If you’re craving something cozy that hits all the best fall notes, you’ll love this Pumpkin Latte Crumble Cookies Recipe. It’s perfect for when you want a little sweet, spice, and a comforting espresso kick wrapped up in a soft cookie — imagine pumpkin meets latte in a delicious crumbly treat just right for afternoon coffee or an autumn dessert.
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In the Kitchen
This Pumpkin Latte Crumble Cookies Recipe is one of my all-time favorites for bringing seasonal flavors into a tender, crumbly cookie that’s surprisingly easy to pull together. The espresso powder adds a subtle yet irresistible depth, balancing the pumpkin sweetness perfectly.
- Juicy and Tender Every Time: The pumpkin purée keeps these cookies soft and moist, not cakey or dry.
- Golden, Satisfying Finish: The crumble topping bakes up crispy and flavorful, adding a lovely contrast.
- Simple Ingredients, Big Impact: Kitchen staples plus a little espresso powder create layers of flavor with minimal fuss.
- Weeknight to Weekend Ready: Whether you want a quick weekday treat or something a bit fancy for guests, this recipe fits right in.
Ingredients at a Glance
For this Pumpkin Latte Crumble Cookies Recipe, fresh and quality ingredients really bring out the best flavors. I always reach for real pumpkin purée and fresh spices. If you can get good espresso powder, it makes a noticeable difference in that warm coffee hint.
- Unsalted Butter: Softened for easy creaming – room temperature is key!
- Light Brown Sugar: Adds moistness and depth to both dough and crumble.
- Pumpkin Purée: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor control.
- Instant Espresso Powder: Enhances the latte flavor without making the cookie bitter.
- Spices: Cinnamon and pumpkin pie spice give you that classic fall aroma—freshly ground if you can.
- All-Purpose Flour: The cookie base—measure carefully for soft yet sturdy dough.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Pumpkin Latte Crumble Cookies Recipe
Step 1 — Prepare the Crumble Topping
Start by mixing the crumble topping ingredients in a small bowl — flour, brown sugar, cinnamon, salt, and espresso powder. Add cold diced butter, then use your fingertips or a fork to rub the butter into the dry mix until you get coarse clumps. This step smells so good with spice and butter mingling! Pop it into the fridge to chill while we work on the cookie dough.
Step 2 — Mix the Soft Pumpkin Latte Cookie Dough
In a large bowl, cream the softened butter with light brown and granulated sugars until the mixture is light and fluffy, about 2 to 3 minutes — this really sets the foundation for soft cookies. Then stir in the egg yolk, pumpkin purée, vanilla, and the instant espresso powder until everything is smooth and combined. Separately, whisk your dry ingredients — flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt — then mix them gently into the wet ingredients. The dough will be soft but manageable, which means you’re on track.
Step 3 — Shape, Top, and Bake
Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough and gently flatten the tops a bit. Press a spoonful of that chilled crumble topping over each cookie — this is the magic that gives you that golden, crispy finish. Bake for 10 to 12 minutes, watching closely for the edges to set and the tops to lose their wet shine. Overbaking makes them less tender, so pull them out right when they look firm but still soft.
Step 4 — Cool and Glaze
Let the cookies rest on the pan for about 5 minutes before moving them to a wire rack to cool completely. While you wait, whisk together powdered sugar, maple syrup, and just enough milk to create a smooth glaze — it should be drizzly but not runny. Once cookies are cool, drizzle the glaze in thin streams over the top to add a touch of sweetness and that inviting shine.
Things to Remember
These little tips helped me nail the perfect texture and irresistible flavor every single time I’ve made this Pumpkin Latte Crumble Cookies Recipe.
- Doneness Cue: Edges just set and tops lose wet shine – don’t wait for browning.
- Temperature Trick: Use room temp butter for fluffy dough and cold butter for crumble to create texture contrast.
- Make-Ahead Move: Dough can chill overnight wrapped in plastic wrap for richer flavors and easier shaping.
- Common Pitfall: Overmixing dough can lead to tough cookies—stop as soon as dry ingredients disappear.
Ways to Serve It
Finishing Touches
I like to drizzle the maple glaze just before serving because it gives a subtle sweetness and a beautiful shine that makes these cookies look as amazing as they taste. A light dusting of cinnamon or even a sprinkle of espresso powder on the glaze amps up the flavor and complements the crumble topping perfectly.
Plays Well With
These cookies pair wonderfully with a warm cup of coffee or chai tea. If you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast that’s heavenly with the pumpkin and espresso flavors.
Simple Plating Upgrades
For a casual day, stack a few cookies with a mug of your favorite latte. For entertaining, plate cookies on a pretty platter with cinnamon sticks and small pumpkins nearby to highlight the season. Wrapping a few cookies in parchment tied with twine makes a sweet homemade gift that's sure to impress.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your cookies in an airtight container at room temperature for up to 3 days — they’ll stay soft thanks to that pumpkin moisture. If your kitchen’s warm, storing them in the fridge helps, but bring them back to room temp before eating for best flavor and texture.
Freezing Tips
These Pumpkin Latte Crumble Cookies freeze beautifully! Just freeze on a baking sheet first, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for a couple of hours before serving — the texture comes back just perfectly.
Reheating Pumpkin Latte Crumble Cookies Recipe Without Drying Out
To refresh chilled or frozen cookies, pop them in a 300°F oven for about 5 minutes or microwave them covered with a damp paper towel for 10–15 seconds. The moisture helps soften them up without drying them out, so they taste freshly baked.
Frequently Asked Questions
I don’t recommend it because pumpkin pie filling usually contains added sugars and spices, which can throw off the balance of flavors and sweetness in this recipe.
You can skip it or add a tiny bit of very strong brewed espresso (just a teaspoon or two), but the powder dissolves better and won’t affect the dough’s texture.
Yes! The pumpkin purée keeps it softer than traditional cookie dough, which helps create that tender, moist bite these cookies are known for.
You can try using vegan butter and a flax egg in place of the egg yolk, but the texture and flavor will be slightly different. It's an experiment worth trying though!
Final Thoughts
This Pumpkin Latte Crumble Cookies Recipe has become one of my seasonal go-tos for bringing a little warmth to cool days. I hope you find the same joy in pulling them fresh from the oven, enjoying the comforting aroma, and sharing them with friends or family. Once you try these, you’ll see why this recipe is a staple in my kitchen come fall!
PrintFull Printable Recipe
Pumpkin Latte Crumble Cookies Recipe
Delight in the cozy flavors of fall with these Pumpkin Latte Crumble Cookies featuring soft pumpkin-spiced dough topped with a buttery espresso crumble and finished with a sweet maple glaze. Perfect for a seasonal treat or festive gathering.
- Total Time: 32 minutes
- Yield: 24 cookies
Ingredients
Soft Pumpkin Latte Cookies
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ cup pumpkin purée (not pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Crumble Topping
- ⅓ cup all-purpose flour
- 3 tablespoon light brown sugar
- 2 tablespoon cold unsalted butter, diced
- ¼ teaspoon cinnamon
- Pinch of salt
- ¼ teaspoon instant espresso powder (optional)
Maple Glaze
- ½ cup powdered sugar
- 1 tablespoon pure maple syrup
- 1–2 teaspoon milk (adjust for consistency)
Instructions
- Prepare the Crumble Topping: In a small bowl, combine flour, brown sugar, cinnamon, salt, and espresso powder. Add cold diced butter and cut it in using a fork or fingertips until small clumps form. Refrigerate while preparing cookie dough.
- Make the Cookie Dough: In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add egg yolk, pumpkin purée, vanilla extract, and espresso powder, mixing until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined; dough will be soft.
- Shape and Top Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into rounded tablespoons, flatten slightly, and press a spoonful of crumble topping onto each cookie.
- Bake: Bake for 12 minutes, or until edges are set and tops no longer appear wet. Avoid overbaking. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare and Add Glaze: Whisk powdered sugar, maple syrup, and 1–2 teaspoons of milk until smooth. Drizzle glaze over cooled cookies before serving.
Notes
- Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and spices.
- Adjust milk in glaze to achieve desired thickness; more milk for thinner glaze, less for thicker.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger espresso flavor, increase instant espresso powder slightly in dough or topping.
- Butter should be softened, not melted, for proper creaming texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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