Pumpkin Coffee Cake Cookies Recipe
Oh, you are going to absolutely fall in love with these Pumpkin Coffee Cake Cookies! They combine the tender, tender warmth of pumpkin spice with the crumbly, buttery delight of classic coffee cake, all in a perfectly handheld cookie form. Imagine soft, moist pumpkin cookie dough generously topped with a spiced streusel and finished with a sweet vanilla glaze that adds just the right touch of decadence. These cookies are basically fall in a bite, perfect for cozy afternoons, gatherings, or just treating yourself because you totally deserve it.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in building the unique texture and flavor of the Pumpkin Coffee Cake Cookies. You’ll find the right balance of warmth, sweetness, and richness coming together effortlessly with simple pantry staples and a touch of pumpkin magic.
- Unsalted butter: Used twice in this recipe for both the streusel and cookies, it adds richness and a tender crumb.
- Brown sugar: Packed and measured carefully, it gives the cookies a deep caramel flavor essential for that coffee cake feel.
- All-purpose flour: The structure builder, it’s spooned and leveled to ensure perfect cookie texture.
- Pumpkin pie spice: The star warming spice blend, infuses the dough and streusel with aromatic fall spices.
- Salt: Just a pinch here and there balances sweetness and enhances flavor complexity.
- Canned pumpkin puree: This must be dried thoroughly to avoid soggy cookies while keeping that moist pumpkin goodness intact.
- Baking powder and baking soda: Work together to lift the cookies up lightly without making them cakey.
- Egg yolks: Add richness and moisture to the cookie dough.
- Vanilla extract: Provides a lovely aroma and depth of flavor in both the dough and glaze.
- Powdered sugar: The base of the vanilla glaze to balance the spices with a smooth, sugary finish.
- Whole milk: Used sparingly to perfect the glaze’s drizzle consistency.
How to Make Pumpkin Coffee Cake Cookies
Step 1: Prepare the Streusel
Start with the streusel because it’s what makes these cookies feel like a true coffee cake. Combine softened butter and brown sugar and mix on high until smooth and well combined. Then add the flour, pumpkin pie spice, and a pinch of salt, mixing until you get those large, sandy crumbs. Don’t hesitate to use your hands to get that perfect crumbly texture. Pop this streusel mixture into the fridge to chill while you move on to the cookie dough.
Step 2: Dry the Pumpkin
This step is the secret to not having soggy cookies. Spread the canned pumpkin on a plate, pressing gently with paper towels to absorb the excess moisture. Repeat this at least five times until about half the pumpkin’s weight evaporates. This dried pumpkin will give the cookies moisture and flavor without making them too wet. Libby’s canned pumpkin is preferred because it’s consistent and not too watery.
Step 3: Mix Dry Ingredients for Dough
Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. These dry ingredients create the perfect base for your spiced pumpkin cookie, adding lift and flavor throughout the dough.
Step 4: Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar on high speed for 1-2 minutes until light and fluffy. This step aerates the dough so your cookies stay tender and not dense.
Step 5: Add Egg Yolks, Vanilla, and Pumpkin
Mix in the egg yolks and vanilla extract, beating until the mixture looks pale and very fluffy—this extra airiness is magic for soft cookies. Then mix in the dried pumpkin on medium-low speed, making sure it is evenly combined but not overworked.
Step 6: Combine Dry and Wet Ingredients
Add the dry flour mixture slowly to the wet ingredients, mixing just until combined. If your dough feels sticky, chill it in the fridge for 10 minutes to make it easier to handle and to keep the shape during baking.
Step 7: Shape Cookies and Add Streusel
Using a 2-tablespoon cookie scoop, roll the dough into balls and place six on a parchment-lined baking sheet. Give each dough ball a slight indent with your palm. Then generously place a heaping tablespoon of chilled streusel on top, pressing gently so it sticks during baking.
Step 8: Bake and Shape
Bake the cookies at 350°F for 11-12 minutes. As soon as they come out of the oven, use a large round cookie cutter to gently neaten the edges for that perfectly circular, bakery-fresh look. Let them rest 10 minutes on the pan before transferring to a wire rack to cool completely.
Step 9: Prepare Vanilla Glaze
While the cookies cool, whisk together powdered sugar, vanilla extract, and milk until you get a smooth, drizzle-able glaze. Start with 2 teaspoons of milk and add more if needed to reach the right consistency.
Step 10: Glaze and Serve
Drizzle the vanilla glaze over the cooled cookies generously and let it set for a few minutes. Serve them up and watch everyone fall head over heels for the perfect bite of pumpkin coffee cake in cookie form.
How to Serve Pumpkin Coffee Cake Cookies
Garnishes
Add a little extra charm by sprinkling a tiny pinch of cinnamon or some finely chopped toasted pecans on top of the glaze before it sets. This adds texture and boosts the warm spice notes. A light dusting of powdered sugar also gives an elegant, snowy finish that’s just begging to be photographed.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai tea, a creamy latte, or a robust black coffee. Their cinnamon and pumpkin spice flavors complement warm beverages perfectly, making them an irresistible autumn or winter treat. They can even star as a dessert alongside vanilla ice cream or whipped cream for an indulgent twist.
Creative Ways to Present
For a rustic fall gathering, serve the Pumpkin Coffee Cake Cookies stacked on a wooden board with seasonal decorations like small pumpkins, acorns, and cinnamon sticks. You can also box them individually with a colorful ribbon for a charming gift idea. For a brunch spread, arrange them on tiered cake stands next to fresh fruit and cheeses to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Keep these Pumpkin Coffee Cake Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. The glaze may soften a bit, but the flavors continue to meld beautifully. For longer storage, refrigeration is an option, though it might make the cookies a bit firmer.
Freezing
These cookies freeze wonderfully if you want to keep them longer. After baking and cooling, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. They stay delicious for up to 3 months frozen.
Reheating
To enjoy the cookies fresh again, warm them gently in a 300°F oven for 5-7 minutes. If they were frozen, thaw overnight in the fridge before warming. This brings back the soft texture and gently melts the glaze for that just-baked feel. Just be sure not to overheat, or the streusel might lose its lovely crumbly texture.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work but you’ll need to cook and puree it first, then dry it thoroughly like canned pumpkin to avoid soggy cookies. Canned pumpkin provides consistent moisture and texture, making it more reliable for baking.
What if I don’t have pumpkin pie spice?
You can mix your own by combining cinnamon, nutmeg, ginger, and cloves in the right proportions. This homemade blend works just as well and lets you customize the spice level to your preference.
Are these cookies gluten-free?
As written, they are not gluten-free because of the all-purpose flour. However, you can try substituting with a gluten-free flour blend, but results may vary slightly in texture and rise.
Can I make the streusel topping ahead of time?
Absolutely! Making the streusel a day ahead is a great time saver. Just keep it chilled in the fridge until you’re ready to assemble and bake the cookies.
What does drying the pumpkin really do for the cookies?
Drying removes excess moisture from canned pumpkin, which is crucial for achieving the right cookie texture. Without this step, the dough would be too wet, causing the cookies to spread excessively and bake unevenly.
Final Thoughts
These Pumpkin Coffee Cake Cookies have quickly become one of my absolute favorite fall treats, and I can’t wait for you to try them. Their perfect balance of soft pumpkin, warming spices, crumbly streusel, and sweet glaze is a match made in cozy kitchen heaven. Whether you need a special cookie for the holidays, a weekend snack, or a sweet treat to brighten your day, these cookies deliver happiness in every bite. Go ahead and bake a batch—you’ll be glad you did!
Print
Pumpkin Coffee Cake Cookies Recipe
- Total Time: 37 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Coffee Cake Cookies combine the cozy flavors of autumn with the delightful texture of a crumbly coffee cake and a soft cookie. Featuring a spiced pumpkin cookie base topped with a buttery streusel and finished with a sweet vanilla glaze, they are perfect for fall gatherings or a comforting treat with your coffee or tea.
Ingredients
Streusel:
- 6 tbsp unsalted butter, softened
- 3/4 cup (165 g) brown sugar, packed
- 3/4 cup (94 g) all purpose flour, spooned and leveled
- 2 1/2 tsp pumpkin pie spice
- Pinch of salt
Pumpkin Cookies:
- 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin recommended)
- 1 3/4 cups (219 g) all purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
Vanilla Glaze:
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract
- 2–4 tsp whole milk
Instructions
- Make the Streusel: In a medium bowl, combine the softened butter and brown sugar. Using an electric mixer on high speed, mix until combined. Add the flour, pumpkin pie spice, and a pinch of salt. Mix until the mixture resembles large crumbs, using your hands if needed. Chill the streusel in the fridge while preparing the cookie dough.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dry the Pumpkin: Spread the canned pumpkin puree evenly on a plate. Press lightly with paper towels to absorb excess moisture. Repeat pressing at least four more times until the pumpkin reduces from 1/2 cup (122 g) to about 1/4 cup (~42 g) and no more liquid transfers to the towels. Using Libby’s canned pumpkin is recommended for consistency.
- Mix Dry Ingredients for Cookies: In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl or stand mixer fitted with paddle attachment, beat the softened butter and brown sugar on high speed for 1-2 minutes until light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin: Add the dried pumpkin puree and mix on medium-low speed just to combine.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. If the dough feels too sticky, chill in the refrigerator for 10 minutes.
- Shape Cookies and Add Streusel: Using a 2 tablespoon cookie scoop, portion out dough and roll into balls. Place six dough balls at a time onto prepared baking sheets. With your palm, make a slight indent in each ball. Measure out a heaping tablespoon of streusel topping, invert it onto each cookie dough ball, and gently press down to secure.
- Bake Cookies: Bake for 11-12 minutes. Once out of the oven, use a large round cookie cutter to gently scoot around the edges to perfect their shape. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Vanilla Glaze: While cookies cool, whisk powdered sugar, vanilla extract, and 2 teaspoons of whole milk together in a small bowl. Add more milk as needed to achieve a drizzle-able consistency.
- Glaze and Serve: Drizzle the vanilla glaze over the cooled cookies. Serve and enjoy!
Notes
- Drying the pumpkin puree is an essential step; skipping it will result in cookies that do not bake properly.
- Libby’s canned pumpkin puree is recommended due to consistent texture and moisture content.
- If the cookie dough is sticky, chilling it briefly makes it easier to handle and shape.
- The streusel can be prepared ahead and kept chilled if desired.
- Use a round cookie cutter right after baking to shape the cookies perfectly while they’re soft.
- Adjust glaze consistency with milk to suit your preference for drizzle thickness.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 55 g)
- Calories: 220
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: Pumpkin cookies, coffee cake cookies, autumn dessert, pumpkin spice, streusel topping, vanilla glaze
