Introduction
The scent of warm pumpkin spice hits you first—like the best part of a fall morning bundled up in a cookie. I’ll be honest, these Pumpkin Spice Latte Cookies with Cream Cheese Frosting started as a wild experiment in my kitchen after one too many PSL runs (my wallet needed a break, you know?). There’s just something magical about pumpkin, cinnamon, and espresso together. It’s like autumn and your favorite coffee shop had a cozy little baby.
I first whipped up this recipe on a rainy weekend with my kids, when we wanted something sweet but didn’t want to leave the house. The first batch vanished before I could even snap photos—seriously, that good. Over the years, I’ve tweaked the spices, dialed in the coffee flavor, and perfected the cream cheese frosting so it’s tangy but not overpowering. These cookies aren’t just a treat; they’re a whole vibe for sweater weather, study sessions, or when you just want a sweet pick-me-up.
If you love pumpkin spice lattes (or even if you just love soft, chewy cookies), this recipe is for you. The best part? You probably already have most of these ingredients stashed in your cupboard. Whether you’re a busy parent, a college student, or just someone who wants all the fall flavors in one bite, these Pumpkin Spice Latte Cookies with Cream Cheese Frosting are about to become your new obsession. As someone who’s baked these more times than I can count, trust me—this recipe is the one you’ll come back to again and again.
Why You’ll Love This Recipe
Honestly, I can’t stop talking about these Pumpkin Spice Latte Cookies because they check every box for a great homemade treat. Let’s break down why you’ll want to bookmark (and Pin!) this recipe:
- Quick & Easy: You’ll have fresh cookies in under 45 minutes—no chilling required, so you can satisfy your PSL cravings fast.
- Simple Ingredients: Nothing fancy here! Just pantry staples, canned pumpkin, ground spices, and instant espresso. You won’t need a trip to a specialty store.
- Perfect for All Occasions: These cookies are a hit at fall parties, cozy nights in, and even as a sweet breakfast treat. My kids ask for them in their lunchboxes!
- Crowd-Pleaser: The combo of soft pumpkin cookie and tangy cream cheese frosting wins over everyone—from picky eaters to serious coffee lovers.
- Unbelievably Delicious: Chewy on the edges, pillowy in the center, and topped with creamy frosting. The espresso and spices make every bite taste like your favorite drink—just in cookie form.
This isn’t just another pumpkin cookie recipe. What makes these Pumpkin Spice Latte Cookies stand out? It’s the touch of instant espresso in the dough that actually gives an authentic latte flavor. The cream cheese frosting—whipped until light and dreamy—takes the whole experience up a notch. I’ve tested the balance of spices and sweetness so you get that cozy, café-style flavor in every bite. If you’ve ever wished you could eat your latte, this is it.
These cookies go beyond comfort food. They’re the kind you bake to make your house smell incredible, to impress neighbors, or just to treat yourself on a chilly afternoon. They’re the stuff of fall nostalgia, but healthier and easier than you’d expect. Every time I bake them, I get texts asking for the recipe—so I know you’ll love them as much as my family and friends do.
Ingredients Needed
This recipe relies on a handful of everyday ingredients to achieve soft, flavorful Pumpkin Spice Latte Cookies and a lush cream cheese frosting. Most are pantry staples, and you can adapt as needed for dietary preferences or what’s in your kitchen.
- For the Cookies:
- All-purpose flour (2 cups / 250g) – standard base for chewy cookies. Sub with gluten-free blend if needed.
- Baking soda (1 tsp / 5g) – helps the cookies rise and stay soft.
- Salt (1/2 tsp / 2.5g) – just enough to balance sweetness.
- Ground cinnamon (2 tsp / 4g) – the main spice, gives warmth.
- Ground ginger (1/2 tsp / 1g) – for a gentle kick.
- Ground nutmeg (1/4 tsp / 0.5g) – adds classic pumpkin spice aroma.
- Ground cloves (1/8 tsp / a pinch) – optional, but deepens the flavor.
- Instant espresso powder (2 tsp / 4g) – for that signature latte flavor. I use Café Bustelo; any fine instant espresso works.
- Unsalted butter (1/2 cup / 113g, softened) – adds richness and structure.
- Brown sugar (3/4 cup / 150g, packed) – keeps cookies moist and chewy.
- Granulated sugar (1/4 cup / 50g) – balances the brown sugar’s depth.
- Egg (1 large, room temp) – binds everything together.
- Pure vanilla extract (2 tsp / 10ml) – for extra flavor.
- Pumpkin purée (3/4 cup / 180g, not pumpkin pie filling) – gives soft texture and flavor.
- For the Cream Cheese Frosting:
- Cream cheese (4 oz / 113g, softened) – use block style for best texture.
- Unsalted butter (2 tbsp / 28g, softened) – helps make frosting fluffy.
- Powdered sugar (1 cup / 120g, sifted) – for smooth, sweet frosting.
- Vanilla extract (1/2 tsp / 2.5ml) – rounds out the flavor.
- Pinch of salt – optional, but cuts the sweetness.
Ingredient Tips: For gluten-free cookies, swap the all-purpose flour with a cup-for-cup gluten-free blend (Bob’s Red Mill works well). If you’re dairy-free, try vegan butter and dairy-free cream cheese. And if you want a stronger coffee flavor, add an extra 1/2 tsp espresso powder. Don’t have nutmeg or cloves? Double the cinnamon—it’s all about what you love!
Substitution Notes: Swap brown sugar for coconut sugar for a slightly healthier version. You can use pumpkin pie spice instead of individual spices, but I find blending them myself gives the best taste. For a lighter frosting, add a splash of milk or use whipped cream cheese.
Most of these ingredients are easy to find and budget-friendly. I always stock up on canned pumpkin and instant espresso once fall hits—makes whipping these up a breeze!
Equipment Needed
- Mixing bowls (at least two – one for dry, one for wet ingredients). Any medium and large bowls work; I’ve used plastic and glass interchangeably.
- Hand mixer or stand mixer (for creaming butter and making frosting). A sturdy whisk can work in a pinch, but electric mixers save serious elbow grease.
- Measuring cups and spoons (for accuracy). I use stainless steel sets—they last forever.
- Baking sheet (standard size, lined with parchment paper or silicone mat). Parchment helps with cleanup, but a silicone mat gives perfectly browned bottoms.
- Cookie scoop (optional, but gives uniform cookies). You can always use a tablespoon, but scoops make the process quick.
- Rubber spatula (for scraping down bowls and spreading frosting). Mine’s been with me since college—still going strong.
- Wire cooling rack (helps cookies cool evenly). If you don’t have one, turn a baking sheet upside down and use that as a makeshift rack.
Equipment Tips: If you don’t own an electric mixer, soften butter fully and use a sturdy whisk. Silicone mats can be rinsed and reused, so they’re budget-friendly in the long run. For cleaning, soak whisks and beaters in warm water right away to avoid sticky messes. I’ve baked these cookies using both high-end and basic tools—no need to break the bank!
Preparation Method
- Preheat Your Oven:
Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prep tip: Preheating ensures cookies bake evenly. If your oven runs hot, check with an oven thermometer. - Mix Dry Ingredients:
In a medium bowl, whisk together flour (2 cups/250g), baking soda (1 tsp/5g), salt (1/2 tsp/2.5g), cinnamon (2 tsp/4g), ginger (1/2 tsp/1g), nutmeg (1/4 tsp/0.5g), cloves (pinch), and instant espresso powder (2 tsp/4g).
Note: Whisking aerates the mixture—no lumps, better texture. - Cream the Butter and Sugars:
In a large bowl, beat softened unsalted butter (1/2 cup/113g), brown sugar (3/4 cup/150g), and granulated sugar (1/4 cup/50g) until light and fluffy—about 2-3 minutes.
Sensory cue: Mixture should look pale and smooth. If it’s gritty, keep mixing. - Add Wet Ingredients:
Beat in 1 large egg and vanilla extract (2 tsp/10ml) until combined.
Scrape down the bowl with a spatula to get everything mixed in. - Add Pumpkin Purée:
Stir in pumpkin purée (3/4 cup/180g) until smooth.
Warning: Don’t overmix, or cookies can get cakey.
Troubleshooting: If the mixture looks separated, it’s okay—flour will bring it together. - Combine Wet and Dry Ingredients:
Gradually add dry ingredients to the wet mixture, mixing just until no streaks remain.
Prep note: Cookie dough will be soft and slightly sticky. If it’s too wet, add 1-2 tbsp flour. - Scoop and Shape:
Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet, spacing about 2 inches/5cm apart.
Efficiency tip: Use damp fingers to gently flatten tops for even baking. - Bake:
Bake for 10-12 minutes, until edges are set and centers look slightly underbaked.
Sensory cue: Cookies will be puffed up, golden, and smell like pumpkin spice heaven.
Warning: Overbaking dries them out—pull them when they look barely done. - Cool:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Tip: Warm cookies will melt the frosting, so patience pays off. - Make Cream Cheese Frosting:
Beat cream cheese (4 oz/113g) and butter (2 tbsp/28g) until smooth. Add powdered sugar (1 cup/120g), vanilla extract (1/2 tsp/2.5ml), and a pinch of salt. Beat until fluffy, about 2 minutes.
Troubleshooting: If frosting is too thick, add 1 tsp milk. If too thin, add more powdered sugar. - Frost the Cookies:
Spread or pipe frosting on cooled cookies. Sprinkle with cinnamon or espresso powder if you like.
Personal tip: I use a butter knife or small offset spatula—no fancy tools needed. - Serve and Enjoy:
Dig in while the frosting is fresh and creamy. Store leftovers as noted below.
These steps are tried and tested—if you follow the sensory cues and use the tips, you’ll get perfect Pumpkin Spice Latte Cookies every time. If you ever get flat cookies, check your baking soda freshness or chill the dough briefly. I’ve learned that frosting goes on best when cookies are fully cool (learned the hard way—runny frosting isn’t pretty!).
Cooking Tips & Techniques
After baking more batches than I can count, here’s what’s worked (and what hasn’t) for Pumpkin Spice Latte Cookies:
- Use Room Temperature Ingredients: Butter and cream cheese blend better when soft. Cold ingredients can make frosting lumpy.
- Don’t Overmix: Once you add flour, mix just until combined. Overmixing leads to tough cookies (been there, regretted that).
- Watch the Bake Time: Cookies should look underbaked in the center—they firm up as they cool. If you wait until they’re fully set, they’ll be dry.
- Espresso Powder Matters: Use a fine instant espresso, not regular coffee granules. The flavor pops without bitterness.
- Multitasking Trick: While cookies bake, make the frosting. That way, everything’s ready for assembly once they’re cool.
- Even Frosting: For smooth frosting, sift powdered sugar and beat the mixture for at least two minutes. If you’re impatient (like me sometimes), you’ll get a grainy texture.
- Chill Dough (Optional): For extra thick cookies, chill the dough for 30 minutes. Not required, but it helps if your kitchen is warm.
- Spice Adjustments: Taste your dough—add more cinnamon or espresso if you want a stronger kick. Everyone’s spice tolerance is different!
- Personal Failures: Once I swapped pumpkin purée for pumpkin pie filling—not a good idea! The added sugar and spices messed with the texture. Stick to pure pumpkin.
Consistency is all about following the steps, trusting your senses, and learning what works in your kitchen. If you run into trouble (flat cookies, grainy frosting), don’t panic! Small tweaks work wonders. Over the years, I’ve found that baking one test cookie helps spot issues before you bake the whole batch.
Variations & Adaptations
One of my favorite things about Pumpkin Spice Latte Cookies is how easy they are to customize. Here are some tried-and-true variations:
- Gluten-Free Variation: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Bob’s Red Mill and King Arthur work great. I’ve made this swap for friends with celiac—it’s just as delicious!
- Dairy-Free Option: Substitute vegan butter and dairy-free cream cheese (Violife is a good pick). Frosting still comes out creamy and tangy.
- Chocolate Lover’s Version: Stir in 1/2 cup mini chocolate chips to the dough before baking. Pumpkin and chocolate are a match made in cookie heaven.
- Nutty Twist: Add 1/2 cup chopped pecans or walnuts for crunch. Just fold them in after the dry ingredients.
- Spice Level: Double the ginger for extra warmth, or add a pinch of cardamom for a café-inspired twist.
- Alternative Cooking Method: For air fryer cookies, drop dough onto parchment and bake at 325°F (163°C) for 8-10 minutes. Great for small batches or quick treats.
- Allergen Substitutions: For egg-free cookies, substitute 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes). Texture stays soft and chewy.
- Personal Favorite: My absolute go-to is the chocolate chip and pecan combo—sweet, nutty, and perfect with coffee.
Feel free to mix things up based on what you love or what’s in your pantry. If you try a new variation, let me know in the comments—I’m always curious what works for you!
Serving & Storage Suggestions
These Pumpkin Spice Latte Cookies are best served at room temperature, with a thick layer of cream cheese frosting. For a Pinterest-worthy presentation, sprinkle a little cinnamon or espresso powder on top. I love pairing them with a hot mug of coffee, chai, or even cold brew. They’re perfect for brunch platters, dessert boards, or holiday cookie exchanges.
Storage: Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 4 days. If stacking, place parchment paper between layers to prevent sticking. Unfrosted cookies can be stored at room temperature for 3 days or frozen for up to 2 months—just thaw and frost when ready.
Reheating: If cookies are chilled, let them sit at room temp for 15 minutes before serving. For a warm treat, zap in the microwave for 10 seconds (frosting may soften). Honestly, I think the flavors deepen by the next day—so don’t stress if you have leftovers. These cookies make a dreamy midnight snack or afternoon pick-me-up!
Nutritional Information & Benefits
Each Pumpkin Spice Latte Cookie (with frosting) is approximately 160 calories, with 3g protein, 6g fat, and 24g carbohydrates. The pumpkin adds vitamin A, fiber, and beta-carotene, while the spices offer antioxidants (who knew cookies could be good for you?).
For gluten-free and dairy-free adaptations, calories may vary slightly. Potential allergens include wheat, dairy, and eggs—so check substitutions above if needed. From a wellness perspective, these cookies are a treat, but the pumpkin and spices make it feel a bit more wholesome. I love enjoying one with coffee after a workout or as an afternoon treat that doesn’t leave me feeling heavy.
Conclusion
So, why make Pumpkin Spice Latte Cookies with Cream Cheese Frosting? They bring together everything cozy and comforting about fall in one easy recipe. The flavors are rich, the texture is perfect, and the cream cheese frosting makes them totally irresistible. You can tweak them for your dietary needs or flavor preferences, and they store beautifully—so you can enjoy autumn vibes all week long.
I love baking these for friends, family, and honestly just for myself. The smell alone is worth it, but that first bite? It’s pure happiness. Give this recipe a try, share your tweaks, and let me know how you make it your own. Drop a comment below, Pin it for later, or share with someone who needs a little fall flavor in their life. Happy baking—and don’t forget to treat yourself!
Frequently Asked Questions
Can I make Pumpkin Spice Latte Cookies without espresso powder?
Yes, you can skip the espresso powder, but it won’t have the signature latte flavor. The cookies will still taste amazing—just more like classic pumpkin spice.
How do I know when the cookies are baked perfectly?
Look for set edges and slightly soft centers—the cookies will firm up as they cool. It’s okay if they seem a bit underbaked when you pull them out.
Can I freeze these cookies?
Absolutely! Freeze unfrosted cookies in a single layer for up to 2 months. Thaw, frost, and enjoy whenever you crave them.
What’s the best way to store frosted cookies?
Keep frosted cookies in the fridge in an airtight container with parchment between layers. Let them come to room temp before serving for the best texture.
Is canned pumpkin the same as pumpkin pie filling?
No—use pure canned pumpkin, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will change the texture and flavor of the cookies.
Pin This Recipe!
Pumpkin Spice Latte Cookies with Cream Cheese Frosting
- Total Time: 32 minutes
- Yield: 18 cookies 1x
Description
Soft, chewy pumpkin spice cookies infused with espresso and topped with tangy cream cheese frosting. These cookies capture all the cozy flavors of a pumpkin spice latte in a homemade treat perfect for fall.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves (optional)
- 2 teaspoons instant espresso powder
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 4 ounces cream cheese, softened (block style)
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and instant espresso powder.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in egg and vanilla extract until combined. Scrape down the bowl as needed.
- Stir in pumpkin purée until smooth. Do not overmix.
- Gradually add dry ingredients to wet mixture, mixing just until no streaks remain. Dough will be soft and slightly sticky.
- Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet, spacing about 2 inches apart. Flatten tops gently with damp fingers.
- Bake for 10-12 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy (about 2 minutes).
- If frosting is too thick, add 1 teaspoon milk; if too thin, add more powdered sugar.
- Spread or pipe frosting on cooled cookies. Sprinkle with cinnamon or espresso powder if desired.
- Serve and enjoy. Store leftovers in an airtight container in the refrigerator.
Notes
Use room temperature ingredients for best results. Do not overmix after adding flour to keep cookies soft. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cream cheese. Cookies can be customized with chocolate chips or nuts. Store frosted cookies in the fridge; unfrosted cookies can be frozen.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 160
- Sugar: 14
- Sodium: 120
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: pumpkin spice, latte cookies, cream cheese frosting, fall dessert, easy cookies, pumpkin cookies, espresso cookies, autumn baking
