45 Insanely Delish Pumpkin Spice Latte Cookies You’ll Crave

Author: Carry

Published: August 26, 2025

Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze

There’s something magical about that first crisp morning when you pull out your mixing bowls and smell pumpkin spice in the air. For me, fall baking season officially begins when I make these Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze. The moment that nutty, caramelized aroma of browning butter hits the kitchen, my family comes running – they know what’s coming! These cookies capture everything I love about autumn: warm spices hugging tender pumpkin dough, crowned with a glaze so good you’ll want to lick it off the spoon. And don’t even get me started on that perfect soft-yet-chewy texture – one bite and you’ll understand why these disappear faster than the leaves fall from our maple tree!

Table of Contents

Why You’ll Love These Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze

Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze - detail 1

Trust me, these aren’t just any pumpkin cookies – they’re the ones you’ll crave all season! Here’s why:

That soft, chewy texture walks the perfect line between cakey and crisp-edged
The warm pumpkin spice blend makes your kitchen smell like a cozy café
Prep is crazy easy – no fancy techniques or waiting for dough to chill
That brown butter glaze? Pure magic. It adds a nutty depth you won’t get from regular icing
They’re total crowd-pleasers at bake sales, Thanksgiving dinners, or just because it’s Tuesday

Seriously, one batch and these will become your new fall tradition!

Ingredients for Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze

Gather these goodies – measuring precisely makes all the difference in these cookies! I’ve learned through many batches that quality ingredients create magic:

2 1/4 cups all-purpose flour (spoon & level it – don’t pack!)
1 tsp baking soda (make sure it’s fresh!)
1/2 tsp salt (I always use fine sea salt)
1 1/2 tsp pumpkin pie spice (or see substitutions below)
3/4 cup unsalted butter, softened (leave out 1 hour before baking)
3/4 cup brown sugar (pack it firmly into the measuring cup)
1/2 cup granulated sugar
1/2 cup pumpkin puree (not pie filling – look for 100% pumpkin)
1 large egg, room temperature (cold eggs make batter curdle)
1 tsp vanilla extract (the real stuff, none of that imitation business)

For the Brown Butter Glaze

1/4 cup unsalted butter (you’ll brown this to golden perfection)
1 cup powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (start with 1 and add more as needed)

Ingredient Notes & Substitutions

Baking is science, but a little creativity never hurt! Here’s my tested advice:

Brown sugar substitute: Coconut sugar works, but your cookies will be slightly less moist
No pumpkin pie spice? Mix 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp cloves + pinch of ginger
Flour tip: Always spoon flour into measuring cups and level – packing gives you dry cookies
Egg size matters: Large eggs only! Medium eggs throw off the moisture balance
Butter alert: Margarine or oil simply won’t give the same rich flavor – trust me, I’ve tried!

One more thing – that pumpkin puree? If you see liquid pooling in the can, drain it off first. Too much moisture makes flat cookies (learned that the hard way!).

Equipment You’ll Need

Don’t worry – you probably already have everything! Here’s what I grab from my kitchen for these cookies:

Stand mixer or hand mixer (or strong arms and a wooden spoon if you’re feeling ambitious!)
2 large baking sheets – rimmed ones prevent any glaze disasters
Parchment paper – my secret for no-stick perfection every time
Wire cooling rack – crucial for letting that glorious glaze set properly
Small saucepan for browning your butter (use a light-colored one so you can see the color change)

That’s it! No fancy gadgets needed – just good old-fashioned baking tools.

How to Make Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze

Alright, let’s get baking! I’ve made these cookies more times than I can count, and these steps will guide you to perfect results every time. Just follow along – I promise it’s easier than it looks!

Preheat your oven to 350°F (175°C). This is crucial – starting with a hot oven gives those cookies the perfect lift. Line your baking sheets with parchment paper while you’re at it.
Whisk the dry ingredients together in a bowl – that’s your flour, baking soda, salt, and pumpkin pie spice. I like to give it about 30 good whisks to make sure everything’s evenly distributed. Set this aside for now.
Cream the butter and sugars like they owe you money! Using your mixer (or some serious elbow grease), beat the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. This step builds the cookie’s structure, so don’t rush it!
Add the wet ingredients – beat in the pumpkin puree, egg, and vanilla extract. The mixture might look a bit curdled at first – don’t panic! Just keep mixing until it comes together.
Gradually add dry ingredients to the wet mixture, mixing just until combined. Remember, overmixing = tough cookies, so stop when you no longer see flour streaks. The dough will be soft but not sticky – that’s perfect!
Scoop your cookies using a tablespoon or cookie scoop. I make mine about 1.5-inch balls and place them 2 inches apart on the baking sheets. They’ll spread just enough to become perfect little rounds.
Bake for 10-12 minutes until the edges look set and just barely golden. The centers will still seem soft – that’s exactly what you want! They’ll firm up as they cool. Pro tip: rotate your pans halfway for even baking.
Cool completely on wire racks before glazing. I know it’s tempting, but warm cookies make runny glaze disasters!

Making the Brown Butter Glaze

Now for the crowning glory! Brown butter transforms this glaze from ordinary to extraordinary. Here’s how to nail it:

Brown your butter in a light-colored saucepan over medium heat. Watch it carefully as it melts, foams, then develops little brown bits at the bottom. You’ll know it’s ready when it smells nutty and turns a beautiful amber color – about 5-7 minutes. Remove from heat immediately to prevent burning!
Let it cool slightly for 5 minutes (too hot and it’ll melt your powdered sugar). Then whisk in the powdered sugar, vanilla, and 1 tablespoon of milk. The glaze should be thick but pourable – add more milk a teaspoon at a time if needed.
Drizzle artistically over your cooled cookies using a spoon or piping bag. Aim for that perfect consistency where it holds its shape but isn’t stiff. Let the glaze set for about 30 minutes before stacking – unless you can’t resist sneaking one immediately (no judgment here!).

Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze - detail 2

There you have it! Golden-brown cookies with that signature caramel-like glaze that makes these truly special. The hardest part now? Waiting for them to cool enough to eat!

Tips for Perfect Ultimate Pumpkin Spice Latte Cookies

After making dozens (okay, maybe hundreds) of these cookies over the years, I’ve picked up some tricks that make all the difference between good cookies and “oh-my-goodness-can-I-have-the-recipe” cookies:

Chill sticky dough for 30 minutes if it’s too soft to handle – pumpkin puree can vary in moisture. Just pop the bowl in the fridge while your oven preheats.
Use a cookie scoop! I swear by my #40 scoop (that’s about 1.5 tablespoons) for perfectly uniform cookies that bake evenly every time.
Rotate your pans halfway through baking – most ovens have hot spots, and this prevents one side from getting too dark.
Underbake slightly – take them out when the edges are set but centers still look soft. They’ll finish cooking on the hot pan as they cool.
Let glaze set completely before stacking – about 30 minutes. I learned this the messy way when I ruined a whole batch by stacking too soon!
Brown butter pro tip: Use a light-colored pan so you can see the color change clearly. And never walk away – it goes from golden to burned in seconds!
Sprinkle flaky sea salt on the glaze before it sets if you love that sweet-salty combo (my personal favorite tweak!).

One last thing – if your cookies spread too much, your butter was probably too soft. Next time, let it soften just until your finger leaves a slight indent. Baking is all about those little adjustments!

Storage & Reheating

Here’s the good news – these cookies stay delicious for days! But let me share my tried-and-true storage tricks to keep them tasting fresh-baked:

Room temperature storage: Once the glaze has fully set (about 2 hours), tuck them into an airtight container with parchment between layers. They’ll stay perfect for up to 5 days – if they last that long in your house!
Freezing unglazed cookies: These freeze like a dream! Bake and cool the cookies completely, then freeze them in a single layer before transferring to a freezer bag. They’ll keep for 3 months. When the craving hits, just thaw at room temperature and add fresh glaze.
Avoid the fridge: I know it’s tempting, but refrigerating makes them dry out faster. Trust me on this one – room temp is the way to go.
Reheating? Honestly, they’re best at room temp! But if you must, 5 seconds in the microwave gives you that just-baked warmth – just don’t zap glazed ones too long or it’ll melt everywhere.

Pro tip: If your kitchen runs warm, slip a piece of bread into the cookie container. It keeps them soft by absorbing excess moisture (learned this from my grandma!). Just replace the bread when it hardens.

Nutritional Information

Now, I’m no nutritionist, but I know some of us like to keep track of these things – especially when cookies are involved! Here’s the approximate breakdown per cookie (because let’s be real, no one’s stopping at just one!):

Calories: 180
Total Fat: 8g
Saturated Fat: 5g
Carbohydrates: 25g
Sugar: 12g
Protein: 2g
Sodium: 85mg

Just remember – these numbers can vary depending on your exact ingredients and how generous you are with that irresistible brown butter glaze (no judgment here if your “drizzle” turns into a “pour”!). I always say life’s too short not to enjoy good cookies, but it’s nice to know what you’re nibbling on.

FAQs About Ultimate Pumpkin Spice Latte Cookies with Brown Butter Glaze

I get asked these questions all the time when I make these cookies for friends – here’s everything you need to know!

Can I use fresh pumpkin instead of canned? Oh honey, I learned this the hard way – fresh pumpkin is way too watery! Stick with canned puree (not pie filling) for perfect texture every time.

Why bother browning the butter for the glaze?

That nutty, caramel-like depth! Regular butter glaze is good, but browning it transforms the flavor completely. It’s like giving your cookies a flavor upgrade!

Can I skip the glaze?

Sure, but… why would you? Kidding! They’re still delicious plain, but the glaze takes them from “nice” to “knock-your-socks-off amazing.”

Can I freeze these after glazing?

Technically yes, but the glaze might get sticky when thawed. I prefer freezing naked cookies and adding fresh glaze later.

Can I make these gluten-free?

I’ve had success with 1:1 gluten-free flour blends, but the texture will be slightly more delicate. Add 1/4 tsp xanthan gum if your blend doesn’t include it.

Still have questions? Don’t be shy – drop them in the comments below! I’ve made every mistake possible with these cookies, so I can probably help you troubleshoot.

Alright, baking buddy – now comes the fun part where I get to see your cookie creations! Nothing makes me happier than spotting these pumpkin spice delights popping up in kitchens across the internet.

Seriously, seeing your versions of these cookies makes my day. Whether they’re picture-perfect or wonderfully lopsided (hey, character counts!), share the love – and maybe we’ll start a pumpkin spice cookie movement together!

For more inspiration follow me on Pinterest