These Sugar Free Pumpkin Spice Latte Cookies are full of autumn goodness.
Made with pumpkin puree and topped with espresso buttercream frosting, these tasty cookies are soft, chewy, and full of flavor, making them perfect as a fall treat.
What you will read about in this recipe.
- What makes Pumpkin Spice Latte Cookies so good?
- Why you will love this pumpkin cookie recipe.
- Ingredients you will need to make Pumpkin Spice Latte Cookies
- How to make Sugar Free Pumpkin Spice Latte Cookies
- Tips for making the best pumpkin spice cookies.
- How to store Pumpkin Spice Latte Cookies
- Print the recipe for Sugar Free Pumpkin Spice Latte Cookies
What makes Pumpkin Spice Latte Cookies so good?
Pumpkin Spice Latte Cookies embodies favorite fall flavors pumpkin and spices that are nostalgic and comforting.
I like how simple this no added sugar recipe is to make.
Have you tried my recipe for Sugar Free Pumpkin Chocolate Chip Cookies?
Those tasty chocolate chip cookies are sweet and buttery with a hint of cinnamon but, without the added sugar. Both this recipe for Sugar Free Pumpkin Spice Latte Cookies and that recipe for Sugar Free Chocolate Chip Pumpkin cookies are tasty pumpkin cookies that can be made with no added sugar.
Pumpkin pie spice gives these cookies a fall flavor. You can find pumpkin pie spice here.
Why you will love this pumpkin cookie recipe.
Pumpkin Spice Latte is a popular fall inspired flavor thanks to coffee. Having a cookie option is just another way to enjoy Pumpkin Spice Latte .
Here is what else you will like about this recipe.
- These cookies are soft and chewy on the inside. The buttercream topping perfect complements the pumpkin spice flavors.
- The ingredients used to make this recipe are basic ingredients that you may already have on hand.
- The balanced blend of warm spices, subtle pumpkin, with a hint of coffee on top, makes this a perfect no added sugar treat!
- These cookies smell amazing while baking in the oven.
Ingredients you will need to make Pumpkin Spice Latte Cookies
Cookies.
- Flour. All purpose flour was used to make my cookies.
- Pumpkin Pie Spice. Adds that essential fall flavoring.
- Baking Powder Helps to make these cookies soft, chewy, and slightly cakey .
- Butter. softened to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to the flour.
- Brown Sugar Alternative. Use a sugar alternative that measures like regular brown sugar and that can also be baked with.
- Pumpkin Puree. Use pumpkin puree, such as canned, that has been cooked and has no added sugar.
- Egg. Your egg should be at room temperature.
- Vanilla Extract. Added for flavor balance.
Buttercream Topping
- Butter. Softened to room temperature. If you are using unsalted butter you can add a ½ teaspoon of salt.
- Instant Espresso Powder Added for flavor.
- Vanilla Extract Added for flavor.
- Sugar Free Powdered Sugar. Granulated sugar alternative will not work in this recipe.
Expert Tip 👉 Milk or heavy cream can be used to thin out the buttercream if needed.
How to make Sugar Free Pumpkin Spice Latte Cookies
Prep Time: 20 minutes .
Bake Time: 10 minutes .
Servings: 30 cookies, depending on how large they are. .
How to Serve: Serve these cookies with milk, coffee, tea, or as desired.
Notes: My cookies were made with a stand mixer outfitted with a flat beater attachment, silicone or rubber spatula, and small cookie scoop.
- Prepare. Preheat your oven to 350°F and prep your baking sheets for nonstick. Parchment paper or a baking mat can work in this recipe.
- Dry Ingredients. In a medium bowl, use a whisk to combine together your flour, pumpkin pie spice, and baking powder.
- Butter. In a large mixing bowl, mixer outfitted with with a flat beater attachment, beat together your butter and brown sugar alternative on high speed until until the mixture is creamy and pale (about three to five minutes).
- Pumpkin. Add the pumpkin puree, egg, and vanilla extract to the mixing bowl and beat on medium until well combined. Then scrape down the sides of your bowl.
- Combine. Add the dry ingredients from the first bowl to the mixing bowl. Beat the ingredients on low until just combined and a dough has formed.
- Scoop. Use a cookie scoop to scoop out the cookie dough, roll the cookie dough between your palms to form a ball, and then place the balls on to your prepared baking sheets about two inches apart.
- Flatten. Use the bottom of a cup or similar item to gently press each of the cookie balls to about a half inch.
- Bake. Bake the cookies for 10-12 minutes, or until they are slightly soft on top and golden brown around the bottom edges.
- Cool. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely
- Buttercream. To make the buttercream topping start by beating together the softened butter and espresso powder on a high speed, using a flat beater attachment, until pale and creamy. Then bump down the speed to low and add the vanilla extract and then to powdered sugar, about a half cup at a time, until combined. Bump the speed up to high and beat the mixture on high until fluffy (about a minute).
- Top. Once your cookies have fully cooled you can use a frosting knife or similar item to top the cookies with the buttercream.
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Tips for making the best pumpkin spice cookies.
Excess water can make your cookies seem "cakey". If your pumpkin puree seems to have a bit of excess liquid you can simply drain it off. For pumpkin puree that has a lot of liquid, you can evenly spread it out on a rimmed baking sheet on top of a small stack of paper towels to drain the liquid.
More helpful tips for you.
- When adding the dry ingredients to the mixing bowl, mix the ingredients until 'just combined'. Overmixing can activate the gluten making your cookies tough and dry rather than chewy and tasty.
- If the cookie dough sticks when flattening the cookies you can dust the bottom of the cup, or what you are using to flatten the cookies, with all purpose flour.
- Lastly, make sure that your cookies have fully cooled before adding the buttercream. If the cookies are still warm the buttercream can melt.
How to store Pumpkin Spice Latte Cookies
Once your cookies have fully cooled and the buttercream has set, they can be stored in a single layer in an airtight container. When properly stored, pumpkin spice latte cookies should keep for up to five days at room temperature, up to a week when refrigerated, or up to a few months (without the topping) when frozen.
You may also be interested in these no added sugar recipes made with pumpkin.
Print the recipe for Sugar Free Pumpkin Spice Latte Cookies
Sugar Free Pumpkin Spice Latte Cookies
Ingredients
Cookies.
- 3 cups Flour.
- 2 tsp Pumpkin Pie Spice.
- 1½ tsp Baking Powder
- ½ cup Butter. --softened to room temperature.
- ½ cup Brown Sugar Alternative. --Use a sugar alternative that measures like regular brown sugar and that can also be baked with.
- 1 cup Pumpkin Puree
- 1 Egg.
- 1 tsp Vanilla Extract.
Buttercream
- 1 cup Butter. --Softened to room temperature.
- 1 tsp Instant Espresso Powder
- ½ tsp Vanilla Extract
- 3 cups Sugar Free Powdered Sugar.
Instructions
- Prepare. Preheat your oven to 350°F and prep your baking sheets for nonstick. Parchment paper or a baking mat can work in this recipe.
- Dry Ingredients. In a medium bowl, use a whisk to combine together your flour, pumpkin pie spice, and baking powder.
- Butter. In a large mixing bowl, mixer outfitted with with a flat beater or paddle attachment, beat together your butter and brown sugar alternative on high speed until until the mixture is creamy and pale (about three to five minutes).
- Pumpkin. Add the pumpkin puree, egg, and vanilla extract to the mixing bowl and beat on medium until well combined. Then scrape down the sides of your bowl.
- Combine. Add the dry ingredients from the first bowl to the mixing bowl. Beat the ingredients on low until just combined and a dough has formed.
- Scoop. Use a cookie scoop to scoop out the cookie dough, roll the cookie dough between your palms to form a ball, and then place the balls on to your prepared baking sheets about two inches apart.
- Flatten. Use the bottom of a cup or similar item to gently press each of the cookie balls to about a half inch.
- Bake. Bake the cookies for 10-12 minutes, or until they are slightly soft on top and golden brown around the bottom edges.
- Cool. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely
- Buttercream. To make the buttercream topping start by beating together the softened butter and espresso powder on a high speed, using a flat beater attachment, until pale and creamy. Then bump down the speed to low and add the vanilla extract and then to powdered sugar, about a half cup at a time, until combined. Bump the speed up to high and beat the mixture on high until fluffy (about a minute).
- Top. Once your cookies have fully cooled you can use a frosting knife or similar item to top the cookies with the buttercream.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
September 9, 2025*About Sugar Alternatives
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Pumpkin Spice Latte Cookies, a delicious no added sugar recipe featuring chewy soft cookies topped with espresso buttercream frosting.
Please see recipe post for further details on this recipe.