• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • HoneyB's Kitchen
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dessert Recipes

    Pumpkin-Spice Latte Cookies

    Published: Oct 1, 2022 Last updated: Aug 7, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Soft pumpkin spice latte cookies are frosted with a brown butter fudge like icing, and will remind you of your favorite fall coffee!
    Pinnable image for Pumpkin Spice Latte Cookies
    Pumpkin Spice Latte Cookies on an orange plate with a mug of coffee.

    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!

    Pumpkin Spice Latte Cookies on a plate with a cup of coffee.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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.

    Cookies cooling on a cooling rack.

    🔪 Instructions

    For the cookie dough

    1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
    2. Place flour, baking powder, baking soda, cinnamon, nutmeg, and salt in the flour sifter. Sift into a large bowl. Set aside.
    3. 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.
    4. Add dry ingredients to wet ingredients and using a wooden spoon, stir until incorporated.
    5. 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.
    6. Transfer to a wire rack and cool.

    For the frosting

    1. Melt butter in saucepan over medium heat. Cook just until butter begins to brown.
    2. Add coffee granules, milk, and brown sugar. Bring syrup to a slow boil. Cook for 2 minutes.
    3. Remove syrup from heat and let cool completely.
    4. When cooled, stir in powdered sugar, vanilla, and heavy cream.
    5. 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.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Pinnable image for Pumpkin Spice Latte Cookies

    Pumpkin Spice Latte Cookies

    Shelby Law Ruttan
    Soft pumpkin spice latte cookies are frosted with a brown butter fudge like icing, and will remind you of your favorite fall coffee!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 14 minutes mins
    Total Time 24 minutes mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 145 kcal

    Equipment

    • Baking Sheet
    • Parchment Paper
    • Flour sifter
    • Large bowls
    • Wooden spoon
    • Measuring spoons
    • Small cookie scoop
    • Large saucepan

    As an Amazon Associate I earn from qualifying purchases.

    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

    For the icing

    • 2 tablespoons butter , melted
    • 4 tablespoons milk
    • 1½ cup brown sugar
    • 1 teaspoon instant espresso powder
    • 2 cups powdered sugar
    • 1-2 tablespoon heavy cream
    • ½ teaspoon 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 1 minute.
    • 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.

    Notes

    Adjust the thickness of the icing to your own preference, add more confectioners sugar for a thicker consistency andless powdered sugar for a runnier consistency 

    Nutrition

    Calories: 145kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 176mgPotassium: 38mgFiber: 1gSugar: 9gVitamin A: 1837IUVitamin C: 0.4mgCalcium: 18mgIron: 1mgNet Carbohydrates: 17g
    Keyword Pumpkin Spice Latte Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Dessert Recipes

    • Featured image for Bourbon Fudge recipe.
      Layered Chocolate Praline Bourbon Fudge
    • Featured image for Cheese Blintzes.
      Cheese Blintzes
    • Two Chocolate Peanut Butter Rice Krispie Treats stacked on a white plate.
      Chocolate Peanut Butter Rice Krispie Treats
    • A stack of 4 White Chocolate Cranberry Cookies on a white plate.
      White Chocolate Cranberry Cookies

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Cowboy Upp

      August 06, 2023 at 7:38 am

      I see no ingredients listed that are measured for the frosting part.

      Reply
      • Shelby Law Ruttan

        August 06, 2023 at 2:38 pm

        Thank you for bringing this to my attention. They must have been deleted somehow with the recipe card transfer. I will have this updated and fixed asap.

        Reply
    2. Pam

      September 19, 2014 at 3:08 pm

      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.

      Reply
    3. Elizabeth

      September 02, 2014 at 7:41 pm

      I'm pinning too! Welcome to fall!

      Reply
    « Older Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

    More about me →

    Old Fashioned Peanut Butter Cookies
    Southern Sweet Potato Pie

    Trending Recipes

    • Featured image for keto chicken nuggets.
    • Featured Image for air fryer roast beef.
    • Featured image for hot fireball apple cider.
    • Featured image for crockpot venison stew..
    • Featured image for Mom's Rhubarb Sauce.

    Footer

    ↑ back to top

    About

    About Shelby Law Ruttan

    Privacy Policy

    Terms and Conditions of Use

    Accessibility Statement

    As Featured In:

    Contact Shelby

    Contact

    Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    37 shares