Don’t let Fall go by without making a batch of these SPICED PUMPKIN LATTE COOKIES! These Chewy…not cakey Pumpkin Cookies combine all your favorite Fall spices with a touch of coffee flavor to make the perfect Fall treat!
I’m not sure what’s better about these amazing little Fall Cookies. How amazing they taste or the amazing aroma that fills your home when you bake them!
Key Ingredients to make the best Spice Pumpkin Latte Cookies
In order to make sure you get the best Pumpkin Spice Latte flavor out of your cookies this is the list of ingredients that are key to include. That being said….if you hate any particular spice you can leave it out. You should make your Pumpkin Cookies with your favorite spices. Leaving any particular spice out should not alter the overall cookie texture.
- Pumpkin Puree….(Not Pumpkin Pie Filling) Learn the difference here.
- Egg yolk.…(Not the whole egg) This is what gives your Pumpkin Cookie a chewy/not cakey texture.
- Half Granulated and Half Brown Sugar…this is what will give your cookies that classic chewy cookie texture with slightly crispy edges.
- Instant Coffee…That’s what turns these cookies from an ordinary Spiced Pumpkin Cookie into a Spiced Pumpkin Latte Cookie.
- Pumpkin Pie Spices… This recipe uses a mixture of Ground Ginger, Ground Cloves, Ground Nutmeg and Ground Cinnamon.
- Flour… We just used All purpose flour however whole wheat or a mixture of both would be great in these cookies.
- Baking Soda
- Salt
- Vanilla Extract
- Cinnamon Chips… You can also sub in semi sweet, white or your favorite chip flavor.
What’s the trick to making a Pumpkin Cookie that’s Chewy…not Cakey
When you add Pumpkin to a cookie recipe what your doing is adding extra moisture. So if you want your Spiced Pumpkin Cookie to have that classic chewy cookie texture you need to balance that moisture out. The way you achieve that balance is by just adding the egg yolk and not the white part of the egg.
Not that I have anything against Pumpkin cake. In fact I LOVE cake! But I just don’t want my cookie to taste like cake. I want my Pumpkin cookie to taste like a cookie. On the other hand…if you like cakey textured cookies go ahead and add the whole egg.
Try more of our Family Favorite Pumpkin Recipes
- Pumpkin Snickerdoodles with Caramel Filling
- Dreamy High Pumpkin Pie
- Pumpkin Crunch Cake
- Pumpkin Spice Cupcake with Maple Buttercream
Spiced Pumpkin Latte Cookies
Equipment
Ingredients
For the Cookies
- 1/2 Cup Unsalted Butter ,Melted and slightly cooled
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar ,packed
- 1 Large Egg yolk
- 1 teaspoons Vanilla Extract
- 1/3 Cup Pumpkin puree ,not Pumpkin Pie Filling
- 3 teaspoons Instant Coffee
- 1/4 teaspoon Salt
- 3/4 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1 1/2 Cups All purpose Flour ,whole wheat flour or a mixture of all purpose and whole wheat can also be used
- 2/3 Cup Cinnamon Chips , chocolate, white chocolate or what ever flavor chip you like can also be subbed in.
For the Coffee Glaze
- 3 Tablespoons Hot water
- 1 teaspoon Instant coffee
- 1 1/2 Cups Confectioner Sugar
Instructions
For the Cookies
- In a large mixing bowl combine melted butter, granulated and brown sugars, egg yolk, vanilla, instant coffee and pumpkin puree and whisk to combine.
- In a medium bowl whisk together salt, baking soda, cinnamon, ginger, nutmeg, cloves and flour.
- Mix the dry ingredients into the wet ingredients until well combined. (A wooden spoon or spatula work best to do this.)
- Add the Cinnamon Chips to cookie dough and fold into the dough until well combined.
- Cover dough with plastic wrap and place in fridge to chill. 2-3 hours or overnight…. THIS STEP SHOULD NOT BE SKIPPED OR COOKIES WILL NOT BAKE PROPERLY.
- Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
- Remove chilled dough from fridge and scoop enough dough to make a ball about 1 inch in diameter. Place on parchment lined cookie sheet and repeat keeping each dough ball about 2 inches apart.
- Place cookie sheet in oven on the center wrack and bake for about 12-14 minutes. ( My first batch was in for 12 and they were just slightly under baked. The next batch went in for 14 minutes and were perfect.)
- Remove cookie sheet from oven and let the cookies cool for 1-2 minutes before removing cookies to a cooling rack.
- Let cookies cool completely and then drizzle with Coffee Glaze.
Coffee Glaze
- In a medium mixing bowl combine hot water and instant coffee and stir to dissolve.
- Add confectioner sugar and mix together until smooth and there are no more lumps.
- Drizzle glaze on the top of cooled cookies. ( Let the glaze harden before you try to stack cookies.)
Notes
Nutrition
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