Description
These Pumpkin Spice Latte Cookies are soft, cozy, and packed with warm fall flavor in every bite. With pumpkin puree, pumpkin pie spice, a touch of espresso, and a creamy frosting on top, they feel like the perfect easy recipe for dessert boards, holiday baking, snack ideas, and sweet food ideas all season long.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon instant espresso powder
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
1/3 cup pumpkin puree
2 teaspoons vanilla extract
1/4 cup granulated sugar, for rolling
1 teaspoon ground cinnamon, for rolling
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract, for frosting
1 to 2 tablespoons heavy cream or milk
Instructions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon, and espresso powder.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
4. Mix in the egg yolk, pumpkin puree, and vanilla extract until smooth.
5. Add the dry ingredients to the wet ingredients and mix just until combined.
6. In a small bowl, stir together the sugar and cinnamon for rolling. Scoop the dough into balls and roll each ball in the cinnamon sugar mixture.
7. Place the dough balls on the prepared baking sheets, spacing them apart.
8. Bake for 10 to 12 minutes, until the edges are set and the centers are still soft.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely.
10. For the frosting, beat the cream cheese, butter, powdered sugar, vanilla extract, and enough heavy cream or milk to make a smooth, pipeable frosting.
11. Swirl or spread the frosting onto the cooled cookies.
12. Serve right away or chill briefly to set the frosting.
Notes
Use thick pumpkin puree, not pumpkin pie filling, so the dough stays soft but not overly wet.
Do not overbake the cookies because they continue setting as they cool on the pan.
Let the cookies cool fully before frosting so the swirl stays thick and neat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg