Friday, October 30, 2020

Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies taste just like the coffee in cookie form. For this set, I made heirloom pumpkins in different sizes, top view heirloom pumpkin, gourd, squash, haystack, pumpkin on wheelbarrow, and 2 trucks with pumpkins. These cookies are chewy and have a wonderful pumpkin spice latte taste. 

Pumpkin Spice Latte Cookies

The vanilla sugar, vanilla bean paste, and cream are the latte part of this recipe and the vanilla balance the pumpkin spice splendidly. I love heirloom pumpkins with their bumpy look and lovely colors. I tried to replicate that with the cookies. I also love gourds and squash and they come in so many shapes, textures, and colors. I hope you make this recipe. For the Royal Icing with Meringue go to Halloween Cookies. Enjoy the fall season and stay safe!

Heirloom pumpkins, gourd, squash

Heirloom pumpkins, truck with pumpkin, gourd, squash

Haystack, heirloom pumpkins, both trucks with pumpkins, gourd, squash

Yield: 3 1/2-4 Dozen Cookies (Depending on cutter size and thickness of cookie)


5 cups All Purpose Flour

2 cups Vanilla Sugar

3 1/2 teaspoons Pumpkin Pie Spice

1 teaspoon Coarse Salt

1/4 cup Pumpkin Puree

2 cups (4 sticks) Unsalted Butter, softened

2 Large Eggs

1 tablespoon Vanilla Bean Paste

1 tablespoon Cream

Use crushed shredded wheat cereal to make the haystack

Pumpkin Spice Latte Cookies

Pumpkin Spice Latte Cookies


In a large bowl whisk together flour, pumpkin pie spice and salt; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 seconds.

I really love the color combination

A sunflower on a cookie makes me happy!

Top view heirloom pumpkin, heirloom pumpkins squash, gourd

Add pumpkin puree, eggs, vanilla bean paste, cream and mix until incorporated; about 1 minute. 

Scrape sides of bowl and mix for 5 seconds.

Turn off mixer and add the flour mixture and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. 

Pumpkin Spice Latte Cookies

Trucks with pumpkins, pumpkin on wheelbarrow, haystack

Pumpkin on wheelbarrow, truck with pumpkin

The dough is ready when it begins to clump around paddle attachment.

Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.

Heat oven to 350°F.

Truck with pumpkin


Truck with pumpkin

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Cut out shapes.

Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.

For the gourd first make funky bumps and let dry overnight and then cover

Sprinkles, and sugar decorations

Royal Icing with Meringue, Ateco Food Coloring Markers

Bake 8-13 minutes or until the edges have slightly browned. My cookies baked in 13 minutes. 

Oven temps vary so check the cookies at the 8 minute mark.

Make sure cookie sheets cool in between baking. I place them in the freezer for a few minutes, and repeat until all the dough is used.

Do not use hot cookie sheets or the cookies will spread and lose their shape.

Love these Heirloom Pumpkins

Heirloom Pumpkins from my local Stop & Shop

Wait 5 minutes before transferring cookies with cookie spatula to wire racks to complete cooling; about 1 hour.

Decorate once the cookies are cool to the touch.


-Sophia/Two Frys