Pumpkin Spice Latte Chocolate Chip Cookies

Ingredients

• 2¼ cups all-purpose flour (or almond flour for Gluten Free)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin spice
• 2 tsp instant espresso powder
• ½ tsp salt
• 1 cup butter, softened (or plant-based for Dairy Free)
• 1½ cups granulated sugar
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

For the Dairy Free Frosting (optional)

• ½ cup dairy-free butter, softened
• 8 oz dairy-free cream cheese, softened
• 2 cups powdered sugar
• ½ tsp vanilla extract
• Pinch of cinnamon

Instructions

1. Whisk flour, baking powder, baking soda, pumpkin spice, espresso powder, and salt.
2. Beat butter and sugar until fluffy (2–3 min).
3. Mix in pumpkin puree and vanilla until smooth.
4. Add flour to pumpkin in two additions. Stir until combined.
5. Fold in semi-sweet chocolate chips.
6. Drop spoonfuls on parchment. Bake at 350°F for 12–14 min.
7. Cool 3 min on sheet, transfer to wire rack. Cool completely.

Dairy Free Frosting (optional)

1. Beat dairy-free butter and cream cheese until smooth.
2. Gradually add powdered sugar, beating until fluffy.
3. Mix in vanilla and cinnamon. Spread or pipe on cooled cookies.

Notes

• Yield: ~36 cookies | Moist and cake-like
• Espresso powder adds subtle coffee complexity to the pumpkin spice