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To make these delicious pumpkin spice latte cookies, gather these items: - 1 cup pumpkin puree (not pumpkin pie filling) - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin spice (a mix of cinnamon, nutmeg, and ginger) - 1/2 teaspoon salt - 1/2 cup semi-sweet chocolate chips - Whipped cream for topping (optional) - Extra pumpkin spice for sprinkling (optional) You can change some ingredients if needed. Here are some ideas: - Use maple syrup instead of brown sugar for a unique flavor. - For a dairy-free option, use coconut oil instead of butter. - Substitute gluten-free flour for all-purpose flour to make these cookies gluten-free. - Instead of chocolate chips, try nuts or dried fruit for different tastes. You'll need a few tools to make these cookies. Gather these: - A large mixing bowl for combining ingredients - A whisk for mixing dry ingredients - An electric mixer or a sturdy spoon for creaming butter and sugars - A baking sheet lined with parchment paper for easy cleanup - A measuring cup and spoons for accurate measurements - A cooling rack to let the cookies cool properly These ingredients and tools will help you bake the best pumpkin spice latte cookies! For the complete recipe, check the Full Recipe section. First, gather your ingredients. You will need pumpkin puree, brown sugar, granulated sugar, butter, egg, and vanilla. Make sure you have flour, baking soda, baking powder, pumpkin spice, salt, and chocolate chips too. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until light and fluffy. 3. Add the pumpkin puree, egg, and vanilla extract. Beat the mixture until it is well combined. 4. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt. 5. Gradually mix the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing to keep cookies soft. 6. Fold in the chocolate chips. This adds sweetness and a nice texture to the cookies. 7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart. 8. Bake for 12-15 minutes. The edges should be lightly golden, and the centers should look set. 9. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. 10. Transfer cookies to a wire rack to cool completely. 11. For serving, consider topping with whipped cream and a sprinkle of pumpkin spice. This step adds a fun touch! To get the right texture for your cookies, use room-temperature butter. This helps mix well with sugars, making a nice base. Cream the butter and sugars until light and fluffy. This step is key for soft cookies. When adding flour, mix just until combined. Overmixing will make the cookies tough. One common mistake is using pumpkin pie filling instead of pumpkin puree. The filling has extra spices and sugars. Also, don’t skip the baking soda or baking powder. These ingredients help your cookies rise and stay soft. Lastly, watch the baking time. Remove them when the edges are golden. This keeps the centers chewy. To boost the flavor, use fresh spices like cinnamon and nutmeg. They give a nice kick. Try adding a pinch of sea salt to balance the sweetness. If you want a stronger coffee flavor, mix in a teaspoon of instant coffee granules. For a fun twist, drizzle melted chocolate on top after cooling. For the full recipe, check the earlier section. {{image_2}} You can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum, which helps hold the cookies together. These cookies will still have that warm, fall flavor, making them a hit for everyone. To make vegan pumpkin spice latte cookies, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until it thickens. Use vegan butter in place of regular butter. This way, you keep the cookies soft and tasty without dairy or eggs. Mix-ins can change your cookie game! Add chopped nuts like walnuts or pecans for crunch. You can also try dried fruit like cranberries or raisins for a sweet twist. If you want extra chocolate flavor, throw in more chocolate chips or even white chocolate chunks. Each mix-in will bring a new flavor and texture to your cookies. For the full recipe, check out the Pumpkin Spice Latte Cookies section. To keep your Pumpkin Spice Latte Cookies fresh, place them in an airtight container. This will help maintain their soft texture. You can layer parchment paper between cookies to prevent sticking. Store them at room temperature for the best taste. If you want to save some for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until they are solid. After that, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When stored properly, these cookies will stay fresh for about a week at room temperature. If you freeze them, they remain tasty for three months. Just remember to let them thaw before enjoying. You can also warm them in the microwave for a few seconds for that fresh-baked taste. These cookies stand out because they blend fall flavors with coffee. The pumpkin puree adds moisture and flavor. The pumpkin spice brings warmth, and the chocolate chips add sweetness. Together, they create a cookie that feels cozy and festive. Each bite is a hug on a plate, perfect for fall. Yes, you can use fresh pumpkin! Just cook and mash the pumpkin until smooth. Make sure it is not watery. Fresh pumpkin has a vibrant flavor that can enhance your cookies. However, canned pumpkin puree is easier to use and saves time. Serve these cookies warm for the best taste. You can place them on a decorative platter. A drizzle of icing sugar makes them even prettier. Pair them with a warm cup of coffee or tea. Whipped cream on top adds a nice touch, too! To reheat, place cookies in the microwave for 10-15 seconds. This warms them up without drying them out. You can also use an oven at 350°F for 5-7 minutes. This method keeps them soft and fresh. For the complete recipe, check out the Pumpkin Spice Latte Cookies section above. In this blog post, we explored the must-have ingredients for pumpkin spice latte cookies and how to achieve the perfect texture. I shared tips to avoid common mistakes and enhance flavor. You learned about variations, including gluten-free and vegan options, as well as proper storage methods. As you bake these cookies, remember they are not just treats; they bring warmth and joy. Enjoy the process and share your creations with others!

Pumpkin Spice Latte Cookies

Indulge in the flavors of fall with these delightful Pumpkin Spice Latte Cookies! Made with wholesome ingredients like pumpkin puree and warm spices, this easy recipe brings the comforting taste of your favorite seasonal drink to every bite. Perfect for sharing or enjoying with a cozy beverage, these cookies are a must-try. Click through now to discover the full recipe and bring a touch of autumn to your kitchen!

Ingredients
  

1 cup pumpkin puree (not pumpkin pie filling)

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons pumpkin spice (cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1/2 cup semi-sweet chocolate chips

Whipped cream for topping (optional)

Extra pumpkin spice for sprinkling (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin spice, and salt.

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Gently fold in the chocolate chips for added sweetness and texture.

              Using a tablespoon, scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers appear set.

                  Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    If desired, top the cookies with a dollop of whipped cream and sprinkle with extra pumpkin spice before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative platter, drizzle with a little icing sugar or serve them alongside a warm cup of coffee or tea for a cozy feel.