It’s fall time and pumpkin spice is all the craze out there. Actually, I am really surprised on how early they brought pumpkin spice lattes back at Starbucks and Dunkin Donuts. I don’t know about everywhere else, but it was the middle of august and they were already serving pumpkin spice coffee. I thought it was too soon and it made it feel like summer was over, when we really never had a summer due to quarantine. So, since PSL’s are all the rage at this time of the year, I decided to combine it with something else everyone else loves… COOKIES! Therefore, these pumpkin spice latte cookies were created. I mean, who doesn’t love fall cookies?!?
How do you make Pumpkin Spice Latte Cookies?
It took me a couple of tries to find the perfect recipe for these cookies because pumpkin puree is difficult to work with at times, it makes things very moist. I was originally using baking powder and they would come out looking like muffin tops, so I switched to baking soda which helped give them that nice cookie shape.
To make these cookies, you combine your wet ingredients first in a bowl. These are the pumpkin puree, butter, egg, sugar, brown sugar, vanilla, and instant coffee. In a separate bowl, you mix the dry ingredients which are the flour, baking soda, and the spices. You slowly add the dry ingredients to the wet ingredients and mi, making sure they become well incorporated. Pre-heat your oven to 350F. Using a cookie scooper, scoop the batter onto a cookie tray and bake them for 10-12 minutes.
To make the pumpkin spice glaze, combine powder sugar, milk, and pumpkin spice. If you want a thicker glaze, add more powder sugar until you get the consistency you like. Once the cookies are done allow them to cool on a cooling rack and then drizzle the glaze on top!
Don’t forget to let me know what you think in the comments below and rate this recipe!
Ingredients
Cookie Dough
- 1½ cup All-purpose flour
- 1 tsp Baking Soda
- 1½ tsp Pumpkin spice
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- ⅛ tsp Allspice
- ½ cup Pumpkin puree
- ½ cup Butter melted
- ½ cup Light brown sugar
- ½ cup White sugar
- 1 tsp Vanilla extract
- 1 Egg
- 3 tbsp Instant espresso coffee
Pumpkin Spice Glaze
- 2 cups Powder Sugar
- 3 tbsp Milk
- 1 tsp Pumpkin spice
Instructions
- Pre-heat your oven to 350°F.
- In a bowl, combine the pumpkin puree, melted butter, egg, sugar, brown sugar, vanilla, and instant espresso coffee. Mix all the ingredients together.
- In a separate bowl, mix the dry ingredients which are the flour, baking soda, and the spices.
- Slowly add the dry ingredients to the wet, making sure they become well incorporated.
- While the cookies are in the oven, make your glaze. In a bowl, combine the powder sugar, milk and pumpkin spice. Stir till all the powder sugar is dissolved. Depending on the consistency you would like, feel free to add more powder sugar to make it thicker or more milk to make it more liquid like.
- Once the cookies are done, allow to cool for about 5-10 minutes, and then drizzle the glaze. Enjoy!
