Sweets & Snacks

Pumpkin Spice Latte Cookies

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I love pumpkin spice lattes. I have several posts using canned pumpkin puree because I genuinely love the taste of pumpkin.

I’ll link to them at the end. You can check out my pumpkin butter if you would like to have something warm and pumpkin”ey” for breakfast.

But because of my low tolerance to soy (which is in everything nowadays), I’ve had to switch to homemade chocolate chip cookies.

My partner loves them too.

These pumpkin spice latte cookies are soft, cakey cookies topped with a luscious espresso-spiked frosting that tastes like your favorite seasonal drink in dessert form, haha.

If you’re a pumpkin spice latte fan, you’re going to want to bake these on repeat all autumn long.

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Pumpkin Spice Latte Cookies

Recipe by Chloe M.Course: DessertDifficulty: Easy
Servings

18-20

cookies
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • For the Cookies:

  • 1 cup pumpkin puree

  • ½ cup unsalted butter, softened

  • 1 cup brown sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 2 teaspoons pumpkin pie spice

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • For the Frosting:

  • 4 ounces cream cheese, softened

  • 2 tablespoons unsalted butter, softened

  • 1 ½ cups powdered sugar

  • 2 teaspoons instant espresso powder (or strong instant coffee)

  • ½ teaspoon vanilla extract

  • ½ teaspoon cinnamon

Directions

  • Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, beat together the butter and sugar until fluffy, then add in pumpkin puree, egg, and vanilla.
  • In another bowl, whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt, then fold dry ingredients into the wet until just combined.
  • Drop spoonfuls of dough onto the baking sheets and bake for about 12 minutes, until the cookies are set and slightly golden around the edges. Let them cool completely before frosting.
  • While the cookies cool, prepare the frosting. Beat together cream cheese and butter until smooth, then add powdered sugar gradually until fluffy. Stir in espresso powder, vanilla, and cinnamon until well combined.
  • Once the cookies are cool, frost them generously with the espresso cream cheese frosting in swirly latte-style designs.

  • I absolutely love these cookies.

Get the best cookies with these tips:

Chill the dough for 20 minutes before baking if you want thicker, puffier cookies.
Use a cookie scoop for even-sized cookies—it makes baking so much easier (I recommend this cookie scoop: [affiliate link]).
Instant espresso powder works best for that coffeehouse flavor, but strong instant coffee can be used too. Try this one: [affiliate link].
For the frosting, make sure your cream cheese and butter are fully softened—this makes it extra smooth.

Here are a few pumpkin-based recipes you may like as well:

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