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

Scale

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