If you love pumpkin spice lattes, you need these cookies in your life.
They’re soft, chewy, and packed with warm fall flavors—like pumpkin, cinnamon, and espresso.
Plus, they have a dreamy coffee glaze on top.
Perfect for cozy days, bake sales, or just because!
Let’s get baking!
What You’ll Need
For the Cookies:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tbsp instant espresso powder
- ½ cup unsalted butter, melted
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Coffee Glaze:
- 1 cup powdered sugar
- 1 tbsp brewed espresso or strong coffee
- ½ tsp vanilla extract
- 1-2 tbsp milk (adjust for consistency)
Pro Tips
- Blot the Pumpkin Puree – Too much moisture makes cookies cakey. Pat it with a paper towel to remove excess water.
- Chill the Dough – For thicker cookies, let the dough chill for 30 minutes before baking.
- Use Fresh Spices – Old spices lose their punch! Fresh cinnamon and pumpkin pie spice = maximum flavor.
- Adjust the Espresso Flavor – Want more coffee kick? Add an extra ½ tablespoon of espresso powder.
- Drizzle While Warm – The glaze sets beautifully when drizzled over slightly warm cookies.
Tools You’ll Need
- Mixing bowls
- Whisk
- Hand or stand mixer (optional)
- Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Substitutions & Variations
- No Espresso Powder? Use instant coffee granules instead.
- Want it Dairy-Free? Swap butter for coconut oil and use non-dairy milk for the glaze.
- Less Sweet? Reduce the sugar slightly or skip the glaze.
- Extra Texture? Add chopped pecans or chocolate chips.
Make Ahead Tips
- The dough can be made a day in advance and stored in the fridge.
- Baked cookies stay fresh for 3-4 days in an airtight container.
How to Make Pumpkin Spice Latte Cookies
1. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and espresso powder. Set aside.
2. Mix Wet Ingredients
In another bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add in pumpkin puree, egg, and vanilla extract, whisking until fully combined.
3. Combine Wet & Dry Ingredients
Slowly add the dry ingredients into the wet mixture, stirring with a spatula until a soft dough forms.
4. Scoop & Bake
Scoop dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes until edges are set.
5. Cool the Cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Make the Glaze
In a small bowl, whisk together powdered sugar, brewed espresso, vanilla extract, and milk until smooth.
7. Drizzle & Enjoy!
Drizzle the coffee glaze over the cooled cookies. Let it set for 10 minutes before digging in!
Leftovers & Storage
- Store cookies in an airtight container at room temp for 3-4 days.
- Want to keep them longer? Freeze unglazed cookies for up to 2 months and glaze them fresh.
Time to Bake!
These Pumpkin Spice Latte Cookies are the perfect way to bring cozy fall flavors into your kitchen. Give them a try, and let me know how they turn out in the comments! Got questions or fun twists on the recipe? I’d love to hear. Happy baking! 🎃☕🍪
