Spice up your fall recipe book with these gluten-free pumpkin spice latte cookies. I promise these gluten-free cookies are the perfect fall recipe. It’s a dairy-free gluten-free pumpkin cookie topped with a rich coffee glaze. The cookie is soft and cake-like for my cake lovers and the icing is perfectly sweet. These taste just like the famous pumpkin drink we all know and love, and will leave your kitchen smelling like all things fall!
Do These Cookies Really Taste Like a Pumpkin Spice Latte?
Yes, they absolutely do! The cookie is a gluten-free pumpkin cookie whilst the glaze holds the coffee flavor. The instant coffee is crucial for achieving that latte taste.
How do I do the latte art?
If unfamiliar with latte art, I strongly recommend checking out a video of someone doing basic lattes on youtube. I provided specific directions under the “Time to Glaze” section however, until I post a tutorial, I believe these directions will be clearest after watching someone do latte art. Also, this takes practice! I’m sure after a couple cookies you will get the hang of it.
Which Canned Pumpkin Do I Use?
Great question! The moisture in canned pumpkin puree varies amongst brands. I used Trader Joe’s canned pumpkin which is on the watery side. I recommend using any canned pumpkin that has a similar consistency as baby food. If your canned pumpkin is drier, no problem! Simply add a tad of water to it. Remember, the cookies dough should be very sticky, close to the consistency of buttercream frosting.
Can I use an Egg substitute to make these vegan?
As much as I would love to say yes, I have not tried this recipe using an egg substitute. However, feel free to give it a try! Some common egg substitutes include 1 tablespoon of flaxseeds with 2 tablespoons of water and 1 tablespoon of chia seeds with 2 tablespoons of water. I imagine these will turn out fine, however make sure the egg substitute measures out as 2oz so it matches that of a large egg (which is 2oz).
Gluten-Free Pumpkin Spice Latte Cookies
- 2 Baking Sheets
- Parchment Paper
- Cooling Rack
- Small Ziploc Bag
- Large Bowl
- Medium Bowl
- 2 Small Bowls
- Mixing utensil
- 2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Pumpkin Puree
- 1/2 Cup Earth Balance
- 2/3 Cup Brown Sugar lightly packed
- 1/3 Cup Granulated Sugar
- 1 Large Egg
- 1 ¼ Tsp Pumpkin Spice
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 1/2 Tsp Cinnamon
- Pinch Kosher Salt
- 2 Cups Powdered Sugar
- 3-4 Tbsp Hot Water
- 1 Tbsp Instant Coffee
- 1 Cup Powdered Sugar
- 1-2 Tbsp Plant Milk any kind works
- 1/4 Tsp Vanilla Extract
- Preheat Oven to 350°F and line 2 baking sheets with parchment paper
- 1. In a medium bowl, combine flour, cinnamon, pumpkin spice, baking powder, and salt. Set aside.
- 2. In a large bowl, cream together the granulated sugar, brown sugar, vanilla extract, and earth balance. Add the egg and mix until combined. Gently mix in the pumpkin puree.
- 3. Add half of the dry ingredients into wet ingredients. Mix until combined and repeat with remaining dry ingredients (this is a wet, sticky dough).
- 4. Scoop 1.5 tablespoons of the cookie mixture onto the baking sheet. Smooth the top of the dough with the back end of a spoon (the dough is very sticky and will not move much while baking so try to create a nice 3/4 tall flat circle shape). Repeat with remaining dough.
- 5. Bake at 350°F for 16 minutes or until the tops of the cookies are slightly firm, golden, and look like muffin tops.
- 6. Remove from oven and transfer cookies onto a wired rack to cool. In the meantime make the glazes.
- 1. For the coffee glaze mix instant coffee with hot water. In a small bowl, add the powdered sugar and spoon in two tablespoons of the coffee. Mix thoroughly, the glaze should be close to a toothpaste consistency while stirring, and should drip off the spoon/fork if you raise it up in the air. If it's too thick, continue adding more coffee. Set aside.2. For the cream glaze, combine vanilla extract, plant milk, and powdered sugar in a small bowl. Mix until combined. Pour into a sandwich zip lock bag and cut off the tip of the bag's corner (like 1/4 centimeter).
Time to Glaze.
- 1. With dull end of the butter knife, dollop about 1-2 teaspoons of coffee glaze onto a cookie. Spread in a circular motion and collect excess glaze on the knife and put back into the bowl (doesn't have to look perfect, the glaze will drip and smooth out on its own).
- 2. Before the coffee glaze dries, take your ziplock bag with glaze, start at the center towards the end of the cookie and do one line outward towards the left rim of the cookie and a line symmetrical for the right side. Do this again, but slightly above this line. Do one oval to the left above this line, and a symmetrical oval to the right. Do a small circle above these ovals in the center.
- 3. Take a toothpick and lightly draw a line from the coffee glaze above this circle all the way through the center of the bottom lines we did first.
- 4. Repeat with the rest of the cookies.
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Thank you for taking the time to check out my blog! If you try this recipe, please tag me either on here @alattaeats or on instagram @alattaeats! Feel free to share your thoughts/questions below in the comments 🙂