Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies

1 Review
From: EatingWell Magazine, October 2019

Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it's only fall for so long (though we'd eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.

Ingredients 50 servings

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Original recipe yields 50 servings
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  • 3 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 (15 ounce) can unseasoned pumpkin puree
  • 2 cups light brown sugar
  • 1 cup grapeseed or canola oil
  • 3 tablespoons milk, divided
  • 1 tablespoon pumpkin pie spice plus 1 teaspoon, divided
  • 3 teaspoons instant espresso powder, divided
  • 1 teaspoon vanilla extract
  • 8 ounces reduced-fat cream cheese, softened
  • 4 tablespoons ( ½ stick) butter, softened
  • 1 cup confectioners' sugar


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda and salt in a medium bowl.
  3. Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.
  4. Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.
  5. Beat cream cheese, butter and confectioners' sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.
  • To make ahead: Refrigerate for up to 3 days.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 127 calories; 7 g fat(2 g sat); 1 g fiber; 16 g carbohydrates; 2 g protein; 3 mcg folate; 13 mg cholesterol; 11 g sugars; 10 g added sugars; 1,403 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 1 mg iron; 101 mg sodium; 42 mg potassium
  • Nutrition Bonus: Vitamin A (28% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, ½ other carbohydrate, ½ starch

Reviews 1

October 21, 2019
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By: taytay
Very tasty, more like small scones, but very nice with tea or coffee. I made half a batch of the icing and it was plenty as it’s quite sweet but a nice touch. Used about two thirds of the sugar in both cookies and icing.
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