Pumpkin Spice Latte Sandwich Cookies
There’s something so cosy about the flavours of pumpkin spice and coffee coming together, and these Pumpkin Spice Latte Sandwich Cookies do just that. They’re soft yet sturdy cut-out cookies shaped like autumn leaves, with a warming pumpkin spice base and a creamy coffee ganache filling. Perfect for a seasonal bake, these cookies are a lovely mix of fun and sophisticated – ideal for a treat with your morning coffee or as part of a fall dessert spread.
I’m always drawn to sandwich cookies because they feel that bit more special – like two treats in one – and I love chocolate ganache in any dessert. These pumpkin spice latte cookies have quickly become a favourite in my kitchen because they’re festive but not fussy. They hold their shape beautifully when baked, making them perfect for cookie cutters, and the coffee ganache inside brings the flavour of a latte straight into your bake.
Why You’ll Love This Recipe
- No-spread dough – your leaf shapes will stay crisp and defined.
- Pumpkin spice + coffee combo – like your favourite autumn latte in cookie form.
- Perfect make-ahead bake – the flavours get even better after a day.
- Fun to decorate – you can dust the tops with a little cocoa or edible gold for extra flair. I used this cookie cutter to make these cute leaf shapes, but you can make them whatever shape you like!
Ingredients Breakdown
Be sure to check the recipe card for a full list of ingredients and quantities.
Butter – Unsalted butter gives the cookies richness and helps keep the dough stable.
Sugar – Caster sugar (granulated sugar) keeps the dough crisp but still tender.
Egg – Binds the dough together.
Vanilla Extract – Adds depth and sweetness to complement the spices.
Flour – Plain flour (all-purpose) gives structure – the base of your no-spread dough.
Pumpkin Spice – Cinnamon, nutmeg, ginger, and cloves – warm, autumnal flavour.
Salt – Balances the sweetness.
Double Cream/Heavy Cream – For the coffee ganache filling, giving a rich and silky texture.
Dark Chocolate – Pairs beautifully with coffee and makes a stable ganache.
Instant Coffee – Dissolved into the cream for a strong latte-like flavour.
Tips for Success
- Chill your dough well before cutting and baking – this prevents spreading and keeps your shapes neat.
- Roll your dough evenly to about 0.5 cm (1/4 inch) thick for uniform cookies.
- Let the ganache firm up before sandwiching the cookies so it doesn’t ooze out.
- Store in an airtight container – the cookies soften slightly after a day, making them even nicer to eat.
FAQ
Can I freeze the dough?
Yes, you can freeze the cookie dough for up to 3 months. Just thaw overnight in the fridge before rolling and cutting.
Can I use store-bought pumpkin spice mix?
Absolutely – just swap in the same amount.
How strong is the coffee flavour?
It’s noticeable but not overpowering. If you love a strong coffee hit, add an extra teaspoon of instant coffee to the ganache.
How long do these cookies last?
Stored in an airtight container, these pumpkin spice latte sandwich cookies keep for 4–5 days at room temperature.
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Pumpkin Spice Latte Sandwich Cookies
Equipment
- Stand Mixer Or hand mixer with mixing bowl
- Baking Sheet
- Greaseproof Paper aka baking parchment
Ingredients
For the Cookies
- 250 grams plain flour 2 cups all-purpose flour
- 150 grams unsalted butter, softened 2/3 cup
- 100 grams caster sugar 1/2 cup granulated sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin spice or 1.5 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch of cloves
- 1/4 teaspoon salt
For the Coffee Ganache Filling
- 150 grams dark chocolate, finely chopped 1 cup
- 150 mililitres double cream 2/3 cup heavy cream
- 1 teaspoon instant coffee granules
Instructions
Make the Cookies:
- In a large mixing bowl or stand mixer, cream the butter and sugar until pale and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, pumpkin spice, and salt. Gradually add to the wet ingredients and mix until a dough forms.
- Shape the dough into a disc, wrap in cling film, and chill for at least 1 hour.
- Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper.
- On a lightly floured surface, roll out the chilled dough to 0.5 cm (1/4 inch) thick. Cut out leaf shapes with cookie cutters and then press in the embosser to create the leaf design.
- Place on the baking trays and bake for 8–10 minutes, until just turning golden at the edges. Cool completely on a wire rack.
Make the Ganache Filling:
- Heat the cream in a saucepan until steaming but not boiling. Stir in the instant coffee until dissolved.
- Pour the hot cream over the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.
- Allow the ganache to cool until it’s thick enough to hold its shape but still soft and spreadable.
Assemble the Cookies:
- Spread or pipe ganache onto the flat side of half the cookies.
- Sandwich with the remaining cookies.
- Optional: Dust with cocoa powder or edible shimmer before serving.
