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If you’re looking for a treat to pair perfectly with your pumpkin spice latte, look no further than these pumpkin spice latte cookies. A pumpkin and chocolate espresso dough swirled together to make a cookie tastes just like the cookie version of your favorite fall drink. These cookies are soft, chewy and such a comforting treat on a cool fall day.
Whether you’re making these for a halloween party, a movie night with friends or just for a cozy baking day, these are going to hit the spot. Let’s dive into the details on how to make these marbled pumpkin spice cookies.
Looking for more fall dessert recipes for your next bake night? Check out these!
What You’ll Need
- All purpose flour
- Granulated sugar
- Light brown sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Vanilla
- Pumpkin pie spice
- Pumpkin puree
- Cocoa powder
- Espresso powder
How to make pumpkin spice cookies…
You’ll repeat the following steps twice for both the pumpkin and chocolate espresso cookie dough. Each dough is essentially the same, you are just adding different flavors to each one. Follow these instructions and you’ll have perfectly chewy, soft cookies every time.
Cream butter and sugars.
First step is to always cream butter and sugar together. This step is important because it whips air into the cookies, making them fluffy, so you don’t end up with a flat cookie. You will whip the butter and sugar together until it is smooth and creamy. It’s important the butter is evenly mixed into the sugar.
After creaming the butter and sugars, you’ll mix in eggs and vanilla. The eggs are going to add moisture and structure to the cookies. Vanilla will add a nice flavor to the dough.
For the pumpkin spice dough, you will add in pumpkin puree during this step. Before you add in the pumpkin puree, make sure to blot out as much moisture as possible with paper towels.
Mix in dry ingredients.
Before you mix in your dry ingredients, make sure you whisk the flour, baking powder, baking soda, and salt in a separate bowl. Whisking these ingredients together will allow each ingredients to blend more evenly into the creamed butter.
For the pumpkin dough…whisk in pumpkin spice to the flour mixture.
For the chocolate espresso dough…whisk in cocoa powder and espresso powder into the dough.
Pour the flour mixture into the respective creamed butter mixtures and mix until incorporated. Make sure to scrape the sides of the bowl for any loose flour.
Scoop, roll and chill dough.
Using a cookie scoop or spoon, scoop a couple table spoons of each dough into your hand. Roll the dough into a ball before placing onto a parchment lined rimmed baking sheet.
Repeat scooping and rolling until you have scooped all the dough. Chill for at least 10-15 minutes to get the dough nice and firm.
Bake, cool and enjoy!
After the dough balls have chilled, place 4-6 dough balls on a parchment lined baking sheet and bake in a preheated oven at 350ºF, for 15-18 minutes. Make sure the are separated with a couple inches between each one.
Let the cookies cool on a cooling rack for 5-10 minutes before enjoying. Repeat this step for the rest of the cookies and enjoy!
How to get the marbling effect in cookies.
Marbling the cookie dough is super easy to do and once the cookies are baked, it gives those swirling effect. You also are able to taste both the chocolate and pumpkin in almost every bite.
If you want to make the cookies look marbled, scoop a couple table spoons of both pumpkin dough and chocolate espresso dough. Gently press them together and then tear them in half so now you have two pieces that are half pumpkin and half chocolate espresso dough.
Take the two pieces and sandwich them on top of one another again where opposite doughs are touching. Gently into a ball and repeat with the rest of the dough.
For a visual of how to marble the dough, see the TikTok video below!
If I don’t have espresso powder can I use coffee grounds instead?
Yes you can, but it may be result in a grainy texture and may not be as potent as espresso powder. Espresso powder is ground very fine, so if you do use coffee grounds, make sure they are not too coarse.
If you have coffee flavoring on hand, you can use that in place of the espresso powder.
How to store pumpkin spice latte cookies…
- Freeze uncooked dough: Scoop cookie dough balls onto a cookie sheet lined with parchment paper. Chill the dough for about 15-20 minutes until more solidified. Place the dough in freezer safe storage bags or an airtight container in a single layer. If you need to add multiple layers, separate each layer with a piece of wax paper.
- Uncooked frozen dough is good for up to 3 months in the freezer. When you’re ready to cook, bake as directed in recipe below.
- Storing baked cookies: Store cookies in an airtight container or plastic bag in a cool, dry place. They will be good for 3-4 days. Make sure cookies are cooled completely before storing.
Pumpkin Spice Latte Cookies
Description
Pumpkin and chocolate espresso dough swirled together to make a cookie tastes just like the cookie version of your favorite fall drink.
Ingredients
Pumpkin Dough
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick cold butter, cubed
- 1 egg
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 6 tbsp pumpkin puree
Chocolate Dough
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tbsp espresso powder
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick cold butter, cubed
- 1 egg
- 1 tsp vanilla
Instructions
- Make pumpkin and chocolate espresso dough in separate bowls.
- Pumpkin Dough:
- In a medium bowl, gently whisk together your flour, salt, baking powder and pumpkin pie spice.
- In a separate bowl using and electric handheld mixer or the bowl of your stand mixer, add chilled butter and cream on medium until it forms a whipped texture.
- Add in sugars and mix on medium speed until creamed together and fluffy. Make sure all butter is evenly blended into the sugars.
- Mix in egg, vanilla and pumpkin puree until just combined. (Make sure to get as much moisture out of the pumpkin that you can. To do this, place pumpkin puree on a paper towel lined plate and blot out as much moisture as possible.)
- Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Chocolate Espresso Dough:
- You’re repeating the following steps just with a couple ingredient swaps. In a medium bowl, gently whisk together your flour, salt, baking powder, espresso powder and cocoa powder.
- In a separate bowl using and electric handheld mixer or the bowl of your stand mixer, add chilled butter and cream on medium until it forms a whipped texture.
- Add in sugars and mix on medium speed until creamed together and fluffy. Make sure all butter is evenly blended into the sugars.
- Mix in egg, vanilla and mix until combined
- Pour in your flour mixture in portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Pumpkin Dough:
- Scoop a couple tablespoons of pumpkin dough and a couple tablespoons of chocolate dough. Mold together and roll into a dough ball and place on a parchment lined rimmed cookie sheet.
- Once you’ve made all the dough balls, freeze for at least 10 minutes.
- While the cookies are chilling, preheat your oven to 350°F. After your cookies are chilled, place 5-6 on a parchment lined baking sheet. Bake for 15-18 minutes.
- Remove from the oven and let cool for 10 minutes & enjoy!
