Name: Pumpkin Spice Latte Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 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; 1 cup powdered sugar; 1 tbsp brewed espresso or strong coffee; ½ tsp vanilla extract; 1-2 tbsp milk (adjust for consistency)

Ingredients

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

Step 1: In a bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and instant espresso powder. Set aside.

Step 2: In another bowl, whisk the melted butter with brown sugar and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

Step 3: Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a soft dough forms.

Step 4: Scoop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges are set.

Step 5: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: To make the glaze, whisk together powdered sugar, brewed espresso, vanilla extract, and milk in a small bowl until smooth.

Step 7: Drizzle the coffee glaze over the cooled cookies and let it set for 10 minutes before serving.

Tips & Variations

Pat the pumpkin puree with a paper towel to remove excess moisture, preventing cakey cookies.

Chill the dough for 30 minutes before baking to achieve thicker cookies.

Use fresh pumpkin pie spice and cinnamon for the best flavor.

Increase espresso powder by ½ tablespoon for a stronger coffee flavor.

Drizzle the glaze while cookies are slightly warm for a beautiful finish.

No espresso powder? Substitute with instant coffee granules.

For a dairy-free version, use coconut oil instead of butter and non-dairy milk in the glaze.

Add chopped pecans or chocolate chips for extra texture.

Reduce sugar or omit the glaze if you prefer a less sweet cookie.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used if cooked and pureed until smooth, but make sure to drain excess moisture by pressing it with a paper towel to avoid soggy dough.