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Stacked Spiced Pumpkin Latte Cookies on a white plate with pumpkins, fall leaves and a coffee mug in the background

Spiced Pumpkin Latte Cookies

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Chilling of Cookie Dough 2 hours
Total Time 2 hours 29 minutes
Servings 27 Cookies
Calories 116kcal
Author Nicole Crocker


Cookie sheet
Mixing bowls
Parchment paper
Cooling rack


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


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.
    Mixing bowl filled with the butter,egg yolk, sugars, instant coffee, vanilla and pumpkin puree
  • In a medium bowl whisk together salt, baking soda, cinnamon, ginger, nutmeg, cloves and flour.
    mixing bowl with salt, baking soda, cinnamon, ginger, nutmeg, cloves and flour in it.
  • Mix the dry ingredients into the wet ingredients until well combined. (A wooden spoon or spatula work best to do this.)
    Mixing bowl with dry ingredients being added to the wet ingredients
  • Add the Cinnamon Chips to cookie dough and fold into the dough until well combined.
    mixing bowl with cinnamon chips being added to the cookie dough.
  • 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.
    Cookie dough mixture in a bowl covered with plastic wrap
  • 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.
    Uncooked dough balls on parchment lined cookie sheet.
  • 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.
    Instant coffe and hot water mixed together in a mixing bowl
  • Add confectioner sugar and mix together until smooth and there are no more lumps.
    Confectioner sugar being added to a bowl with coffee mixture
  • Drizzle glaze on the top of cooled cookies. ( Let the glaze harden before you try to stack cookies.)
    cookies on a cooling rack with a whisk covered in coffee glaze dripping onto cookies.


*Amount of cookies will vary slightly depending on the size you make them.


Serving: 1Cookie | Calories: 116kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 24mg | Fiber: 1g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg