Pumpkin Spice Latte Cookies
These perfect pumpkin spice latte cookies are extra chewy pumpkin cookies, rolled in spiced sugar, topped with fluffy coffee mascarpone whipped cream and silky coffee ganache. They’re super soft, packed full of warm autumn flavor, and each bite truly melts in your mouth. The most incredible pumpkin cookies to bake this fall!
What makes pumpkin spice latte cookies so good?
Chewy pumpkin cookies- These cookies are super chewy and not at all fluffy pumpkin cookies. Pumpkin is hard to get right in cookies because it adds so much moisture to baked goods, but by drying it before adding it to the dough, the cookies keep their perfect chewy texture.
Fluffy coffee mascarpone cream– Smooth mascarpone is flavored with instant espresso powdered and sweetened with powdered sugar. Then, whipped cream gets folded in, making the most fluffy and delicious coffee topping for these cookies.
Silky coffee ganache– White chocolate, heavy cream and instant espresso powder create the most luscious coffee ganache to swirl into the tops of the cookies.
Perfect amount of pumpkin spice– The dough is flavored with the perfect amount of pumpkin pie spice and then is rolled in spiced sugar before baking. Each bite will taste like fall!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Pumpkin Spice Latte Cookies FAQs
The number one reason this could happen is because not enough moisture was removed from the pumpkin. It absolutely has to be pressed with paper towels prior to being added to the batter or the cookies will not bake properly. Wet cookie dough equals cakey cookies. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just under a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Like stated above, try to use Libby’s canned pumpkin as other brands of pumpkin can be really soupy in my opinion.
I would say no because fresh pumpkin puree tends to be even more liquidy than canned. It may cause the cookies to bake incorrectly.
Store the cookies in an airtight container in the fridge for up to three days, or freeze them for up to two weeks!
Tips for baking perfect pumpkin spice latte cookies
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it’s combined. Doing this will help give you perfectly textured cookies.
Let the cookies cool completely before frosting. We don’t want the coffee mascarpone to melt off!
If you make these cookies, please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Pumpkin Spice Latte Cookies
Ingredients
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Chewy Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree, Libby's works best
- 1 3/4 cups (219 g) all purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
For the Coffee Mascarpone Cream
- 1 cup (240 ml) heavy cream
- 8 oz (226 g) mascarpone cheese
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- 1 cup (135 g) powdered sugar
- 1/4 tsp pumpkin pie spice
For the Coffee Ganache
- 1/4 cup (60 ml) heavy cream
- 2 tsp instant espresso powder
- 4.5 oz (128 g) white chocolate, chopped
Instructions
For the Spiced Sugar
- In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.1/4 cup (50 g) granulated white sugar, 1/2 tsp pumpkin pie spice
For the Chewy Pumpkin Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being ½ cup (122 g) dried down to just about a ¼ cup (~42 g). Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)Then set aside.1/2 cup (122 g) canned pumpkin puree, Libby's works best
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.1 3/4 cups (219 g) all purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.(You can also use the bowl of a stand mixer fit with a paddle attachment.)3/4 cup (168 g) unsalted butter, softened, 1 cup (220 g) light brown sugar, packed
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.2 egg yolks, at room temperature, 2 tsp vanilla extract
- Add in the pumpkin and mix on medium-low speed to combine.
- Add in the dry ingredients and mix on low speed just until combined.(If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
- Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
- Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling
For the Coffee Mascarpone Cream
- Add the heavy cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 1/2 minutes.1 cup (240 ml) heavy cream
- Dissolve the instant espresso powder into the vanilla extract in a small ramekin.1 tbsp instant espresso powder, 1 tsp vanilla extract
- Add the mascarpone, powdered sugar, pumpkin pie spice and the coffee mixture to a large bowl. Mix on medium speed until smooth.8 oz (226 g) mascarpone cheese, 1 cup (135 g) powdered sugar, 1/4 tsp pumpkin pie spice
- Fold the whipped cream into the mascarpone mixture, then place in the fridge until ready to use.
For the Coffee Ganache
- Heat the heavy cream and instant coffee together until the coffee is completely dissolved.1/4 cup (60 ml) heavy cream, 2 tsp instant espresso powder
- Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat until melted together.4.5 oz (128 g) white chocolate, chopped
- Let the coffee ganache cool, then transfer to a piping bag and cut a small bit of the tip off.
Assembling the Cookies
- When the cookies are cooled, scoop about 2 tbsp of the coffee mascarpone cream on top of each cookie, and spread evenly with an offset spatula.
- Pipe a swirl of coffee ganache on top of each cookie, then use the back of a spoon to swirl the ganache into the mascarpone cream. Then, enjoy!
- Store leftovers in an airtight container in the fridge for up to three days. (As the cookies sit, they will become softer.)
These are the best fall pumpkin cookies ever! I’ve made all of the pumpkin cookies on this website and these ones are the best 🙂
These are so delicious! My only adjustment was to basically double the amount of pumpkin pie spice each time it was called for in the recipe ( because I like a lot of spice). These were a huge hit at the potluck I made them for!
This recipe knocked it out of the park. Just made a batch exactly as written and gave to my family taste testers who barely had words for how delicious they were. They spoke of the layered complimentary flavors and textures – how seasonally perfect for pumpkin spice lovers, and how the rich coffee flavor caps the entire experience. The marscapone adds a profound layer of luxury. I truly can’t say enough good things about this remarkable recipe. There are a lot of steps and ingredients, yes, but the outcome is worth every step and ingredient! This is definitely going in my permanent dessert recipe binder.