Pumpkin Spice Latte Cookies Recipe — Cozy Fall Cookie Dessert

Pumpkin spice latte cookies are chewy pumpkin cookies infused with warm pumpkin spice and espresso, finished with a silky espresso buttercream.

If you love a pumpkin spice latte, these cookies capture that flavor in cookie form—soft and chewy with a hint of coffee and warming spices.

WHY YOU’LL LOVE THESE PUMPKIN SPICE LATTE COOKIES

Perfect chewy texture. These cookies are chewy with crisp edges—not cakey.

No dough chilling required. The dough comes together quickly and can be baked right away.

Balanced pumpkin flavor. The pumpkin flavor is present but not overpowering.

Tastes like a pumpkin spice latte. The combination of pumpkin spice and espresso mimics the familiar PSL flavor.

STEP BY STEP INSTRUCTIONS

REDUCING THE PUMPKIN PUREE

Remove excess liquid from the pumpkin puree before adding it to the dough. Place 1/2 cup pumpkin puree in a small saucepan and cook over medium heat for about 12 minutes, stirring occasionally. Allow it to cool.

After cooling, blot the pumpkin with paper towels to absorb remaining moisture until only a small amount transfers to the paper. You should be left with roughly 1/4 cup of reduced pumpkin puree. Set aside.

PUMPKIN COOKIES

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large bowl or stand mixer, cream together 3/4 cup softened salted butter, 1 cup brown sugar, and 1/2 cup white sugar until light and fluffy.

Add 1 teaspoon vanilla extract and 2 large egg yolks, mixing until combined. Stir in the reduced pumpkin puree.

In a separate bowl, whisk together 2 cups spooned-and-leveled all-purpose flour, 2 teaspoons pumpkin pie spice, 1/4 teaspoon ground cinnamon, 2 teaspoons instant espresso powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Add the dry ingredients to the wet mixture and mix until just combined.

Scoop about 3 tablespoons of dough per cookie and roll into balls. Roll each ball in spiced sugar if desired, and place on the lined baking sheet about 2 inches apart.

pumpkin spice latte cookie dough ready for the oven

Bake for 12–13 minutes, or until the bottoms are golden brown. The cookies will be puffy when they come out; give the pans a few gentle whacks on the counter to help them settle. Let the cookies cool completely on the pan before transferring—they’ll flatten slightly as they cool.

ESPRESSO BUTTERCREAM FROSTING

Using an electric or stand mixer, beat 1/2 cup softened salted butter on medium-high speed for 4 minutes. Add 2 cups powdered sugar, one cup at a time, mixing between additions.

Add 1 teaspoon heavy cream and 1/2 teaspoon instant espresso powder, then beat on high for about 5 minutes until the frosting is light and fluffy.

adding the buttercream to the pumpkin spice latte cookies

Pipe or spread the espresso buttercream onto cooled cookies and finish with a light dusting of cinnamon if you like.

FREQUENTLY ASKED QUESTIONS

WHAT DOES SPOONED AND LEVELED FLOUR MEAN?

Spoon the flour into the measuring cup and level it off with a straight edge. Do not scoop the measuring cup directly into the flour, which compresses it and adds extra flour to the measurement.

DO I HAVE TO REDUCE THE PUMPKIN PUREE?

Yes. Reducing and blotting the pumpkin removes excess water and is key to achieving the intended chewy texture.

STORING THE COOKIES

Store completely cooled cookies in an airtight container at room temperature. They stay fresh for up to four days when stored properly.

WHY ARE MY COOKIES CAKEY AND NOT CHEWY?

This usually happens if too much liquid remains in the pumpkin. Make sure to cook the puree for the recommended time and blot it so you end up with about 1/4 cup reduced puree.

CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?

No—use pure pumpkin puree. Pumpkin pie filling is sweetened and spiced, which will change the cookie’s flavor and texture.

HOW TO GET PERFECTLY ROUND COOKIES

Right after removing the cookies from the oven, place a slightly larger round cookie cutter or the rim of a glass around each cookie and gently rotate to shape the edges while still warm.

CAN I MAKE THE COOKIES SMALLER?

Yes. For smaller cookies, scoop 1 1/2 tablespoon portions and bake about 9 minutes or until the bottoms are golden.

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