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
Scale
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.
