Delicious Pumpkin Spice Latte Cookies

You know that first sip of a pumpkin spice latte on a crisp fall morning? The way the warm spices mingle with that rich coffee flavor? That's exactly what I was craving when I came up with these Pumpkin Spice Latte Cookies. I wanted all that cozy flavor in a soft, chewy cookie form - because let's be real, sometimes you need your PSL to be portable!

These little guys are my absolute favorite thing to bake when the leaves start changing. They've got that perfect pumpkin spice warmth in the cookie base, a dreamy coffee-infused mascarpone cream, and a drizzle of white chocolate ganache with just the right coffee kick. The best part? They come together in under an hour, and even beginner bakers can nail them. Trust me, your kitchen is going to smell like your favorite coffee shop in no time!

Why You’ll Love Pumpkin Spice Latte Cookies

Okay, let me count the ways these cookies will steal your heart (and probably your entire afternoon snack time). First off, they’re basically your favorite fall drink transformed into cookie form—but better, because you can eat them without worrying about spilling down your shirt.

A Perfect Blend of Pumpkin and Coffee

That moment when pumpkin spice meets coffee? Magic. The cookies themselves have just the right amount of warm spice, while the mascarpone cream and ganache bring that rich coffee flavor we all crave. It’s not overpowering—just this beautiful balance that makes you go, "Wow, I need another one." And then another. And maybe one more.

Easy to Make with Simple Ingredients

No fancy techniques here! If you can mix dough and spread frosting, you’re golden. The ingredients are all things you can grab at any grocery store (Libby’s canned pumpkin is my go-to—it’s reliable and always gives the perfect texture). Even the ganache is foolproof—just heat, pour, stir. Done. Perfect for when you want something impressive without the stress.

Seriously, these cookies are:

• The ultimate cozy treat with your morning coffee (or let’s be honest, afternoon coffee)
• Soft, slightly chewy, and packed with flavor in every bite
• Great for holiday cookie swaps (they’ll disappear first, I promise)
• Just fancy enough to feel special but easy enough to whip up on a lazy Sunday

Ingredients You’ll Need for Pumpkin Spice Latte Cookies

For the Cookie Dough

• ¼ cup granulated sugar (for rolling)
• ½ teaspoon pumpkin pie spice (for rolling)
• ½ cup canned pumpkin, dried (I swear by Libby’s—just spread it on paper towels to soak up extra moisture)
• 1 ¾ cups all-purpose flour (spooned and leveled, please—no packed flour here!)
• 1 tablespoon pumpkin pie spice (yes, we’re doubling down on that cozy flavor)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature (soft but not melty—press it with your finger and it should leave a slight indent)
• 1 cup packed light brown sugar (pack it firmly into the measuring cup—no loose sugar!)
• 2 egg yolks, room temperature (save the whites for omelets!)
• 2 teaspoon vanilla extract (the real stuff, not imitation—it makes a difference)

For the Coffee Mascarpone Cream

• 1 cup heavy cream (cold—pop your mixing bowl in the freezer for 10 minutes first for extra fluffy results)
• 8 oz mascarpone cheese (also cold—this isn’t the time for room temp)
• 1 tablespoon instant espresso powder (I use Medaglia d’Oro—it dissolves like a dream)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (sift it if it’s lumpy)
• ¼ teaspoon pumpkin pie spice (because we can’t resist)

For the White Chocolate Coffee Ganache

• ¼ cup heavy cream
• 2 teaspoon instant espresso powder (same brand as above—consistency is key)
• 4.5 oz white chocolate, chopped (use a bar, not chips—they melt smoother)

Step-by-Step Instructions for Pumpkin Spice Latte Cookies

Preparing the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, the parchment makes cleanup a breeze!
2. In a small bowl, mix together that ¼ cup granulated sugar and ½ teaspoon pumpkin pie spice. Set this aside—we'll come back to it when we're ready to roll our cookies.
3. Now for the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Just whisk until everything's evenly distributed—no lumps allowed!
4. In a large bowl, beat the softened butter and packed brown sugar together until they're light and fluffy. This should take about 2 minutes with an electric mixer. Scrape down the sides as needed.
5. Add in the egg yolks, vanilla, and your dried pumpkin. Mix until everything's well combined—it'll look a bit like orange frosting at this point.
6. Gradually add your dry ingredients to the wet ingredients, mixing just until combined. Don't overmix here—we want tender cookies!

Baking the Cookies

7. Scoop the dough into balls (about 1.5 tablespoons each). Roll each ball in that spiced sugar mixture we made earlier—this gives them that gorgeous sparkly crust.
8. Place the sugared dough balls on your prepared baking sheet, spacing them about 2 inches apart. Gently flatten each one slightly with your palm—they'll spread a bit more as they bake.
9. Bake for 10-12 minutes. You'll know they're done when the edges are set but the centers still look slightly soft. Don't wait for them to brown!
10. Let the cookies cool on the baking sheet for 5 minutes—this helps them set without getting too hard. Then transfer them to a wire rack to cool completely. Resist the urge to frost them while warm!

Making the Coffee Mascarpone Cream

11. While the cookies cool, make your cream. Start by whipping the cold heavy cream until stiff peaks form. Pro tip: Chill your bowl and beaters first for best results.
12. Add in the mascarpone, espresso powder, vanilla, powdered sugar, and that last bit of pumpkin pie spice. Mix on low speed just until everything's smooth and combined—don't overbeat or it might get grainy.

Preparing the Ganache

13. For the ganache, heat the heavy cream and espresso powder in a small saucepan over medium heat until it just starts steaming—don't let it boil!
14. Pour the hot cream over your chopped white chocolate in a heatproof bowl. Let it sit for 2 minutes—this is crucial for smooth melting.
15. After 2 minutes, gently stir until the chocolate is completely melted and the mixture is smooth. If you've got a few stubborn bits, you can microwave in 10-second bursts, stirring between each.

Assembling the Cookies

16. Once your cookies are completely cool, spread about 1 tablespoon of the coffee mascarpone cream on each cookie. I like to use the back of a spoon to make little swirls.
17. Drizzle the white chocolate ganache over the top. For perfect lines, pour the ganache into a small ziplock bag, snip a tiny corner, and pipe it back and forth.
18. Let the ganache set for about 10 minutes before serving—if you can wait that long!

Variations for Pumpkin Spice Latte Cookies

Dairy-Free or Vegan Options

Got dairy issues or going vegan? No problem! You can still enjoy these cookies with a few simple swaps. For the butter, use your favorite plant-based butter (I like Miyoko's or Earth Balance). Instead of mascarpone, try coconut cream—just chill a can of full-fat coconut milk overnight and scoop out the solid part. For the ganache, use dairy-free white chocolate and coconut cream. The texture might be slightly different, but the flavor will still be amazing!

Adjusting the Coffee Flavor

Not a huge coffee fan? Or maybe you want an extra caffeine kick? You do you! If you're sensitive to coffee flavor, cut the espresso powder in both the cream and ganache by half. Coffee lovers? Double it! Just taste as you go—the mascarpone cream is especially forgiving. You can even sprinkle a little extra espresso powder on top of the ganache for a pretty finish and extra punch.

Other fun twists:

• Swap the white chocolate ganache for dark chocolate if you prefer a richer, less sweet option
• Add a pinch of cinnamon to the ganache for an extra cozy touch
• Skip the ganache entirely for a simpler cookie—the mascarpone cream is delicious on its own
• Try adding chopped pecans or walnuts to the dough for some crunch

Serving and Storage Tips for Pumpkin Spice Latte Cookies

Okay, let's talk about the best ways to enjoy these cookies—because trust me, you'll want to savor every bite! First things first: these are best served at room temperature. The mascarpone cream gets too firm when cold, and the ganache loses its lovely drizzle-ability straight from the fridge. I usually pull them out about 15 minutes before serving to let everything soften up just right.

Now, for storage—because let's be real, you might not eat all 24 in one sitting (or maybe you will, no judgment!). Here's how to keep them fresh:

• Room temperature: If you're planning to devour them within 24 hours (likely!), you can leave them covered at room temp. Just keep them away from direct sunlight—that ganache doesn't like to get warm.
• Refrigerator: For longer storage, pop them in an airtight container in the fridge. They'll keep beautifully for up to 3 days. Layer them between parchment paper so the toppings don't stick together.
• Freezer: Want to save some for later? Freeze the unfrosted cookies! Just wrap them tightly and freeze for up to 2 months. Thaw at room temperature, then add the fresh toppings when you're ready to serve.

One pro tip: If you're taking these to a party or potluck, assemble them right before serving. The mascarpone cream holds up fine for a few hours, but it's at its absolute best when freshly made. And hey, if you end up with leftover ganache (unlikely, but possible), warm it slightly and drizzle it over ice cream—you're welcome!

Helpful Notes for Pumpkin Spice Latte Cookies

Alright, let’s talk about those little things that can make or break your cookie game—because even the simplest recipes have their quirks. First up: don’t overmix the dough. Once you add the dry ingredients, mix just until everything comes together. Overmixing leads to tough cookies, and nobody wants that. A few flour streaks are totally fine—they’ll disappear as the dough rests.

Speaking of resting, if your dough feels too sticky to handle, pop it in the fridge for 15-20 minutes. This is especially helpful if your kitchen is warm (or if you, like me, have a tendency to hover over the oven impatiently). Chilled dough holds its shape better and gives you those perfect, thick cookies.

Now, about that pumpkin: drying it is key. Canned pumpkin has extra moisture that can make your cookies spread too much. Just spread it on a few layers of paper towels, pat gently, and voilà—perfect pumpkin texture. If you’re in a rush, you can even squeeze it in a clean kitchen towel (just don’t go full Hulk on it).

A few more quick tips:

• If your ganache seizes up (it happens!), add a teaspoon of warm cream and stir gently—it should smooth right out.
• No mascarpone? Cream cheese works in a pinch, but reduce the powdered sugar slightly since it’s tangier.
• For roughly 150 calories per cookie, these are totally justifiable as a breakfast treat. I mean, there’s pumpkin in there—that’s basically a vegetable, right?

And hey, if your cookies aren’t picture-perfect the first time? They’ll still taste amazing. The best part about baking is that even the “oops” moments are delicious. Now go forth and bake with confidence!

Frequently Asked Questions About Pumpkin Spice Latte Cookies

I get it—baking can bring up a million questions, especially when you're trying something new. Here are answers to the ones I hear most about these cookies:

1. Can I freeze these cookies?
   Absolutely! But here's the trick: freeze the baked cookies without the toppings. Just pop them in an airtight container with parchment between layers for up to 2 months. When you're ready, thaw at room temperature and add fresh mascarpone cream and ganache. The toppings don't freeze well, but the cookies themselves freeze like a dream.
2. Can I use fresh pumpkin instead of canned?
   You can, but it's a bit of work. Fresh pumpkin has even more moisture, so you'll need to roast and puree it first, then strain it through cheesecloth for hours to remove excess water. Honestly? I always use canned—it's consistent, convenient, and Libby's tastes just as good as homemade to me!
3. My ganache turned out lumpy. What went wrong?
   Probably just impatient stirring! White chocolate is finicky. Make sure your cream is hot enough (steaming but not boiling), and let it sit on the chocolate for a full 2 minutes before stirring. If you still see lumps, a quick 10-second zap in the microwave usually smooths things out.
4. Can I make these without espresso powder?
   Sure, but you'll lose that latte flavor. If you must skip it, try adding 1 teaspoon cinnamon to the cream instead for warmth. Or for caffeine-free "coffee" flavor, use 1 tablespoon of chicory powder—it's surprisingly close!
5. Why did my cookies spread too much?
   Three likely culprits: butter too soft, pumpkin too wet, or oven too cold. Make sure your butter is cool to the touch (about 65°F), dry that pumpkin well, and always preheat your oven fully. If all else fails, chill the shaped dough balls for 15 minutes before baking.

Still stumped? Don't stress—baking is part science, part adventure. Even the "mistakes" usually taste incredible!

Final Thoughts on Pumpkin Spice Latte Cookies

Honestly? These cookies are everything I want in a fall treat—warm spices, rich coffee flavor, and that irresistible soft-baked texture. They’re the kind of cookies that make people pause mid-bite to say, "Wow, what is this?" And the best part? They’re surprisingly simple to make. Whether you’re baking for a holiday party, a cozy night in, or just because Tuesday exists, these Pumpkin Spice Latte Cookies never disappoint. Go ahead—turn your favorite drink into your new favorite cookie. Your taste buds (and anyone lucky enough to snag one) will thank you!

If you're looking for more delicious cookie recipes, be sure to check out our collection. For another delightful pumpkin treat, try these donut holes!

For those who love seasonal flavors, you might also enjoy our Pumpkin Spice Sugar Cookies or our Easy Pumpkin Pie Bars. If you're curious about the science behind baking, you can explore resources on the science of cooking.

And if you're ever in need of a quick and easy dinner idea, consider our Beef Pepper Rice Bowl or our Mango Teriyaki Salmon.