Description
These Pumpkin Spice Latte Cookies combine the warm, cozy flavors of fall with a delightful coffee kick. Soft and tender, they are infused with pumpkin puree, pumpkin pie spice, and instant espresso powder, topped with a sweet coffee glaze that perfectly mimics your favorite seasonal latte. Ideal for autumn gatherings or a comforting treat alongside your morning cup of coffee.
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 brown sugar, packed
- 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 all-purpose 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 melted unsalted butter with brown sugar and granulated sugar until smooth and creamy. Add in canned pumpkin puree, the large egg, and vanilla extract, continuing to whisk until the mixture is fully combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until a soft cookie dough forms. Be careful not to overmix.
- Scoop & Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough onto the baking sheet in evenly sized portions, spacing them adequately. Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire cooling rack to cool completely.
- Make the Glaze: In a small bowl, whisk together powdered sugar, brewed espresso or strong coffee, vanilla extract, and 1 tablespoon of milk to achieve a smooth glaze. Adjust the milk quantity (1-2 tbsp) as needed to get your desired consistency.
- Drizzle & Enjoy: Drizzle the coffee glaze over the cooled cookies using a spoon or piping method. Let the glaze set for approximately 10 minutes before serving. Enjoy your rich and flavorful Pumpkin Spice Latte Cookies!
Notes
- Blot the pumpkin puree with a paper towel to remove excess moisture and prevent cakey cookies.
- Chill the dough for 30 minutes before baking to achieve thicker cookies.
- Use fresh spices (pumpkin pie spice and cinnamon) for maximum flavor impact.
- Adjust espresso powder to increase or decrease coffee flavor intensity.
- For a dairy-free option, substitute butter with coconut oil and use non-dairy milk for the glaze.
- Cookies can be stored in an airtight container for 3-4 days at room temperature.
- Freeze unglazed cookies for up to 2 months, then glaze freshly after thawing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin spice cookies, pumpkin spice latte cookies, fall cookies, coffee cookies, pumpkin puree dessert, espresso cookies, seasonal treats
