Pumpkin Spice Latte Cutouts

  • Author: The Simple, Sweet Life
  • Yield: About 2 dozen 1x
  • Category: Dessert


  • 2 sticks (226 grams) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 12 tsp. espresso powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 tsp. vanilla extract
  • 3 cups all purpose flour


  1. In a small bowl, whisk together your eggs and espresso powder, and allow to sit until the espresso powder has dissolved (about 5 minutes). In the bowl of a stand mixer, cream together your butter and granulated sugar. Beat in the egg/espresso mixture along with the cinnamon, ginger, cloves, and vanilla extract. One cup at a time, beat in the flour until completely combined. Wrap the dough in plastic wrap and refrigerate for at least one hour.
  2. Once your dough is cold, roll it out to about 1/3″ thick on a lightly floured surface. Cut out your cookies and bake on parchment paper lined baking sheets at 350F/175C for about 6-10 minutes (small cookies take about 6 minutes, medium about 8, and large about 10).
  3. Decorate once cooled or store in an air tight container.