Pumpkin Spice Latte Cookies
These pumpkin spice latte cookies combine all of the flavors of your favorite Fall beverage into a soft and cakey cookie! Topped with an espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.
Hey there, and welcome back, friends.
You are in for a dreamy fall treat!
Who doesn’t love grabbing a pumpkin spice latte this time of year? It always brings a smile to my face.
Now that we are in pumpkin spice everything season, I felt inspired to create a cookie based on my favorite Fall beverage.
Each pumpkin pie spice cookie is packed with the warm, cozy flavors of pumpkin and spices. They have a soft and cakey texture reminiscent of a freshly baked muffin, with a tender crumb that melts in your mouth.
The cookies are topped with an irresistible espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.
Ingredients
- unsalted butter
- granulated sugar
- brown sugar
- a large egg
- vanilla extract
- pumpkin puree
- all-purpose flour
- baking powder & baking soda
- salt
- pumpkin pie spice
- powdered sugar
- espresso powder
- some milk or cream
How to Make Pumpkin Spice Latte Cookies
Preheat the oven. Line two large baking sheets with parchment paper, then set them aside.
Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for a few minutes until fluffy.
Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree’s water content, which is perfectly fine!
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.
With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
Use a 1-ounce cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the pumpkin espresso cookies at least 1 1/2 inches apart, as they will spread during baking.
Bake the cookies until the edges are just set. Cool the pumpkin coffee cookies on the pan for a few minutes.
Then move them to a rack to cool completely before icing.
Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and a few tablespoons of milk or cream to a bowl.
Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again.
Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for a while to allow the icing to firm up.
How to Store
Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days. You can also freeze pumpkin pie spice cookies for up to 3 months.
More Pumpkin Cookie Recipes
- Pumpkin Smores Cookies
- Pumpkin Snickerdoodles
- Butterscotch Pumpkin Cookie Sandwiches
- Oatmeal Pumpkin Cookies
- Peanut Butter Pumpkin Chocolate Chip Cookies
What do you think of this fun pumpkin pie spice cookie recipe? What would you serve with these cookies? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy fall baking, friends!
Pumpkin Spice Latte Cookie Recipe
Pumpkin Spice Latte Cookies
These pumpkin spice latte cookies combine all of the flavors of your favorite autumnal beverage into a soft and cakey cookie! An espresso-flavored icing ties everything together, echoing the familiar notes of a classic pumpkin spice latte.
Ingredients
For the cookies:
- 1 stick (½ cup) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
For the icing:
- 2 cups powdered sugar, sifted
- 1 tablespoon unsalted butter, melted
- Pinch of salt
- 1 ½ teaspoons espresso powder
- 2-3 tablespoons milk or cream
Instructions
- Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, then set them aside.
- Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for 2-3 minutes until fluffy. Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree's water content, which is perfectly fine!
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl. With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
- Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the cookies at least 1 1/2 inches apart, as they will spread during baking. Bake the cookies for 14-16 minutes or until the edges are just set. Cool the cookies on the pan for 10 minutes, then move them to a rack to cool completely before icing.
- Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and 2 tablespoons of milk or cream to a bowl. Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again. Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for 30 minutes to allow the icing to firm up.
Notes
How can I portion out the dough if I don’t have a 1-ounce cookie scoop? A 1-ounce scoop is equivalent to 2 tablespoons. Simply use a measuring spoon to measure out 2 tablespoons of the dough at a time and gently shape them with damp fingers on the baking sheet if needed. Or, you can eyeball it and use a regular spoon to portion the dough and drop it on the baking sheet.
What is the best way to store leftover cookies? Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days.
What can I use in place of pumpkin pie spice? If you don’t have access to pumpkin pie spice you can substitute the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and nutmeg.
What is espresso powder? Espresso powder is brewed espresso that has been dehydrated and ground into a powder for culinary purposes. If you cannot find espresso powder, you can use 1 tablespoon of instant espresso granules in its place. To ensure the espresso granules dissolve into the icing, mix them with the milk first and allow this mixture to sit for a few minutes before adding it to the remaining icing ingredients.
Recipe Tips
- Make sure your butter has sufficiently softened at room temperature and the egg is at room temperature as well. This helps ensure that the sugars efficiently mix into the butter during the creaming process. It also helps to incorporate air into the mixture which leads to light and fluffy cookies.
- Double-check that you are using pumpkin puree instead of pumpkin pie filling. You want the only ingredient listed on the package to be “pumpkin”.
- Sifting the powdered sugar before using it in the icing will ensure a smooth consistency without any lumps.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g