Cozy Pumpkin Spice Latte Cookies Recipe Perfect for Fall

You know that unmistakable aroma of pumpkin spice wafting through the air, mingling with the deep, comforting scent of coffee? That’s exactly what these Cozy Pumpkin Spice Latte Coffee Cake Cookies bring to your kitchen. The first time I baked these, it was one of those crisp fall afternoons when you just want to curl up with a blanket and sip on something warm. But instead of reaching for my usual latte, I decided to turn those flavors into soft, chewy cookies. The result? A batch of cookies so good, my family couldn’t stop sneaking them off the cooling rack. Honestly, it’s the kind of recipe that feels like autumn wrapped in a warm hug.

These cookies are a little bit magical. They’ve got the flavors of pumpkin pie, a hint of espresso, and the crumbly texture of coffee cake—all in one bite. Perfect for cozy evenings, gifting to friends, or just brightening up your Pinterest cookie board. And the best part? They’re dangerously easy to make. Trust me, after testing this recipe a few times (in the name of research, of course), it’s quickly become a household favorite. So, grab your apron—you’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in just about 30 minutes, making them ideal for busy fall days.
• Simple Ingredients: No fancy grocery store trips needed—everything is likely already in your kitchen.
• Perfect for Fall: The pumpkin spice and coffee flavors make these cookies the ultimate autumn treat.
• Crowd-Pleaser: Whether it’s kids, adults, or your picky neighbor, these cookies always get rave reviews.
• Unbelievably Delicious: The combination of soft cookie, crumbly topping, and coffee glaze is pure comfort food.

What sets this recipe apart from the rest? The balance of flavors. Instead of being overly sweet or too spiced, these cookies hit the perfect note of pumpkin, coffee, and warm spices. They’re the kind of cookies that make you close your eyes after the first bite—comforting, nostalgic, and just a little indulgent. Whether you’re baking for a special occasion or just because, this recipe is guaranteed to turn a simple afternoon into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s everything you’ll need:

• For the cookies:
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) canned pumpkin puree
  • 1 tbsp instant espresso powder
• For the coffee cake topping:
  • ½ cup (65g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ tsp ground cinnamon
  • ¼ cup (60g) unsalted butter, melted
• For the glaze:
  • ½ cup (60g) powdered sugar
  • 1 tbsp brewed coffee (or more, as needed)

Optional substitutions: Use almond flour for a gluten-free option, swap the butter for coconut oil for a dairy-free version, or replace the espresso powder with a decaf option if preferred.

Equipment Needed

Here’s what you’ll need to make these cookies:

• Mixing bowls (at least two)
• Electric mixer or stand mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Measuring cups and spoons
• Small whisk or fork (for the glaze)

If you don’t have a stand mixer, don’t worry—a hand mixer works just fine. And if you’re out of parchment paper, greasing your baking sheets lightly will do the trick. Just don’t skip the silicone mat if you can help it—it makes cleanup so much easier!

Preparation Method

1. Preheat your oven: Set the temperature to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
4. Add wet ingredients: Mix in the egg, vanilla extract, pumpkin puree, and espresso powder until smooth.
5. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
6. Prepare the topping: In a small bowl, stir together the flour, sugar, cinnamon, and melted butter until crumbly.
7. Form cookies: Scoop dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving space between each. Flatten slightly with your fingers.
8. Add topping: Sprinkle the coffee cake topping generously over each cookie.
9. Bake: Bake for 12-14 minutes, or until the edges are golden and the centers are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Make the glaze: In a small bowl, whisk together powdered sugar and brewed coffee until smooth. Drizzle over cooled cookies.

Tip: If your dough feels too sticky, chill it in the fridge for 20-30 minutes before forming the cookies.

Cooking Tips & Techniques

Here are some tips to make sure your cookies turn out perfectly:

• Don’t skip the chilling step: If your dough is sticky, chilling it helps prevent spreading.
• Use fresh spices: Old spices can lose their potency, so make sure yours are fresh for maximum flavor.
• Level your flour: Too much flour can make the cookies dense. Use a spoon to fill your measuring cup, then level it off with a knife.
• Check your butter: Softened butter should be pliable but not melted—about 65°F (18°C).
• Don’t overbake: These cookies should be soft and chewy, so pull them out when the edges are just starting to turn golden.

Variations & Adaptations

Here are some fun ways to customize this recipe:

• Gluten-Free: Swap all-purpose flour for a gluten-free baking blend.
• Seasonal Twist: Add dried cranberries or chopped pecans to the cookie dough for extra texture.
• Extra Coffee Kick: Sprinkle a touch of instant espresso powder into the glaze for a stronger coffee flavor.
• Allergen-Friendly: Use coconut oil instead of butter and dairy-free milk in the glaze for a vegan option.
• Personal Touch: Try adding a pinch of cardamom for a unique warm spice profile—I’ve done this, and it’s delicious!

Serving & Storage Suggestions

These cookies are best enjoyed warm, with a drizzle of glaze and a hot cup of coffee or tea. For a festive touch, serve them on a platter lined with parchment paper and sprinkle a few cinnamon sticks around for decoration.

Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze unglazed cookies in a single layer, then transfer them to a freezer-safe bag for up to a month. Just thaw and glaze before serving.

Nutritional Information & Benefits

These cookies are a treat, but they’re made with wholesome ingredients like pumpkin puree, which is rich in vitamin A and fiber. Here’s a rough nutritional breakdown per cookie:

• Calories: 180
• Protein: 2g
• Carbohydrates: 25g
• Fat: 7g

Note: Contains gluten, dairy, and eggs—adjustments can be made for dietary needs.

Conclusion

These Cozy Pumpkin Spice Latte Coffee Cake Cookies are the ultimate fall treat—flavorful, comforting, and just a little indulgent. Whether you’re baking for your family, hosting friends, or simply treating yourself, this recipe is sure to become a seasonal favorite. Feel free to tweak it to suit your preferences. Personally, I love adding extra coffee to the glaze for a stronger kick!

If you try this recipe, leave a comment below and let me know your thoughts. Don’t forget to share it with your friends—because good cookies are meant to be shared. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just make sure to puree it until smooth and strain out excess liquid.

How do I store these cookies?

Keep them in an airtight container at room temperature for up to 3 days or freeze unglazed cookies for longer storage.

Can I make these cookies vegan?

Yes, substitute butter with coconut oil, use flax eggs, and swap dairy milk in the glaze for almond or oat milk.

What’s the best way to drizzle the glaze?

Use a small spoon or a piping bag for precision. If you’re feeling casual, a fork works too!

Can I add nuts or fruit?

Absolutely! Chopped pecans, walnuts, or dried cranberries would be delicious additions.

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