Pumpkin Spice Latte Cookies

Why You’ll Love This Recipe

These cookies combine the comforting taste of pumpkin spice with the richness of a coffeehouse latte—all in cookie form. They’re soft and slightly chewy, with just the right balance of sweetness, spice, and espresso flavor. Quick to make and full of character, they’re perfect for fall baking, holiday platters, or simply satisfying a PSL craving in a new way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves
• Instant espresso powder or instant coffee
• Unsalted butter (softened)
• Brown sugar
• Granulated sugar
• Pumpkin puree (not pumpkin pie filling)
• Egg
• Vanilla extract

Optional glaze (for extra latte flair):

• Powdered sugar
• Milk or brewed coffee
• Vanilla extract

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
6. Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are set and the centers are soft but not wet.
8. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. If using glaze, whisk together powdered sugar, milk or coffee, and vanilla extract until smooth. Drizzle over cooled cookies.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Total time: 27 minutes

Variations

• Chocolate Chip Version: Add white or dark chocolate chips to the dough for extra richness.
• Frosted: Swap the glaze for a cream cheese or coffee buttercream frosting for a more indulgent treat.
• Stronger Coffee Flavor: Increase the espresso powder to 2 teaspoons if you want a bolder coffee presence.
• Vegan Option: Use plant-based butter, a flax egg, and dairy-free milk for a vegan-friendly version.
• Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze (unfrosted) for up to 2 months. Thaw at room temperature and drizzle with glaze after thawing if desired. Reheat in the microwave for 5–10 seconds to soften them slightly before serving.

FAQs

Can I use pumpkin pie filling instead of puree?

No, use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture.

How do I get the best coffee flavor?

Use a quality instant espresso powder or a strong instant coffee. You can increase the amount slightly if you want a stronger flavor.

Can I add a glaze or frosting?

Yes, a coffee glaze or cream cheese frosting pairs beautifully with these cookies for added sweetness and flavor.

Why are my cookies cakey?

Pumpkin adds a lot of moisture, which gives these cookies a soft, cake-like texture. This is expected and part of their charm.

Do I need to chill the dough?

No, the dough does not need to be chilled before baking. It’s ready to go right after mixing.

Can I make these ahead of time?

Yes, these cookies store well and can be made a day or two ahead. You can also freeze them unfrosted for longer storage.

Can I use brewed coffee instead of espresso powder?

Brewed coffee won’t provide enough concentrated flavor in the dough. Stick with espresso powder or instant coffee for the best result.

What kind of sugar works best?

A combination of brown sugar and granulated sugar gives the best balance of moisture, softness, and flavor.

Can I make them gluten-free?

Yes, use a gluten-free 1:1 baking flour substitute. Be sure your espresso powder is also gluten-free.

How do I know when they’re done?

The edges should look set, and the centers should be soft but not gooey. They’ll continue to set as they cool.

Conclusion

Pumpkin Spice Latte Cookies bring together everything you love about fall in one delicious bite: rich pumpkin, warm spices, and just a hint of coffee. Soft, flavorful, and easy to make, they’re perfect for cozy days, seasonal gatherings, or whenever you’re in the mood for a little taste of autumn. Once you try them, you’ll want to bake them all season long.

Pumpkin Spice Latte Cookies

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Pumpkin Spice Latte Cookies are soft, warmly spiced cookies infused with real pumpkin and a hint of espresso—capturing the cozy flavors of the iconic seasonal drink in every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp instant espresso powder or instant coffee
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp vanilla extract
• Optional glaze:
• 1 cup powdered sugar
• 2–3 tbsp milk or brewed coffee
• 1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Add pumpkin puree, egg, and vanilla extract; mix until fully combined.
5. Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
6. Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 10–12 minutes, or until edges are set and centers are soft but not wet.
8. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. If using glaze, whisk together powdered sugar, milk or coffee, and vanilla extract until smooth. Drizzle over cooled cookies.

Notes

• Increase espresso powder to 2 tsp for a stronger coffee flavor.
• Add chocolate chips or nuts for texture variation.
• Use a combination of brown and white sugar for ideal softness.
• No need to chill dough—ready to bake immediately.
• Cookies freeze well unfrosted; add glaze after thawing.

Nutrition

• Serving Size: 1 cookie (with glaze)
• Calories: 160
• Sugar: 15g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 25mg