Name: Fluffy Pumpkin Spice Latte Cookies – Alrightwithme Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1/4 cup granulated sugar; 1/2 tsp pumpkin pie spice; 1/2 cup canned pumpkin, dried (Libby’s recommended); 1 3/4 cups all-purpose flour; 1 tbsp pumpkin pie spice; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, room temperature; 1 cup packed light brown sugar; 2 egg yolks, room temperature; 2 tsp vanilla extract; 1 cup heavy cream; 8 oz mascarpone cheese; 1 tbsp instant espresso powder; 1 tsp vanilla extract; 1 cup powdered sugar; 1/4 tsp pumpkin pie spice; 1/4 cup heavy cream; 2 tsp instant espresso powder; 4.5 oz white chocolate, chopped

Jump to Recipe

If you’re looking to bring cozy autumn vibes straight into your kitchen, then these Fluffy Pumpkin Spice Latte Cookies – Alrightwithme are about to become your new obsession. Imagine tender, melt-in-your-mouth cookies infused with warm pumpkin pie spice, balanced beautifully with a luscious coffee mascarpone cream and a silky white chocolate coffee ganache that’s pure indulgence. This recipe perfectly captures the unmistakable flavors of your favorite fall latte but in cookie form, making it an irresistible treat to share with loved ones or savor with your own cup of joe.

Fluffy Pumpkin Spice Latte Cookies - Alrightwithme Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem simple, but each one plays a crucial role in building the perfect balance of flavors and that signature fluffy texture that makes these cookies unforgettable. From pumpkin pie spice to mascarpone cheese, you’ll see how everything combines to create layered autumnal bliss.

Granulated sugar: Provides sweetness and helps create a slight crisp outer texture when coated on the cookie dough balls.
Pumpkin pie spice: Blends cinnamon, nutmeg, and cloves to give the cookies that classic fall flavor warmth.
Canned pumpkin (dried): Adds moisture and depth of pumpkin flavor without making the dough soggy, thanks to careful drying.
All-purpose flour: The base that gives structure and chewiness to your cookies.
Baking soda and baking powder: The dynamic duo that ensures your cookies rise beautifully and develop that tender crumb.
Salt: Enhances all the sweet and spicy flavors, balancing the profile.
Unsalted butter: Adds richness and helps create that soft, fluffy texture we love.
Light brown sugar: Brings in moisture and a hint of caramel-like flavor that pairs perfectly with pumpkin.
Egg yolks: Enhance color, texture, and richness in the cookies.
Vanilla extract: Complements the spices with warm, aromatic notes.
Heavy cream: Used both for the mascarpone cream and ganache, adding tangy silkiness.
Mascarpone cheese: The star in the dreamy coffee cream, lending velvety texture and a mildly sweet tang.
Instant espresso powder: Infuses a bold coffee flavor without bitterness, tying in with the latte inspiration.
Powdered sugar: Sweetens the mascarpone cream to perfection without grittiness.
White chocolate: Adds sweetness and creaminess in the ganache, beautifully balancing the espresso.

How to Make Fluffy Pumpkin Spice Latte Cookies – Alrightwithme

Step 1: Make the Spiced Sugar Coating

Start by combining granulated sugar with pumpkin pie spice in a small bowl. This simple blend will be your secret weapon to coating the cookie dough balls before baking, creating a lightly crisp and fragrant outer layer that hints at the pumpkin spice goodness inside.

Step 2: Dry the Pumpkin and Prepare Dry Ingredients

To get that perfect fluffy texture, it’s essential to remove excess moisture from the canned pumpkin. Spread it on a plate and gently press with paper towels several times until it’s about half the original volume and fairly dry. This step prevents soggy cookies while concentrating the pumpkin flavor. Meanwhile, whisk together your flour, pumpkin pie spice, baking soda, baking powder, and salt—this will ensure even distribution of leavening agents and spices.

Step 3: Prepare the Cookie Dough

Cream your unsalted butter and light brown sugar until fluffy using an electric mixer—this aerates the dough and contributes to the soft texture. Next, add the egg yolks and vanilla extract, beating until pale and airy before folding in the dried pumpkin from Step 2. Finally, mix in your dry ingredients on low speed just until combined. If the dough feels sticky, chilling it briefly will make shaping easier.

Step 4: Shape, Coat, and Bake the Cookies

Using a 2-tablespoon cookie scoop, roll your dough into balls and coat each one in the spiced sugar mixture prepared earlier. Place them spaced apart on parchment-lined baking sheets, allowing room for their delightful puff. Bake at 350°F (175°C) for 12 to 14 minutes until centers are puffy. The coolest part? Watching the cookies develop those charming wrinkly tops as they cool—the true sign of a perfect bake!

Step 5: Whip the Cream and Prepare Coffee Mascarpone

Whip the heavy cream to stiff peaks and dissolve instant espresso powder into vanilla extract to combine with mascarpone cheese, powdered sugar, and pumpkin pie spice. Beat the mascarpone mixture until smooth, then gently fold in the whipped cream. This heavenly coffee mascarpone cream is what takes these pumpkin cookies into latte territory and adds incredible richness without heaviness. Keep it chilled until ready to assemble.

Step 6: Make the Coffee White Chocolate Ganache

Heat heavy cream mixed with instant espresso powder until the coffee dissolves, then pour it over chopped white chocolate in a double boiler. Stir until melted smooth and glossy—a luscious, coffee-infused ganache that adds a decadent finish. Allow it to cool slightly before using a piping bag to prepare for decorating.

Step 7: Assemble and Decorate the Cookies

Once your cookies are completely cool, generously spread about 2 tablespoons of the coffee mascarpone cream over each. Pipe a swirl of the white chocolate coffee ganache on top and use the back of a spoon to create beautiful swirls by gently mixing the two layers. Serve right away for a soft, creamy bite, or refrigerate leftovers to keep the flavors fresh and inviting.

How to Serve Fluffy Pumpkin Spice Latte Cookies – Alrightwithme

Garnishes

Add a light sprinkle of extra pumpkin pie spice or finely grated white chocolate on top of each cookie for an elegant, seasonal touch that makes your guests swoon even before the first bite. A few coffee beans or a tiny dash of cocoa powder can also elevate presentation beautifully.

Side Dishes

These cookies shine when paired with a simple cup of coffee or your favorite latte, especially pumpkin spice or cinnamon-flavored varieties. For a festive gathering, offer alongside warm mulled cider or a creamy chai tea to complement the spices and deepen the cozy experience.

Creative Ways to Present

Serve them on a wooden board lined with autumn leaves or in a rustic basket wrapped with a cozy cloth napkin to bring out their fall charm. For parties, arrange these Fluffy Pumpkin Spice Latte Cookies – Alrightwithme in layers inside clear jars or decorative tins, tied with twine or ribbon for a gift-worthy touch.

Make Ahead and Storage

Storing Leftovers

Place any uneaten cookies in an airtight container and refrigerate for up to three days. The flavors actually deepen after a day, making them taste even better. Just make sure to keep the coffee mascarpone cream chilled to maintain its freshness.

Freezing

You can freeze the cooled cookies without frosting for up to one month by arranging them in a single layer on a baking sheet and then transferring to a freezer-safe container or bag. Thaw at room temperature before frosting. The coffee mascarpone cream and ganache are best made fresh but can be frozen separately in airtight containers for up to two weeks.

Reheating

If you want that freshly baked warm feeling, pop thawed cookies (without frosting) in a 300°F oven for 5 minutes. Avoid reheating the mascarpone cream and ganache—you’ll want to spread those on cool cookies to keep the luscious creamy texture intact.

FAQs

Can I use fresh pumpkin instead of canned?

While you can use fresh pumpkin, it’s less convenient because it contains more water. You’d need to cook, puree, and dry it thoroughly like with the canned pumpkin in the recipe to avoid soggy dough and maintain cookie texture.

Is it okay to use regular brewed coffee instead of instant espresso powder?

Instant espresso powder is preferred because it dissolves completely and doesn’t add extra liquid to your dough or cream. Brewed coffee might dilute the mixtures, so stick to espresso powder for best results.

Can I make these cookies vegan or dairy-free?

This recipe relies heavily on butter, mascarpone, and cream for texture and flavor, so vegan versions would require substantial substitutions. If you want to experiment, try plant-based butter and non-dairy creams but expect some changes in taste and texture.

How long do these cookies last at room temperature?

Without the mascarpone cream, cookies can last at room temperature for up to two days if stored in an airtight container. Since the frosting contains dairy, it’s best to refrigerate assembled cookies.

What’s the best way to get those wrinkly tops on the cookies?

The wrinkly texture develops as the cookies cool on the baking sheet after baking, due to the moisture evaporating and the dough settling. Avoid moving cookies immediately after baking to preserve this characteristic feature of the Fluffy Pumpkin Spice Latte Cookies – Alrightwithme.

Final Thoughts

Now that you have the perfect recipe for these utterly charming Fluffy Pumpkin Spice Latte Cookies – Alrightwithme, it’s time to get baking! They’re more than just cookies—they’re a celebration of everything warm, cozy, and delicious about fall. Trust me, once you taste that combination of soft pumpkin cookie, spiced coffee cream, and luscious ganache, these treats will have a permanent spot in your heart and recipe box. So grab your apron, invite some friends over, and get ready to fill your kitchen and your soul with comfort and joy.