Go Back
–+ servings
a few pumpkin spice latte cookies on a cookie sheet with some cinnamon sticks next to them.

Pumpkin Spice Latte Cookies

Brooke Homec
These pumpkin spice latte cookies are a chewy browned butter pumpkin cookie filled with espresso powder and toffee bits and topped with an espresso glaze. They're the cookie version of everyone's favorite cozy fall drink.
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
butter cooling 10 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 10
Calories 267 kcal

Ingredients
 

  • ½ cup (113.5 g) butter browned and cooled
  • 1 tablespoon espresso powder
  • ½ cup (100 g) granulated sugar
  • ⅓ cup (73.33 g) brown sugar
  • ⅓ cup (81.67 g) pumpkin puree blotted to become ¼ cup (60 g)
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon (0.5 teaspoon) cinnamon
  • 1¼ cup (175 g) all-purpose flour
  • ¼ cup (59.15 g) toffee bits

Espresso Glaze

  • ½ teaspoon (0.5 teaspoon) espresso powder
  • 1 tablespoon warm water
  • ½ cup (60 g) powdered sugar
  • 1 teaspoon vanilla

Instructions
 

  • Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool. Once cool stir in 1 tablespoon of espresso powder.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).
  • Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.
  • Add salt, baking soda, cinnamon, pumpkin spice and flour to the bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in toffee bits.
  • Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop. Press down slightly on the cookie ball so it's not quite as tall (or leave as is if you prefer a thicker cookie). Bake the cookies for 9-11 minutes. You don't want to see any shiny dough in the middle of the cookie, but make sure not to over bake these.
  • Mix together all the ingredients for the espresso glaze. You can add a bit more water or powdered sugar if needed to get desired consistency. Brush or drizzle the glaze over the top of the cooled cookies.

Video

Notes

Blotting the pumpkin beforehand is what helps these cookies to become less cakey and more chewy.
With browning the butter and blotting the pumpkin, everyone will have slightly different results. If your dough feels crumbly before scooping, add 1-2 tablespoon extra pumpkin in until it feels like a smoother cookie dough consistency.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 267kcalCarbohydrates: 38gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 256mgPotassium: 74mgFiber: 1gSugar: 25gVitamin A: 1648IUVitamin C: 0.4mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!