Pumpkin Spice Latte Breakfast Cookies

With the first official day of fall later this week, it has truly gotten impossible to escape what’s been dubbed “PSL Season.” Pumpkin spice is seemingly EVERYWHERE , with the famed Starbucks latte in the forefront. I recently learned that, on average, Americans purchased only one PSL per season.


Have I tried a PSL? Of course. I however am a (perhaps boring) coffee purist and very rarely deviate from black dark roast. However, I do not believe this means I should be left out of this omnipresent cultural dialogue…PSL for all!

Vegan cookie dough = safer to eat in raw form 

That lead me to this recipe. I know some of us could use a little added caffeine in our breakfast routines. These are convenient to pack for an afternoon snack as well, and are sweet enough for dessert. As you can see in the pictures, I took the dessert approach in this post by creating cookie sandwiches with the caramel from my recent donut recipe.


The most devout could even try dunking these sandwiches INTO a real PSL, for what I’m sure would be a transcendent experience. They’re just as tasty on their own though 😉

This recipe is vegan and can be made oil free! Serves about 15 small cookies, or 10 large ones (for five sandwiches). Inspired by Amy’s Healthy Baking.


  • 1 cup oat flour
  • 3/4 cup whole wheat flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves (optional)
  • 1 and 1/2 tsp baking powder
  • Pinch of salt
  • 2 TBS oil or applesauce
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 2 tsp instant coffee*
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • Additional add-ins: walnuts, pecans, shredded coconut, or raisins


  1. Preheat oven to 325 degrees F. Lightly oil a baking sheet or line with parchment paper.
  2. Combine oat flour, wheat flour, spices, baking powder, and salt in a large bowl.
  3. In a smaller bowl, combine oil/applesauce, pumpkin, coffee, vanilla and maple syrup. Stir until coffee dissolves.
  4. Add wet ingredients to dry and combine until just incorporated.
  5. If you’d like, add in 1/4 cup nuts and 1/3 cup raisins. These additions make for a heartier and more filling breakfast!
  6. Using a TBS measure, drop 15 cookies onto prepared sheet. They won’t spread while baking, so be sure to tamp cookies down slightly with your spatula. Bake for 10 minutes.
  7. Let cookies cool on baking sheet for 15 minutes, and if you’d like to make sandwiches, check out the salted caramel recipe here!


*You can use regular coffee grounds here as well, but they will lead to slightly more grainy cookies.


15 Comments Add yours

  1. Susannah says:

    definitely making these…

    Liked by 1 person

    1. Emily says:

      No raw/whole oats 😊


  2. Twobrits says:

    Yes please can we have one? 🙂

    Liked by 1 person

    1. Emily says:

      I think you’d like them!


  3. mistimaan says:

    Lovely recipe 🙂

    Liked by 1 person

  4. Ruthie says:

    I see these in my future- perhaps with a fresh pressed glass of apple cider! How I love the Fall!

    Liked by 1 person

    1. Emily says:

      Agreed–give me all the cozy things ❤


    1. Emily says:

      Thanks, I hope you like them! 🎃🎃🎃

      Liked by 1 person

  5. This is looking too good and best part is it does not have egg and I can make them..all the cookie recipe i try to follow have egg in them and it difficult to replace them..They are looking scrumptious..Love love them !!

    Liked by 1 person

    1. Emily says:

      I hope you try them!

      Liked by 1 person

      1. Ya I will try them for sure !!

        Liked by 1 person

  6. Sarah says:

    I am going to make these for our road trip…they look scrumptious and healthy to boot! Thanks for the recipe!

    Liked by 1 person

    1. Emily says:

      I hope they’re a hit!


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