How to Make Pumpkin Coffee Cake Cookies

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Pumpkin is an amazing ingredient, especially when it comes to desserts. These Pumpkin Coffee Cake Cookies are a must-try, offering a delightful fall-inspired treat. With a soft, chewy pumpkin spice cookie base and a buttery cinnamon streusel topping, they pair perfectly with a cup of coffee. Made with real pumpkin puree, warm spices, and a crumbly brown sugar streusel, these cookies capture all the flavors of fall. The result? A batch of cookies that are just as delicious as they are beautiful.

Why You’ll Love This Recipe

• There’s something universally delightful about them.
• Ingredients are easily accessible and likely already sitting in your pantry.
• It’s simple and downright delicious.
• Perfect for fall or a cozy night in.

Ingredients:

• Streusel
• 6 tablespoons unsalted butter, softened
• ¾ cup brown sugar, packed
• ¾ all purpose flour
• 2 teaspoons pumpkin spice seasoning

Cookie Dough

• ½ cup canned pumpkin puree
• 1 ¾ cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup brown sugar
• ½ cup white granulated sugar
• ½ cup unsalted butter, melted
• 2 egg yolks
• 2 teaspoons vanilla extract

Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Equipment:

• 9×13 Baking Sheet
• Parchment Paper

Yield: 18 cookies

Step by Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Make the streusel: In a mixing bowl, combine the brown sugar, pumpkin spice, and flour. Use a fork to mix them together. Add the softened butter and blend it into the dry ingredients until a crumbly mixture forms. Set aside.
3. Place the pumpkin puree on a paper towel and squeeze out any excess moisture. Transfer the drained puree to a large mixing bowl.
4. Add the browned butter, white sugar, and brown sugar to the bowl with the pumpkin puree. Stir until well combined.
5. Separate the egg yolks and add them to the mixture, along with the vanilla extract. Whisk until smooth.

1. Sift the dry ingredients (flour, baking soda, baking powder, salt, and pumpkin spice) into the wet mixture. Use a rubber spatula to fold everything together until a thick dough forms.
2. Use a 2-inch scooper to portion the dough into balls, placing them on the prepared baking sheet about 2 inches apart.

1. Gently press down each dough ball with your fingers, creating a small well in the center.
2. Fill each well with the prepared pumpkin streusel.

1. Bake for 12 minutes or until the cookies are slightly browned around the edges.
2. Remove from the oven and let the cookies cool while you make the glaze.
3. To make the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk. Start slowly to dissolve the sugar, then whisk more vigorously to remove any clumps, creating a smooth glaze.
4. Drizzle the glaze over the slightly cooled cookies.

Serve and enjoy!