Call me basic, but I love me a pumpkin spice latte. More specifically, a half-sweet, non-fat, no-whip, extra-hot pumpkin spice latte with an extra dash of cinnamon on top.
(Yes, I'm one of those people. But seriously... if I'm paying over $5 for a coffee, I want it to be just right.)
I guess I'm just a sucker for that perfect combination of hot coffee, frothy milk and warm spices. It's the perfect antidote to the miserable grey days that seem to happen more often this time of year.
That said, there's only so much coffee I can drink without developing a really distracting eyelid twitch and a serious case of insomnia, which is why I came up with these tasty little treats.
These little two-bite beauties are a riff on another one of my favourite fall cookies, these Applesauce Cookies with Browned Butter Frosting.
As far as adaptations go, this one is pretty simple... I replaced the applesauce with pumpkin puree, stirred in a little coffee to loosen up the batter, and added chopped pecans instead of the walnuts and dried cherries in the original.
The finishing touch is a swirl of cafe latte frosting that's so freaking good that I was seriously tempted to eat it straight out of the bowl with a spoon. Except I didn't because it's even more delicious once it's swirled onto these tasty little cookies.
And while I am insisting on calling these cookies, they're actually more like a cross between a dense muffin and a soft cookie, which means that they're actually a pretty passable breakfast treat if you skip the frosting.
(Though I may or may not have eaten a few frosted ones for breakfast at some point. Maybe. Shhhhhhh... That's our little secret.)
And, needless to say, they're just perfect for pairing with a cup of coffee... or possibly even a pumpkin spice latte.
Pumpkin Spice Latte Cookies
- Total Time: 32 mins
- Yield: 60 1x
Double up on the pumpkin spice latte goodness by pairing these soft, cakey cookies with a big latte from your favourite coffeeshop (or make your own at home).
- Pumpkin Spice Cookies:
- 1 cup butter
- 2 cups packed brown sugar
- 2 eggs
- 2 cups pure pumpkin puree
- ½ cup strong brewed coffee
- 3 ½ cups flour
- 1 cup chopped pecans
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 5 tbsp melted butter
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- ½ tsp instant espresso powder
- 2½ cups icing sugar
- Preheat the oven to 400F. Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, stirring well after each addition, then add the pumpkin puree and coffee, and stir until smooth. Add the flour, pecans, salt and spices, and mix just until combined.
- Using a tablespoon measure, drop scoops of dough onto the prepared cookie sheets, spacing the cookies about 2" apart.
- Bake in preheated oven until set and lightly browned on the edges, about 9-12 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool off completely.
Make the Icing:
- While the cookies are cooling, prepare the icing.
- In a small mixing bowl, whisk together the butter, cream, vanilla extract and espresso powder.
- Whisk in the icing sugar, ¼ cup at a time, until the icing is thick but still spreadable. Using a butter knife, swirl a dollop of frosting onto each the cooled cookies, and return to the wire rack to let the frosting set before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
I made these for a dessert contest with a cream cheese cinnamon frosting and they were delicious!!!
Isabelle Boucher says
Glad to hear you enjoyed these, Diane!
Frances Knowles says
I would love to try these cookies, I love pumkin
Mardi (eat. live. travel. write.) says
YEs for the texture of these. I love that type of thing!
Justine | JustineCelina.com says
So funny... I also develop a tired eye twitch! I'm personally not a fan of the PSL, but I love your rendition of the flavours in these adorable, pillowy cookies!
[email protected] says
I was interested in the flavour combination to begin with, but you TOTALLY sold me when you got to the texture. I mean, I adore a good soft cookie (or cookie-like-object). I really think you nailed it here, from the spices to the coffee to the amazing looking frosting. I would unabashedly tackle a couple of these (with frosting) for breakfast. Might make it easier to get out there and to brave the grey and the rain. :)
Well Isabelle you've done the impossible and made me what to try something pumpkin spice! I might be the only person who hates PSL but these cookies look so good I must try one!!
Aimee Wimbush-Bourque says
Oh snap! These look amazing. And I am so down with cookies for breakfast.
Miss you. xox
I'm an iced latte kinda gal with nothing added, straight up! Even in the winter time lol.
I love pumpkin cookies and these look delicious! Bookmarking this page!
Amanda Orlando says
mmm these look amazing! What a cute idea for fall
I love a good soft and cake-y iced pumpkin cookie. These look great!
Oh gosh, I order my latte the same exact way! And whenever there is a syrup involved, I ask for half the pumps! So I know I'm going to love these cookies!
Kellie @ The Suburban Soapbox says
Oooo, I love these so much! I'm a PSL junkie!
Ashley @ Wishes & Dishes says
You order your PSL exactly how I do! Haha love these cookies!
The Food Hunter says
I love the name of these!
Ohh these looks so good!
Lauren Kelly Nutrition says
I'd never skip the frosting! YUM!
Alyssa | EverydayMaven says
These look awesome! I would love one right now with my tea.
These sound delish!!!