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Pumpkin Spice Latte Cookies

Course: Dessert
Cuisine: American
Keyword: cookie, cookies, dessert, fall cookie week, pumpkin, pumpkin spice
Servings: 6 dozen
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
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.


  • 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
Espresso Frosting:
  • 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.

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