Pumpkin Spice Latte Cookies

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If your favorite season is “pumpkin spice latte season,” these pumpkin spice latte cookies are about to become your new go-to bake. They’re soft, warmly spiced, kissed with espresso, and finished with a sweet coffee glaze that tastes 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

1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking powder, baking soda, and instant espresso powder for the dough until well combined.
2. In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until smooth and fully combined; the mixture may look slightly curdled at first but will come together.
4. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until a soft dough forms and no dry streaks of flour remain. If using, fold in the mini chocolate chips with a spatula.
5. Cover the bowl and chill the dough in the refrigerator for 30–45 minutes, or until slightly firm but scoopable. This helps control spreading and keeps the cookies thick and soft.
6. While the dough chills, preheat the oven to 350°F (175°C). Adjust the oven rack to the center position.
7. Using a 1 1/2-tablespoon cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheets, spacing about 5cm (2 inches) apart. Gently flatten the tops with your fingertips to about 1.25cm (1/2 inch) thick to help them bake evenly.
8. Bake one sheet at a time for 10–12 minutes, or until the edges look set and the centers appear puffed and slightly underbaked. The cookies will continue to set as they cool, keeping them soft.
9. Allow the cookies to cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely before glazing.
10. Make the espresso glaze: In a small bowl, whisk together the powdered sugar, 1 teaspoon espresso powder, and 1 tablespoon (15ml) milk or cream until smooth and pourable. If the glaze is too thick, add more milk 1 teaspoon at a time. Taste and add up to 1 teaspoon more espresso powder for a stronger coffee flavor, if desired.
11. Drizzle or spoon the espresso glaze over the cooled cookies, letting it drip down the sides. For a latte art-inspired look, make zigzags or swirls with the back of a spoon.
12. Let the glazed cookies sit at room temperature for 20–30 minutes, or until the glaze is set and dry to the touch. Serve with hot coffee, a pumpkin spice latte, or cold brew for the full café-at-home experience.

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 3–4 days, layering parchment between cookies to protect the glaze. For longer storage, freeze unglazed cookies in a zip-top bag or airtight container for up to 2 months; thaw at room temperature, then add the espresso glaze once fully defrosted. Serve slightly warm for the coziest texture—10–15 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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