Pumpkin spice latte cookies are a chewy pumpkin cookie full of pumpkin spice and espresso and topped with an espresso buttercream.
If you love a good PSL then you will love these cookies! They truly do taste like a pumpkin spice latte.
WHY YOU’LL LOVE THESE PUMPKIN Spice Latte COOKIES
Perfect chewy texture. These cookies are CHEWY not cakey and have crisp edges.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Perfect amount of pumpkin flavouring. These cookies have the perfect amount of pumpkin flavour without being overwhelming.
Tastes like a pumpkin spice latte. If you love a good PSL then you will love these cookies! They truly do taste like a pumpkin spice latte.
STEP BY STEP INSTRUCTIONS
REDUCING THE PUMPKIN PUREE
First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.
Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with just under 1/4 cup of pumpkin puree. Set aside.
PUMPKIN COOKIES
Preheat oven to 350 F and line baking sheets with parchment paper.
In a large bowl or stand mixer cream together butter and sugars until light and fluffy.
Add in vanilla and egg yolks. Beat until mixture is well combined.
Mix in the reduced pumpkin puree.
In a second bowl whisk together flour, pumpkin spice, cinnamon, espresso powder, baking soda, baking powder, and salt.
Add dry ingredients into wet and mix until combined.
Scoop out 3 tbsp worth of dough into a ball. Roll in the spiced sugar. Place on a lined baking sheet 2 inches apart.
Bake cookies for 12-13 minutes or until the bottoms are golden brown.
The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving.
ESPRESSO BUTTERCREAM FROSTING
With an electric mixer or stand mixer cream butter for 4 minutes. Add in the powdered sugar 1 cup at a time, mixing in between each added cup. Add in heavy cream and espresso powder. Mix for 5 minutes on high speed until light and fluffy.
Top the cooled cookies the espresso buttercream and sprinkle with cinnamon.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
DO I HAVE TO REDUCE THE PUMPKIN PUREE?
Yes you do! This is an important step and not to be skipped. Doing this will reduce the amount of water in the puree and this is what gives the cookies that chewy texture.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
WHY ARE MY COOKIES CAKEY AND NOT CHEWY?
This is most likely from not removing the liquid from the pumpkin puree. Make sure you cook for 12 minutes and then blot with paper towel to remove the extra liquid. When done properly you should be left with just short of 1/4 cup.
CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?
No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the cookies.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can make them smaller. Scoop dough into 1 and 1/2 tbsp balls and bake for 9 minutes or until bottoms are golden brown.
If you make these pumpkin spice latte cookies please leave a star rating and comment below!
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Pumpkin Spice Latte Cookies
Equipment
- large bowl
- medium bowl
- pot
- cookie sheets
- electric mixer
Ingredients
Pumpkin Cookies
- 1/2 C canned pumpkin puree reduced to 1/4 C
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 1 tsp vanilla extract
- 2 large egg yolks
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp instant espresso powder
- 1/4 tsp ground cinnamon
Espresso Buttercream
- 1/2 C salted butter at room temperature
- 2 C powdered sugar
- 1 tsp heavy cream
- 1/2 tsp instant espresso powder
Instructions
Reducing the Pumpkin Puree
- First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.1/2 C canned pumpkin puree
- Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with a 1/4 cup of pumpkin puree. Set aside.
Pumpkin Cookies
- Preheat oven to 350 F and line baking sheets with parchment paper.
- In a large bowl or stand mixer cream together butter and sugars until light and fluffy.3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
- Add in vanilla and egg yolks. Beat until mixture is well combined.1 tsp vanilla extract, 2 large egg yolks
- Mix in the reduced pumpkin puree.
- In a second bowl whisk together flour, pumpkin spice, cinnamon, espresso powder, baking soda, baking powder, and salt.2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 2 tsp pumpkin pie spice, 2 tsp instant espresso powder, 1/4 tsp ground cinnamon
- Add dry ingredients into wet and mix until combined.
- Scoop out 3 tbsp worth of dough into a ball. Place on a lined baking sheet 2 inches apart.
- Bake cookies for 12-13 minutes or until the bottoms are golden brown.
- The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving. They will flatten out as they cool.
Espresso Buttercream
- With an electric mixer or stand mixer whisk butter on medium high speed for 4 minutes.1/2 C salted butter
- Add in the powdered sugar 1 cup at a time, mixing on medium speed in between each added cup.2 C powdered sugar
- Add in heavy cream and espresso powder.1 tsp heavy cream, 1/2 tsp instant espresso powder
- Mix for 5 minutes on high speed until light and fluffy.
- Top cooled cookies with the buttercream. Sprinkle with extra cinnamon (optional).
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