Fluffy Pumpkin Spice Latte Cookies

If you ask me, pumpkin spice latte cookies are the perfect fall treat.

These soft cookies bring together all the cozy flavors of your favorite coffee shop drink in bite-sized form. Warm spices like cinnamon and nutmeg pair with real pumpkin and a hint of coffee flavor.

They’re rolled in cinnamon sugar before baking, which gives them a slightly crispy outside and a chewy center. A simple glaze made with powdered sugar and a splash of coffee helps tie everything together.

They’re great for sharing at work or packing in lunch boxes, and they make the whole house smell like autumn.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use canned pumpkin puree rather than fresh pumpkin that you’ve cooked and mashed yourself. Canned pumpkin has a more consistent texture and moisture content, which means your cookies will turn out the same way every time. Libby’s is a popular choice because it’s smooth and has just the right amount of moisture for baking. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. If your pumpkin puree seems a bit watery when you open the can, you can drain it on paper towels for a few minutes before using it in your recipe.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Pumpkin pie spice: No pumpkin pie spice? Mix your own with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves for each teaspoon needed.
• Canned pumpkin puree: You can substitute with sweet potato puree or butternut squash puree in the same amount. Just make sure it’s not pumpkin pie filling, which has added spices and sugar.
• Mascarpone cheese: If you can’t find mascarpone, cream cheese works well – just let it soften completely before mixing. You could also use ricotta cheese blended until smooth for a lighter option.
• Instant espresso powder: Regular instant coffee works just fine, though you might want to use a bit more for stronger coffee flavor. In a pinch, you can skip it entirely for a plain pumpkin cookie.
• Heavy cream: For the frosting, you can use half-and-half or whole milk, but the frosting will be slightly less rich. For whipping, stick with heavy cream as lighter options won’t hold their shape.
• White chocolate: Feel free to use milk chocolate or dark chocolate instead, or skip the chocolate drizzle altogether if you prefer simpler cookies.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin spice latte cookies is using too much pumpkin puree, which can make your cookies spread too much and turn out cake-like instead of chewy – make sure to measure exactly 1/2 cup and pat it dry with paper towels if it seems watery. Another common error is not letting your butter soften properly to room temperature, so plan ahead and take it out about an hour before baking, or you’ll end up with lumpy dough that doesn’t cream well with the brown sugar. When making the mascarpone frosting, be gentle and don’t overmix once you add the powdered sugar, as this can cause the mixture to become grainy and separate. For the white chocolate drizzle, melt it slowly and let it cool slightly before drizzling, otherwise it will be too thin and won’t create those pretty decorative lines on top of your cookies.

What to Serve With Pumpkin Spice Latte Cookies?

These cookies are perfect with a hot cup of coffee or actual pumpkin spice latte – the flavors just complement each other so well! I love serving them alongside a warm mug of apple cider or chai tea for cozy fall vibes. They’re also great as part of a dessert spread with other autumn treats like apple crisp or cinnamon rolls. For something a little different, try pairing them with a scoop of vanilla ice cream or even a glass of cold milk for dunking – the creamy mascarpone frosting makes them rich enough to stand up to these classic pairings.

Storage Instructions

Store: These pumpkin spice latte cookies stay soft and chewy when stored in an airtight container at room temperature for up to 5 days. If you’ve frosted them with the mascarpone cream, keep them in the fridge instead and they’ll be good for about 3 days.

Freeze: You can freeze the unfrosted cookies in a freezer-safe container for up to 3 months – just layer them between parchment paper so they don’t stick together. The frosted cookies don’t freeze as well because of the mascarpone, so I’d recommend freezing them plain and adding the frosting when you’re ready to serve.

Make Ahead: These cookies are perfect for making ahead! You can bake the cookies up to 2 days early and store them covered, then whip up the mascarpone frosting the day you plan to serve them. The frosting is best used within a few hours of making it for the fluffiest texture.

Preparation Time	30-45 minutes
Cooking Time	12-14 minutes
Total Time	42-59 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-3900
• Protein: 32-38 g
• Fat: 210-230 g
• Carbohydrates: 410-430 g

Ingredients

For the cookies:

• 1/4 cup granulated sugar
• 1/2 tsp pumpkin pie spice
• 1/2 cup canned pumpkin, dried (libby’s recommended)
• 1 3/4 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 egg yolks, room temperature
• 2 tsp vanilla extract

For the coffee mascarpone cream:

• 1 cup heavy cream
• 8 oz mascarpone cheese
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 1/4 tsp pumpkin pie spice

For the white chocolate coffee ganache:

• 1/4 cup heavy cream
• 2 tsp instant espresso powder
• 4.5 oz white chocolate, chopped

Step 1: Make the Spiced Sugar Coating

• 1/4 cup granulated sugar
• 1/2 tsp pumpkin pie spice

In a small bowl, combine the granulated sugar and pumpkin pie spice.

Set aside—this will be used to coat the cookie dough balls before baking.

Step 2: Dry the Pumpkin and Prepare Dry Ingredients

• 1/2 cup canned pumpkin, dried (Libby’s recommended)
• 1 3/4 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

To ensure your cookies bake up with the right texture, spread the canned pumpkin onto a plate and press gently with a paper towel to absorb as much excess liquid as possible.

Repeat at least four more times, until the pumpkin is reduced from 1/2 cup to about 1/4 cup and is quite dry.

Set aside.

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt; set aside.

Step 3: Prepare the Cookie Dough

• 3/4 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• 2 egg yolks, room temperature
• 2 tsp vanilla extract
• dried pumpkin from Step 2
• dry ingredients from Step 2

In a large bowl, cream the room temperature butter and brown sugar together with an electric mixer on high speed until light and fluffy (about 1-2 minutes).

Add the egg yolks and vanilla extract, then mix on medium speed until pale and fluffy, 1-2 minutes more.

Beat in the dried pumpkin from Step 2 on medium-low speed until just combined.

Add the dry ingredients from Step 2 and mix on low until a dough forms.

If the dough feels too sticky, chill it in the fridge for 10 minutes before shaping.

Step 4: Shape, Coat, and Bake the Cookies

• cookie dough from Step 3
• spiced sugar from Step 1

Scoop the cookie dough with a 2-tablespoon cookie scoop and roll each piece into balls.

Roll the cookie dough balls in the prepared spiced sugar from Step 1.

Arrange on two parchment-lined baking sheets, spacing them at least 2 inches apart.

Bake in a preheated 350°F (175°C) oven for 12-14 minutes, until the centers are puffy.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

I love how the cookies get all wrinkly as they cool—so satisfying!

Step 5: Whip the Cream and Prepare Coffee Mascarpone

• 1 cup heavy cream
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 8 oz mascarpone cheese
• 1 cup powdered sugar
• 1/4 tsp pumpkin pie spice

In a large mixing bowl, whip the heavy cream on high speed until stiff peaks form, about 1-1.5 minutes.

In a small ramekin, dissolve the instant espresso powder into the vanilla extract.

In another large bowl, combine the mascarpone cheese, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture; beat on medium speed until smooth.

Fold the whipped cream into the mascarpone mixture until fully combined.

Refrigerate until ready to use.

Step 6: Make the Coffee White Chocolate Ganache

• 1/4 cup heavy cream
• 2 tsp instant espresso powder
• 4.5 oz white chocolate, chopped

Heat the heavy cream and instant espresso powder together until the coffee dissolves.

In a double boiler, combine the chopped white chocolate and the coffee cream from the previous step.

Melt over medium heat, stirring, until smooth and glossy.

Allow the ganache to cool slightly, then transfer to a piping bag and snip off a small tip.

Step 7: Assemble and Decorate the Cookies

• cooled cookies from Step 4
• coffee mascarpone cream from Step 5
• coffee ganache from Step 6

Once the cookies are completely cooled, top each with about 2 tablespoons of the coffee mascarpone cream from Step 5, spreading it evenly with an offset spatula.

Pipe a swirl of coffee ganache from Step 6 on top of each cookie.

Use the back of a spoon to swirl the ganache into the mascarpone cream.

Enjoy immediately or store any leftovers in an airtight container in the fridge for up to three days.

For a more elegant swirl, I like to use a spoon warmed under hot water—try it!