These Pumpkin Spice Latte Cookies capture all the cozy fall vibes in one bite - soft, chewy and full of warm pumpkin and espresso flavors. A sweet espresso glaze takes them up a notch, and the brown butter adds a rich, toasty taste that makes them extra special.
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Ingredients
Cookie dough ingredients
Gather the following ingredients to make this pumpkin spice latte cookie recipe:
- Pumpkin puree - use canned puree and not pumpkin pie filling
- All-purpose flour - sift flour through a fine mesh sieve to remove any lumps.
- Pumpkin pie spice, baking soda and salt
- Instant espresso powder
- Unsalted butter - soften butter to room temperature before starting recipe
- Granulated sugar and brown sugar - use either light or dark brown sugar
- Large Egg - bring to room temperature before starting recipe
See recipe card for quantities.
Espresso drizzle ingredients
The espresso drizzle is optional for these cookies, but it boosts up the 'latte' flavor, so I recommend adding it it. Here's what you'll need to make the drizzle:
- Instant espresso powder
- Hot water - to dissolve the espresso powder
- Powdered sugar - sift if necessary to remove any lumps
- Milk - may substitute with water
Instructions
These step-by-step instructions will walk you through making the perfect pumpkin latte cookies:
Brown butter instructions
1 - Place chunks of butter in a saucepan over medium heat, stir slowly and constantly. Once the butter has melted, it will begin to foam. Keep cooking and stirring. The foam will subside, and the butter will start to sizzle and bubble.
2 - The milk solids in the butter will start to brown. You’ll notice a nutty aroma and see the butter turn golden brown. When you see browned bits (milk solids) at the bottom of the pan, remove from heat immediately. The process to brown butter takes about 4 - 6 minutes.
3 - Add espresso powder to the browned butter. Stir until dissolved.
4 - Pour into a large heat-resistant bowl. Let it cool at room temperature for 30 minutes before proceeding with remainder of recipe.
Pumpkin latte cookie dough instructions
1 - Combine flour, baking soda, pumpkin pie spice and salt in a medium-sized bowl. Whisk together until well combined. Set aside for later.
2 - Place pumpkin puree on a plate. Blot well with paper towels to remove excess moisture. Set aside for later.
3 - Add granulated sugar and brown sugar to bowl with cooled brown butter. Whisk until well combined.
4 - Add egg and pumpkin puree to mixing bowl. Whisk vigorously until well combined.
5 - Add dry ingredients (flour, etc..) to mixing bowl. Using a silicone spatula, stir until everything is mixed together and you don’t see any dry spots. Cover the mixing bowl with a kitchen towel and place in the refrigerator for 30 minutes. This helps the dough firm up and lets the flavors blend together.
6 - Scoop approximately 1½ tablespoons of cookie dough onto prepared baking sheets. Leave at least 2" of space between each cookie to allow for spreading. Bake at 350℉ (180℃) for 10 - 12 minutes. Edges will be slightly browned and center of cookie will have risen slightly.
Espresso glaze instructions
1 - In a medium bowl, combine hot water and instant espresso. Stir until espresso powder is dissolved.
2 - Add powdered sugar and milk. Stir well. If needed, add more milk to the mixture until desired consistency is reached.
3 - Using a spoon or pastry bag, drizzle glaze over cooled cookies and allow to set.
Equipment
Gather the following equipment before starting the pumpkin spice latte cookie recipe:
- Cookie Sheet Pans - lined with silicone baking mats or parchment paper
- Wire whisk - this recipe may also be prepared using an electric mixer fitted with the paddle attachment
- Saucepan - used to brown butter
- Bowls, measuring cups and spoons
- Silicone spatula
- Pastry bag or spoon - for drizzling espresso glaze over top of cookies
- Cookie scoop - using a cookie scoop is optional, but it helps make all your cookies the same size and shape
Storage
Store these Pumpkin Latte Cookies in an airtight container at room temperature for up to 4 days to keep them fresh. Alternatively, for longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
FAQs
Certainly. Combine the following in a bowl and store in an airtight container: 2 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1 teaspoon ground allspice and ½ teaspoon ground nutmeg.
More pumpkin dessert recipes
Love anything pumpkin and looking for more recipes? Try these:
I hope you love this Pumpkin Spice Latte Cookie recipe as much as my family and friends have over the years! If you give it a try, I’d love to hear what you think—feel free to leave a comment.
📋 Recipe
Pumpkin Spice Latte Cookies
Ingredients
Cookie dough
- ½ Cup Unsalted butter
- 1¼ Cups All-purpose flour sifted to remove lumps
- 2 teaspoons Instant espresso powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Pumpkin pie spice
- ½ Cup Brown sugar light or dark
- ½ Cup Granulated sugar
- ⅓ Cup Pumpkin puree
- 1 Large Egg room temperature
Espresso glaze (optional)
- 1 Tablespoon Hot water
- 1 teaspoon Instant espresso powder
- 1 Cup Powdered sugar
- 1 Tablespoon Milk add more if a thinner consistency is desired
Instructions
- Preheat oven to 350℉ (180℃)
- Line sheet pans with parchment paper or silicone baking mats
Brown butter
- Place chunks of butter in a saucepan over medium heat, stir slowly and constantly. Once the butter has melted, it will begin to foam. Keep cooking and stirring. The foam will subside, and the butter will start to sizzle and bubble.½ Cup Unsalted butter
- The milk solids in the butter will start to brown. You’ll notice a nutty aroma and see the butter turn golden brown. When you see browned bits (milk solids) at the bottom of the pan, remove from heat immediately. The process to brown butter takes about 4 - 6 minutes.
- Add espresso powder to the browned butter. Stir until dissolved.2 teaspoons Instant espresso powder
- Pour into a large heat-resistant bowl. Let it cool at room temperature for 30 minutes before proceeding with remainder of recipe.
Cookie dough
- Combine flour, baking soda, pumpkin pie spice and salt in a medium-sized bowl. Whisk together until well combined. Set aside for later.1¼ Cups All-purpose flour, ½ teaspoon Baking soda, 2 teaspoon Pumpkin pie spice, ½ teaspoon Salt
- Place pumpkin puree on a plate. Blot well with paper towels to remove excess moisture. Set aside for later.⅓ Cup Pumpkin puree
- Add granulated sugar and brown sugar to bowl with cooled brown butter. Whisk until well combined.½ Cup Brown sugar, ½ Cup Granulated sugar
- Add egg and pumpkin puree to mixing bowl. Whisk vigorously until well combined.1 Large Egg
- Add dry ingredients (flour, etc..) to mixing bowl. Using a silicone spatula, stir until everything is mixed together and you don’t see any dry spots. Cover the mixing bowl with a kitchen towel and place in the refrigerator for 30 minutes. This helps the dough firm up and lets the flavors blend together.
- Scoop approximately 1½ tablespoons of cookie dough onto prepared baking sheets. Leave at least 2" of space between each cookie to allow for spreading. Bake at 350℉ (180℃) for 10 - 12 minutes. Edges will be slightly browned and center of cookie will have risen slightly.
Espresso glaze (optional)
- In a medium bowl, combine hot water and instant espresso. Stir until espresso powder is dissolved.1 Tablespoon Hot water, 1 teaspoon Instant espresso powder
- Add powdered sugar and milk. Stir well. If needed, add more milk to the mixture until desired consistency is reached.1 Cup Powdered sugar, 1 Tablespoon Milk
- Using a spoon or pastry bag, drizzle glaze over cooled cookies and allow to set.
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