These pumpkin spice latte chocolate chip cookies are THE COOKIE that you need to make this fall! They taste like a pumpkin spice latte, in cookie form and are soooo good, you’ll find the cookies vanishing right before your eyes!
Every year, I try to hop on the pumpkin recipe bandwagon. You know…the bandwagon where people are posting pumpkin recipes in July? As a food blogger, I know I’m already late to the pumpkin party, because you see, food bloggers make things months and months in advance in hopes of getting ahead of the season (understandably so, because recipes won’t show up if you’re too late in the game).
Sigh. I try you guys, I do. But, in hopes of being trendy and not getting too behind this year (I’m not kidding, I know food blogger friends who were making Christmas recipes last week saying they were behind lol) I’m posting these awesome pumpkin spice latte chocolate chip cookies.
These cookies are YEARS in the making. My husband can attest to this! Every time I tried to make pumpkin cookies, they would turn out like blob cake like things (I’m not even going to call them cookies). Seriously, over the years I’ve tried so many variations and they were not even close to what I was envisioning, and then this year I decided to give it a go, and omg, the end result was the best fall inspired chocolate chip cookies ever!
The trick to making these cookies into actual cookies is using a combination of whole wheat and all purpose flour. The whole wheat flour and just using an egg yolk instead of a whole egg make all the difference in the world, and make truly scrumptious cookies! Also, whenever we’re talking about cookies, my three tips for perfect cookies every time are:
- When mixing in the chocolate chips I’ve been told to always use a wooden spoon– this could very well be an old wives tale, but I follow it!
- I use a cookie scoop (like this one) when measuring out the cookie batter – it helps make consistently sized cookies – it also happens to be one of my favorite kitchen utensils.
- Lastly let’s talk about silicone baking mats….when my grandma-in-law gave me these silicone baking mats last year I thought nothing of it…until I used them for the first time. They are life changing! They make baking cookies a breeze, I would definitely definitely suggest getting some for your kitchen!
The cookies taste like a pumpkin spice latte, minus the fake taste (sorry, I’m one of those people that doesn’t like the chemically taste in the famous pumpkin spice latte from Starbucks). They’re such a good cookie, I cannot stop raving about them.
They’re also great for storing in the freezer. What I do is I make the dough into balls, put 12 dough balls on a piece of wax paper and then put them in a freezer gallon storage bag and then whenever I want cookies, all I have to do is take out a dozen and bake them!
Every year I make a pumpkin recipe, here are the pumpkin recipes of years past:
- 5 Ingredient Pumpkin Pie
- The Best Pumpkin Loaf
- Mini Pumpkin Muffins with Cream Cheese Caramel Frosting
- 5 Ingredient Pumpkin Chili Biscuit Bake
These pumpkin spice latte chocolate chip cookies are truly the recipe to make this fall, they’re so unique and delicious!
Pumpkin Spice Latte Chocolate Chip Cookies
Equipment
Ingredients
- 2 sticks of butter 16 tablespoons
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup brewed coffee cooled
- 1 egg yolk
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups whole wheat flour
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- In a large bowl microwave butter for 1 minute if butter is refrigerated or 30 seconds if it is room temp-it should be 3/4 melted, a little solid. Add pumpkin puree and vanilla extract and stir to combine, then stir in the coffee.
- Next add in the egg yolk and stir. Pour in the brown sugar and granulated sugar and stir until combined.
- Pour whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and salt in and stir until all ingredients are combined. Using a wooden spoon, stir in chocolate chips.
- Put dough in the refrigerator for an hour (this step is optional, I've tried both with and without refrigeration, both work great.)
- Preheat oven to 350 degrees. Arrange oven racks to the top and bottom 1/3 of the oven. Line two baking sheets with silicone baking mats or parchment paper.
- Scoop dough into 1 1/2 tablespoon size balls (I use a cookie scoop) and place 2 inches apart on prepared cookie sheets. Bake cookies for 5 minutes, then change cookie sheets to different oven position (if the cookies are on the bottom self transfer them to the top shelf) and bake for another 6 minutes. Cookies should bake for 11-12 minutes or until slightly browning on edges (only slightly). Then remove from oven and allow to cool for 5 minutes before transferring to a cooling rack. Then enjoy.
Notes
Nutrition
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Emily says
The best cookies I and all my friends have ever had. I consistently get rave reviews for these!
Sweetphi says
Thank you so much for this amazing feedback, so happy to hear you love them!!!!
Jessica says
I am not a fan of the chocolate and pumpkin combo, but I like lattes. Would the cookies still turn out okay if I didn’t add the chocolate chips, or would leaving them out ruin the texture?
Sweetphi says
You could definitely omit the chocolate chips, they will be more ‘cakey’ vs. ‘cookie’ if that makes sense? Hope you enjoy!!
Mel says
These are the best cookies I’ve ever made. This is my fifth batch in a month, and everyone in my household grabs one every time they walk past the plate. I have been thinking about making these with a heavy chai tea instead of coffee. Would that work?
Sweetphi says
Thank you so much for your lovely comment, totally made my day! Ooooh how interesting, I think making these with a chai instead of coffee would work great!! Please let me know how it goes if you try it (now I’m totally thinking of chai chocolate chip cookies!)
Jan says
Like the idea of using chai… also thought of using Carmel chips instead of chocolate chips.
There are so many ways to tweak the recipes you share with us. I really appreciate that.
LeAnn Conway says
Phi, these look and sound sooooo good! Printed it off and excited to makes these with my sweet girl this weekend!
Jim says
Hi. I plan to make these this weekend, but want to make sure I don’t need to cream the butter and sugar. The recipe says to just stir until combined. Is that all we need to do? I can do all the mixing by hand, without a machine? Thank you.
Sweetphi says
You can always cream the butter and sugar if you’d like, I used a spoon but again, you could use a hand mixer if you’d like 🙂 hope you love these cookies!!
Carok says
Hi Jim,
I just made them. Very easy! I melted the butter completely then mixed it with sugar and there was no problem. I also added pecans, tart dried cherries and about a half a cup of Bailey’s Cream. Next time instead of the Bailey’s I think I would try a schnapps such as Kirschwasser (cherry schnapps) or Birnen (pear schnapps) or even Aquavit. to cut the richness. Because I put the dough in the fridge over night and did not allow it to warm a bit I had to bake them at least two minutes longer or more. They are very delicious but very rich but so good.
Bz says
How much booze did you add? Did you substitute the booze for the coffee? How did you make up for the liquid?
m says
These cookies are INCREDIBLE! I followed the recipe exactly as listed except mine took about 20-25 minutes to fully bake. 10/10 would recommend.
Sweetphi says
Ah yay!!!!! So happy to hear this feedback. Thank you for commenting. I’m totally going to be making these again this week.
Carol says
I would agree. They needed a bit of salt and I too had to cook them longer.
Sweetphi says
Thanks for the feedback – I tend to like these cookies on the softer side, I’ll add a note to the recipe though regarding the salt.
Sweetphi says
Hi Carol, I just read one of your previous comments where you mentioned you added different ingredients to these cookies than listed, glad they worked out, but I did not test them with different kinds of booze in the cookies, so I’ll leave the bake time as written 🙂
Nancy says
I’m really jealous, I wish I was eating them too. I made a batch for a Halloween party and then another huge batch for my work colleagues and they were really popular.
Sweetphi says
I’m so happy to hear that these are so popular 🙂 I’m totally with you, I wish I was eating one of these cookies right now!
Anne says
After a holiday in New England last year, I’m slightly obsessed with all things Fall. Been scouring internet for recipes to create some autumnal treats! I would love to try this recipe but have no idea about us measurements , how much is a stick of butter? However, today I’m going out to source a tin of pumpkin purée – not an easy task in Scotland !! However I have my pumpkin spice mix from the Vermont Country Store all ready to go!
Sweetphi says
Hi! I think you’re going to absolutely love this recipe! A stick of butter is 8 tablespoons, about 4 ounces, hope that helps.
Jolene says
Very tasty, but needed salt. The recipe should either call for salt, or salted butter!
Sweetphi says
Thanks for the tip!
Nancy says
Oh wow, these cookies are delicious and really easy to make. Thank you so much!
Sweetphi says
Oh my goodness, thank you so much for the comment!! I actually just made these for like the millionth time today and am enjoying them as I type this comment 🙂
Jessica says
These look SO delicious and perfect for Fall! Thank you for sharing!
Sweetphi says
I hope you enjoy these, I know I’ve made them twice already, i’m kind of obsessed with them lol!
Brandy says
These look awesome! Any suggestions for gluten free?
Sweetphi says
Yes! These work great with Bobs Red Mill 1 to 1 gluten free baking flour 🙂
Adria says
So, just sub the gf flour for the whole wheat and the all purpose flour in the recipe for a total of 3 1/4 cups of flour?
Sweetphi says
Yes, you want a total of 3 1/4 cups flour 🙂
Adria says
Thanks! I know it seems like a stupid question, but it just seems like a lot of flour. I’ll be making these this weekend so I really appreciate your response. Thanks for the recipe!
Meri Schroeder says
Hi Adria – did you make this with GF flour, and if so, how did they turn out?
Sweetphi says
I’ve made these with Bob’s Red Mill Gluten Free 1 to 1 baking flour and they turned out great.
Meri Schroeder says
Awesome – thank you for responding! I still have quite a bit of pumpkin I pureed and then froze from this past fall. I’ve made your GF pumpkin bread multiple times now (for gifts too) and it’s definitely a winner.
Sweetphi says
I think you’ll love these cookies too! And thank you so much for your kind words about the pumpkin loaf! I make that one all the time too!
Jen says
Can I use just 3 1/4 of just all purpose flour for this recipe?
Sweetphi says
sorry only responding now (I was on maternity leave) – yes! you totally could. Hopefully they turned out amazing if you made them already.
Shawnna Griffin says
hey girl- these cookies look so divine! yummy!
Sweetphi says
Thank you so much!! These truly are perfect for fall!