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Cozy Pumpkin Spice Latte Cookies Recipe with Easy Cream Cheese Frosting

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Soft, pillowy pumpkin spice latte cookies topped with a tangy cream cheese frosting, perfect for cozy fall moments and easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon espresso powder
  • 1 cup unsalted butter (227 grams), softened
  • 1 cup packed brown sugar (200 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup pure pumpkin puree (240 ml)
  • 8 ounces cream cheese (225 grams), softened
  • ½ cup unsalted butter (113 grams), softened
  • 3 cups powdered sugar (360 grams), sifted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and espresso powder. Set aside.
  3. In a large bowl, cream softened butter with brown and granulated sugars using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
  5. Add pumpkin puree and beat just until combined.
  6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until no streaks remain. Do not overmix.
  7. Scoop dough balls about 2 inches apart on prepared baking sheets using a cookie scoop or tablespoon. Lightly flatten each ball to about ¾-inch thickness.
  8. Bake for 12-14 minutes until cookies are set but still soft in the center. Avoid overbaking.
  9. Transfer cookies to a cooling rack and cool completely, about 30 minutes, before frosting.
  10. Prepare frosting by beating softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition.
  11. Stir in vanilla extract and cinnamon into the frosting.
  12. Spread a generous dollop of cream cheese frosting on each cooled cookie using an offset spatula or butter knife. Optionally, sprinkle a pinch of cinnamon on top.
  13. Serve immediately or refrigerate in an airtight container for up to 4 days. Let cookies come to room temperature before serving.

Notes

If dough is too sticky, chill for 15 minutes before scooping. For stronger espresso flavor, sprinkle a little espresso powder on top before baking. Use real pumpkin puree, not pumpkin pie filling. Cool cookies completely before frosting to prevent melting. Sift powdered sugar for smooth frosting. Can substitute half the flour with almond flour for nuttier flavor or use plant-based butter and cream cheese for dairy-free version.

Nutrition

Keywords: pumpkin spice cookies, pumpkin spice latte cookies, cream cheese frosting, fall cookies, soft pumpkin cookies, espresso powder cookies, cozy fall treats

Find it online: https://blixfood.com/cozy-pumpkin-spice-latte-cookies-recipe-with-easy-cream-cheese-frosting/