If you’re looking for a fall cookie that’s thick, chewy, and packed with warm, cozy flavor, this one’s for you. These pumpkin spice latte sugar cookies are soft in the middle with crisp edges, rolled in pumpkin spice sugar, and topped with a creamy espresso glaze speckled with vanilla bean. They’re basically your favorite fall drink—baked.
The dough is rich with brown sugar and real pumpkin purée, but don’t worry—these aren’t cakey. A few simple tricks keep them soft and chewy, just the way a good sugar cookie should be.
Why You’ll Love Them
- Thick, chewy texture—not cakey
- Rolled in pumpkin spice sugar for warm, crisp edges
- Coffee glaze with real espresso flavor and beautiful vanilla bean specks
- Easy to make, chill-friendly, and freezer-friendly
Ingredient Notes
- Pumpkin purée – Use canned pumpkin and blot it to remove excess moisture. This keeps the cookies chewy instead of cakey. You should start with 1/2 cup pumpkin puree and end up with about 1/3 cup after blotting out the moisture.
- Brown sugar + granulated sugar – The mix gives structure and just the right amount of chew.
- Pumpkin pie spice – Adds warmth and fall flavor to both the dough and sugar coating.
- Instant espresso powder – For a deep coffee flavor in the glaze without brewing anything.
- Vanilla bean paste – Adds flavor and speckles for a latte-like finish.
Recipe Tips
Blot the pumpkin
Start with ½ cup of pumpkin purée and blot it on paper towels until reduced to ⅓ cup. This removes excess water so the cookies stay thick and chewy, not puffy or cakey.
Use a cookie scoop
A 3-tablespoon cookie scoop gives you large, bakery-style cookies with a soft center. This recipe makes about 18 cookies using that size.
Chill the dough
Chilling for at least an hour helps the dough firm up and prevents spreading during baking. It also gives the flavors time to develop.
Roll in pumpkin spice sugar
Rolling the dough balls in a mix of granulated sugar and pumpkin pie spice adds texture and enhances the flavor. It also creates those signature crackly edges.
Reshape while warm
If your cookies come out a little uneven, use a round cutter or glass to gently scoot the edges into shape right after baking. This gives them a clean, uniform look.
Warm the cream for the glaze
Microwave the heavy cream for 10 seconds before mixing in the espresso powder. It helps dissolve the powder fully and makes the glaze smooth.
Don’t skip the vanilla bean paste
It adds depth of flavor and creates beautiful speckles in the glaze that mimic a real latte. A little goes a long way, so just ¼–½ teaspoon is plenty.
Behind the Recipe
I wanted these cookies to taste like fall in every bite—something you’d crave with a cup of coffee on a crisp day. A lot of pumpkin cookies tend to go cakey, but that’s never the vibe I’m going for. I took the base of my chewy lemon sugar cookies, swapped the citrus for cozy spice and brown sugar, added real pumpkin (with a little trick to remove the moisture), and built the texture I love: thick, chewy, and soft in the center with crisp edges.
The glaze is what really pulls the whole PSL thing together. A simple mix of powdered sugar, warm cream, instant espresso, and vanilla bean paste gives it a creamy, coffee-forward flavor with just enough sweetness to finish everything off.
Storage & Freezing
To store: Once glazed, store cookies in an airtight container at room temperature for up to 4 days.
To freeze: Freeze unglazed cookies in a single layer, then transfer to a freezer bag or container. Thaw at room temperature and glaze once defrosted for the best texture.
Variations
- No glaze: You can skip the espresso glaze and just enjoy these as chewy pumpkin sugar cookies.
- White chocolate drizzle: For a sweeter, milder coffee flavor, drizzle with melted white chocolate instead of glaze.
- Mini version: Use a 1.5 tbsp scoop and reduce baking time to about 9–10 minutes.
Let me know if you bake these! I love seeing your versions and how you make them your own. You can leave a comment, tag me on Instagram, or share them with someone who needs a good fall cookie in their life.
Pumpkin Spice Latte Cookies
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 cup granulated
- ½ cup light brown sugar
- ⅓ cup pumpkin puree start with 1/2 cup and blot with a paper towel to get out excess moisture and get it to about 1/3 cup
- 1 ½ tsp vanilla extract
- 1 egg room temperature
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- ¼ tsp salt
- 1 ¾ tsp pumpkin pie spice
For rolling:
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
For the icing:
- 1 cup powdered sugar
- 3-4 tbsp heavy cream
- 1 tsp instant coffee or espresso must be instant!
- ½ tsp vanilla paste or vanilla extract I prefer the vanilla bean paste to give the icing speckles!
Instructions
For the cookies:
- In a small bowl mix together the sugar and pumpkin pie spice for the rolling and set aside. Place ½ cup pumpkin purée on several layers of paper towels and gently press to remove any excess moisture.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Stir in the blotted pumpkin, vanilla extract, and egg until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix until a soft dough forms. The dough will be thick and slightly sticky. Cover and refrigerate the dough for 30 minutes or (up to overnight). This helps prevent spreading and keeps the cookies thick.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. In a small bowl, mix together the granulated sugar and pumpkin pie spice for rolling.
- Scoop chilled dough into balls (about 3 tablespoons each), then roll each ball in the pumpkin spice sugar. Place on the prepared baking sheet, leaving 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are just set and the centers look slightly underbaked. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the icing:
- In a small bowl, microwave the heavy cream for about 10 seconds, then stir in the espresso powder until fully dissolved. Add powdered sugar and vanilla bean paste. Whisk until smooth and drizzle-ready. Add a tiny pinch of cinnamon or pumpkin spice if desired. Drizzle glaze over cooled cookies using a spoon or piping bag. Let the glaze set before storing.
My cookies didn’t flatten out much. I drained the pumpkin as suggested but do to time co I had to chill the dough overnight and bake the next day. Should I have left it out for a bit first, before baking?
My cookies did not flatten much. I even used the bottom of a glass to press down on the dough balls, after the first pan came out of the oven.
Thank you
Hello. I am thinking about making this recipe but I have a question. I like to make big (3″ diameter) cookies that are not thin. With your directions, will I get cookies this size or do I need to adjust my scoop size? Thank you.