Fluffy Pumpkin Spice Latte

These fluffy pumpkin spice latte cookies capture the warm and cozy flavors of autumn in a soft and chewy treat. Perfectly spiced with cinnamon, nutmeg, and pumpkin pie spice, they bring together pumpkin puree and a subtle coffee kick for a cookie that tastes like your favorite seasonal coffee shop drink. Rolled in cinnamon sugar before baking, they develop a slightly crisp exterior while staying tender inside. Topped with a luscious coffee mascarpone cream and drizzled with white chocolate coffee ganache, these cookies are a delightful blend of textures and fall flavors.

I first made these during an unusually chilly October weekend and my family immediately fell in love with how the coffee and pumpkin worked so well in sweet cookie form. Now they are my go to fall treat.

Ingredients

• Granulated sugar: for coating the dough balls creates a delicate crispness on the cookie crust
• Pumpkin pie spice: blends cinnamon, nutmeg, ginger, and cloves, adding warmth and complexity to every bite. Homemade blends work well if you don’t have a premixed version
• Canned pumpkin puree: is key for consistent moisture and texture. Libby’s recommended and make sure it’s plain pumpkin, not pumpkin pie filling
• All purpose flour: provides structure. Choose fresh flour for best rise and texture
• Baking soda and baking powder: balance leavening to raise the cookies just right
• Salt: enhances the sweetness and spices, rounding out flavor
• Unsalted butter at room temperature: ensures proper creaming and a tender crumb
• Light brown sugar: gives a deeper molasses flavor and extra moisture than white sugar alone
• Egg yolks: add richness and help create a soft dough
• Vanilla extract: amplifies the sweetness and ties the flavors together naturally
• Heavy cream: whips up into fluffy peaks for the mascarpone cream and enriches the coffee ganache
• Mascarpone cheese: offers a creamy richness with a gentle tang that complements the pumpkin and coffee
• Instant espresso powder: delivers an authentic coffee flavor without bitterness, used in both frosting and ganache
• Powdered sugar: sweetens and stabilizes the mascarpone cream, allowing it to hold its shape
• White chocolate: gives a smooth, sweet contrast to the spices with its creamy melt

Instructions

Make the Spiced Sugar Coating:

Combine granulated sugar and pumpkin pie spice in a small bowl. This blend will coat the cookie dough balls and create a delightfully crisp, spiced crust when baked. Set aside.

Dry the Pumpkin and Prepare Dry Ingredients:

Spread canned pumpkin puree on a plate lined with paper towels. Press gently with more paper towels to remove excess moisture. Repeat several times until about half the moisture is absorbed. This step is crucial to prevent the cookies from spreading too much and becoming cakey. In a separate bowl, whisk together the all purpose flour, pumpkin pie spice, baking soda, baking powder, and salt to ensure even distribution of dry ingredients.

Prepare the Cookie Dough:

In a large mixing bowl, cream room temperature unsalted butter and packed light brown sugar on high speed for about 1 to 2 minutes until light and fluffy. This aeration builds a tender cookie texture. Add egg yolks and vanilla extract and mix on medium speed until pale and fluffy, approximately 1 to 2 minutes more. Beat in the dried pumpkin carefully on medium low speed just until combined to avoid overmixing. Add the dry ingredient mixture and mix on low speed until the dough forms. If dough feels sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.

Shape, Coat, and Bake the Cookies:

Using a 2 tablespoon scoop, form dough into balls. Roll each dough ball in the prepared spiced sugar coating carefully to ensure every bite has a touch of sweet spice. Arrange dough balls on parchment lined baking sheets, spacing them about 2 inches apart to allow spreading. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 12 to 14 minutes until the centers puff up and edges begin to set but before browning. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. I enjoy how the cookies develop charming wrinkles as they rest, giving them a rustic homemade look.

Whip the Cream and Prepare Coffee Mascarpone:

Whip 1 cup of heavy cream on high speed until stiff peaks form, which usually takes about 1 to 1.5 minutes. This creates a light texture for the frosting. In a small bowl, dissolve instant espresso powder in vanilla extract to infuse the frosting with coffee flavor. In a large bowl, blend mascarpone cheese, powdered sugar, pumpkin pie spice, and the coffee vanilla mixture on medium speed until smooth but not overmixed to avoid graininess. Gently fold the whipped cream into the mascarpone mixture allowing it to retain airiness. Refrigerate the frosting until ready to use.

Make the Coffee White Chocolate Ganache:

Heat heavy cream and instant espresso powder just until the powder dissolves and the mixture is hot but not boiling. Melt chopped white chocolate in a double boiler over medium heat while stirring in the hot coffee cream. Stir until smooth, glossy, and combined. Remove from heat and let ganache cool slightly so it thickens for neat piping.

Assemble and Decorate the Cookies:

Once the cookies are cooled completely, spread about 2 tablespoons of the coffee mascarpone cream evenly over each. Use an offset spatula to keep it smooth. Fill a piping bag with the white chocolate coffee ganache and pipe a swirl or a drizzle on top of each cookie. Use the back of a spoon to gently swirl the ganache into the mascarpone cream creating delicate, marbled patterns. Enjoy these right away or refrigerate stored in an airtight container for up to three days to maintain freshness and creaminess.

My favorite ingredient is the mascarpone cheese. Its creaminess with a subtle tang really lifts the pumpkin spice and coffee flavors making the frosting unforgettable. One fall, my kids insisted on helping me decorate these cookies for their school’s bake sale. They were so proud watching people enjoy what they had made that those moments became some of my fondest family memories.

Storage Tips

Keep your cookies soft and fresh by storing unfrosted versions in an airtight container at room temperature for up to five days. If frosted, refrigerate and consume within three days for best texture and flavor. To freeze, portion cookies without frosting between layers of parchment paper in a freezer safe container for up to three months. Thaw overnight at room temperature before frosting.

Ingredient Substitutions

Pumpkin pie spice can be made by combining cinnamon, nutmeg, ginger, and cloves if you don’t have a pre blended mix. If canned pumpkin is unavailable, swap with sweet potato or butternut squash puree making sure they are unseasoned. Mascarpone can be replaced with softened cream cheese or whipped ricotta for a lighter option. Regular instant coffee powder works well in place of espresso powder though you might increase quantity slightly for a stronger coffee note. Milk chocolate or dark chocolate may be used instead of white chocolate in the ganache or omitted completely for a simpler finish.

Serving Suggestions

Serve these cookies with a hot pumpkin spice latte or freshly brewed coffee to enhance the layered flavors. They also pair beautifully with warm apple cider or chai tea for a full cozy autumn vibe and work well on dessert spreads alongside apple crisp, cinnamon rolls, or a scoop of vanilla ice cream.

These pumpkin spice latte cookies are a cozy autumn treat perfect for sharing. They hold up well to make ahead baking and pair beautifully with a hot cup of coffee.

Your Recipe Questions Answered

→ What type of pumpkin puree is best?

Canned pumpkin puree, especially Libby's, is ideal due to its consistent texture and moisture level. Avoid pumpkin pie filling, which contains added sugars and spices.

→ Can I substitute the pumpkin pie spice?

Yes, mix cinnamon, nutmeg, ginger, and cloves to create a homemade blend resembling the traditional pumpkin pie spice.

→ What can replace mascarpone cheese in the cream?

Cream cheese or smooth ricotta are good alternatives; ensure cream cheese is softened for best texture.

→ How is the coffee flavor incorporated?

Instant espresso powder is blended into both the mascarpone cream and white chocolate ganache, lending a subtle but genuine coffee note.

→ How should I store these treats?

Keep unfrosted cookies in an airtight container at room temperature for up to 5 days, or refrigerate frosted ones to maintain freshness for about 3 days.

→ Can these be prepared ahead of time?

Absolutely, the cookies can be baked in advance and frosted later, allowing for convenient planning and fresh presentation.