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close up of the inside of Colossal Pumpkin Spice Latte Cookie broken in half

Colossal Pumpkin Spice Latte Cookies

If you enjoy a Starbucks pumpkin spice latte, you are going to be over the moon for these moist Colossal Pumpkin Spice Latte Cookies.
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Prep Time: 55 minutes
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cookie, espresso, pumpkin, pumpkin spice, Starbucks pumpkin spice latte
Servings: 18 colossal cookies
Calories: 311kcal

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Equipment

  • parchment paper
  • handheld mixer or stand mixer
  • large rimmed cookie sheet(s)

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 18 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Colossal Pumpkin Spice Latte Cookies

    • 3 cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 15 ounce can unflavored pumpkin puree not pumpkin pie canned pumpkin
    • 2 cups brown sugar
    • 1 cup canola oil
    • 3 tablespoons cream can substitute whole milk
    • 2 tablespoons pumpkin pie spice divided
    • 3 to 4 teaspoons espresso powder divided, 3 for a lighter coffee flavor, 4 for more
    • 1 tablespoon vanilla extract
    • 1 8 ounce package cream cheese softened
    • 4 teaspoons butter softened
    • 1 cup confectioners sugar
    • 1 tablespoon cream can substitute whole milk

    Instructions

    The Method

    • Preheat oven to 375° F. Line 3 baking sheets with parchment paper.
    • Whisk flour, baking powder, baking soda and salt in a medium bowl.
    • Beat eggs, pumpkin, brown sugar, and oil with a hand mixer or until well combined, about 1 minute. Add the cream, 1 tablespoon of the pumpkin pie spice, 2 teaspoons of the espresso powder, and the vanilla. Beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.
    • Using a medium-sized ice cream scoop, drop 6 mounds of the dough onto each prepared cookie sheet, about an inch apart. Bake the cookies until firm and dry to the touch, 15 to 17 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
    • Beat cream cheese, butter and confectioners' sugar with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon cream and 1 tablespoon pumpkin pie spice, and teaspoon espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.
    • Because these cookies have a cream cheese frosting, they must be kept refrigerated. The chill honestly makes them AMAZING! Enjoy :-)

    Notes

    To make ahead: Refrigerate for up to 3 days.
    For smaller cookies to yield 50: Use 2 tablespoons per cookie and bake for 12 to 14 minutes.

    Nutrition

    Serving: 1serving | Calories: 311kcal | Carbohydrates: 48g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.