There’s something magical about the arrival of fall—the crisp air, the beautiful foliage, and of course, the sweet aroma of pumpkin spice wafting through the kitchen. One of my all-time favorite treats to make during this season has to be Pumpkin Spice Latte Cookies. They’re soft, chewy, and have that perfect blend of warm spices that makes you feel all snug and cozy inside. It’s like taking a warm sip of your favorite pumpkin spice latte but in cookie form!
I remember the first time I baked these cookies; I was experimenting in my kitchen while sipping on a pumpkin spice latte from my favorite coffee shop. I thought, “Why not combine these two delights?” Fast forward a few hours, I had a batch of cookies that I’m proud to say disappeared faster than I could say “pumpkin spice!” These cookies have become a staple in my home during the fall, and I can’t wait for you to try them!
What’s in Pumpkin Spice Latte Cookies?
Let’s break down the ingredients that create this delightful fall treat:
Unsalted Butter: This is the base of our cookies, lending them that warm, rich flavor. I usually use Kerrygold butter because it has a wonderful creamy richness that really shines through.
Brown Sugar: The brown sugar adds a lovely caramel-like sweetness that balances out the other flavors. Feel free to use light or dark brown sugar, but I prefer dark for that extra depth.
Granulated Sugar: Just a bit of white sugar to sweeten the pot! It helps achieve that perfect cookie texture.
Canned Pumpkin Puree: We’re not talking pumpkin pie filling here—just pure pumpkin! It’s moist and adds a lovely flavor plus a hint of nutrition too.
Eggs: The binding agent in our cookies. They help to lift and fluff our cookies just enough.
Vanilla Extract: A splash of vanilla enhances all the other flavors perfectly. I recommend using pure vanilla extract; it makes a world of difference!
All-Purpose Flour: This gives structure to our cookies. You can substitute a bit with whole wheat flour if you’re feeling adventurous!
Baking Soda and Baking Powder: These are essential for helping our cookies rise and remain soft and fluffy.
Salt: Just a pinch helps enhance the overall flavor; trust me on this one!
Pumpkin Pie Spice: This is where the magic really happens! A good mix of cinnamon, nutmeg, ginger, and cloves that brings that classic pumpkin spice flavor.
Espresso Powder: This is what gives our cookies the “latte” part! It adds that coffee goodness without being overpowering.
Chocolate Chips or Chopped Nuts (optional): I love adding mini chocolate chips or walnuts for a nice texture and extra flavor. They’re completely optional but highly recommended!
Is Pumpkin Spice Latte Cookies Good for You?
Well, let’s talk a bit about those cookies. While they are definitely a treat, there are some elements that have their perks:
Canned Pumpkin Puree: Besides adding flavor, it’s packed with vitamins A and C. Pumpkin is also high in fiber, which is always a plus.
Espresso Powder: This little gem contains antioxidants, and let’s be honest, who wouldn’t want a little energy boost?
On the flip side, these cookies are still sweets containing sugar and butter, so moderation is key. If you’re wanting to make them a bit healthier, consider reducing the sugar and swapping out some butter for a healthy fat like coconut oil.
Ingredients
– 1 cup Unsalted Butter, softened
– 1 cup Brown Sugar, packed
– 1/2 cup Granulated Sugar
– 1 cup Canned Pumpkin Puree
– 2 large Eggs
– 1 tablespoon Vanilla Extract
– 3 cups All-Purpose Flour
– 1 teaspoon Baking Soda
– 1 teaspoon Baking Powder
– 1/2 teaspoon Salt
– 2 teaspoons Pumpkin Pie Spice
– 1 tablespoon Espresso Powder
– 1 cup Chocolate Chips or Chopped Nuts (optional)
*Servings: About 24 cookies*
How to Make Pumpkin Spice Latte Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add in the canned pumpkin puree, eggs, and vanilla extract. Mix until well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and espresso powder.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re adding in chocolate chips or nuts, fold them in now.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for about 10-12 minutes, or until the edges are lightly golden. The centers will look a little soft, but they’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pumpkin Perfection Tips & Tricks
– You can make the cookie dough ahead and refrigerate for up to 2 days. Just let it sit at room temperature for a bit before baking.
– If you want an extra pumpkin spice kick, sprinkle some cinnamon sugar on top before baking.
– Pair your cookies with a warm cup of pumpkin spice latte or a scoop of vanilla ice cream for a delightful treat!
I hope you give these Pumpkin Spice Latte Cookies a try! They’re sure to warm your heart and fill your home with the comforting scents of fall. Don’t forget to tag me in your baking adventures—I’d love to hear how they turn out! Happy baking!