Pumpkin Spice Latte Coffee Cake Cookies Recipe

Oh my gosh, my Pumpkin Spice Latte Coffee Cake Cookies are like fall in a cookie! I baked them last week, and they were so good. They taste like your favorite coffee shop drink.

So, I mixed pumpkin and cozy spices like cinnamon. The cookies have a yummy coffee cake crumble on top. They’re soft and smell amazing!

You’ll totally want one with your hot cocoa, I swear! They’re perfect for fall days or sharing with friends. I can’t stop munching them!

Come on, let’s bake these cookies together! Grab my recipe below. You’ll love them, promise!

Why You’ll Love This Recipe

• Autumn-Inspired: With ingredients like pumpkin puree, cinnamon, nutmeg, and espresso powder, these cookies truly encapsulate the cozy flavors of fall.
• Coffee Shop Vibes at Home: Inspired by your favorite Pumpkin Spice Latte, these cookies offer that rich, coffee-infused flavor with a delicate sweetness.
• Soft & Cake-Like Texture: Thanks to the perfect balance of wet and dry ingredients, these cookies are soft, cake-like, and melt in your mouth.
• Perfect for Fall Baking: Whether you’re baking for a family gathering, fall party, or a cozy day at home, these cookies are ideal for making your autumn moments extra special.
• Make-Ahead Friendly: The dough can be refrigerated and baked later, making it perfect for prepping ahead of time.

Required Kitchen Tools

Before diving into the ingredients and directions, make sure you have these essential tools ready:

• Mixing Bowls: You’ll need both a medium bowl for dry ingredients and a larger bowl for wet ingredients.
• Hand Mixer or Stand Mixer: For beating the butter, sugar, and other wet ingredients together smoothly.
• Measuring Cups and Spoons: Accurate measurements are crucial for the right balance of flavors and texture.
• Baking Sheets: Line with parchment paper to ensure your cookies bake evenly and don’t stick.
• Cooling Rack: To let your cookies cool down properly once they come out of the oven.
• Whisk: For mixing dry ingredients, especially the flour, spices, and espresso powder.
• Small Spoon or Cookie Scoop: To portion out your cookie dough.

Ingredients

Here’s what you’ll need to bring the flavors of fall to life (exact measurements are listed in the recipe card at the end):

For the Cookies:

• All-Purpose Flour: The base of the dough. Use unsifted all-purpose flour for the perfect cookie texture.
• Baking Powder: Ensures the cookies rise to a nice, fluffy texture.
• Salt: Just a pinch to balance the sweetness and enhance the other flavors.
• Cinnamon: A must-have fall spice that gives these cookies that warm, inviting scent and flavor.
• Ground Nutmeg: Adds a touch of warmth and complexity to the spice mix.
• Ground Cloves: Just a hint of clove brings a subtle depth to the spice profile.
• Unsalted Butter (softened): For richness and a soft texture, use softened unsalted butter.
• Brown Sugar (packed): The molasses in brown sugar enhances the flavor, giving these cookies their slight caramel note.
• Granulated Sugar: For sweetness and the perfect texture.
• Large Egg: Helps bind the dough together while adding moisture.
• Vanilla Extract: A classic addition that enhances all the other flavors.
• Instant Espresso Powder: This is key for giving the cookies a coffee-like depth and flavor that pairs perfectly with the pumpkin.
• Canned Pumpkin Puree: The star of the show! It gives the cookies their soft, moist texture and adds that iconic pumpkin flavor.

For the Streusel:

• All-Purpose Flour: This creates the crumbly texture of the streusel.
• Brown Sugar (packed): Adds sweetness and a slight chewiness to the streusel topping.
• Cinnamon: You can never have too much cinnamon in fall baking!
• Unsalted Butter (melted): Gives the streusel a perfect crumble and rich flavor.

Variations for Pumpkin Spice Latte Coffee Cake Cookies

• Use Dark Brown Sugar: If you prefer a deeper, more intense molasses flavor, dark brown sugar can replace the light brown sugar in the cookie dough and streusel topping.
• Add Nuts: Walnuts or pecans would complement the flavor of the pumpkin spice and add a nice crunch to the cookies.
• Choco-Pumpkin Delight: For a chocolate twist, add a handful of semi-sweet chocolate chips or chopped dark chocolate to the dough.
• Dairy-Free Version: Swap the butter for dairy-free margarine and use dairy-free chocolate chips if you want to make these cookies vegan.
• Extra Spice: If you love the heat of spices, you can up the amount of cinnamon, nutmeg, and cloves, or even throw in a pinch of ground ginger for extra warmth.

Step-by-Step Instructions

1. Whisk Dry Ingredients

Start by combining your dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set this bowl aside. The spices will infuse the dough with all those wonderful fall aromas and flavors.

2. Cream Wet Ingredients

In a separate, larger bowl, use a hand or stand mixer to beat the unsalted butter and brown sugar together until light and fluffy. This should take about 2-3 minutes on medium speed. Add the granulated sugar and continue to mix until the mixture is smooth and well combined. Add the egg and vanilla extract, and mix until incorporated.

3. Add Pumpkin Puree and Espresso Powder

Mix in the pumpkin puree and instant espresso powder. The pumpkin gives the cookies their tender texture and signature fall flavor, while the espresso powder infuses a subtle coffee note that elevates the overall taste of these cookies. Beat until everything is combined.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, mixing on low speed until everything is just combined. Be careful not to overmix here—overmixing can lead to dense cookies. You want a nice, soft, cake-like dough.

5. Prepare the Streusel

In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Pour in the melted butter and use a fork or your fingers to mix until the streusel becomes crumbly. Set it aside.

6. Scoop the Cookie Dough

Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. Using a small spoon or cookie scoop, portion out the cookie dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets. Gently press a little bit of the streusel topping on top of each dough ball.

7. Bake the Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, and the centers are slightly soft (they will set as they cool). If you want a more firm, cake-like texture, bake for an additional 1-2 minutes.

8. Cool the Cookies

Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them set and prevents them from falling apart.

9. Make the Glaze

The glaze is the final touch to elevate these cookies to coffee cake perfection. It adds a sweet, velvety finish that ties together the rich, spiced flavors of the cookie with the subtle bitterness of the espresso. Here’s how to make it:

• Powdered Sugar: For the smooth texture and sweetness of the glaze.
• Milk: Just a splash to thin the glaze to the perfect drizzling consistency.
• Vanilla Extract: A touch of vanilla extract to complement the other flavors in the cookies.

How to Make the Glaze:

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
2. Adjust the consistency by adding more milk if it’s too thick, or more powdered sugar if it’s too thin.
3. Once the cookies have cooled completely, drizzle the glaze over the tops of each cookie. The glaze will harden as it sits, creating a lovely glossy finish.

10. Serve and Enjoy!

These Pumpkin Spice Latte Coffee Cake Cookies are perfect for a variety of occasions:

• As a Fall Snack: Enjoy with a warm cup of coffee, tea, or a Pumpkin Spice Latte (for the ultimate flavor experience!).
• For Gatherings: Bring these cookies to a fall get-together, Thanksgiving dinner, or a holiday party. They’re sure to be a crowd-pleaser.
• For Dessert: Serve them as a cozy, sweet finish to any fall meal.

How to Serve:

• On a Dessert Tray: Display the cookies on a cute fall-themed platter with a few mini pumpkins for decoration.
• Pair with Coffee: The coffee-infused flavors pair perfectly with your favorite warm beverage. Try it with a Pumpkin Spice Latte or a rich cup of coffee.
• Gift-Worthy: These cookies make a thoughtful, homemade gift for friends and family. Package them up in a cellophane bag with a cute ribbon for a festive touch.

Storing Pumpkin Spice Latte Coffee Cake Cookies

Storing the Dough:

• Refrigerating the Dough: If you want to bake the cookies later, you can refrigerate the dough for up to 2 days. Just cover the dough tightly with plastic wrap and store it in the fridge.
• Freezing the Dough: For even longer storage, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls for 2 hours, then transfer them to a zip-top freezer bag. When you’re ready to bake, no need to thaw—simply bake the frozen dough at the same temperature for an extra minute or two.

Storing Baked Cookies:

• At Room Temperature: Store the cookies in an airtight container for up to 4 days. They will stay soft and fresh, thanks to the pumpkin puree in the dough.
• In the Freezer: For longer storage, these cookies freeze beautifully. Place the cooled cookies in a single layer in a freezer-safe container or zip-top bag. They’ll last for up to 3 months in the freezer.

To thaw frozen cookies, simply let them sit at room temperature for about 30 minutes before serving. If you prefer them warm, microwave them for 10-15 seconds.

How to Make These Cookies Ahead of Time

If you’re preparing for a big event or want to save some time, here’s how to make these cookies ahead of time:

1. Make the Dough Ahead

You can prepare the cookie dough up to 2 days in advance. After mixing, wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to bake, simply scoop and bake as directed.

2. Bake the Cookies and Freeze Them

If you’d rather bake the cookies ahead of time, go ahead and bake the cookies completely, then allow them to cool. Once cooled, freeze the cookies in an airtight container or bag. When you’re ready to serve, thaw the cookies at room temperature or warm them in the microwave for a few seconds. Drizzle the glaze just before serving for that fresh, just-baked feel.

Nutrition Information (per cookie)

Nutrient	Amount per Cookie
Calories	150 kcal
Protein	2 g
Carbohydrates	24 g
Dietary Fiber	1 g
Sugars	16 g
Fat	7 g
Saturated Fat	4 g
Cholesterol	20 mg
Sodium	55 mg
Potassium	80 mg

Note: The nutritional information is an estimate and may vary based on the exact ingredients used and the size of the cookies.

FAQs about Pumpkin Spice Latte Coffee Cake Cookies

Can I make these cookies ahead of time?

Absolutely! These cookies are perfect for making ahead. You can refrigerate the dough for up to two days before baking or freeze the dough for up to three months. If you’re freezing the dough, scoop it into balls, freeze on a baking sheet, and then transfer to a zip-top bag. When ready to bake, you can place the frozen dough directly onto the baking sheet and bake them for an extra minute or two.

Can I skip the espresso powder?

If you’re not a fan of coffee flavor or want to make the cookies more kid-friendly, you can skip the espresso powder. However, the espresso does provide a lovely depth to the flavor, and I highly recommend keeping it in the recipe if possible. Alternatively, you could swap the espresso powder with a small amount of instant coffee powder.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend that’s meant for baking. Just make sure the gluten-free flour blend includes xanthan gum or another binder to help the cookies hold together.

How can I make these cookies dairy-free?

To make these cookies dairy-free, substitute the unsalted butter with a dairy-free butter alternative (like Earth Balance or another plant-based butter) and use a non-dairy milk (like almond milk or oat milk) for the glaze. You can also choose dairy-free chocolate chips if you decide to add some chocolate to the dough.

Can I make these cookies into bars instead?

Yes! If you’d prefer to make bars instead of individual cookies, simply press the dough into a greased 9×13-inch baking pan and top with the streusel. Bake for 25-30 minutes or until golden brown. Let the bars cool completely before cutting into squares and drizzling with the glaze.

Final Thoughts on Pumpkin Spice Latte Coffee Cake Cookies

There’s something undeniably special about fall baking. Whether it’s the warm spices, the comforting pumpkin flavor, or the way the house fills with delicious aromas, baking during this season just feels magical. These Pumpkin Spice Latte Coffee Cake Cookies are the perfect treat for embracing autumn. The soft, cake-like texture, the crumbly streusel topping, and the coffee-flavored glaze make each bite an indulgence you’ll want to savor again and again.

Not only do these cookies make a great snack or dessert for yourself, but they also make a wonderful gift to share with family, friends, or coworkers. Just imagine gifting a batch of these cookies to someone who loves fall flavors as much as you do—they’ll appreciate the homemade touch and the festive flavors.

If you’re looking for a dessert that’s both comforting and unique, look no further. These cookies truly combine the best parts of coffee cake and pumpkin spice lattes, giving you the ultimate autumn treat. Bake a batch (or two) and enjoy the cozy, indulgent flavors that will make this fall one to remember!