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

Scale

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