Pumpkin Spice Latte Cookies
These Pumpkin Spice Latte Sugar Cookies are soft, chewy, and packed with cozy fall flavor. Rolled in pumpkin spice sugar and finished with a creamy espresso vanilla bean glaze, they’re everything you love about a PSL—just baked into a bakery-style cookie. Perfect for fall baking or pairing with your favorite coffee.
Servings: 18 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.