These soft, chewy cookies combine some of the best things of fall–coffee, pumpkin, and cookies! They are so delicious, easy, and pair perfectly with a hot cup of coffee in the morning or as an afternoon snack with a warm latte. Like a lot of classic Italian recipes, you’ll for sure want to pair this something to drink!
There’s something so perfect about sitting down with a cup of hot coffee with a chill in the air and a warm cozy blanket. And having a little sweet treat to go with a cup of coffee makes it even better! And what could be better than a soft, pumpkin and coffee flavored cookie–basically an espresso cookie — am I right?! These latte cookies are the addition to any fall day.
These Latte Cookies are fluffy, rich, and sooo delish–the epic cookie for fall! The coffee-flavored whipped cream topping really puts these over the edge and makes them such a lovely treat–and I like to sprinkle with a little extra cinnamon to make them even more scrumptious.
If you are a coffee and pumpkin fan like me, I recommend making these ASAP–you can thank me later! The latte cookie’s dough is easy to make with just a few ingredients you can whip up easily in a large bowl–you don’t even need cookie cutters. They also make the perfect Christmas cookies during the holidays!
Looking for other yummy cookies to make for a sweet treat? Check out my Best Ever Chewy Oatmeal Chocolate Chip Cookies, Mini M&M Cookies, Soft and Chewy Lemon Sugar Cookies, and Best Ever Oatmeal Cookies. We love the traditional chocolate chip cookie recipe, but there is something about adding a little fun to cookies recipes, that make them even tastier!
How to Make these Latte Cookies
Begin by preheating your oven to 350 degrees.
In a small mixing bowl, combine your flour, baking powder, cinnamon, cloves, ginger, salt, and instant coffee. Stir till combined well, and set aside.
In a large mixing bowl, cream your butter mixture together (butter and sugars) until fluffy. Add your pumpkin pureé, egg, and vanilla, and beat them until everything is smooth and incorporated.
Stir in your dry ingredients until well combined. (Note: the instant coffee won’t dissolve in the cookie dough, so it will still look grainy. But don’t worry! It will break down during baking and come out just fine!)
Scoop batter into 1 ½ tablespoon sized balls in traditional cookie form and place them on a baking sheet a few inches apart. (The space between is important because it allows for good air flow and even baking.)
Flatten each cookie into about a ⅓ inch thick disk.
Bake cookies in the center of your oven for about 10 to 12 minutes, until they look set.
Remove from the oven and transfer your cookies to a wire cooling rack to cool.
While cookies are cooling, combine latte whipped cream ingredients (heavy whipping cream, instant coffee, cinnamon, and powdered sugar), and beat until stiff peaks form.
Once the cookies have cooled, ice them using a piping bag or icing knife (or if you don’t have either, just snip a tiny corner off of a ziplock bag!), and top with a little extra cinnamon.
Serve and enjoy (preferably with a cup of coffee)! If you don’t prefer a whipped topping, you could add some chocolate chips and leave the topping off!
Store in an airtight container at room temperature for up to 3-4 days, though I can guarantee they won’t last that long!
Ingredients in these Latte Cookies
- Flour: All purpose flour works great in this recipe, and gives a light and fluffy texture. If you’d like to make this recipe gluten free, substitute with your favorite 1-to-1 gluten free baking flour. You’ll need two cups.
- Pumpkin Puree: Canned pumpkin is a great and easy option for this recipe, and balances the sugar and coffee beautifully. Budget tip: stock up on cans of pumpkin on sale throughout the year so you’ve always got some on hand for your favorite pumpkin recipes (like these cookies)! You’ll need one cup of pumpkin puree for this recipe.
- Instant Coffee: Can’t have latte cookies without coffee! It gives a lovely flavor and color. I love getting organic instant coffee for this, but if you are sensitive to caffeine you can definitely substitute organic instant decaf! I love this brand. You’ll need 1 ½ teaspoons for the cookies, and one teaspoon for the whipped cream topping. Instant espresso powder works as well.
- Baking Powder: Baking powder is essential to getting the right texture for your cookies. As a leavening agent, it helps the batter to rise well during baking! You’ll need 1 ½ teaspoons.
- Vanilla: Vanilla extract gives your cookies a deeper, more complex flavor than without. You’ll need one teaspoon for this recipe.
- Butter: Butter adds richness to these cookies and helps give them their delicate taste. If you’d like to make these cookies dairy free, substitute with your favorite plant-based butter. You’ll need ½ cup.
- Brown Sugar: Brown sugar is refined sugar with some molasses added in, and has a smooth, almost caramel taste. You can use dark brown sugar if that’s all you have on hand and it should work about the same!
- White Sugar: I like to use unbleached cane sugar to make things just a little bit healthier! You’ll need ½ cup of white sugar.
- Egg: Eggs are so important to help bind everything together and give the perfect texture. You’ll just need one for this recipe!
- Cinnamon: Cinnamon is such a complimentary spice for both pumpkin and coffee! You can use pumpkin pie spice instead of these individual ones if you don’t have them on hand. You will need 1 ½ teaspoons of cinnamon for the cookies, and ½ teaspoon for the whipped cream topping.
- Cloves: Cloves are another traditional spice in pumpkin recipes–this spicy addition adds a little kick to the cinnamon flavor. You’ll need ¼ teaspoon of ground cloves for this recipe.
- Ginger: Ginger’s bright, spicy flavor adds even more depth to these cookies! You’ll need ½ teaspoons.
- Salt: Salt is important because it helps to enhance the flavors, meld them together, and balance the sweetness of the cookies. You’ll need ¼ teaspoon.
- Cream: Heavy whipping cream is the smoothest blend of milk making the most beautiful whipped cream topping for these cookies. If you’d like to make this topping dairy free, I’d recommend using a can of coconut cream instead! You’ll need one cup of either for this recipe.
- Powdered Sugar: Powdered sugar is what makes the whipped cream topping soft and sweet! You’ll need ¼ cup for the topping.
I’m telling you that once you try these soft, rich cookies with their light and fluffy cream topping, they will become one of your favorite treats to make this fall! My kids like to refer to them as the cream puff cookie because of their fluffy cream topping!
I recommend making a double batch to make sure that you’ve got enough left over to enjoy with your morning and/or afternoon coffee the day after (and maybe the day after that, too). They are so simple and delicious!
- 2 cups Flour
- 1 ½ tsp Baking powder
- 1 ½ tsp Cinnamon
- ¼ tsp Ground cloves
- ¼ tsp Ginger
- ¼ tsp Salt
- 1 ½ tsp Instant coffee granules
- ½ cup Butter
- ½ cup Brown sugar
- ½ cup White sugar
- 1 cup Pumpkin puree
- 1 Egg
- 1 tsp Vanilla extract
For the Latte Whipped Cream
- 1 cup Heavy whipping cream
- 1 tsp Instant coffee granules
- ½ tsp Cinnamon
- ¼ cup Powdered sugar
- Preheat oven to 350º
- In a smaller mixing bowl, combine flour, baking powder, cinnamon, cloves, ginger, salt, and instant coffee. Set aside
- In a larger mixing bowl, cream butter and sugars together until fluffy
- Add pumpkin puree, egg, and vanilla, and beat together until all is incorporated
- Stir in dry ingredients until combined
- Scoop into 1 ½ tablespoon sized balls and place on a baking sheet with a few inches of space between each for air flow
- Flatten cookies to about ⅓ inch thick discs
- Bake in center of oven for 10-12 minutes, until set
- Remove from oven and transfer to wire rack to cool
- While cookies are cooling, combine latte whipped cream ingredients, and beat until stiff peaks form
- Ice cooled cookies using a piping bag or icing knife, and top with cinnamon if desired.
- Cinnamon chips would be an awesome addition either in the batter, or on top of these!The instant coffee doesn’t want to dissolve into the cookie dough, but don’t worry, it’ll soften and they’ll come out fine!