Pumpkin Spice Latte Cookies combine everything people love about fall baking into one irresistible treat. Inspired by the iconic café drink, these cookies feature warm pumpkin spice, real pumpkin purée, subtle espresso flavor, and a soft, chewy texture that melts in your mouth. Finished with an optional espresso glaze, they taste like autumn in cookie form.

Perfect for coffee lovers, holiday baking, and seasonal dessert spreads, Pumpkin Spice Latte Cookies deliver comforting flavor with bakery-quality results—no trip to the coffee shop required.

Why Pumpkin Spice Latte Cookies Are So Popular

These cookies stand out because they blend multiple fall favorites into one cohesive dessert:

Classic pumpkin spice warmth
Subtle coffee flavor that enhances sweetness
Soft, cake-like yet chewy texture

Aromatic spices perfect for cooler weather
Versatile presentation for casual or festive occasions

They appeal to pumpkin fans and coffee lovers alike, making them a reliable crowd-pleaser throughout fall and winter.

What Makes These Cookies Unique

Unlike plain pumpkin cookies, Pumpkin Spice Latte Cookies include espresso or coffee, which deepens flavor and balances sweetness. The coffee note doesn’t overpower—instead, it enhances the spices and pumpkin, much like chocolate enhances vanilla.

These cookies are:

Moist without being cakey

Sweet but balanced
Warmly spiced
Rich without heaviness

Key Ingredients Explained

½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar

1 large egg
½ cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract

1½ cups all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon

½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons instant espresso powder

Optional Espresso Glaze

1 cup powdered sugar
1½ tablespoons brewed espresso or strong coffee
½ teaspoon vanilla extract

Why Instant Espresso Works Best

Instant espresso dissolves seamlessly into the dough, providing coffee flavor without adding extra liquid. Brewed coffee alone would thin the dough and affect texture.

If espresso powder isn’t available, instant coffee granules can be used, but espresso offers a richer, smoother flavor.

Step-by-Step Instructions

Step 1: Prepare the Dough Base

In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes. Proper creaming ensures soft cookies.

Step 2: Add Wet Ingredients

Beat in the egg, pumpkin purée, vanilla extract, and espresso powder until fully combined and smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, and salt.

Gradually add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender crumb.

Step 4: Chill the Dough

Cover and refrigerate dough for 30–45 minutes. Chilling prevents excessive spreading and concentrates flavor.

Step 5: Scoop and Bake

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

Scoop dough into 1½-tablespoon portions and place 2 inches apart. Bake for 10–12 minutes, until edges are set and centers look slightly soft.

Step 6: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 7: Add Espresso Glaze (Optional)

Whisk powdered sugar, coffee, and vanilla until smooth. Drizzle over cooled cookies for a café-style finish.

Texture and Flavor Profile

Pumpkin Spice Latte Cookies should be:

Soft and tender in the center
Slightly crisp at the edges
Aromatic with warm spices

Balanced between pumpkin, spice, and coffee

They remain moist for days thanks to pumpkin purée and brown sugar.

Expert Tips for Perfect Results

Use pumpkin purée, not pie filling

Measure flour correctly to avoid dryness
Chill dough for better structure
Do not overbake—soft centers are key

Let glaze set before stacking cookies

Flavor Variations

1. White Chocolate Pumpkin Latte Cookies

Fold white chocolate chips into the dough.

2. Pumpkin Mocha Cookies

Add ¼ cup cocoa powder and chocolate chips.

3. Vegan Pumpkin Spice Latte Cookies

Use vegan butter, flax egg, and dairy-free milk.

4. Maple Pumpkin Latte Cookies

Replace vanilla with maple extract.

5. Gluten-Free Version

Use a 1:1 gluten-free flour blend.

Best Occasions to Serve These Cookies

Pumpkin Spice Latte Cookies are perfect for:

Fall bake sales
Thanksgiving dessert tables

Coffee dates and brunches
Holiday cookie platters
Gifting and cookie boxes

Cozy afternoons at home

They pair beautifully with coffee, tea, or hot chocolate.

Storage and Make-Ahead Tips

Room Temperature

Store in an airtight container for up to 4 days.

Refrigeration

Keeps well for up to 7 days.

Freezing Dough

Freeze scooped dough for up to 2 months.

Freezing Baked Cookies

Freeze fully cooled cookies for up to 3 months.

Common Mistakes and How to Avoid Them

Flat cookies: Dough not chilled
Dense cookies: Overmixing flour
Weak coffee flavor: Too little espresso powder
Dry texture: Too much flour or overbaking

Nutritional Notes

Pumpkin adds moisture and nutrients like vitamin A, while espresso enhances flavor without adding sugar. While still a treat, these cookies feel more balanced than many fall desserts.

Frequently Asked Questions

Q1: Do these cookies taste strongly like coffee?
No. The coffee flavor is subtle and complementary.

Q2: Can I skip the glaze?
Yes. Cookies are delicious on their own.

Q3: Can I double the recipe?
Absolutely. It scales very well.

Q4: Can I make the dough ahead?
Yes. Refrigerate dough up to 48 hours.

Q5: Why are my cookies cakey?
Too much pumpkin or flour can cause this.

Why This Recipe Works

Balanced pumpkin-to-flour ratio
Espresso enhances spice without overpowering

Proper chilling ensures perfect shape
Soft texture with bakery-style flavor
Reliable, repeatable results

This recipe delivers consistent, professional-quality cookies every time.

Conclusion

Pumpkin Spice Latte Cookies bring the beloved café drink into cookie form—soft, spiced, aromatic, and comforting. Whether you glaze them for a bakery-style finish or enjoy them plain with a cup of coffee, these cookies capture the essence of fall baking in every bite.

If you’re looking for a seasonal cookie that feels both nostalgic and elevated, this recipe deserves a permanent place in your fall baking rotation.

Pumpkin Spice Latte Cookies: Soft, Spiced Cookies with Cozy Café Flavor

Author: WAFA LI

Print Recipe

Ingredients

• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp pumpkin pie spice
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup pure pumpkin purée
• 3 tbsp strong brewed espresso or 1½ tsp instant espresso powder + 2 tbsp hot water
• ¼ cup melted coconut oil or butter
• ⅓ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1½ tsp pure vanilla extract

Latte Glaze:
• ¾ cup powdered monk fruit blend
• 1–1½ tbsp unsweetened almond milk
• ½ tsp instant espresso powder (dissolved in ½ tsp hot water)
• Optional: pinch of cinnamon

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Whisk almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
In another bowl, whisk pumpkin, espresso, oil, brown sugar substitute, egg, and vanilla until smooth and glossy.
Fold in dry ingredients until just combined—batter will be thick and scoopable. Chill 30 min—enhances spice depth and prevents overspreading.

Scoop 1.5-tbsp balls, place 2″ apart. Flatten slightly with damp fingers.
Bake 12–14 min—edges set, centers soft. Cool 5 min on sheet.
Glaze: Whisk powdered sweetener, almond milk, and espresso concentrate until smooth. Drizzle over cooled cookies. Let set 20 min.