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If you enjoy the bold taste of espresso paired with the seasonal flavor of real pumpkin spice, then you’re going to love these Pumpkin Spice Latte Cookies.
Welcome to Day Five of Fall Cookie Week! The fun and flavor continue today with these Pumpkin Spice Latte Cookies!
In case you’re new here or don’t know what Fall Cookie Week (FCW) is, no worries. To catch up, start here. If you like this recipe and want more fall cookie inspiration, click here for all 46 of my fall cookie recipes!
I’ve linked up all 6 recipes from this year below.
Fall Cookie Week 2018:
- Salted Caramel Shortbread Cookies – you’re here
- Peanut Butter Brownie Pillow Cookies
- Maple Glazed Cinnamon Chip Bars
- Squirrel and Acorn Gingerbread Cookies
- Pumpkin Spice Latte Cookies
- Pumpkin Spice Cream Horns
Can I admit something to you? I actually don’t like Starbucks Pumpkin Spice Latte. *gasp* Every year I try one, and every year I’m disappointed. It just doesn’t taste like pumpkin to me. In fact, I’m not a fan of most “pumpkin-flavored” things.
I I do like Starbucks, and my go-to order at Starbucks is a grande non-fat white chocolate mocha with no whip.
Pumpkin Spice Latte Cookies:
I do love baked goods made with real pumpkin and the perfect blend of fall spices. Among my personal favorites are pumpkin pie, pumpkin donut muffins, and of course, pumpkin cookies.
Thinking about all of these pumpkin goodies inspired me to create my own Pumpkin Spice Latte but in cookie form. – A sweet treat that has great pumpkin flavor with the zing of espresso.
How to Make Pumpkin Spice Latte Cookies:
These cookies are actually simple to make.
Once the dough is mixed up, placed scoops of it on a baking sheet and popped it the cookies in the oven.
While the cookies were baking, whip up the espresso frosting. For a bold coffee flavor, add a packet of instant coffee. (I used the Starbucks Pike Place blend.)
When the cookies have cooled, spread them with frosting. To finish them off, sprinkle on ground cinnamon. For a finer cinnamon sprinkle, I recommend spooning the cinnamon in a small fine-mesh sieve and then gently dusting each cookie.
Voila. The result is a soft, almost cake-like cookie with great pumpkin flavor topped with a delicious coffee frosting.
Now, if Starbucks would just create a latte to taste like these cookies, I’d be as excited as everyone else for its annual fall return to the menu.
If you like these pumpkin cookies, you’re going to love these:
- Pumpkin Whoopie Pies
- Pumpkin Cinnamon Roll Cookies
- Pumpkin Cheesecake Dip
- Soft Batch Pumpkin Cookies
- Pumpkin Pecan Tassies
- Pumpkin Cinnamon Rolls
For more fall cookie recipes, be sure to visit my FCW friend Julie Blanner.
Today she’s whipped up these amazing Monster Mash Cookie. Don’t they look yummy? I love their Halloween flair! I wouldn’t wait until dessert to enjoy these. I’d enjoy a few with my morning coffee. How about you? You can find all of Julie’s cookie recipes here.
Pumpkin Spice Latte Cookies
- 2 cups unsalted butter softened
- 2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon cloves ground
- 2 eggs
- 2 teaspoons vanilla
- 1 can (15 ounces) pumpkin puree
- 4 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup brown sugar packed
- 1 packet instant coffee (or 1 teaspoon instant coffee powder)
- 1/4 cup milk
- 1 teaspoon vanilla
- 3 - 4 cups powdered sugar
- Cinnamon for garnish
- Preheat oven to 350 degrees F. In the bowl of a stand mixer, beat butter on medium speed for 2-3 minutes. Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves, and nutmeg. Beat until combined.
- Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer. Stir in remaining flour with a spatula.
- Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake the cookies for 10-12 minutes or until the tops are set. Transfer the cookies to wire racks to cool.
- For frosting: In a small saucepan, heat butter, brown sugar, and instant coffee until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth.
- Spread frosting on the cooled cookies. Sprinkle with additional cinnamon, if desired.
Have you frozen these cookies before?
Where did you get the coffee mug?!! So cute!!
I found it at HomeGoods last year.
Hello, how many days are the cookies good for after baking and frosting? We have an event on a Saturday, but Wednesday is the only opening time I have for baking. Will it last that long? Thanks!
That will be totally fine. Just keep them in an airtight container.
Usually I never leave reviews but I just made these today & I so love them! Next time, I’m going to cut down the sugar since the scrumptious icing also acts as a sweetener. Mine turned out thicker, fluffy cookies and honestly complemented the thick icing so well! Thanks for a yummy recipe!
Has anyone has trouble with the frosting? I followed the instructions and the frosting came out thin and runny, never drying, just remaining sticky. Also, when adding the coffee (and brown sugar) it turned brown. It does not look like the frosting in the photos.
It sounds like you need more powdered sugar. That will firm up the frosting, lighten the color, and allow it to set.
The instant coffee will be dark at the start, but once mixed with the powdered sugar it lightens up.
Hope that helps!
a nice way to do pumpkin, thank you, fun too
This recipe makes 6 dozen good-sized cookies, not 3 dozen. Which is good, because they are absolutely delicious. Light, moist, and the frosting takes them over the top. I followed the directions exactly. I used a silicon sheet on my cookie sheets, no sticking! The neighbors always like this time of year, because I show up at their door with a plate of cookies. Very well-received this year!
I’m so happy to hear you enjoyed the recipe! And thanks for the note about the yield. You are correct! I made a typo. It’s been adjusted. 🙂
Michael- these sound yummy! I am with you on the pumpkin latte from Starbucks. The first year I had one it tasted like smooth pumpkin pie, and was awesome. The next years, it just tastes like it got burnt or something…. no smooth taste or pumpkin pie flavor. Wonder if other coffee places make it better? May have to try some. 😉
These are on my must-make list!
Super cool recipe, would love these with a pumpkin coffee!
Oh my gosh I NEED these!
I’m a latte loving girl! These cookies are right up my alley!
You did it! (Insert Elf excitement) You wrapped up one of the best Fall drinks into cookie form – amazing!