Pumpkin Spice Latte Cookies

Soft, spiced, and topped with a luscious espresso-flavored frosting, these Pumpkin Spice Latte Cookies taste like autumn in every bite. With a chewy center and warm hints of cinnamon, nutmeg, and clove, these cookies are the edible version of your favorite seasonal drink. Whether paired with a hot cup of coffee or served at a fall gathering, they're guaranteed to bring cozy vibes and smiles.

Each cookie is generously frosted with a silky pumpkin spice latte glaze that adds a burst of creamy sweetness with a hint of coffee depth. It's the perfect balance of bold espresso and comforting pumpkin spice, creating a flavor profile that's irresistible. These cookies aren't just dessert—they're an experience.

Why You’ll Love This Pumpkin Spice Latte Cookies Recipe

• Brings together two fall favorites: pumpkin spice and coffee.
• Soft, chewy texture that melts in your mouth.
• Perfectly spiced with a warm, cozy flavor.
• Great for holiday baking, gifts, or just treating yourself.
• Simple ingredients with a stunning result.

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Preparation Phase & Tools to Use

To make the perfect Pumpkin Spice Latte Cookies, you'll need a few key tools:

• Stand Mixer or Hand Mixer: Crucial for creaming the butter and sugar to create a light and fluffy dough.
• Mixing Bowls: Multiple sizes to separate wet and dry ingredients before combining.
• Measuring Cups & Spoons: Precision is essential in baking; accurate measurements ensure consistent results.
• Baking Sheets: Line them with parchment paper to prevent sticking and ensure even baking.
• Cooling Rack: Helps cool cookies evenly and keeps them from getting soggy.
• Offset Spatula or Butter Knife: For spreading the creamy espresso glaze perfectly over the top of each cookie.

Each tool has a specific purpose to guarantee your cookies bake evenly, taste delicious, and look picture-perfect.

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Preparation Tips

Use room temperature butter for the dough—it creams much better with sugar, resulting in a tender cookie. Don’t overmix once the dry ingredients are added, as it can make the cookies tough. Chill the dough if it feels too soft to scoop; this helps them hold their shape. For the glaze, let the cookies cool completely before frosting, so the topping doesn’t melt off. Finally, a touch of instant espresso powder in the glaze enhances the latte vibe without overpowering the pumpkin spice.

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Ingredients for This Pumpkin Spice Latte Cookies Recipe

For the Cookies:

• 2 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup granulated sugar
• ¾ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

For the Pumpkin Spice Latte Frosting:

• ½ cup unsalted butter, softened
• ¼ cup pumpkin puree
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon salt
• 3 to 4 cups powdered sugar (adjust for desired consistency)
• 1 to 2 tablespoons milk or cream (as needed)

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Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures that all spices are evenly distributed, which gives each bite a balanced flavor.

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Step 2: Cream Butter and Sugars

In a large mixing bowl or stand mixer, cream the softened butter with brown sugar and granulated sugar until light and fluffy. This step incorporates air into the dough and helps create that soft cookie texture.

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Step 3: Add Pumpkin, Egg, and Vanilla

Beat in the pumpkin puree, egg, and vanilla extract. Mix until fully combined. The mixture may look a bit curdled at first—this is normal and will smooth out once dry ingredients are added.

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Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until just combined. Be careful not to overmix to avoid tough cookies.

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Step 5: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough using a medium cookie scoop (about 2 tablespoons) and place them 2 inches apart. Bake for 11–13 minutes until edges are set and centers are puffed. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

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Step 6: Make the Pumpkin Spice Latte Frosting

In a bowl, cream the butter until smooth. Add the pumpkin puree, instant espresso powder, vanilla, cinnamon, nutmeg, and salt. Mix until incorporated. Gradually beat in powdered sugar, adjusting consistency with milk or cream as needed. You want a thick, spreadable consistency.

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Step 7: Frost the Cookies

Once cookies are completely cool, use an offset spatula or butter knife to spread a generous layer of frosting over each cookie. Let the frosting set for about 15 minutes before serving or storing.

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Notes

These Pumpkin Spice Latte Cookies are best enjoyed fresh but can easily be made ahead. Let the flavors develop overnight for even richer taste. If you prefer a stronger coffee note, increase the amount of espresso powder slightly in the frosting. For a cleaner presentation, use a piping bag instead of a spatula to frost the cookies.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of pumpkin puree: Pie filling has added sugar and spices, which will throw off the flavor balance.
• Not properly measuring flour: Too much flour can make the cookies dry and cakey. Spoon flour into your measuring cup and level it off.
• Overmixing the dough: This leads to dense cookies. Mix until ingredients are just combined.
• Frosting warm cookies: The frosting will melt and slide off. Make sure cookies are fully cooled.
• Skipping espresso powder: It's essential to the latte flavor. If omitted, the cookies will taste more like standard pumpkin cookies.

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Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3 days. If you’re stacking them, place a piece of parchment or wax paper between layers to keep the frosting intact. For longer storage, freeze unfrosted cookies for up to 2 months. Thaw and frost before serving.

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Estimated Nutrition (per cookie, assuming 24 cookies total)

• Calories: 220
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 32g
• Sugar: 20g
• Fiber: 1g
• Protein: 2g
• Sodium: 95mg
• Cholesterol: 30mg

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Frequently Asked Questions

What can I use instead of espresso powder?

You can use instant coffee granules, but the flavor won’t be as intense. Espresso powder is best for that true latte essence.

Can I make these cookies ahead of time?

Yes, you can bake the cookies a day ahead and frost them the next day. They actually taste better the next day as the spices settle in.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking flour works well. Make sure it includes xanthan gum for structure.

Can I freeze these cookies?

Absolutely. Freeze the baked cookies (unfrosted) in a sealed container. Frost after thawing for the best texture.

How do I make them dairy-free?

Use plant-based butter and a dairy-free milk alternative in the frosting. They still taste amazing.

Can I skip the frosting?

You can, but it’s highly recommended. The frosting brings the "latte" component and enhances the overall flavor.

What if I don’t have pumpkin spice mix?

Make your own with cinnamon, nutmeg, ginger, cloves, and allspice. A homemade blend often tastes fresher.

Why are my cookies too soft or spreading too much?

This could be from overly warm dough or too little flour. Try chilling the dough for 30 minutes before baking.

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Conclusion

Pumpkin Spice Latte Cookies offer the perfect fusion of cozy spices and rich espresso sweetness, making them a must-bake for fall or any time you crave something comforting. Their soft texture, paired with the creamy, fragrant frosting, creates a bite that's both nostalgic and exciting. Whether you're baking for a crowd or a solo treat, these cookies will warm your kitchen and your heart.

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