Pumpkin Spice Latte Cookies
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Prep Time: 20 mins | Bake Time: 12 mins | Total Time: 34 mins
These Pumpkin Spice Latte Cookies are soft, spiced, and frosted with a pumpkin cream cheese espresso glaze that tastes just like your favorite fall latte. They are cozy, sweet, and perfect for autumn baking.
What are Pumpkin Spice Latte Cookies?
Think of everything you love about a pumpkin spice latte, the warm spices, creamy pumpkin, and subtle coffee flavor, baked into a soft and chewy cookie. These PSL inspired treats are rolled in pumpkin spice sugar for extra flavor, then topped with a luscious pumpkin cream cheese espresso frosting. Each bite is sweet, spiced, and just the right amount of cozy.
Ingredients you will need
Unsalted butter
Dark brown sugar
Egg yolks
Vanilla extract
Granulated sugar
Pumpkin pie spice
Pumpkin puree (Libby’s works best)
All purpose flour
Baking powder
Baking soda
Salt
Cream cheese
Instant espresso powder
Powdered sugar
Heavy cream
Our tips for making the best PSL cookies this season
Chill the dough so the cookies keep their shape while baking
Roll in plenty of spiced sugar for a crunchy coating
Whip the frosting until smooth and creamy
Dust with espresso powder for stronger coffee flavor
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How to store Pumpkin Spice Latte Cookies
Room temperature: Keep unfrosted cookies in an airtight container for up to 2 days. Frost just before serving.
Fridge: Store frosted cookies in an airtight container for 4 to 5 days. Bring to room temperature before serving.
Freezer: Freeze baked unfrosted cookies for up to 2 months. Thaw at room temperature, then frost before serving.
Pumpkin Spice Latte Cookies
Your favorite fall drink in cookie form
Ingredients
- 3/4 cup unsalted butter, softened (168g)
- 1 cup dark brown sugar, packed (220g)
- 2 egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup granulated white sugar (50g)
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup canned pumpkin puree (Libby’s works best) (122g)
- 1 3/4 cups all-purpose flour, spooned and leveled (219g)
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated white sugar (50g)
- 1/2 teaspoon pumpkin pie spice
- 8 ounces cream cheese (226g)
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (135g)
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon heavy cream
Instructions
- Prep the Spiced Sugar: In a small bowl, mix the granulated white sugar with 1/2 teaspoon pumpkin pie spice. Set aside for rolling the cookies.
- Prep the Oven & Baking Sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Dry the Pumpkin: Pat the canned pumpkin puree with paper towels to remove excess moisture.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the butter and dark brown sugar until light and fluffy.
- Add Egg Yolks & Vanilla: Beat in the egg yolks and 2 teaspoons vanilla extract until pale and fluffy.
- Combine Pumpkin & Dry Ingredients: Mix in the pumpkin puree, then gradually fold in the dry ingredients until just combined.
- Form & Roll Cookies: Scoop dough into balls (about 1.5 tablespoons each), roll in the spiced sugar mixture, and place on prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake 12–14 minutes, until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat cream cheese until smooth. Dissolve espresso powder in vanilla extract, then add to the cream cheese along with powdered sugar and pumpkin pie spice. Beat until combined. Fold in 1 tablespoon heavy cream for a smooth, spreadable consistency.
- Assemble Cookies: Once cookies are fully cooled, spread or pipe the pumpkin cream cheese frosting on top (almost like you’re adding whipped cream to the top of your pumpkin spice latte). Serve immediately or store in the refrigerator until ready to enjoy.
Notes
- Dry the Pumpkin: Patting the pumpkin puree with paper towels prevents extra moisture, which keeps cookies from spreading too much and becoming soggy.
- Chill the Dough (Optional): If your dough feels soft, refrigerating for 15–30 minutes can help the cookies hold their shape while baking.
- Cool Before Frosting: Let cookies cool completely before adding the pumpkin cream cheese frosting; otherwise, the frosting may melt and slide off.
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