Soft, puffy, melt-in-your-mouth Amish Sugar Cookies, strongly spiced, potently flavored, and generously frosted with a PSL theme! These Pumpkin Spice Latte Amish Sugar Cookies feature pumpkin spice and coffee both right in the cookie itself, and in the icing too!
Welcome to a new variation on my favorite Amish Sugar Cookies. I *had to* make these with a PSL theme. I love these cookies too much, I love pumpkin spice things too much, and I love coffee too much. These Pumpkin Spice Latte Amish Sugar Cookies were a must-make this fall.
As much as I love most PSL things, I don’t actually like the O.G. itself: Pumpkin Spice Lattes from Starbucks. There’s something ‘off’ about them. Everything else PSL, I’m into. What’s your take on a Starbucks PSL?
I made these Pumpkin Spice Latte Amish Sugar Cookies with A LOT of pumpkin spice and A LOT of coffee. These cookies have both ingredients right in the cookie dough, but also in the icing. They’re PSL-ed from top-to-bottom, and they’re potent.
I went pretty thick on the layer of icing… good stuff.
Adding those flavors doesn’t change or take anything away from the incredible texture of these cookies though. If they have a top selling point (although there are many wonderful qualities of Amish Sugar Cookies), it’s their texture, hands down.
What do I (and many readers) love about regular Amish Sugar Cookies? They remind me a lot of a cut-out cookie, but they’re a drop cookie, so they’re a fraction of the work. No chilling, no rolling/cutting. Simple. They’re very soft and puffy, very pillowy, but their overall essence is a lot like a cut-out cookie.
Also great – they’re super simple to whip up, and one batch makes a ton of cookies. You can easily feed a crowd. They’re ridiculously versatile too. Amish Sugar Cookies are terrific as-is, plain, with no frosting or fancy adornments. However, they can be doctored up super easily, which is why you’re seeing these Pumpkin Spice Latte Amish Sugar Cookies!
I have lots of these!! LOTS:
- Eggnog Amish Sugar Cookies
- Cranberry Orange Amish Sugar Cookies
- Iced Vanilla Amish Sugar Cookies
- Cherry Almond Amish Sugar Cookies
- Pecan Praline Amish Sugar Cookies
- Iced Maple Amish Sugar Cookies
- Iced Chai-Spiced Amish Sugar Cookies
- Thin Crispy Amish Sugar Cookies
- Iced Almond Sugar Cookies
- Iced Lemon Amish Sugar Cookies
- Toasted Coconut Amish Sugar Cookies
- Coconut Oil Amish Sugar Cookies
- Peppermint Amish Sugar Cookies
On another note, I have another PSL-themed cookie on the blog, these Pumpkin Spice Latte Cookies, and they actually have pumpkin in them too, versus just pumpkin spice. They’re a chewy pumpkin cookie, which is rare, and they’re fabulous. Oh, almost forgot these Pumpkin Spice Latte Rice Krispie Treats too.
Nothing wrong with a cakey pumpkin cookie either, and these tried-and-true Pumpkin Cookies with Brown Butter Icing are my favorite soft pumpkin cookies. They’re kinda like mini pumpkin cakes, really soft and tender.
No shortage of fall cookie options here. 🙂
Pumpkin Spice Latte Amish Sugar Cookies
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 tsp. instant coffee granules
- 1 tbsp. water
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 2 tsp. pumpkin pie spice
- 1/4 cup + 1-2 tbsp. strongly brewed coffee cooled
- 1 tsp. instant coffee granules
- 4 tbsp. butter melted
- 1 tsp. vanilla
- 1 1/2 tsp. pumpkin pie spice
- 4 - 4 1/2 cups powdered sugar
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs and vanilla.
- In a small bowl, whisk together instant coffee granules and water.
- Add to mixing bowl, and beat until combined.
- In a large bowl, whisk together flour, baking soda, cream of tartar, and pumpkin pie spice.
- Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
- Line baking sheets with parchment paper or silicone baking mats.
- Drop dough by small teaspoonfuls onto baking sheets.
- Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
- Remove to wire racks to cool.
- In a large bowl, whisk together 1/4 cup coffee and instant coffee granules.
- Add butter, vanilla, pumpkin pie spice, and 4 cups powdered sugar, whisking until smooth.
- Add additional coffee or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable.
- Frost cookies, decorate as desired, and allow icing to set.