Description
These soft and chewy pumpkin latte cookies combine Libby’s 100% pure pumpkin puree with warm cinnamon, nutmeg, and a hint of espresso for the ultimate fall dessert. Easy to bake and perfect for sharing at family gatherings, they deliver cozy autumn flavors in every bite. This recipe includes simple ingredient swaps for gluten free or dairy free diets, step by step instructions, and serving ideas to elevate your seasonal treats.
Ingredients
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
3. Beat butter, brown sugar, and granulated sugar until light and fluffy in a large bowl.
4. Add egg, vanilla extract, and espresso powder to the butter mixture and beat until combined.
5. Mix in pumpkin puree until the batter is smooth and slightly thick.
6. Gradually fold the dry ingredients into the wet ingredients without overmixing.
7. Stir in chocolate chips or nuts if using, then scoop dough onto baking sheets and gently flatten each mound.
8. Bake for 10 to 12 minutes until edges are set and centers remain soft, then cool on sheets for 5 minutes.
9. Transfer cookies to a wire rack to cool completely and sprinkle with coarse sugar or drizzle with glaze if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0.2
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 25
Keywords: libbys pumpkin cookies, pumpkin latte treats, pumpkin latte cookies, pumpkin spice treats, fall dessert recipes, fall baking recipes