If you love the warm, cozy flavors of autumn baked goods, then this Pumpkin Coffee Cake Cookies Recipe is going to steal your heart. These cookies combine the moist, rich pumpkin goodness with the crumbly, buttery streusel topping and a sweet vanilla glaze that makes every bite feel like a celebration. Perfectly spiced and unbelievably soft, this treat brings together the best of pumpkin and coffee cake in a handheld delight that’s ideal for sharing with friends or enjoying alongside your morning brew. Get ready to add a new favorite to your fall baking repertoire!
Ingredients You’ll Need
Every ingredient in this Pumpkin Coffee Cake Cookies Recipe plays a key role in creating that perfect balance of flavor, texture, and color. From the creamy pumpkin puree that keeps things moist to the warming pumpkin pie spice that gives it character, these simple staples come together to make magic in your oven.
- Pumpkin puree: Adds moisture and the signature fall flavor that makes these cookies uniquely special.
- Brown sugar (packed): Brings a deep caramel sweetness to both dough and streusel topping.
- Granulated sugar: Provides balanced sweetness and helps with cookie structure.
- Unsalted butter (softened and melted): Gives richness and tender crumb texture throughout the cookie and streusel.
- Large egg yolk: Adds richness and binds ingredients without making the dough too cakey.
- Vanilla extract: Enhances the sweetness and adds warm aromatic depth.
- All-purpose flour: The basis for structure, used in both dough and crumble topping.
- Baking soda: Helps the cookies rise and become slightly soft in the center.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that brings that true pumpkin coffee cake vibe.
- Salt: Balances sweetness and enhances all the flavors.
- Cinnamon: Essential for the streusel topping’s cozy touch.
- Powdered sugar: For the smooth vanilla glaze that finishes off the cookies.
- Milk: Adjusts the glaze consistency perfectly for drizzling.
How to Make Pumpkin Coffee Cake Cookies Recipe
Step 1: Prepare the Streusel Topping
Start by mixing together the brown sugar, flour, cinnamon, and melted butter in a small bowl until the mixture becomes crumbly. This streusel will add a sweet, buttery crunch that perfectly contrasts the soft cookie base.
Step 2: Cream Butter and Sugars
In a larger bowl, cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy—a crucial step for creating the perfect tender cookie texture.
Step 3: Add Pumpkin and Flavorings
Mix in the pumpkin puree, egg yolk, and vanilla extract to the creamed butter mixture. The pumpkin adds moisture and flavor while the egg yolk keeps the dough rich and cohesive.
Step 4: Combine Dry Ingredients
Whisk together the flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Gradually add this to the wet ingredients, stirring gently until you have a soft, smooth dough.
Step 5: Form the Cookies
Scoop the dough onto a parchment-lined baking sheet, flatten each cookie slightly, and create a small indent in the center to prepare for the streusel topping.
Step 6: Add Streusel
Spoon the crumbly streusel mixture onto each cookie’s center and gently press it so it sticks. This topping will bake into a delightful crunchy cap on each cookie.
Step 7: Bake to Perfection
Bake the cookies at 350°F (175°C) for 12 to 14 minutes. You want the edges set but the centers to remain just a bit soft for that melt-in-your-mouth sensation.
Step 8: Cool and Glaze
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. Whisk together powdered sugar, vanilla extract, and milk to make a smooth glaze, then drizzle it over the fully cooled cookies for a sweet final touch.
How to Serve Pumpkin Coffee Cake Cookies Recipe
Garnishes
Add a sprinkle of extra cinnamon or a dusting of powdered sugar right before serving for a festive look that complements the cookie’s warm spices perfectly.
Side Dishes
These cookies pair beautifully with a warm cup of coffee, chai tea, or even a creamy hot chocolate to enhance that pumpkin coffee cake experience anytime you want a cozy treat.
Creative Ways to Present
For parties or gifts, stack a few cookies in a clear jar lined with parchment paper and tie it with a rustic ribbon. Or arrange them on a festive platter alongside fresh autumn fruits and nuts for a charming seasonal dessert spread.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Coffee Cake Cookies Recipe in an airtight container at room temperature to keep them soft and flavorful for up to 3 days. The glaze will remain nicely intact but try not to stack them too tightly.
Freezing
If you want to save some for later, freeze the cookies after glazing by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. They freeze well for up to 2 months.
Reheating
To enjoy frozen cookies, let them thaw at room temperature for about 20 minutes. If you like them warm, pop them in the microwave for 10-15 seconds or briefly warm in an oven set to 300°F for a few minutes to revive that fresh-baked feeling.
FAQs
Can I use canned pumpkin for the puree?
Absolutely! Canned pumpkin puree is perfect for this recipe and offers consistent moisture and flavor. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
Is it possible to make these cookies gluten-free?
Yes, by swapping out the all-purpose flour for a gluten-free flour blend, you can make these cookies gluten-free. Make sure your blend includes xanthan gum or a binding agent for best results.
Can I substitute the butter with oil or margarine?
Butter gives these cookies their rich flavor and tender crumb. Using oil or margarine might alter the texture. If needed, you can try melted coconut oil, but note it will change the taste slightly.
How long do these cookies stay fresh?
Stored properly in an airtight container, these Pumpkin Coffee Cake Cookies stay fresh for about 3 days at room temperature. After that, they start to lose their soft texture.
What’s the best way to make the glaze thinner or thicker?
Add milk gradually to thin the glaze if it’s too thick, a little at a time until you reach the perfect drizzling consistency. To thicken, add more powdered sugar a teaspoon at a time.
Final Thoughts
This Pumpkin Coffee Cake Cookies Recipe is an absolute must-try if you crave a fall dessert that’s bursting with cozy flavor and delightful textures. Once you bake a batch, you’ll understand why it becomes a favorite so fast—each bite is like a warm hug on a chilly day. So, gather your ingredients and get ready to fill your kitchen with the irresistible aroma of pumpkin and spice. Trust me, you’ll want to share these, but keeping them all for yourself is totally okay too!
Print
Pumpkin Coffee Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully moist and spiced Pumpkin Coffee Cake Cookies topped with a crumbly streusel and drizzled with a sweet vanilla glaze. These cookies combine the warm flavors of pumpkin pie spice and cinnamon with a tender texture, perfect for fall mornings or an afternoon treat with coffee.
Ingredients
Cookie Dough
- ½ cup pumpkin puree
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Streusel Topping
- â…“ cup brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Vanilla Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk (as needed)
Instructions
- Prepare the Streusel Topping: In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter. Mix until the mixture is crumbly, then set it aside to use later.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until the dough is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet pumpkin mixture, stirring to form a soft dough.
- Scoop and Shape Dough: Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing them evenly. Slightly flatten each mound and create a small indent in the center to hold the streusel topping.
- Add Streusel Topping: Spoon the prepared streusel mixture onto the center of each cookie, pressing gently to ensure it adheres to the dough.
- Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 14 minutes, or until the edges are set and the centers remain slightly soft for a tender texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Drizzle Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth. Drizzle this glaze over the fully cooled cookies just before serving.
Notes
- For best results, use freshly pureed pumpkin rather than pumpkin pie filling to control sweetness.
- The streusel topping adds texture and spice, do not skip it for the best flavor contrast.
- You can adjust the glaze thickness by adding more milk for a thinner drizzle or less for a thicker coating.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies pair exceptionally well with a cup of coffee or tea.
