Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in an adorable cookie form complete with a pretzel handle and frosting swirl on top!
One of the best things about fall is the return of all things pumpkin! Starbucks recognized how excited everyone is and released their pumpkin spice latte in August this year – the earliest release ever.
I decided to make my own version of the famous fall drink but in dessert form. These pumpkin spice latte cookie cups are fun little treats that are perfect for fall parties!
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Where is the pumpkin spice latte cookie cups recipe? In this post, I will share step-by-step instructions with photos for how to make the cookie cups, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Cookie Cups
First, you have to make the cookie cups. I’ve found that coating the sugar cookie dough in sugar helps to prevent them from sticking to the mini muffin pan.
Do I have to use a silicone pan?
A silicone mini muffin pan isn’t necessary for making cookie cups but I’ve found that it really helps when trying to get the cookie cups out of the pan. Not only is the silicone pan is non-stick, but it is also flexible which makes it easy to pop the cookies out.
That being said, I’ve made cookie cups countless times in a traditional non-stick mini muffin pan with great success. Just make sure you great the cups well and coat the dough balls with sugar.
This is what my cookie cups looked like after taking them out of the oven. As I allowed them to cool in the pan, the centers of the cups fell making a bowl shape that could then be filled with ganache.
How do I make pretzel handles for the cookie cups?
For the cup handles, I love using mini pretzel twists. The two loops on the top of the twist are the perfect shape. You can use your fingers to snap the loops off of the pretzels or try cutting them off with a sharp knife.
Now for my warning, making and attaching the pretzel handles is the hardest part of making these pumpkin spice latte cookie cups. It is a little tedious and time-consuming. I like adding the handles because it makes the cookie cups look like mini coffee cups so it’s worth the time.
That being said, they will still be just as delicious if you skip the handles.
Once you’ve got enough pretzel handles, melt some white chocolate chips, almond bark or white candy melts in a small bowl in the microwave. Dip the ends of the pretzel handles in the melted chocolate and gently press them to the side of the cookie cup.
Hold in place for several seconds to allow the chocolate to set slightly. Then, allow the white chocolate to harden before filling the cookie cups.
How To Make Pumpkin Spice Latte Ganache
The base for the ganache is espresso chips. They are a new item, but if they aren’t available in your area, you can find them online here.
Or you can use regular chocolate chips and add instant espresso powder to the heavy cream to get the coffee flavor.
Set the espresso chips aside. In a separate bowl, mix together heavy cream, pumpkin puree, and pumpkin pie spice. Bring the mixture to a boil in the microwave.
Side Note: This is where you would add the espresso powder if you chose to use regular chocolate chips.
Pour the hot cream over the espresso chips and let them sit for several minutes allowing the chips to melt.
Then, stir the cream and melted espresso chips together until smooth. At first, it will look like a sloppy mess. Then suddenly, the two will come together to make a smooth ganache to fill the pumpkin spice latte cookie cups.
Carefully pour or spoon the ganache into the cookie cup cavities and add a green straw segment.
How can I make an edible straw?
If you want your cookies to be fulled edible, you have several options. You can coat pretzel sticks with green candy coating and use them instead of the straws. Or another option would be to use green licorice, a green/white striped candy cane or other green candy.
Once the ganache has set, add a swirl of buttercream frosting to mimic the whipped cream. Or you can top them with swirls of actual whipped cream right before serving them.
Finally, top each of the pumpkin spice latte cookie cups with a sprinkle of pumpkin pie spice. Store the cookie cups in an air-tight container in the fridge or freezer. And don’t forget to remove the straw before eating.
Want More Cookie Cup Recipes? Try These Next:
These Hot Chocolate Cookie Cups made with sugar cookie dough are filled with hot chocolate ganache, have a pretzel handle and mini marshmallows on top!
Red Velvet Hot Chocolate Cookie Cups recipe for Valentine’s Day with red velvet cookie cups, chocolate ganache, a pretzel handle, and mini marshmallows.
This Root Beer Float Cookie Cups recipe is perfect for summer! Make them with root beer buttercream frosting or with real ice cream and root beer for a fun dessert.
Peppermint Hot Chocolate Cookie Cups are chocolate cookie cups filled with peppermint ganache and a candy cane handle topped with crushed candy canes and mini marshmallows.
Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in an adorable cookie form complete with a pretzel handle and frosting swirl on top!
- 24 tbsp sugar cookie dough
- 1/4 cup granulated sugar
- 1 cup espresso chips
- 1/2 cup heavy whipping cream
- 1 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 12 mini pretzels
- 1/2 cup white chocolate chips (or white candy melts)
- 1/2 cup buttercream frosting (or use whipped cream)
- 1 tsp pumpkin pie spice
Coat each tablespoon of sugar cookie dough with granulated sugar and put in a greased mini muffin tin.
Bake for 12-15 minutes at 350˚F. Allow the cookies to cool completely in the pan before gently removing them.
Break off the loops of the mini pretzels.
- Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
Put the espresso chips in a heatproof bowl. Set aside.
Whisk together the heavy cream, pumpkin puree, and pumpkin pie spice. Bring to a boil in the microwave.
Pour the hot cream over the espresso chips and let it sit for 3 minutes. Then, stir until the espresso chips are melted and the ganache is smooth. Set aside (or refrigerate) to allow the mixture to cool and thicken slightly.
Spoon or pour the ganache into the cookie cups. Add a straw segment, if desired.
Once the ganache is set, top with a swirl of buttercream frosting and a sprinkle of pumpkin pie spice.
Rhonda Bunn says
There is something about that pumpkin spice….