Brings the latte vibe and depth Make sure your espresso powder is fresh for bold flavor
- Unsalted butter: Gives rich flavor and soft texture Room temperature butter ensures easy creaming
- Brown sugar: Adds moisture and caramel notes Opt for dark brown sugar for more molasses depth
- Granulated sugar: Sweetens and balances the texture Pick organic cane sugar if possible
- Egg: Binds everything together Use a large fresh egg for best results
- Pure pumpkin puree: Supplies moisture color and classic pumpkin flavor Canned is convenient but roasted fresh pumpkin puree works for special occasions
- Vanilla extract: Rounds out the spice and adds warmth Pure extract brings more complexity than imitation
- Powdered sugar: The base for your glaze Sift for the smoothest drizzle
- Brewed espresso: Adds a fragrant kick to the glaze Make a little extra while your cookies bake
- Milk: Thins out the glaze for perfect drizzling Whole or oat milk give the best consistency
- Pumpkin pie spice: For a dash over the glaze Use a new bottle for the strongest aroma
Instructions
- Prep the Oven and Baking Sheets:
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper This prevents sticking and ensures even baking
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour pumpkin pie spice cinnamon baking soda salt and instant espresso powder Make sure everything is well distributed so the flavors are even throughout each cookie
- Cream the Butter and Sugars:
- In a large bowl beat the softened butter with brown sugar and granulated sugar for several minutes until the mixture turns light and creamy Creaming incorporates air and gives your cookies a tender bite
- Add Egg Pumpkin and Vanilla:
- Mix in the egg pumpkin puree and vanilla extract into the creamy butter mixture Continue beating until the blend is smooth and uniform
- Combine Wet and Dry Mixtures:
- Gradually stir the dry ingredients into the wet mixture Use a spatula and be gentle to avoid overmixing which can lead to tough cookies Stop as soon as everything is just combined
- Portion the Dough:
- Scoop out tablespoon size mounds of dough and drop them onto your prepared baking sheets Make sure they are spaced two inches apart to allow for spreading
- Bake and Cool:
- Bake for about twelve minutes until the edges begin to set but the centers still look slightly underbaked Let the cookies cool on the pan for five minutes before transferring them to a wire rack so they finish setting without overbaking
- Make and Apply the Glaze:
- Whisk together the powdered sugar brewed espresso milk and pumpkin pie spice until smooth and drizzly Once cookies are completely cool drizzle the glaze in zigzags over the top Let the glaze fully set before serving for the perfect portable treat
Save to Pinterest Pumpkin puree is my secret weapon for keeping these cookies tender and just the right amount of cakey I remember my kids crowding around the kitchen island waiting for the first cookie to cool down enough to glaze Every year that smell of baking pumpkin and spices instantly brings back those happy fall afternoons
Storage Tips
Once fully glazed and set layer cookies in an airtight container with parchment between layers Store at room temperature for up to four days or in the fridge up to a week To keep the texture soft slip a slice of bread into the container with your cookies
Ingredient Substitutions
Swap oat or coconut milk into the glaze for a dairy free version If you do not have espresso powder substitute strong instant coffee or leave it out for a pure pumpkin spice cookie Gluten free flour blends with xanthan gum can replace all purpose flour for wheat free baking
Serving Suggestions
Serve these cookies alongside lattes hot cider or chai at your next fall gathering They also pair perfectly with a scoop of vanilla ice cream or as a topper for creamy Greek yogurt The espresso glaze makes them a hit on any coffee lovers brunch spread
Cultural Context
Pumpkin spice became a North American obsession thanks to the rise of seasonal lattes at coffee shops Pumpkin desserts are rooted in American harvest table traditions and these cookies give a homemade spin on that coffee shop favorite blending old and new in each bite
Save to Pinterest Enjoy a batch with coffee or gift to a friend for a true taste of fall The melt-in-your-mouth texture and warm spice will turn anyone into a pumpkin spice lover
Common Recipe Questions
- → What makes these cookies soft and chewy?
The combination of pumpkin puree and both brown and granulated sugar keeps the cookies moist and enhances their chewy texture.
- → Can I substitute pumpkin pie spice?
You can use chai spice for a similar warming effect, or create your own blend with cinnamon, nutmeg, and cloves.
- → Is the espresso flavor strong?
The espresso powder gives a subtle coffee note, which can be intensified by sprinkling extra espresso over the glaze.
- → How long do these cookies stay fresh?
Stored in an airtight container, the cookies remain soft for several days, making them ideal for advance baking.
- → Are these cookies suitable for vegetarians?
Yes, these cookies are vegetarian-friendly, containing no meat or gelatin-based ingredients.