Pumpkin Spice Latte cookies are chewy pumpkin cookies infused with warm pumpkin spice and a hint of espresso, finished with a silky espresso buttercream. If you love a pumpkin spice latte, these cookies capture that flavor in cookie form.
WHY YOU’LL LOVE THESE PUMPKIN SPICE LATTE COOKIES
Chewy, not cakey. These cookies have a tender, chewy center with crisp edges for the ideal texture.
No chilling required. The dough comes together quickly and can be baked right away.
Balanced pumpkin flavor. You get a pleasant pumpkin presence without it being overpowering.
PSL in cookie form. With pumpkin spice and espresso in the dough plus espresso buttercream on top, these taste remarkably like a pumpkin spice latte.
STEP BY STEP INSTRUCTIONS
REDUCING THE PUMPKIN PUREE
Start by removing excess liquid from the pumpkin puree. Place 1/2 cup of canned pumpkin puree in a small saucepan and simmer over medium heat for about 12 minutes, stirring occasionally, until much of the moisture has evaporated. Allow it to cool.
After cooling, blot the pumpkin with paper towels to remove additional liquid. Continue until only a small amount transfers to the paper towels; you should end up with just under 1/4 cup of reduced pumpkin. Set aside.
PUMPKIN COOKIES
Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large bowl or stand mixer, cream together 3/4 cup salted butter, 1 cup brown sugar and 1/2 cup white sugar until light and fluffy.
Add 1 teaspoon vanilla and 2 large egg yolks, then beat until combined. Mix 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 ingredients and mix until just combined.
Scoop 3 tablespoons of dough into a ball, roll it in spiced sugar if desired, and place on the lined baking sheet about 2 inches apart.
Bake for 12–13 minutes, or until the bottoms are golden brown. The cookies will look puffy when they come out of the oven. Tap the baking sheet a few times on the counter after removing it from the oven to help them settle. Let the cookies cool completely on the pan before moving; they will flatten as they cool.
ESPRESSO BUTTERCREAM FROSTING
Using an electric mixer, whip 1/2 cup room-temperature salted butter for 4 minutes. Gradually 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 4–5 minutes until the frosting is light and fluffy.
Pipe or spread the espresso buttercream onto the cooled cookies and finish with a light sprinkle of cinnamon.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spoon the flour into your measuring cup and then level it off with a straight edge. Do not scoop the measuring cup directly into the flour bag, which compresses the flour and adds more than the recipe intends.
DO I HAVE TO REDUCE THE PUMPKIN PUREE?
Yes. Reducing the pumpkin removes excess water and is essential for achieving a chewy texture instead of a cakey one.
STORING THE COOKIES
Keep the cookies in an airtight container at room temperature. Properly stored, they stay fresh for up to four days.
WHY ARE MY COOKIES CAKEY AND NOT CHEWY?
If your cookies turned out cakey, you likely didn’t remove enough liquid from the pumpkin puree. Cook for the full 12 minutes and blot with paper towels so you’re left with just under 1/4 cup reduced puree.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
No. Pumpkin pie filling is sweetened and spiced; use plain canned pumpkin puree to keep flavors balanced.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as you remove the cookies from the oven, place a slightly larger round cookie cutter, glass, or jar lid around each cookie and gently rotate to shape. This helps achieve a uniform round edge.
CAN I MAKE THE COOKIES SMALLER?
Yes. Scoop the dough into 1½-tablespoon balls and bake for about 9 minutes, or until the bottoms are golden.
If you make these Pumpkin Spice Latte cookies, please leave a star rating and a comment below!
For more baking inspiration, follow the original creator on social media.
YOU MIGHT ALSO LOVE
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- Pumpkin Crinkle Cookies
- Pumpkin Spice Latte Loaf Cake
- Melting Moments Pumpkin Cookies
- Pumpkin Swirl Cheesecake Bars
Pumpkin Spice Latte Cookies
Jessie M
Equipment
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large bowl
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medium bowl
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pot
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cookie sheets
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electric mixer
Ingredients
Pumpkin Cookies
- 1/2 C canned pumpkin puree reduced to 1/4 C
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 1 tsp vanilla extract
- 2 large egg yolks
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp instant espresso powder
- 1/4 tsp ground cinnamon
Espresso Buttercream
- 1/2 C salted butter at room temperature
- 2 C powdered sugar
- 1 tsp heavy cream
- 1/2 tsp instant espresso powder
Instructions
Reducing the Pumpkin Puree
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Place 1/2 cup canned pumpkin puree in a small saucepan and cook over medium heat for 12 minutes, stirring occasionally. Let cool.
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Blot with paper towels until only a little liquid transfers. You should be left with about 1/4 cup reduced pumpkin. Set aside.
Pumpkin Cookies
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Preheat oven to 350°F and line baking sheets with parchment paper.
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Cream 3/4 cup butter with 1 cup brown sugar and 1/2 cup white sugar until light and fluffy.
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Add 1 tsp vanilla and 2 egg yolks; beat until combined. Mix in reduced pumpkin.
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Whisk together the dry ingredients and fold into the wet ingredients until just combined.
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Scoop 3 tbsp dough balls and place 2 inches apart on the baking sheet.
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Bake 12–13 minutes until the bottoms are golden. Let cool on the pan so they set and flatten slightly.
Espresso Buttercream
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Whip 1/2 cup butter on medium-high speed for 4 minutes.
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Add 2 cups powdered sugar, 1 cup at a time, mixing between additions.
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Add 1 tsp heavy cream and 1/2 tsp instant espresso powder, then beat until light and fluffy, about 4–5 minutes.
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Top cooled cookies with buttercream and sprinkle with extra cinnamon if you like.