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    Home » Dessert » Cookies » Pumpkin Spice Latte Cookie Cups

    Pumpkin Spice Latte Cookie Cups

    Published: Sep 3, 2019 · Modified: Aug 28, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in cookie form, complete with a pretzel handle and frosting swirl on top!

    pumpkin spice latte cookie cups

    One of the best things about fall is the return of all things pumpkin! Starbucks recognized how excited everyone is and now releases their pumpkin spice latte in August!

    I decided to make latte cookies as a dessert version of the popular fall drink. These pumpkin spice latte cookie cups are fun little treats that are perfect for fall parties!

    In This Post

    • How To Make Latte Cookie Cups
    • How To Make Pretzel Handles
    • How To Make Pumpkin Spice Latte Ganache
    • Frequently Asked Questions
    • More Cookie Cup Recipes
    sugar cookie dough coated with granulated sugar

    How To Make Latte Cookie Cups

    First, you have to make the latte cookie cups. I’ve found that coating the sugar cookie dough in sugar helps to prevent it from sticking to the mini muffin pan.

    sugar cookie dough in red 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 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 grease the cups well and coat the dough balls with sugar.

    baked sugar cookie cups

    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.

    pretzel handles from pretzel twists

    How To Make Pretzel Handles

    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.

    Just a heads up…making and attaching the pretzel handles is the hardest part of making this pumpkin spice cookie recipe. 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 said, they will still be just as delicious if you skip the handles.

    melted white chocolate and a cookie cup

    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

    heavy cream with pumpkin puree

    Mix together heavy cream, pumpkin puree, and pumpkin pie spice. Bring the mixture to a boil in the microwave. Stir in the instant espresso powder.

    melted espresso chips with hot cream

    Pour the hot cream over the chocolate chips and let them sit for several minutes, allowing the chips to melt.

    whisking pumpkin spice ganach

    Then, stir the cream and melted chocolate 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 cookie cups.

    green straws in cookie cups

    Carefully pour or spoon the ganache into the latte cookie cup cavities and add a green straw segment.

    buttercream frosting swirl

    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.

    swirls of frosting in the ganache

    Finally, top each latte cookie 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.

    pumpkin spice latte cookie cup

    Frequently Asked Questions

    How can I make an edible straw?

    If you want your cookies to be fully edible, you have several options. You can coat pretzel sticks with green candy coating and use them instead of straws. Or another option would be to use green licorice, a green/white striped candy cane, or other green candy.

    Can I make them without the espresso?

    Yes, you can skip adding the espresso for a coffee-free version. If you still want the bitter flavor, you can use dark chocolate chips.

    Can I make a latte cookie without the pumpkin spice?

    Yes, simply omit the pumpkin puree and pumpkin spice.

    More Cookie Cup Recipes

    • Hot Chocolate Cookie Cups are filled with smooth, creamy hot chocolate ganache!
    • Red Velvet Hot Chocolate Cookie Cups are perfect for Valentine’s Day.
    • This Root Beer Float Cookie Cups with root beer buttercream frosting!
    • Peppermint Hot Chocolate Cookie Cups are so festive with a candy cane handle.

     

    A pumpkin spice latte cookie cup on a pan.

    Pumpkin Spice Latte Cookie Cups

    Pumpkin Spice Latte Cookie Cups are your favorite autumn drink in cookie form, complete with a pretzel handle and frosting swirl on top!
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    Prep Time: 30 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 44 minutes minutes
    Servings: 24
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    Equipment

    Silicone Muffin Pan
    Espresso Baking Morsels
    Instant Espresso Powder
    Green Drinking Straws

    Ingredients

    Cookie Cups

    • 24 tablespoon sugar cookie dough
    • ¼ cup granulated sugar

    Ganache

    • 1 cup semi-sweet chocolate chips
    • ½ cup heavy whipping cream
    • 1 tablespoon pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • 1 tablespoon instant espresso powder

    Handles

    • 12 mini pretzels
    • ½ cup white chocolate chips (or white candy melts)

    Toppings

    • ½ cup buttercream frosting (or use whipped cream)
    • 1 teaspoon pumpkin pie spice

    Instructions

    Cookie Cups

    • 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.

    Handles

    • Break off the loops of the mini pretzels.
    • Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.

    Ganache

    • Put the semi-sweet chocolate 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. Remove from the microwave and stir in the espresso powder.
    • Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate 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.

    Toppings

    • Once the ganache is set, top with a swirl of buttercream frosting and a sprinkle of pumpkin pie spice.

    Video

    Notes

    Storage

    Store the cookie cups in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

    Nutrition

    Serving: 1cookie | Calories: 186kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 95mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 181IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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      Chocolate Cake Mix Cookies

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Rhonda Bunn says

      September 3, 2019 at 4:08 pm

      There is something about that pumpkin spice….

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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