You need these cookies in your life if you like pumpkin spice lattes.
They are soft, chewy, and full of warm fall tastes like pumpkin, cinnamon, and espresso.
And on top, they have a beautiful coffee glaze.
Great for days when you want to be comfortable, bake sales, or just because!
Let’s start baking!
For the Cookies:
- ○ 2 cups of flour for all purposes
- ○ 1 teaspoon of baking soda
- ○ ½ teaspoon of baking powder
- ○ ½ tsp of salt
- ○ 1 ½ tsp of pumpkin pie spice
- ○ 1 tsp of ground cinnamon
- ○ 1 tablespoon of instant espresso powder
- ○ ½ cup of brown sugar, packed
- ○ ½ cup of unsalted butter, melted
- ○ ½ cup of sugar in granules
- ○ 1/2 cup of canned pumpkin puree
- ○ One big egg
- ○ 1 teaspoon of vanilla extract
For the glaze on the coffee:
- ○ 1 cup of sugar in powder form
- ○ 1 tablespoon of brewed espresso or strong coffee
- ○ ½ teaspoon of vanilla extract
- ○ 1–2 tablespoons of milk (change the amount to get the right consistency)
Bowls and tools:
- Bowls for mixing
- Whisk
- A hand mixer or stand mixer (optional)
- Spatula
- A baking sheet
- Paper for parchment
- Cooling rack made of wire
You may make the dough a day ahead of time and keep it in the fridge.
Blot the pumpkin puree; too much water makes cookies soft. Use a paper towel to pat it down to get rid of extra water.
Chill the Dough: If you want thicker cookies, let the dough sit in the fridge for 30 minutes before baking.
Use fresh spices; old ones lose their kick! The best flavor comes from fresh cinnamon and pumpkin pie spice.
How to Make Cookies with Pumpkin Spice Latte
- Preheat oven to 350°F (175°C).
- Combine the dry ingredients
Put the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder in a bowl and mix them together. Put it away. - Combine the wet ingredients
In a another dish, mix the melted butter, brown sugar, and granulated sugar until they are smooth. Whisk in the pumpkin puree, egg, and vanilla extract until everything is well mixed. - Mix the wet and dry ingredients together.
Add the dry ingredients to the wet liquid slowly, stirring with a spatula until a soft dough forms.
- Bake and Scoop
Put the dough on a baking sheet coated with parchment paper and bake it at 350°F (175°C) for 10 to 12 minutes, or until the edges are firm. - Let the cookies cool.
After 5 minutes, take the cookies off the oven sheet and put them on a wire rack. - Prepare the Glaze
In a small bowl, mix the powdered sugar, brewed espresso, vanilla essence, and milk until everything is smooth. - Drizzle and enjoy!
Pour the coffee glaze over the cookies that have cooled. Wait 10 minutes before eating it!
Tips and Adjustments
Adjust the Espresso Flavor—Want more coffee? Add 1/2 tablespoon more of espresso powder.
Drizzle While Warm— When you drizzle the glaze over cookies that are just a little warm, it sets perfectly.
Changes and Substitutions
- No Espresso Powder? Instead, use instant coffee granules.
- Want it without dairy? Use coconut oil instead of butter and non-dairy milk instead of butter.
- Not as Sweet? Cut back on the sugar a little or leave out the glaze.
- More texture? Add chocolate chips or chopped pecans.
Leftovers and how to store them
- In an airtight container, baked cookies stay fresh for three to four days.
- You can keep cookies at room temperature for 3 to 4 days in an airtight container.
- Want to keep them longer? You can freeze cookies without glaze for up to two months and then glaze them when you’re ready to eat them.
Time to cook!
These Pumpkin Spice Latte Cookies are the best way to bring the warm flavors of fall into your home. Try these out and tell me how they turn out in the comments! Do you have any queries or entertaining ideas for the recipe? I’d love to hear. Have fun baking! 🎃☕🍪