These Pumpkin Spice Latte Cookies are a great way to enjoy the flavors of your favorite fall latte in cookie form. This soft cookie makes a delicious afternoon treat to enjoy with a cup of your favorite pumpkin spice coffee!
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❤️ Why you'll love it
- Fans of pumpkin recipes will love these soft cookies with a hint of coffee flavor and brown sugar icing.
- The browned butter frosting is like a layer of fudge covering the top of the cookie.
- These pumpkin cookies are a drop cookie, so no rolling pin is required!
🥘 Ingredients
All purpose flour
Baking powder
Baking soda
Ground cinnamon
Fresh nutmeg: I love fresh ground nutmeg, but feel free to use ground nutmeg instead.
Salt: to accent the flavors in the cookie.
Unsalted butter: this is used so you can keep control of the amount of salt in the recipe.
Granulated sugar: used to sweeten the cookie.
Pumpkin puree: be sure to buy puree, not pie mix.
Large eggs
Pure vanilla extract: if using imitation, increase the amount of flavoring by half.
Milk: any type of milk will work here, dairy or non dairy. I used 2% cows milk.
Light brown sugar: dark brown sugar can be used as well, if used, it will lend a deeper flavor
Instant espresso powder: added for that coffee effect!
Confectioners sugar: used to stiffen the frosting
Heavy cream: used to make the frosting creamy.
🔪 Instructions
For the cookie dough
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
- Place flour, baking powder, baking soda, cinnamon, nutmeg, and salt in the flour sifter. Sift into a large bowl. Set aside.
- In a large separate bowl, using an electric mixer on medium speed, cream together the sugar butter. Add pumpkin puree, egg, and vanilla to the butter mixture and mix together well.
- Add dry ingredients to wet ingredients and using a wooden spoon, stir until incorporated.
- Using a tablespoon sized cookie scoop, drop dough ball on prepared cookie sheets. Bake 14 minutes at 350. Cookie will spring back when lightly touched.
- Transfer to a wire rack and cool.
For the frosting
- Melt butter in saucepan over medium heat. Cook just until butter begins to brown.
- Add coffee granules, milk, and brown sugar. Bring syrup to a slow boil. Cook for 2 minutes.
- Remove syrup from heat and let cool completely.
- When cooled, stir in powdered sugar, vanilla, and heavy cream.
- Spoon frosting over cooled cookies and sprinkle with freshly grated nutmeg.
🥄 Equipment
Baking sheet
Parchment paper
Flour sifter
Large bowls
Wooden spoon
Measuring spoons
Cookie scoop
Large saucepan
🥫Storage
Store pumpkin spice cookies in an airtight container on the counter up to 5 days, or in the freezer up to 3 months.
📖 Variations
- Use a ¼ cup cookie scoop to make colossal pumpkin spice latte cookies. Your yield will be less.
- Substitute 2 teaspoons pumpkin pie spice for the cinnamon and nutmeg.
- Sprinkle a few sea salts over top of the icing while it is still wet.
💭 Tips
- Sifting the flour in this recipe is not necessary, but recommended. When sifting the ingredients together, any large particles or lumps will be separated from the flour mixture and can be discarded, resulting in a smooth cookie texture.
📚 Related Recipes
My family loves this Old-Fashioned Peanut Butter Cookie recipe
I love my Nanny's Sugar Cookies with Orange Moscato Icing
This Salted Caramel Mocha Latte is a nice warm me up on a chilly afternoon!
🍽 Serve with...
Serve these cookies with a pumpkin spice latte or regular cup of hot coffee or tea.
🏫 The last word
This post was originally written as part of the Secret Recipe Club, where food bloggers would secretly make a recipe from another blogger's website and then on reveal day we would all find out who had our blog and what recipe we made. The blog this cookie recipe came from was called The Vanderbilt Wife which no longer is online. However, I still like to offer up credit as to where the original recipe was found.
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📖 Recipe
Pumpkin Spice Latte Cookies
Equipment
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Ingredients
For the cookie dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh ground nutmeg
- ½ teaspoon salt
- 1 cup butter , room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
For the cookie dough
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
- Place flour, baking powder, baking soda, cinnamon, nutmeg, and salt in the flour sifter. Sift into a large bowl. Set aside.
- In a large separate bowl, using an electric mixer on medium speed, cream together the sugar butter. Add pumpkin puree, egg, and vanilla to the butter mixture and mix together well.
- Add dry ingredients to wet ingredients and using a wooden spoon, stir until incorporated.Using a tablespoon sized cookie scoop, drop dough ball on prepared cookie sheets.
- Bake 14 minutes until edges are golden and top of cookie is no longer wet. Cookie will spring back when lightly touched.
- Transfer to a wire rack and cool.
For the frosting:
- Melt butter in saucepan over medium heat. Cook just until butter begins to brown.
- Add coffee granules, milk, and brown sugar. Bring syrup to a slow boil. Cook for 2 minutes.
- Remove syrup from heat and let cool completely.When cooled, stir in powdered sugar, vanilla, and heavy cream.
- Spoon frosting over cooled cookies and sprinkle with freshly grated nutmeg.
Pam
Shelby, I'm more than ready for PSL everything it is like being wrapped in a blanket on a chilling morning.
Once the pumpkin drinks and food start showing up I sink into my Fall laid back mood.
Elizabeth
I'm pinning too! Welcome to fall!