There’s something magical about the first sip of a Pumpkin Spice Latte. That warm blend of cinnamon, nutmeg, ginger, and cloves mixed with rich espresso and creamy pumpkin—it’s the taste of fall in a cup. But what if you could capture that same cozy, comforting essence in a soft, chewy cookie? Well, you absolutely can, and these Easy Pumpkin Spice Latte Cookies are here to prove it. Each cookie is a delightful reminder of your favorite pumpkin spice latte.
These cookies are the ultimate celebration of autumn. They combine all the beloved flavors of a PSL—pumpkin, warm spices, and a hint of coffee—into a perfectly soft, cake-like cookie that’s topped with a sweet espresso glaze. One bite and you’ll be transported to your favorite coffee shop on a crisp fall morning, except you’ll be enjoying this treat from the comfort of your own home.
Imagine biting into a cookie that tastes like your favorite pumpkin spice latte cookies! These cookies are the ultimate celebration of autumn. They combine all the beloved flavors of a PSL—pumpkin, warm spices, and a hint of coffee—into a perfectly soft, cake-like cookie that’s topped with a sweet espresso glaze. One bite and you’ll be transported to your favorite coffee shop on a crisp fall morning, except you’ll be enjoying this treat from the comfort of your own home.
What makes this recipe truly special is how it balances all those complex flavors. The pumpkin adds moisture and a subtle earthiness, the spices bring warmth and depth, and the espresso provides just enough coffee flavor to remind you of that latte you love so much. The result is a cookie that’s sophisticated enough for a dinner party but simple enough to make on a lazy Sunday afternoon.
With every batch of these pumpkin spice latte cookies, you’ll find the perfect blend of spices that will warm your heart and remind you of fall. These cookies are perfect for gatherings or cozy nights in.
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Easy Pumpkin Spice Latte Cookies: Your Favorite Fall Drink Transformed Into the Perfect Cookie
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These soft, cake-like pumpkin spice latte cookies are the ultimate cozy fall treat. Infused with real pumpkin, warming spices, and a hint of espresso, they perfectly capture the essence of a PSL in cookie form. Topped with a sweet espresso glaze, they’re easy to make, incredibly flavorful, and guaranteed to become a seasonal favorite.
Ingredients
For the Cookies:
2 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
2 teaspoons Pumpkin Pie Spice
½ teaspoon Salt
1 cup (2 sticks) Unsalted Butter, softened
1 cup Granulated Sugar
½ cup Pumpkin Purée (not pumpkin pie filling)
1 large Egg
1 teaspoon Vanilla Extract
2 teaspoons Instant Espresso Powder
For the Glaze:
1 cup Powdered Sugar
2–3 tablespoons Milk or Heavy Cream
½ teaspoon Instant Espresso Powder
Pinch of Pumpkin Pie Spice (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (2–3 minutes).
Add pumpkin purée, egg, and vanilla extract to the butter mixture. Mix until combined.
Dissolve espresso powder in 1 tsp hot water and stir into the wet mixture.
Gradually add dry ingredients to wet mixture. Mix just until combined.
Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 12–15 minutes, until edges are golden and centers look set.
Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
While cookies cool, whisk together glaze ingredients until smooth.
Drizzle glaze over cooled cookies and sprinkle with pumpkin spice if desired. Let set for 30 minutes before serving.
Notes
For a thicker, chewier cookie, chill dough for 30 minutes before baking.
Cookies can be made ahead and frozen unglazed. Glaze after thawing.
Add-ins like white chocolate chips or chopped nuts are great variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1
- Calories: 145
- Sugar: 12g
- Sodium: 95g
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25g
Keywords: Pumpkin spice latte cookies, fall cookie recipe, PSL cookies, pumpkin cookies, espresso glaze cookies
Table of Contents
Table of Contents
Why These Cookies are the Best Pumpkin Spice Latte Cookies
Whether you’re an experienced baker or someone who only breaks out the mixing bowls during the holidays, this recipe is designed to be straightforward and foolproof. There’s no chilling time required, no complicated techniques, and the ingredient list is refreshingly simple. In less than an hour, you can have a batch of bakery-quality cookies that will make your kitchen smell absolutely incredible.
The Story Behind Pumpkin Spice Latte Cookies
These pumpkin spice latte cookies are a testament to the flavor that can be achieved through simple ingredients and a love for fall baking.
These pumpkin spice latte cookies are part of that delicious evolution. They take the essence of what makes a PSL so appealing—that perfect balance of sweet pumpkin, warming spices, and rich coffee—and translate it into a format that’s arguably even better. After all, you can’t exactly pack a latte in your lunchbox or bring it to a potluck, but you can definitely do that with these cookies.
The Pumpkin Spice Latte phenomenon started in 2003 when a certain coffee chain introduced it as a seasonal offering. What began as a limited-time drink quickly became a cultural icon, spawning countless variations and inspiring bakers everywhere to recreate those flavors in different forms. From pumpkin spice bread to pumpkin spice pancakes, the flavor profile has proven to be incredibly versatile.
These cookies are part of that delicious evolution. They take the essence of what makes a PSL so appealing—that perfect balance of sweet pumpkin, warming spices, and rich coffee—and translate it into a format that’s arguably even better. After all, you can’t exactly pack a latte in your lunchbox or bring it to a potluck, but you can definitely do that with these cookies.
These delightful pumpkin spice latte cookies are so easy to make that you’ll want to bake them all season long!
Why You’ll Love This Recipe
These pumpkin spice latte cookies are sure to be a hit at any gathering and become a fall staple in your home.
How to Store Your Pumpkin Spice Latte Cookies
The Best of Both Worlds: Why choose between a Pumpkin Spice Latte and a cookie when you can have both? These cookies deliver all the flavors you crave in your favorite fall beverage.
Perfectly Spiced: The blend of cinnamon, nutmeg, ginger, and cloves is carefully balanced so no single spice overpowers the others. The result is a warm, complex flavor that tastes like fall itself.
Your Guide to Making Perfect Pumpkin Spice Latte Cookies
Soft & Chewy Texture: Thanks to the pumpkin purée, these cookies have a wonderfully soft, almost cake-like texture that stays moist for days.
Easy to Make: No chilling time, no complicated steps, no special equipment. If you can cream butter and sugar, you can make these cookies.
Crowd-Pleaser: Whether you’re baking for a fall party, a bake sale, or just your family, these cookies are guaranteed to disappear quickly.
Customizable: The base recipe is fantastic, but it’s also easy to adapt with add-ins like white chocolate chips, pecans, or even a cream cheese frosting instead of the glaze.
Understanding Your Ingredients
Let’s talk about what goes into these cookies and why each ingredient matters.
All-Purpose Flour: This provides the structure for your cookies. Make sure to measure it correctly—spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour, resulting in dry cookies.
Baking Soda: This leavening agent helps the cookies rise and creates a tender crumb. Make sure yours is fresh (check the expiration date) for the best results.
Pumpkin Pie Spice: This is a blend of cinnamon, ginger, nutmeg, and cloves. You can buy it pre-made or make your own. If you’re making your own, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
Butter: Use unsalted butter so you can control the salt level in your cookies. Make sure it’s softened to room temperature—it should be soft enough to leave an indent when you press it, but not so soft that it’s greasy or melted.
Sugar: Granulated white sugar adds sweetness and helps create a tender texture. Some recipes use brown sugar for pumpkin cookies, but I prefer white sugar here because it lets the pumpkin and spice flavors shine.
Pumpkin Purée: This is 100% pure pumpkin, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, which will throw off the balance of flavors in your cookies. Look for canned pumpkin purée in the baking aisle. Libby’s is a reliable brand.
Egg: This binds everything together and adds richness. Use a large egg at room temperature for best results.
Vanilla Extract: Pure vanilla extract adds depth and rounds out all the other flavors.
Instant Espresso Powder: This is the secret ingredient that makes these cookies taste like a latte. Instant espresso powder dissolves easily and provides a concentrated coffee flavor without adding liquid. You can find it in the coffee aisle or baking section of most grocery stores. If you can’t find it, instant coffee granules will work in a pinch.
Ingredients
For the Pumpkin Spice Cookies:
•2 ½ cups All-Purpose Flour
•1 teaspoon Baking Soda
•2 teaspoons Pumpkin Pie Spice
•½ teaspoon Salt
•1 cup (2 sticks) Unsalted Butter, softened
•1 cup Granulated Sugar
These pumpkin spice latte cookies can be enjoyed fresh out of the oven or stored for later, making them perfect for meal prep.
•½ cup Pumpkin Purée (not pumpkin pie filling)
•1 large Egg
•1 teaspoon Vanilla Extract
•2 teaspoons Instant Espresso Powder
For the Espresso Glaze:
•1 cup Powdered Sugar
•2-3 tablespoons Milk or Heavy Cream
•½ teaspoon Instant Espresso Powder
These pumpkin spice latte cookies make for a wonderful homemade gift, perfect for sharing during the holiday season.
•A pinch of Pumpkin Pie Spice for garnish
Equipment You’ll Need
•Two large baking sheets
•Parchment paper or silicone baking mats
•Mixing bowls (one large, one medium)
•Electric mixer (hand mixer or stand mixer)
•Measuring cups and spoons
•Wire cooling rack
•Small whisk (for the glaze)
Step-by-Step Instructions
Making the Cookie Dough
Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup easier.
Step 2: Combine Dry Ingredients In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Whisking helps distribute the leavening and spices evenly throughout the flour. Set this bowl aside.
Step 3: Cream Butter and Sugar In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed. Continue beating for 2-3 minutes, until the mixture is light, fluffy, and pale in color. This process is called creaming, and it incorporates air into the butter, which helps create a tender cookie.
Step 4: Add Wet Ingredients Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined. The mixture might look a little curdled at this point—that’s normal.
Step 5: Dissolve the Espresso In a small cup or bowl, dissolve the instant espresso powder in 1 teaspoon of hot water. Stir until the powder is completely dissolved, then add this to the wet ingredients and mix until incorporated.
Step 6: Combine Wet and Dry With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined—you should see no more streaks of flour, but don’t overmix. Overmixing can lead to tough cookies.
Step 7: Scoop the Dough Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Space them about 2 inches apart to allow for spreading. If you want uniform cookies, a cookie scoop is a great investment.
Step 8: Bake Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set. The cookies will still be soft when you take them out—that’s what you want. They’ll firm up as they cool.
Step 9: Cool Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up enough to be moved without breaking. Then, use a spatula to transfer them to a wire rack to cool completely. It’s important that the cookies are completely cool before you add the glaze, or it will melt and slide right off.
Making the Espresso Glaze
These cookies exemplify the beauty of pumpkin spice latte cookies, bringing joy and warmth to those who enjoy them.
Step 1: Combine Ingredients While your cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and instant espresso powder.
Step 2: Add Liquid Add 2 tablespoons of milk or cream and whisk until smooth. The glaze should be thick but pourable. If it’s too thick, add more milk, one teaspoon at a time, until you reach the right consistency. If it’s too thin, add a bit more powdered sugar.
These pumpkin spice latte cookies will be the highlight of your fall baking adventures!
Step 3: Glaze the Cookies Once the cookies are completely cool, drizzle or spread the glaze over the top of each cookie. You can use a spoon, a piping bag, or even a fork to create different patterns.
Step 4: Add the Finishing Touch While the glaze is still wet, sprinkle a tiny pinch of pumpkin pie spice over each cookie. This not only looks pretty but also gives you a hint of what flavor to expect.
Step 5: Let the Glaze Set Allow the glaze to set for about 30 minutes before serving or storing. The glaze will harden slightly but will remain a bit tacky.
Don’t forget to serve these pumpkin spice latte cookies with a warm beverage to complement their festive flavors!
Pro-Tips for Perfect Cookies
Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps them incorporate more easily and creates a smoother dough.
Don’t Overbake: These cookies are best when they’re soft and chewy. Take them out when the edges are just set and the centers still look slightly underdone. They’ll continue to cook on the hot baking sheet.
Use Fresh Spices: Spices lose their potency over time. If your pumpkin pie spice has been sitting in your cabinet for years, it’s time to replace it.
Measure Pumpkin Correctly: After opening your can of pumpkin, stir it well before measuring. The liquid can separate from the solids, and you want an even mixture.
Chill for Thicker Cookies: If you prefer a thicker, chewier cookie, chill the dough for 30 minutes before baking. This slows down spreading.
Get ready to impress your friends and family with these delicious pumpkin spice latte cookies that are sure to bring smiles to everyone’s faces.
Remember to enjoy these pumpkin spice latte cookies while they are still warm for the best experience!
Delicious Variations
White Chocolate Chip PSL Cookies: Fold 1 cup of white chocolate chips into the dough for extra sweetness and a beautiful contrast.
Nutty PSL Cookies: Add ½ cup of chopped pecans or walnuts for a delightful crunch.
Cream Cheese Frosting: Instead of the glaze, top these cookies with a simple cream cheese frosting made from 4 oz cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and ½ teaspoon vanilla.
Double Coffee: For serious coffee lovers, increase the espresso powder in the cookies to 1 tablespoon.
Keep your pumpkin spice latte cookies in an airtight container to maintain freshness and flavor.
Maple Glaze: Replace the espresso in the glaze with maple syrup for a different fall flavor profile.
Storage and Make-Ahead Tips
Room Temperature Storage: Store cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if you’re stacking them.
Refrigerator Storage: These cookies will keep in the fridge for up to a week. Bring them to room temperature before serving for the best texture.
Freezing Cookies: Freeze baked, unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature and add the glaze before serving.
Freezing Dough: You can also freeze the cookie dough. Scoop it into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling is pre-sweetened and pre-spiced, which will significantly alter the flavor and texture of your cookies. Always use 100% pure pumpkin purée.
I don’t have instant espresso powder. What can I substitute?
You can use instant coffee granules, though the flavor won’t be quite as rich. Use the same amount. In a pinch, you could also use 1 tablespoon of very strong brewed coffee, but you may need to reduce the milk slightly to compensate for the extra liquid.
Can I make these cookies without the glaze?
Absolutely! They’re delicious on their own. You could also roll them in cinnamon sugar before baking for a different finish.
Why are my cookies spreading too much?
This usually happens if your butter was too soft or melted, or if your oven temperature is too low. Make sure your butter is softened but not greasy, and use an oven thermometer to verify your oven temperature.
Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the refrigerator for up to 24 hours before baking. You may need to add an extra minute or two to the baking time if you’re baking straight from the fridge.
How can I make these cookies more cake-like?
Add an extra 2 tablespoons of pumpkin purée and reduce the baking time by 1-2 minutes.
Are these cookies suitable for shipping?
Yes, but ship them without the glaze. The glaze can get messy during shipping. Include a small container of glaze with instructions for the recipient to add it themselves.
Nutritional Information
Per cookie (makes about 24 cookies):
•Calories: 145
•Total Fat: 7g
•Saturated Fat: 4g
•Cholesterol: 25mg
•Sodium: 95mg
•Total Carbohydrates: 20g
•Dietary Fiber: 0.5g
•Sugars: 12g
•Protein: 2g
The Perfect Fall Treat
These Easy Pumpkin Spice Latte Cookies are everything you love about fall, baked into one perfect cookie. They’re soft, flavorful, beautifully spiced, and topped with a sweet espresso glaze that ties everything together. Whether you’re baking them for a party, packaging them as gifts, or simply enjoying them with your afternoon coffee, they’re sure to become a seasonal favorite.
The best part? You don’t need to wait in line at a coffee shop or spend five dollars to enjoy the flavors of a Pumpkin Spice Latte. With this recipe, you can have that same cozy, comforting taste anytime you want, in cookie form. So preheat that oven, grab your mixing bowls, and get ready to fill your kitchen with the irresistible aroma of fall baking.
Happy baking, and enjoy every delicious bite!
Enjoy Your Pumpkin Spice Latte Cookies!
For a delightful treat you can enjoy any time, these pumpkin spice latte cookies have you covered. With their soft texture and rich flavor, they’re bound to become a new favorite.
Additional Resources and Nutritional Information
For more information about the nutritional benefits of the ingredients in this recipe, the USDA FoodData Central provides comprehensive data on pumpkin puree, showing it’s an excellent source of vitamin A, fiber, and antioxidants. If you’re interested in the health benefits of cinnamon and other spices, the National Center for Complementary and Integrative Health offers evidence-based information on their potential health effects. For general dietary recommendations and portion guidance, visit the Dietary Guidelines for Americans. When baking at home, always follow FDA food safety guidelines to ensure proper handling and storage. For information about sugar consumption and balanced nutrition, the CDC’s nutrition guidelines provide helpful recommendations.
Estimated Nutrition (per cookie, 1 of 24):
- Calories: 165
- Protein: 2g
- Fat: 7g
- Carbohydrates: 24g
- Sugar: 14g
- Fiber: 1g
Happy fall baking!
More Fall Recipes You’ll Love
Love fall flavors? Try these seasonal favorites:
- Spooky Halloween Trash Can Cookies – Fun cookies perfect for using leftover Halloween candy!
- Air Fryer Apple Cider Donuts – Another fall dessert that’s easy and delicious!
- The Best Pistachio Brownies – Decadent brownies for any occasion!