Description
These Pumpkin Spice Latte Cookies combine the cozy flavors of fall spices, pumpkin puree, and a rich espresso kick in a soft, chewy cookie. Topped with a smooth coffee glaze, they are perfect for pumpkin spice lovers seeking a delicious seasonal treat.
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 evenly combined. Set aside.
- Mix Wet Ingredients: In another bowl, whisk the melted unsalted butter with brown sugar and granulated sugar until smooth. Add in the canned pumpkin puree, large egg, and vanilla extract, mixing thoroughly until fully combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a soft cookie dough forms. Avoid overmixing to keep cookies tender.
- Scoop & Bake: Preheat the oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing cookies evenly. Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Cool the Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Coffee Glaze: In a small bowl, whisk together powdered sugar, brewed espresso or strong coffee, vanilla extract, and 1-2 tablespoons milk until smooth. Adjust milk quantity to reach desired drizzle consistency.
- Drizzle & Enjoy: Drizzle the coffee glaze over the cooled cookies using a spoon. Allow the glaze to set for about 10 minutes before serving.
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 pumpkin pie spice and cinnamon for maximum flavor.
- Adjust espresso powder quantity to increase coffee flavor if desired.
- For thicker glaze, use less milk; for thinner glaze, add more milk.
- Store baked cookies in an airtight container at room temperature for 3-4 days or freeze unglazed cookies up to 2 months.
- For dairy-free version, substitute butter with coconut oil and milk in glaze with non-dairy milk.
- Optional add-ins: chopped pecans or chocolate chips for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice cookies, pumpkin cookies, latte cookies, fall cookies, coffee glaze cookies, espresso cookies, seasonal cookies
