Pumpkin Spice Latte Cookies

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If your favorite season is “pumpkin spice latte season,” then these pumpkin spice latte cookies are about to become your new go-to bake. They’re soft and warmly spiced. Best of all, they’re kissed with espresso and finished with a sweet coffee glaze. As a result, they taste just like your favorite PSL in cookie form.

Why You’ll Love This Recipe

• PSL in cookie form: All the cozy pumpkin spice latte flavors—pumpkin, warm spice, and coffee—packed into a soft, chewy cookie.
• One-bowl friendly: Simple pantry ingredients and minimal cleanup make this a weeknight-friendly fall baking project.
• Perfect fall treat: Ideal for coffee dates, bake sales, cookie boxes, or a cozy night in with a mug of something warm.
• Easy to customize: Add chocolate chips, swap the glaze, or make them extra latte-like with more espresso.

Ingredients

• 1/2 cup (113g) unsalted butter (softened to room temperature)
• 1/2 cup (100g) light brown sugar (packed)
• 1/3 cup (65g) granulated sugar
• 1/2 cup (120g) pumpkin puree (plain, not pumpkin pie filling)
• 1 large egg yolk (room temperature)
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour (spooned and leveled)
• 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon (for extra warmth)
• 1/2 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons instant espresso powder (for dough)
• 1 tablespoon (15ml), plus more as needed milk or cream (for glaze)
• 1 cup (120g) powdered sugar (for espresso glaze)
• 1–2 teaspoons instant espresso powder (for glaze) (adjust to taste)
• 1/2 cup (85g) optional mini chocolate chips (semi-sweet or dark)

Instructions

Make the Cookie Dough

1. Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking powder, baking soda, and espresso powder for the dough.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and creamy. This usually takes about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
3. Next, add the pumpkin puree, egg yolk, and vanilla. Beat on medium speed until smooth. The mixture may look slightly curdled at first, but it will come together.
4. Then add the dry ingredients in two additions. Mix on low speed just until a soft dough forms. If using, fold in the mini chocolate chips with a spatula.
5. Cover the bowl and chill the dough for 30 to 45 minutes, or until slightly firm but scoopable. Because chilling controls spreading, it keeps the cookies thick and soft.

Bake and Glaze

1. While the dough chills, preheat the oven to 350°F (175°C). Adjust the oven rack to the center position.
2. Using a 1 1/2-tablespoon scoop, portion the dough into balls. Place them on the prepared sheets, spacing about 5cm (2 inches) apart. Gently flatten the tops to about 1.25cm (1/2 inch) thick.
3. Bake one sheet at a time for 10 to 12 minutes, until the edges look set and the centers appear puffed. The cookies will keep setting as they cool.
4. Afterward, let the cookies cool on the sheet for 5 to 10 minutes. Then transfer them to a wire rack to cool completely before glazing.
5. Meanwhile, make the espresso glaze. In a small bowl, whisk together the powdered sugar, 1 teaspoon espresso powder, and 1 tablespoon (15ml) milk until smooth. If the glaze is too thick, add more milk 1 teaspoon at a time. For a stronger flavor, add up to 1 teaspoon more espresso powder.
6. Drizzle or spoon the glaze over the cooled cookies, letting it drip down the sides. For a latte-inspired look, make zigzags with the back of a spoon.
7. Finally, let the glazed cookies sit for 20 to 30 minutes, until the glaze is set. Serve with hot coffee, a pumpkin spice latte, or cold brew.

Pro Tips & Variations

• Blot your pumpkin: If your pumpkin puree looks watery, blot it with paper towels before measuring to keep the cookies from turning cakey.
• Adjust the coffee strength: For a stronger latte vibe, add an extra 1/2–1 teaspoon espresso powder to the dough or glaze; for kids, reduce it by half.
• Make them ahead: Chill the dough up to 48 hours in the fridge; scoop and bake straight from cold, adding 1–2 minutes to the bake time if needed.
• Flavor twists: Swap mini chocolate chips for white chocolate or chopped pecans, or sprinkle a pinch of flaky sea salt over the glaze for a sweet-salty finish.

Storage & Serving

Store pumpkin spice latte cookies in an airtight container at room temperature for 3 to 4 days. Layer parchment between cookies to protect the glaze. For longer storage, freeze unglazed cookies for up to 2 months. Afterward, thaw at room temperature, then add the espresso glaze. Serve slightly warm for the coziest texture, since 10 to 15 seconds in the microwave brings back that just-baked softness.

Nutrition (per serving)

Calories: 170 | Protein: 2g | Carbs: 26g | Fat: 7g | Fiber: 1g

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already contains sugar and spices, which will throw off the sweetness and texture of these cookies. Use plain pumpkin puree for consistent results.

Do I have to chill the cookie dough?

Chilling is highly recommended. It helps the butter firm up, which reduces spreading in the oven and yields thicker, softer pumpkin spice latte cookies with better flavor.

Can I make these cookies without espresso powder?

Yes. You can omit the espresso powder entirely for pumpkin spice cookies, or replace it with instant coffee granules dissolved in a teaspoon of hot water for a milder coffee note.

How do I keep my cookies soft after baking?

Do not overbake; pull them when the edges are set but the centers still look slightly underdone. Once cooled, store in an airtight container and avoid leaving them uncovered, which can dry them out.

Can I double this recipe for holiday cookie swaps?

Absolutely. This recipe doubles well—use a large bowl, keep the dough chilled between batches, and bake one sheet at a time for the most even results.

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