Pumpkin Spice Latte Cookies


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.

Prep Time:
55 mins
Additional Time:
20 mins
Total Time:
1 hr 15 mins
50 cookies


  • 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 (1/2 stick) butter, softened

  • 1 cup confectioners' sugar


  1. Preheat oven to 375 degrees 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 Facts (per serving)

127 Calories
7g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 50
Serving Size 1 cookie
Calories 127
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 11g
Added Sugars 10g 20%
Protein 2g 4%
Total Fat 7g 8%
Saturated Fat 2g 9%
Cholesterol 13mg 4%
Vitamin A 1403IU 28%
Vitamin C 0mg 0%
Folate 3mcg 1%
Sodium 101mg 4%
Calcium 17mg 1%
Iron 1mg 7%
Magnesium 3mg 1%
Potassium 42mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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