Pumpkin Spice Latte Cookies with Coffee Buttercream
Pumpkin Spice Latte…but make it a cookie! A chewy pumpkin cookie topped with coffee buttercream is the perfect fall treat!
I am not ashamed to admit I love a pumpkin spice latte. The comforting mix of coffee, sweetness and warm spice screams fall and I’m here for it. Plus, I share my birthday with the Pumpkin Spice Latte so this recipe is in celebration of both this week!
The cookie base is a spin off of my Pumpkin Chocolate Chip Cookies and the Frosting is a half batch of my Coffee Buttercream Frosting.
Ingredients for Pumpkin Spice Latte Cookies
- KAMUT® White Flour or other All-Purpose White Flour
- Baking Soda
- Pumpkin Pie Spice
- Fine Salt
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla
- Canned Pumpkin
- Vanilla Extract
- Powdered Sugar
- Instant Decaf Coffee
Tools to Make Pumpkin Spice Latte Cookies
- Baking sheets
- Parchment paper
- Medium mixing bowl
- Dough hook or whisk
- Measuring cups and spoons
- Stand mixer fitted with paddle attachment or hand mixer with large bowl
- Spatula
- Small bowl
- Sieve or fine metal mesh strainer
- Kitchen scale
- Piping bag
- Wilton 1M piping tip (or similar)
How to Make Pumpkin Spice Latte Cookies
How to Make Pumpkin Spice Cookie Dough
Line 2 cookie sheets with parchment paper and set aside.
In a medium mixing bowl, using a dough hook or whisk, combine flour, salt, baking soda, and pumpkin pie spice using a whisk or dough hook. Set dry ingredients aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer, cream together the butter and both sugars. Start the mixer on low speed and once the butter is broken up, mix on medium speed.
When smooth, reduce the mixer to low speed and add the egg and vanilla. When combined, add the pumpkin. Scrape down the sides of the bowl as needed.
In a few batches, add the flour mixture into the wet ingredients and mix until just combined. Using a slightly overfilled large, 2 ounce cookie scoop, place 6 cookie dough balls on each prepared baking sheet, evenly spaced apart.
Place prepared baking sheets in the fridge. Chill for 30 minutes if you used cold butter and 75 minutes for softened, room temperature butter.
Meanwhile, preheat oven to 350 degrees.
Bake in preheated oven for 18-22 minutes or until cookies are set and the bottom edges are turning golden brown.
Transfer trays to wire racks and let cookies cool completely.
How to Make Coffee Buttercream Frosting
While cookie dough chills and/or while cookies bake and cool, make the frosting.
Start by dissolving the instant coffee in warm water. Set aside to cool to room temperature.
Next, measure and sift the powdered sugar. Set aside.
Add butter to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl if using a hand mixer. Gradually add the sifted powdered sugar while the mixer runs on low speed.
Once the powdered sugar is fully incorporated into the butter, increase mixer speed to medium until the mixture gets creamy. Reduce the speed to low and gradually add the coffee. For best results, add the dissolved coffee very slowly.
Add vanilla and salt and mix on low until incorporated until frosting reaches desired consistency and lightens in color. This can take anywhere from 3-8 minutes, depending on preference. Mix for less time for a more structured buttercream and longer for a fluffy buttercream.
Transfer frosting to a piping bag fitted with a Wilton 1M piping tip (or similar).
When cookies have cooled, pipe frosting from the inside and swirl out to create a pretty design without too much height for a nice cookie-to-frosting ratio.
Pumpkin Spice Latte Cookies with Coffee Buttercream
Ingredients
- 2 ⅓ cups 336g KAMUT® White Flour
- ½ tsp salt
- ½ tsp baking soda
- 2 TBSP pumpkin pie spice
- 12 TBSP unsalted butter cold or softened *see note
- ½ cup sugar
- 1 cup brown sugar
- 1 large egg
- 1 TBSP vanilla
- ¾ cup canned pumpkin puree
- Coffee Buttercream
- ½ cup Unsalted Butter
- 6 oz Powdered Sugar
- 1 ½ tsp Instant Decaf Coffee dissolved in 1 TBSP warm water
- ½ tsp Vanilla Extract
- ½ tsp Salt
Instructions
- How to Make Pumpkin Spice Cookie Dough
- Line 2 cookie sheets with parchment paper and set aside.
- In a medium mixing bowl, using a dough hook or whisk, combine flour, salt, baking soda, and pumpkin pie spice using a whisk or dough hook. Set dry ingredients aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer, cream together the butter and both sugars. Start the mixer on low speed and once the butter is broken up, mix on medium speed.
- When smooth, reduce the mixer to low speed and add the egg and vanilla. When combined, add the pumpkin. Scrape down the sides of the bowl as needed.
- In a few batches, add the flour mixture into the wet ingredients and mix until just combined. Using a slightly overfilled large, 2 ounce cookie scoop, place 6 cookie dough balls on each prepared baking sheet, evenly spaced apart.
- Place prepared baking sheets in the fridge. Chill for 30 minutes if you used cold butter and 75 minutes for softened, room temperature butter.
- Meanwhile, preheat oven to 350 degrees.
- Bake in preheated oven for 18-22 minutes or until cookies are set and the bottom edges are turning golden brown.
- Transfer trays to wire racks and let cookies cool completely.
- How to Make Coffee Buttercream Frosting
- While cookie dough chills and/or while cookies bake and cool, make the frosting.
- Start by dissolving the instant coffee in warm water. Set aside to cool to room temperature.
- Next, measure and sift the powdered sugar. Set aside.
- Add butter to the bowl of a stand mixer fitted with the paddle attachment or to a large mixing bowl if using a hand mixer. Gradually add the sifted powdered sugar while the mixer runs on low speed.
- Once the powdered sugar is fully incorporated into the butter, increase mixer speed to medium until the mixture gets creamy. Reduce the speed to low and gradually add the coffee. For best results, add the dissolved coffee very slowly.
- Add vanilla and salt and mix on low until incorporated until frosting reaches desired consistency and lightens in color. This can take anywhere from 3-8 minutes, depending on preference. Mix for less time for a more structured buttercream and longer for a fluffy buttercream.
- Transfer frosting to a piping bag fitted with a Wilton 1M piping tip (or similar).
- When cookies have cooled, pipe frosting from the inside and swirl out to create a pretty design without too much height for a nice cookie-to-frosting ratio.
