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.

5 Easy Pumpkin Spice Latte Cookies Recipe (Soft & Glazed!)

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

Scale

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

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (2–3 minutes).
4. Add pumpkin purée, egg, and vanilla extract to the butter mixture. Mix until combined.
5. Dissolve espresso powder in 1 tsp hot water and stir into the wet mixture.
6. Gradually add dry ingredients to wet mixture. Mix just until combined.
7. Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 12–15 minutes, until edges are golden and centers look set.
9. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
10. While cookies cool, whisk together glaze ingredients until smooth.
11. 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