Pumpkin Spice Latte Cookies

Bold espresso flavor paired with a classic pumpkin pie spice and frosted with buttercream; these pumpkin spice latte cookies are the perfect treat for fall. So, skip the coffee shop line and enjoy your favorite latte in cookie form.

A drool-worthy flavor combination in every bite. These pumpkin spice latte cookies take your favorite autumn blends and put them into cookie form. The cookie itself has a soft base with subtle flavors of buttery pumpkin spice, and warm espresso and is made moist with real pumpkin puree.

It’s then frosted with a homemade, espresso-based buttercream frosting to bring out a sweetness that’s pure comfort. These pumpkin spice cookies have everything you’d expect from a latte but in a handheld, rich and comforting form that you can sink your teeth into.

Ingredients For the cookies: 

• 1/2 cup (115g) butter, softened 
• 1/2 cup (100g) brown sugar 
• 1/4 cup (50g) granulated sugar 
• 1 egg 
• 1/4 cup (60g) pumpkin puree 
• 1 teaspoon vanilla extract 
• 2 cups (240g) all-purpose flour 
• 1 1/2 teaspoons pumpkin spice 
• 1 teaspoon instant espresso coffee 
• 1/4 teaspoon salt 
• 1/2 teaspoon baking powder 

Ingredients For the espresso buttercream: 

• 1/3 cup (80ml) heavy cream 
• 1/3 cup (75g) butter, softened 
• 1/2 teaspoon baking powder 
• 1 teaspoon vanilla extract 
• 1 1/2 cups (180g) powdered sugar 
• 1/2 teaspoon instant espresso coffee 

Ingredients For Topping: 

• A pinch of ground cinnamon

Preparation time: 

Dough preparation time: 10 minutes 
Baking time: 12 minutes 
Cookie cooling time: 20-30 minutes 
Buttercream preparation time: 7 minutes 
Decoration time: 10 minutes 
Total time: Approximately 1 hour and 10-15 minutes. 
Serves: 15 cookies 

Directions For the cookies: 

1. Prepare the wet ingredients: 

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy. 

2. Add the remaining wet ingredients: 

Add the egg, pumpkin puree, vanilla extract, instant espresso coffee, and pumpkin spice to the butter mixture. Beat until well combined. 

3. Incorporate the dry ingredients: 

In the same bowl, sift in the all-purpose flour, baking powder, and salt. Mix until a smooth and homogeneous dough forms. 

4. Shape the cookies: 

Using a #20 cookie scoop (or about 1 1/2 tablespoons per cookie), form dough balls and place them on a baking sheet lined with parchment paper. Leave enough space between them. 

5. Bake: 

Preheat the oven to 350°F (180°C). Bake the cookies for 12-15 minutes, or until the edges are lightly golden. This recipe yields about 15 cookies.

6. Cool: 

Remove the cookies from the oven and let them cool completely on a wire rack before frosting. 

For the espresso buttercream: 

1. Prepare the buttercream: 

In a bowl, beat the softened butter, heavy cream, powdered sugar, instant espresso coffee, and vanilla extract until smooth and creamy. 

2. Decorate: 

To pipe the buttercream, place a piping bag inside a glass for easier handling, then fill it with the buttercream. Once the cookies have cooled completely, pipe a swirl of buttercream onto each one. 

3. Finish with cinnamon: 

Sprinkle a pinch of ground cinnamon over the top of each cookie for a finishing touch. 

Variations and Substitutions

Coffee: Easily adjust the coffee flavor in the cookies and the buttercream frosting by adding in more instant espresso. You could also use a flavored coffee like French vanilla to give it a different taste.

Drizzle: Add a touch of elegance to the cookies before you serve them by drizzling the frosting with caramel or chocolate sauce.

Crunch: Top the buttercream frosting with chopped pecans for some extra texture or mix them into the cookie batter.

White chocolate: Give the cookies a sweeter taste by swirling some white chocolate chips into the cookie base.

Salted latte: Top the cookies and frosting with a pinch of flakey sea salt for a delicious combination of sweet and salty.

How to Make the Best Pumpkin Spice Latte Cookies

Let both the eggs and butter come to room temperature before you need them for the cookies. This allows them to mix more easily which creates a softer cookie texture.

If you’re using a homemade pumpkin puree for the cookie batter, you’ll want to strain it first through a cheesecloth or fine mesh strainer. Homemade puree tends to have more water in it and excess liquid can alter the soft texture of the cookies.

If you don’t have pumpkin spice on hand, you can easily make your own by combining 1 teaspoon of cinnamon, ¼ teaspoon of both nutmeg and ginger, and a pinch of ground cloves. You can also adjust the taste of the cookies by adding more or less seasoning to the base depending on personal preference.

Store finished cookies by letting them cool completely before putting them in an airtight container. If possible, try not to stack them. Keep them fresh in the fridge for 3-4 days and then let them come to room temperature before serving again.