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Pumpkin Spice Latte Cookies

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  • ½ cup butter, softened

  • ½ cup canned pumpkin

  • 2 ¼ cup sugar

  • 1 tablespoon plus 1 teaspoon instant espresso coffee powder or instant coffee crystals

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • ½ teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • 2 egg yolks

  • 1 teaspoon Vain vanilla (I used Vain Tanzanian Vanilla in Spiced Rum)

  • 2 ¼ cup all-purpose flour


Preheat oven to 325°F. Line cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium for 30 seconds. Add pumpkin, 2 cups of the sugar, 1 Tbsp. coffee powder, the baking soda, cream of tartar, salt, and 1/2 tsp. of the pumpkin pie spice. Beat until combined. Beat in Vain vanilla, egg yolks and 1 Tbsp. of the cream. Beat in as much of the flour as you can. Stir in any remaining flour.

In a small bowl stir together remaining 1/4 cup sugar, 1 tsp. coffee powder, and 1/2 tsp. pumpkin pie spice.  Shape dough into 1-inch balls. Roll balls  in spice mixture. Place 2 inches apart on prepared cookie sheets.

Bake 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheets (cookies will fall and crackle as they cool). Remove; cool on wire racks.