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Easy Pumpkin Spice Latte Cookies Recipe

Easy Pumpkin Spice Latte Cookies

Soft, cake-like pumpkin cookies flavored with espresso powder and warm spices, finished with an optional coffee glaze. This recipe makes about 24 cookies.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract
  • 3/4 cup (about 180 g) Pumpkin purée, not pumpkin pie filling
  • 2 1/2 cups (300-315 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1 tablespoon Instant espresso powder or instant coffee granules
Latte Glaze
  • 2 cups (225-240 g) Confectioners’ sugar
  • 2 tablespoons Unsalted butter, melted
  • 1-2 tablespoons Milk or heavy cream
  • 1 teaspoon Instant espresso powder
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder.
  3. Beat the softened butter, granulated sugar, and brown sugar for 2-3 minutes, until light and creamy.
  4. Beat in the egg and vanilla, then mix in the pumpkin purée until combined.
  5. Add the dry ingredients and mix just until no dry flour remains. Chill the soft, sticky dough for about 30 minutes.
  6. Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, until the centers look set and the edges are lightly colored.
  7. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack to cool completely.
  8. For the glaze, dissolve the espresso powder in 1 tablespoon of milk or cream. Whisk it with confectioners’ sugar, melted butter, vanilla, and cinnamon, adding more milk a few drops at a time until thick but pourable.
  9. Drizzle the glaze over completely cooled cookies and let it set for 15-20 minutes before serving.

Notes

Use pure pumpkin purée rather than pumpkin pie filling. Blot watery purée lightly with paper towels for easier-to-scoop dough. Do not overbake; the cookies should remain soft and will firm slightly as they cool. Instant espresso powder is preferred over finely ground coffee because it dissolves without leaving grit.