Pumpkin Spice Latte Roll-Out Sugar Cookie

Hi guys!

Fall is in the air, so it’s time to bring out my favorite season flavors! After countless batches, endless tweaks, and a few too many taste tests, I’m thrilled to share my perfected Pumpkin Spice Latte Roll-Out Sugar Cookie recipe with you. I’ve spent hours experimenting to get the right balance of warm spices, soft texture, and a dough that doesn’t spread—because what’s better than a cookie that holds its shape and tastes fantastic?

But what’s a delicious cookie without the perfect icing? I couldn’t stop there. I’ve paired these cookies with a dreamy coffee-flavored icing that adds just the right hint of richness and makes every bite taste like a cozy coffee treat. Imagine the warm notes of pumpkin spice meeting a smooth coffee finish—these cookies are made for all your pumpkin spice latte lovers out there!

After all this time, I’m so excited to finally add this missing piece of a seasonal recipe to our blog. I wanted it to be absolutely perfect for you, and I think it was well worth the wait. I can’t wait for you to fall in love with it, just like I did.

Like I said before, I pair this recipe with a coffee royal icing, but if you want a more traditional RI recipe, I’ve got you covered! Here’s my traditional royal icing recipe.

About the Ingredients

Butter: I use brand name butter cut into squares and keep it cool to prevent spreading.

Eggs: Large eggs are a standard size to ensure consistent results, so using them helps maintain consistency in the recipe’s proportions and moisture content. I use three egg yolks because they have more fat, and higher fat content adds moisture and tenderness to my cookie. The fat in egg yolks helps emulsify the ingredients in the dough. Also, using only egg yolks reduces the protein content in the recipe, resulting in a softer and moister cookie.

Light brown sugar: In this recipe adds a deeper flavor and a hint of molasses that perfectly complements the warm spices and pumpkin puree. It creates a subtle caramel-like sweetness that enhances the richness of the cookies, making each bite taste more complex and satisfying. Light brown sugar also helps keep the cookies moist and soft, giving them a chewier texture while adding just the right amount of sweetness without overpowering.

Flour: I prefer King Arthur’s All-Purpose Flour as my primary flour choice due to its consistent quality and reliability. This flour has a protein content of approximately 11.7%, which is higher than other all-purpose flours. This added protein provides stability and structure to your roll-out cookie dough, resulting in better shape retention during baking and less spreading.

Confectioners’ sugar: It helps control moisture, stabilize the dough, and give your cookies the perfect texture and appearance. It also prevents the cookies from spreading too much during baking, so you get perfectly shaped treats every time.

Pumpkin Puree: Adding pumpkin puree to a pumpkin roll-out sugar cookie recipe is a game-changer for flavor and texture. It brings an authentic pumpkin taste, enhances the warm spices, and creates a soft, moist cookie that holds its shape without being dry or crumbly. The puree also lends a beautiful orange hue to the dough, keeps the cookies fresh longer, and provides a slight nutritional boost. Its natural moisture makes the cookies perfectly chewy while allowing the pumpkin spice flavors to shine through. It’s the perfect addition to elevate a simple sugar cookie into a festive fall treat!

Pumpkin Spice: Is the heart and soul of these cookies, bringing together all the cozy flavors we associate with autumn. It’s a blend of cinnamon, nutmeg, ginger, and cloves—each spice adding unique warmth and aroma. This combination creates a perfectly balanced profile that complements the pumpkin puree and makes each bite taste like a comforting hug. Whether you’re baking these for a special occasion or just to satisfy a seasonal craving, the pumpkin spice blend makes these cookies feel like they fall in every bite!

Extra Ground Cinnamon: Adding a touch of extra ground cinnamon to the dough further enhances the flavor, making these cookies irresistible for true cinnamon lovers. The bold, sweet, and slightly spicy cinnamon kick intensifies the cookie’s cozy, warm notes, adding depth and a subtle hint of sweetness. This extra boost of spice pairs beautifully with the other flavors, making every bite a little more memorable and giving the cookies that signature spiced aroma we all love in fall treats!

A  few tips about my Recipe

Here are some tips that, as a non-baker, I didn’t know when I started baking cookies in 2012.

Creaming Butter: It’s crucial to cream together the butter, and sugar for the perfect cookie. During baking, the air pockets expand, resulting in a softer and more delicate texture. This process also establishes a stable structure in the dough. As the sugar crystals dissolve and mix with the fat, they trap air and create a semi-solid matrix that supports the cookies while baking. Consequently, they hold their shape and don’t spread excessively.

At first, I was puzzled by the term “room temperature” when trying out new recipes. But after some experimentation, I learned that slightly warmer cream cheese and butter make for a much smoother spread. So now, I don’t bother waiting for them to reach room temperature before using them.

I used to roll out my dough to a thickness of 3/8″, but I’ve discovered that it tends to spread out too much during baking. Therefore, I have now decided to go with a 5/16″ thickness instead.

To prevent the dough from sticking to the rolling pin, I suggest using powdered sugar or saran plastic wrap instead of flour, which can dry out the dough and make the cookies too hard.

To minimize the number of scraps, I recommend cutting shapes as close together as possible, maybe cutting minis if you have big spaces. Additionally, I’ve learned that the more I roll out my dough, the more the cookies spread. So, it’s best to avoid kneading the scraps when re-rolling them and try not to handle them too much since the warmth from your hands may cause the dough to spread more during baking.

I like to use almost-frozen dough so I can cut out precise shapes and avoid any spreading. I even pop the dough back in the freezer when I reroll it for consistency. And let me tell you, using Chua mats has made a huge difference in my baked cookies. My cookies come out with a delightful texture on the bottom and barely any spreading at all.

Lastly, as soon as my cookies come out of the oven, I use a fondant smoother to flatten the surface and cover them with a sheet lid to trap the moisture. I learned this last trick from Casy.

Pumpkin Spice Latte Roll-Out Sugar Cookie

Author: Judit Reding Courses:Cookie Basics Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 14 minutesRest time: 30 minutesTotal time:1 hour Servings:2-3 dozen 4″ cookies servingsCalories:300 kcal Best Season:Fall

Description

Get ready to taste fall in every bite! Our Pumpkin Spice Latte Roll-Out Sugar Cookies are the perfect blend of warm spices and a hint of coffee, making them a cozy twist on the classic. Whether you’re decorating for a fall party or just craving a seasonal treat, these cookies will surely be a hit!

Ingredients

• 4 sticks of salted butter cut into small cubes (soft to the touch) (16 oz/460 g)
• 1.5 cups light brown sugar (11 oz/300 g)
• 1/2 cup confectioner sugar (2.3 oz/60 g)
• 1 large egg
• 3 egg yolks from 3 large eggs
• 1 tablespoon of vanilla or vanilla paste
• 1/4 cup Pumpkin Puree (60 g) – Make sure it’s thick & not watery
• 2 TBSP Pumpkin Spice (or blend of cinnamon, ginger, nutmeg, & cloves)
• 2 TSP Ground Cinnamon
• 1 TSP salt
• 1 TSP Baking Powder
• 8 + 1 cups all-purpose flour (33.9 oz + 4.3 oz / 960g + 120g) – Depending on the pumpkin puree, you might need to add the extra whole cup of flour

Instructions

1. Add butter and sugars to your stand-alone mixer bowl. Use your paddle attachment at medium speed and mix until light and fluffy. Note that butter must be soft to the touch but not at room temperature.
2. Whisk the eggs, egg yolks, pumpkin puree, and vanilla in a medium bowl.
3. Once the mixture is combined, gradually add it to your butter and sugars at a lower mixing speed. Scrape the sides of the bowl if needed.
4. Add pumpkin spice, ground cinnamon, baking powder, and salt, and mix until incorporated.
5. Add 6 cups of flour and mix. While the mixer is still running, add the additional 2 cups of flour, one cup at a time. You will know your dough is ready when it doesn’t stick to the sides of the mixing bowl but is still tacky. If needed, add the remaining 1 cups of flour.
6. Roll out your dough on parchment paper to the desired thickness with a precision rolling pin. I roll all my cookies at 5/16”. Don’t use flour when rolling your dough, as it may dry it. It is better to cover it with Saran Plastic Wrap and then roll your dough.
7. Place your rolled-out dough between parchment papers on a baking pan, cover with Saran Plastic Wrap or/a sheet lid, and place in the freezer for 30 minutes – 1 hour, more if needed. I love freezing my dough because it is easier to handle, maintains shape, reduces spreading, and saves me time by allowing me to prep my dough a few days ahead if needed.
8. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or Chua Mats. I like to use Chua Mats; they provide even baking and less spreading.
9. Use cookie cutters to cut out your desired shapes and place them on the prepared baking sheets. Leave at least 1″ space between each cookie. Once you cut out the shapes, save the scraps and reroll your dough again.
10. Poke holes in the center of your cookies before baking with a fork. Poking holes is a good idea because it prevents air bubbles, provides more even baking, controls spread, and reduces cracking. (Optional)
11. Bake for 14 – 16 minutes, until the dough has a matte look or longer if you like golden edges. When you remove them from the oven, these cookies might appear soft but will firm up as they cool.
12. Pull cookies out of the oven and use a fondant smoother or a flat kitchen utensil to smooth out the cookie’s surface.
13. Leave your cookies on your baking sheet to cool before transferring them to a cooling rack or decorating.

Notes

• This recipe is also great with sprinkled sugar and cinnamon, just like churros!
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Keywords:Baking, Recipes, Roll-Out Sugar Cookies, Sugar Cookies, Pumpkin Spice Latte Roll-Out Sugar Cookie, Pumpkin Spice, Pumpkin Spice Latte, Latte Roll-Out