Go Back
To make your Pumpkin Spice Latte Cookies, gather these tasty ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons pumpkin pie spice - 1/2 teaspoon salt - 1/2 cup pumpkin puree (not pumpkin pie filling) - 1 cup chocolate chips (dark or semi-sweet, your choice) - 1/2 cup chopped pecans (optional, for crunch) Each ingredient plays a key role in the flavor and texture of the cookies. Butter provides a rich base. Brown sugar adds moisture and sweetness. Granulated sugar gives a nice touch of crunch. The egg binds everything together, while vanilla extract adds warmth. Pumpkin puree gives that lovely fall flavor. Flour is the backbone of the cookie. Baking soda and baking powder help them rise. Pumpkin pie spice brings that cozy autumn taste, and salt balances the sweetness. Finally, the chocolate chips add a delightful burst of flavor. If you want a little crunch, toss in some pecans. These ingredients come together to create a delightful, chewy cookie that captures the essence of fall. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). This step gets your oven ready for baking. Next, grab a baking sheet and line it with parchment paper. This helps the cookies come off easily after baking. 2. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed for about 2-3 minutes. Your mixture should look light and fluffy. 3. Now, add 1 large egg and 1 teaspoon of pure vanilla extract to the mixture. Beat well until everything is smooth and creamy. 4. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt. Make sure all the dry ingredients are well mixed. 5. Gradually add the dry ingredients into the wet mixture. Mix on low speed until just combined. It’s okay if there are a few flour streaks; don’t overmix. 6. Gently fold in 1/2 cup of pumpkin puree. Make sure it is evenly mixed in. Next, add 1 cup of chocolate chips and 1/2 cup of chopped pecans if you want a bit of crunch. Fold these into the dough until everything is well combined. 7. Using a tablespoon, scoop generous portions of dough onto the prepared baking sheet. Leave about 2 inches between each scoop. This space allows the cookies to spread while baking. 8. Bake in your preheated oven for 10-12 minutes. You want the edges to be lightly golden and the centers to look set. 9. Once baked, take them out of the oven. Let the cookies cool on the baking sheet for about 5 minutes. After that, use a spatula to transfer them to a wire rack to cool completely. 10. If you want an extra treat, serve the cookies warm with whipped cream on top. Enjoy your delicious Pumpkin Spice Latte Cookies! To make the best Pumpkin Spice Latte Cookies, use room temperature ingredients. Warm butter blends well with sugars. It helps create a light and fluffy dough. Cold ingredients can lead to dense cookies. Do not overmix your dough. When you add dry ingredients, mix just until combined. A few flour streaks are okay. This keeps the cookies soft and tender. Check for doneness by looking at the edges. They should be lightly golden. The centers should look set. Remember, cookies will continue to bake a bit while cooling. For a fun serving idea, add whipped cream on top of each cookie. It adds a festive touch and boosts flavor. You can even drizzle some chocolate syrup over the whipped cream. When it comes to arranging cookies, use a festive platter. Stack them high for a great look. This makes every bite feel special. Enjoy your cozy cookie creation with family and friends! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use fresh pumpkin puree instead of canned. You can roast and blend your own pumpkin for a richer taste. Chill the Dough: If you want thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and gives a chewier texture. Experiment with Spices: Feel free to adjust the pumpkin pie spice according to your preference. Adding a pinch of nutmeg or ginger can enhance the cookie flavor significantly. Store Properly: Keep the cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them in a single layer and then transferring to a container. {{image_4}} You can change the flavor of your Pumpkin Spice Latte Cookies easily. Try using different types of chocolate chips. Dark chocolate gives a rich taste, while semi-sweet offers a nice balance. If you love milk chocolate, that works too. Each option adds a unique twist. You can also substitute nuts or add dried fruits. Chopped walnuts or almonds give a nice crunch. Dried cranberries or raisins add a sweet touch. Both options make your cookies more fun and colorful. Feel free to mix and match to find your perfect blend. If you need gluten-free options, you can use gluten-free flour. Many brands offer blends that work well in cookies. Just swap it in for all-purpose flour, and you’re good to go. Your cookies will still taste great. For vegan alternatives, replace the egg with a flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit until it thickens. You can also use vegan butter instead of regular butter. These swaps help you enjoy the cookies while keeping your diet. Make these variations your own. Each choice lets you create cookies that fit your tastes or needs. Enjoy exploring new flavors! To keep your Pumpkin Spice Latte Cookies fresh, store them properly. You can keep them at room temperature in an airtight container. This works well if you plan to eat them in a few days. If you want to keep them longer, refrigeration is a good option. Just remember to let them warm up a bit before eating. You can also freeze cookie dough. Shape the dough into balls and place them in a freezer bag. This way, you can bake fresh cookies anytime. Baked cookies can also go in the freezer. Use a freezer-safe container and layer parchment paper between cookies to prevent sticking. These cookies last about one week at room temperature. If kept in the fridge, they can last up to two weeks. For frozen dough, it stays good for about three months. Baked cookies in the freezer are best used within three months too. To maintain freshness, always close the container tightly. If you notice any cookies getting hard, you can add a slice of bread to the container. This softens the cookies and keeps them tasty. Can I use homemade pumpkin puree? Yes, you can use homemade pumpkin puree. Just make sure it is thick and not watery. This ensures your cookies have the right texture and flavor. How can I make these cookies chewy? To make chewy cookies, use more brown sugar than white sugar. Brown sugar adds moisture. Also, avoid overbaking them. Pull them from the oven when the edges are golden. What can I substitute for pecans or gluten? If you want to replace pecans, try walnuts or leave them out. For a gluten-free option, use a gluten-free flour blend. This helps keep the cookies soft. How should I store leftover cookies? Store leftover cookies in an airtight container at room temperature. This keeps them fresh for up to a week. For longer storage, freeze them in a freezer bag. You now have everything you need to bake delicious pumpkin spice latte cookies. We covered the key ingredients, step-by-step instructions, and tips for perfect cookies. Remember to use room temperature ingredients and not to overmix. You can also experiment with flavors and dietary options. Store your cookies properly to keep them fresh. I hope you enjoy this tasty treat. Happy baking!

Pumpkin Spice Latte Cookies

Delicious cookies infused with pumpkin spice and chocolate chips, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 0.5 teaspoon salt
  • 0.5 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup chocolate chips (dark or semi-sweet)
  • 0.5 cup chopped pecans (optional, for crunch)
  • 1 serving whipped cream for garnish (optional, for serving)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cookie removal.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.
  • Add one large egg and 1 teaspoon of pure vanilla extract to the butter and sugar mixture. Beat well until the ingredients are smoothly combined and creamy.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and 1/2 teaspoon of salt until well blended.
  • Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Do not overmix; a few flour streaks are fine.
  • Gently fold in the 1/2 cup of pumpkin puree, making sure it is evenly distributed. Then, add the chocolate chips and chopped pecans (if using), folding them into the dough until evenly mixed.
  • Using a tablespoon, scoop generous portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading while baking.
  • Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look set.
  • Once baked, remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, use a spatula to transfer them to a wire rack to cool completely.
  • Optional: For an extra indulgent treat, serve the cookies warm with a generous dollop of whipped cream on top.

Notes

Serve warm with whipped cream for an extra treat.
Keyword cookies, fall treats, pumpkin spice