Fluffy Pumpkin Spice Latte

These fluffy pumpkin spice latte cookies capture everything cozy and comforting about fall in one perfect bite. Soft and chewy with just the right balance of warm spices and a hint of coffee, they bring the beloved pumpkin spice latte flavor to your kitchen without needing a café visit. Rolled in a spiced sugar coating and topped with luscious coffee mascarpone cream and white chocolate espresso drizzle, these cookies are showstoppers ideal for sharing or treating yourself.

I first baked these on a crisp autumn day and was hooked immediately. The house smelled like fall, and my family couldn’t get enough. Now, they ask for them every year as the leaves turn.

Ingredients

• Granulated sugar: for the spiced sugar coating that adds a sweet and crunchy exterior mix with pumpkin pie spice for warmth
• Pumpkin pie spice blend: incorporating cinnamon, nutmeg, ginger, and cloves to evoke that classic fall flavor homemade or storebought work well
• Canned pumpkin puree: preferably Libby’s, for a smooth texture and consistent moisture avoid pumpkin pie filling to control sweetness and spice level
• Allpurpose flour: to provide structure and balance the moisture from pumpkin and butter use fresh and sift for best results
• Baking soda and baking powder: as leavening agents to give the perfect rise while maintaining chewiness
• Salt: to enhance all the warm flavors and balance the sweetness
• Unsalted butter: softened to room temperature for easy creaming with sugar this creates the tender base for the cookies
• Light brown sugar: packed to add moisture, sweetness, and a subtle caramel note complementing the pumpkin
• Egg yolks: at room temperature to enrich the dough with moisture and fat without making it cakey
• Vanilla extract: for additional depth and balance to the spices
• Heavy cream: for whipping into the mascarpone cream contributing richness and stability
• Mascarpone cheese: for a smooth, creamy frosting with a mild tang soft cream cheese can be a substitute in a pinch
• Instant espresso powder: to infuse real coffee flavor without liquid that could affect dough consistency
• Powdered sugar: to sweeten and provide the perfect shakeon texture in the frosting
• White chocolate chopped finely: for the ganache that pairs beautifully with coffee and pumpkin notes

Instructions

Make the Spiced Sugar Coating:

Combine granulated sugar and pumpkin pie spice in a small bowl and set aside this mixture will give the cookie exterior its signature sweet and spicy crunch.

Dry the Pumpkin and Prepare Dry Ingredients:

Spread canned pumpkin puree on a plate lined with paper towels and press gently to absorb excess moisture repeat several times until the pumpkin is significantly drier but still moist for tender cookies. In a separate bowl, whisk together allpurpose flour, pumpkin pie spice, baking soda, baking powder, and salt to blend the dry ingredients evenly.

Prepare the Cookie Dough:

Using an electric mixer, cream the softened unsalted butter and packed brown sugar on high speed for 1 to 2 minutes until light and fluffy this aerates the dough and adds tenderness. Add room temperature egg yolks and vanilla extract and mix on medium speed until the mixture is pale and fluffy about 1 to 2 minutes more. Beat in the dried pumpkin on mediumlow speed just until combined to maintain moisture without overhydrating. Add the whisked dry ingredients and mix on low speed until a dough forms avoid overmixing to keep cookies tender. If the dough feels sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.

Shape, Coat, and Bake the Cookies:

Scoop dough using a 2tablespoon measure and roll each portion into a ball. Roll cookie balls in the prepared spiced sugar mixture to coat evenly. Place the coated dough balls 2 inches apart on parchmentlined baking sheets to allow spreading. Bake in a preheated oven at 350 degrees Fahrenheit (175 Celsius) for 12 to 14 minutes until the centers puff up and the edges are set. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely as they cool the surface wrinkles delightfully.

Whip the Cream and Prepare Coffee Mascarpone:

Whip heavy cream on high speed in a large bowl until stiff peaks form about 1 to 1 and a half minutes for perfect texture. Dissolve instant espresso powder in vanilla extract in a small ramekin to infuse coffee flavor evenly. In another bowl, combine mascarpone cheese, powdered sugar, pumpkin pie spice, and the espressovanilla mixture beat on medium speed until smooth. Gently fold the whipped cream into the mascarpone mixture until fully incorporated for a light, fluffy frosting. Refrigerate this coffee mascarpone cream until ready to assemble.

Make the Coffee White Chocolate Ganache:

Heat heavy cream with instant espresso powder on the stove until the coffee dissolves and the cream is warm but not boiling. Using a double boiler, melt chopped white chocolate together with the warm coffee cream until smooth and glossy stirring constantly. Let the ganache cool slightly to thicken then transfer to a piping bag and snip a small tip for drizzling.

Assemble and Decorate the Cookies:

Once completely cool, spread about 2 tablespoons of coffee mascarpone cream on each cookie using an offset spatula. Pipe swirls of white chocolate coffee ganache on top of the frosting. Use the back of a spoon or a small spatula to gently swirl the ganache into the mascarpone cream for a marbled, cafeinspired finish. Serve immediately or store in an airtight container in the refrigerator for up to three days.

I love the way the instant espresso powder blends into every component and gives an authentic coffee kick. One year, these cookies were the highlight of our fall party, and I still remember how everyone marveled at the bakeryquality taste you can achieve at home without fuss.

Storage Tips

Store unfrosted cookies in an airtight container at room temperature for up to five days keeping their soft texture intact. Refrigerate frosted cookies to maintain mascarpone cream freshness consume within three days for best flavor. Freeze unfrosted cookies by layering parchment between them in a freezersafe container for up to three months thaw before frosting.

Ingredient Substitutions

Pumpkin pie spice can be replaced with a homemade mix of cinnamon, nutmeg, ginger, and cloves for a fresher, customized flavor. Use sweet potato or butternut squash puree instead of pumpkin puree to create a slightly different but equally delicious fall flavor profile. Cream cheese stands in for mascarpone as a readily available alternative with a similar creamy texture and taste.

Serving Suggestions

Pair these cookies with a steaming cup of coffee or a fresh pumpkin spice latte to echo and elevate the cookies' flavors. Serve alongside apple cider or chai tea for a cozy, warming autumn drink option that complements the spices beautifully. Create a seasonal dessert board with apple crisp, cinnamon rolls, and these cookies to impress guests with variety and festive spirit.

These cookies are a cozy, café inspired treat that showcase the best of fall flavors. Keep components separate when needed for easy makeahead prep and enjoy within the recommended storage times.

Common Questions About Recipes

→ What kind of pumpkin puree works best?

Canned pumpkin puree is ideal due to its consistent moisture and texture, ensuring even baking results. Avoid pie filling which contains added spices and sugar.

→ How can I substitute pumpkin pie spice?

Create your own blend using cinnamon, nutmeg, ginger, and cloves in appropriate ratios for a fresh, balanced spice profile.

→ What if I don’t have mascarpone cheese?

Use cream cheese softened well or blend ricotta cheese smoothly for a lighter but creamy frosting alternative.

→ Can I replace instant espresso powder?

Regular instant coffee can substitute, though a stronger amount might be needed. Omitting it results in a plain pumpkin spice flavor.

→ How should I store these pumpkin spice latte treats?

Store unfrosted cookies in an airtight container at room temperature for up to 5 days. Frosted ones keep best refrigerated for about 3 days.

→ Is it possible to freeze the cookies?

Freeze unfrosted cookies in a layered container for up to 3 months. It’s best to add frosting after thawing for optimal texture.