Pumpkin Spice Latte Cookies Recipe

If you love that cozy, autumnal feeling captured in a sweet treat, then this Pumpkin Spice Latte Cookies Recipe will absolutely steal your heart. Imagine chewy pumpkin cookies infused with the warm embrace of pumpkin pie spice, topped with a dreamy coffee mascarpone cream, and finished with a luscious coffee ganache swirl. Each bite delivers an explosion of fall flavors combined with a touch of espresso magic, blending everything you adore about a pumpkin spice latte into an irresistible cookie. Whether you’re baking for a festive gathering or a quiet afternoon perk-up, these cookies turn pumpkin spice season into pure edible happiness.

Ingredients You’ll Need

This Pumpkin Spice Latte Cookies Recipe uses a handful of simple but essential ingredients that create layers of flavor and texture you’ll crave. From the soft, spicy pumpkin dough to the creamy coffee-tinted mascarpone topping, every element is carefully chosen to enhance this cozy cookie experience.

• Granulated white sugar: Provides sweetness and a subtle crunch when combined with pumpkin pie spice for the spiced sugar coating.
• Pumpkin pie spice: The signature blend that brings warmth and spice notes, essential to all things pumpkin.
• Canned pumpkin puree: Adds moistness, rich pumpkin flavor, and that vibrant orange hue; Libby’s is recommended for consistency.
• All-purpose flour: The foundation of the cookie dough, providing structure and tenderness.
• Baking powder and baking soda: Leavening agents that help the cookies rise and develop a perfect chewy texture.
• Salt: Balances sweetness and enhances all the flavors in the dough.
• Unsalted butter: Adds richness and helps create a tender crumb.
• Light brown sugar: Brings moisture and caramel undertones to the cookie base.
• Egg yolks: Contribute richness and help bind the cookie dough.
• Vanilla extract: Rounds out the flavor with sweet, aromatic notes.
• Heavy cream: Used in both the mascarpone cream and coffee ganache for a luscious, velvety texture.
• Mascarpone cheese: Delivers creamy tang and decadence to the coffee-tinted cream topping.
• Instant espresso powder: Infuses the cookies and toppings with a coffee kick, evoking that latte essence.
• Powdered sugar: Sweetens and smooths the mascarpone cream.
• White chocolate: Melts into the coffee ganache, adding sweetness and a silky finish.

How to Make Pumpkin Spice Latte Cookies Recipe

Step 1: Prepare the Spiced Sugar

Start by mixing granulated white sugar with pumpkin pie spice in a small bowl. This spiced sugar will coat your cookie dough balls later, giving each cookie a delightful extra layer of spice and crunch.

Step 2: Dry the Pumpkin Puree

This is a crucial step that many may overlook. Spread your canned pumpkin puree on a plate and gently press it with a paper towel to soak up excess liquid. Repeat several times until the volume is reduced to about half and no liquid transfers to the towel. This drying ensures the dough won’t be too wet and bakes evenly with the perfect chewy texture.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This mix infuses the dough with that scrumptious fall flavor while balancing leavening agents for rise and texture.

Step 4: Cream Butter and Sugars

Using a mixer, beat softened unsalted butter and packed light brown sugar until light and fluffy—this step is your secret weapon to achieving tender cookies.

Step 5: Add Egg Yolks and Vanilla

Mix in egg yolks and vanilla extract until the batter becomes pale and fluffy, creating a rich, smooth base for your dough.

Step 6: Incorporate Pumpkin and Dry Ingredients

Blend in the dried pumpkin puree, then gradually add the flour mixture on low speed just until combined. If the dough feels too sticky, pop it in the fridge for 10 minutes—it will be much easier to handle.

Step 7: Shape and Coat the Dough

Scoop out 2-tablespoon-sized portions of dough, roll them into balls, and coat each generously in the spiced sugar mixture. This coating forms a beautifully textured, flavorful crust after baking.

Step 8: Bake the Cookies

Place dough balls about 2 inches apart on parchment-lined baking sheets and bake at 350°F (175°C) for 12 to 14 minutes. Twelve minutes yields a tender, chewy center, while fourteen minutes produces a slightly crisper edge. Once out of the oven, allow them to cool on the sheets briefly before transferring to a rack.

Step 9: Whip the Coffee Mascarpone Cream

Beat heavy cream until stiff peaks form. Dissolve espresso powder in vanilla extract, then mix it into mascarpone cheese with powdered sugar and pumpkin pie spice. Gently fold in the whipped cream to create a light, luscious topping.

Step 10: Prepare the Coffee Ganache

Heat heavy cream and instant coffee powder until dissolved. Combine with chopped white chocolate using a double boiler until melted and smooth. Allow it to cool slightly before transferring to a piping bag.

Step 11: Assemble the Cookies

Spread about 2 tablespoons of coffee mascarpone cream on cooled cookies. Pipe a swirl of coffee ganache on top and use the back of a spoon to gently swirl it into the cream, creating a beautifully marbled, decadent finish.

How to Serve Pumpkin Spice Latte Cookies Recipe

Garnishes

To elevate presentation and flavor, sprinkle a pinch of extra pumpkin pie spice or finely grated white chocolate on top of the ganache swirls. Toasted pecans or a light dusting of cinnamon sugar can also add a lovely crunch and flair.

Side Dishes

These cookies are fantastic alongside a hot cup of coffee or a creamy chai latte to complement their rich coffee and autumn spice notes. For a party spread, pair them with fresh apple slices or spiced nuts for extra festive flavor.

Creative Ways to Present

Package your Pumpkin Spice Latte Cookies Recipe as thoughtful gifts by arranging them in a rustic tin or a mason jar with seasonal ribbon. Layer the cookies with parchment paper and include a small sleeve of espresso powder for a delightful DIY latte experience.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container in the refrigerator for up to three days. Keep in mind that as they sit, the cookies will soften, making them wonderfully chewy and even more comforting.

Freezing

You can freeze the baked cookies without the toppings for up to one month. Wrap them tightly in plastic wrap and place in a freezer-safe container. Thaw them overnight in the fridge before adding the mascarpone cream and ganache toppings for best results.

Reheating

Gently warm cookies in the oven at 300°F (150°C) for 5 to 7 minutes to refresh their softness before topping. Avoid microwaving, as it can melt the lovely cream toppings prematurely.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Spice Latte Cookies Recipe?

Fresh pumpkin can be used but it requires cooking and pureeing first, then drying it thoroughly to achieve the right consistency. Using canned pumpkin like Libby’s simplifies the process and provides consistent moisture content.

Is there a way to make these cookies dairy-free?

You can substitute dairy ingredients with vegan alternatives such as coconut cream for heavy cream and dairy-free butter. Mascarpone could be replaced with a plant-based cream cheese, although the flavor and texture will differ slightly.

How long do these cookies last once decorated?

Because of the mascarpone cream topping, the decorated cookies are best enjoyed within three days when stored in the refrigerator to maintain freshness and texture.

Can I skip the coffee elements if I’m not a fan of espresso?

The coffee components add signature latte flavor, but you can omit or reduce the instant espresso powder if desired. Just keep in mind that the full essence of the Pumpkin Spice Latte Cookies Recipe comes from that lovely coffee kick.

What is the best way to achieve chewy cookies in this recipe?

Be sure to dry the pumpkin puree properly and avoid overbaking the cookies. A shorter bake time of 12 minutes yields a delightfully chewy center, which pairs perfectly with the creamy toppings.

Final Thoughts

This Pumpkin Spice Latte Cookies Recipe is a warm hug in cookie form, combining the best of pumpkin spice and espresso in one decadent treat. Whether you bake them for yourself or to share with friends and family, they create memories as cozy as your favorite fall sweater. Trust me, once you taste these, pumpkin spice season will become your favorite time of year.

Pumpkin Spice Latte Cookies Recipe

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These Pumpkin Spice Latte Cookies combine the warm flavors of pumpkin pie spice, creamy mascarpone coffee filling, and a rich coffee white chocolate ganache. They are soft, chewy, and topped with a luscious latte-inspired cream and ganache swirl that makes every bite a perfect autumn treat.

• Author: Paula
• Prep Time: 40 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 42 minutes
• Yield: 18 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Spiced Sugar

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice

For the Chewy Pumpkin Cookies

• 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
• 1 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract

For the Coffee Mascarpone Cream

• 1 cup (240 ml) heavy cream
• 8 oz (226 g) mascarpone cheese
• 1 tbsp instant espresso powder
• 1 tsp vanilla extract
• 1 cup (135 g) powdered sugar
• 1/4 tsp pumpkin pie spice

For the Coffee Ganache

• 1/4 cup (60 ml) heavy cream
• 2 tsp instant espresso powder
• 4.5 oz (128 g) white chocolate, chopped

Instructions

1. Prepare Spiced Sugar: In a small bowl, mix the granulated sugar and 1/2 teaspoon pumpkin pie spice together thoroughly. Set aside for rolling the cookie dough balls later.
2. Dry the Pumpkin: Spread canned pumpkin puree on a plate and press gently with a paper towel to absorb excess moisture. Repeat this pressing process at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and is no longer watery. Use Libby’s canned pumpkin for best consistency.
3. Mix Dry Ingredients: In another small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt. Set this mixture aside.
4. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on high speed to cream softened butter and brown sugar for 1-2 minutes until the mixture is light and fluffy. A stand mixer with a paddle attachment works well here.
5. Add Egg Yolks and Vanilla: Mix in the egg yolks and 2 teaspoons vanilla extract on medium speed until the dough becomes pale and fluffy, about 1-2 minutes.
6. Incorporate Pumpkin: Add the dried pumpkin puree and mix on medium-low speed until fully combined.
7. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. If the dough feels too sticky to handle, chill it in the refrigerator for 10 minutes before proceeding.
8. Shape Cookies: Using a 2-tablespoon cookie scoop, portion out dough and roll each scoop into a ball. Roll each dough ball thoroughly in the spiced sugar prepared earlier.
9. Arrange on Baking Sheets: Place dough balls at least 2 inches apart on parchment-lined baking sheets. Bake in batches of about 6 cookies for even spacing.
10. Bake Cookies: Preheat oven to 350°F (175°C). Bake for 12-14 minutes; 12 minutes yields very chewy centers, while 14 minutes gives slightly crispier edges. The cookie centers will puff up initially and deflate to a wrinkly texture as they cool.
11. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
12. Prepare Coffee Mascarpone Cream: In a large bowl, whip 1 cup heavy cream with an electric mixer on high speed until stiff peaks form, about 1 to 1.5 minutes.
13. Mix Espresso and Vanilla: Dissolve 1 tablespoon instant espresso powder into 1 teaspoon vanilla extract in a small ramekin until fully combined.
14. Combine Mascarpone Mixture: In a separate large bowl, mix mascarpone cheese, powdered sugar, pumpkin pie spice, and the espresso-vanilla mixture on medium speed until smooth and homogenous.
15. Fold in Whipped Cream: Gently fold the whipped heavy cream into the mascarpone mixture until smooth and fully incorporated. Chill this cream mixture in the fridge until ready to assemble.
16. Make Coffee Ganache: Heat 1/4 cup heavy cream and 2 teaspoons instant espresso powder together until the espresso is fully dissolved. Add the chopped white chocolate to the hot coffee cream mixture in a double boiler and stir over medium heat until melted and smooth as a ganache.
17. Cool Ganache: Let the coffee ganache cool to room temperature, then transfer it to a piping bag. Cut a small tip off the piping bag to prepare for decorating.
18. Assemble Cookies: Once cookies are completely cooled, spoon approximately 2 tablespoons of the coffee mascarpone cream onto each cookie. Spread evenly with an offset spatula.
19. Decorate with Ganache: Pipe a swirl of the coffee ganache on top of the mascarpone cream on each cookie, then use the back of a spoon to gently swirl the ganache into the cream, creating a marbled effect.
20. Serve and Store: Enjoy the cookies immediately or store leftovers in an airtight container in the refrigerator for up to three days. Note that the cookies may soften as they chill.

Notes

• Drying the pumpkin puree is essential to prevent overly wet cookie dough and ensure proper texture.
• Using Libby’s canned pumpkin is recommended due to consistent thickness and moisture content.
• Adjust baking time for desired cookie texture: shorter for chewier, longer for slightly crispier edges.
• Chilling the dough is helpful if the dough feels too sticky to handle.
• Store cookies refrigerated to keep the mascarpone cream fresh; allow cookies to come to room temperature before serving if preferred softer texture.