Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies are the perfect fusion of soft, spiced pumpkin cookies and crumbly coffee cake topping, finished with a drizzle of sweet vanilla glaze. These cookies capture the essence of fall in every bite, delivering the warmth of cinnamon, nutmeg, and brown sugar in a handheld treat that pairs flawlessly with your morning coffee or evening tea.

Imagine biting into a soft pumpkin cookie that melts in your mouth, only to be surprised by a buttery streusel layer on top that adds the perfect crunch. These cookies are not only a cozy autumn indulgence, but also an eye-catching dessert for gatherings, bake sales, or simply a comforting snack on a crisp day.

Why You’ll Love This Pumpkin Coffee Cake Cookies Recipe

• The cookies are incredibly soft and chewy, thanks to the pumpkin puree.
• A crumbly streusel topping adds texture and flavor.
• They’re topped with a homemade vanilla glaze for just the right amount of sweetness.
• Ideal for fall baking, holiday cookie trays, or any time you crave cozy flavors.
• No need to chill the dough – easy and quick to prepare.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To get started on these cookies, you’ll need a few kitchen essentials:

• Mixing Bowls: For separating your wet and dry ingredients. At least two are needed.
• Hand Mixer or Stand Mixer: Vital for creaming together butter and sugar for a fluffy cookie base.
• Baking Sheets: Flat, non-stick sheets are best to evenly bake the cookies.
• Parchment Paper or Silicone Mats: Prevents sticking and helps cookies bake more evenly.
• Cookie Scoop: Ensures all cookies are the same size, which helps with even baking.
• Small Bowl and Fork: For making the crumbly streusel topping.
• Sifter or Fine Mesh Strainer: For evenly distributing powdered sugar if using extra as garnish.
• Cooling Rack: Essential to cool the cookies properly without overbaking on the hot tray.

Each tool plays a crucial role in texture, consistency, and baking accuracy, making them key to perfecting these cookies.

Preparation Tips

Make sure your butter is softened to room temperature – not melted – for better creaming with sugar. Pumpkin puree should be 100% pure, not pumpkin pie filling, as the added spices and sugar can throw off the flavor balance. When making the streusel topping, use cold butter and crumble with a fork or your hands for that bakery-style texture. Don't overmix the dough once the flour is added to keep the cookies soft and tender. Let the cookies cool completely before drizzling the glaze to prevent it from melting into the cookie.

Ingredients for this Pumpkin Coffee Cake Cookies Recipe

For the Pumpkin Cookies:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ⅓ cup pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves

For the Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• 2 tbsp cold unsalted butter, cubed

For the Vanilla Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk (adjust for desired consistency)
• ¼ tsp vanilla extract

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Step 1: Prepare the Cookie Dough

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the pumpkin puree, egg yolk, and vanilla extract, and mix until well combined.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Slowly add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.

Step 3: Make the Streusel Topping

In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add cold, cubed butter and use a fork (or your fingers) to crumble it together until the texture resembles wet sand or coarse crumbs.

Step 4: Shape and Top the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop or tablespoon to scoop dough balls onto the baking sheet. Gently flatten each ball slightly and press a generous amount of streusel topping into the center of each cookie.

Step 5: Bake the Cookies

Bake the cookies for 12–14 minutes, or until the edges are set and the tops no longer look wet. Avoid overbaking to keep them soft and chewy. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Make and Drizzle the Glaze

While the cookies are cooling, prepare the glaze by mixing powdered sugar, vanilla extract, and milk until smooth. Adjust the milk for your desired consistency. Once cookies are completely cooled, drizzle the glaze over the tops using a spoon or piping bag.

Step 7: Serve and Enjoy

Once the glaze sets, the cookies are ready to enjoy! Pair them with a warm drink for the ultimate cozy treat. These are especially delightful with coffee, chai, or spiced hot chocolate.

Notes

These Pumpkin Coffee Cake Cookies taste best the same day they're made, especially when the streusel topping is still slightly crisp and the glaze is freshly set. For best flavor, let the cookies sit for a couple of hours after baking to allow the spices to fully develop. You can customize the spice levels based on your preference by adjusting cinnamon, nutmeg, or adding a pinch of cardamom for something unique.

If you want an extra bakery-style finish, sift powdered sugar over the glaze once it dries. You can also add finely chopped pecans or walnuts to the streusel for a nutty twist.

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Watch Out for These Mistakes While Cooking

• Using too much pumpkin puree: This can make the cookies overly soft and cake-like. Stick to the measured amount.
• Skipping the egg yolk: It’s essential for giving the cookies richness without adding too much moisture.
• Overmixing the dough: This can result in tough cookies. Mix just until combined.
• Adding streusel too loosely: Press it slightly into the dough so it doesn’t fall off after baking.
• Drizzling glaze while cookies are warm: This causes it to melt and absorb, rather than sitting on top attractively.

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Storage Instructions

Store your Pumpkin Coffee Cake Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. For the freshest texture, avoid stacking the cookies until the glaze has fully hardened. You can also freeze the cookies (glazed or unglazed) for up to 2 months. Thaw at room temperature and refresh in a warm oven for a few minutes if desired.

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Estimated Nutrition (per cookie - approx.)

• Calories: 210
• Total Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 90mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 2g

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Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will throw off the flavor and texture. Stick to pure pumpkin puree.

Can I make these cookies gluten-free?

Yes, substitute a 1:1 gluten-free flour blend. Make sure your streusel and glaze ingredients are also gluten-free.

Do I have to include the glaze?

No, but it adds a sweet contrast to the spiced cookie. If you're cutting down on sugar, you can skip or reduce it.

Can I double the recipe?

Absolutely! Just be sure to bake in batches and rotate pans halfway through for even baking.

What’s the best way to drizzle the glaze?

Use a spoon or transfer the glaze to a zip-top bag, snip the corner, and pipe it on for clean lines.

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours before baking. Let it come to room temp before scooping.

Why is my streusel melting into the cookie?

The butter in your streusel may have been too warm. Use cold butter and press it firmly into the dough.

Can I add nuts or chocolate chips?

Definitely! Chopped pecans, walnuts, or white chocolate chips would all complement the pumpkin spice flavor.

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Conclusion

Pumpkin Coffee Cake Cookies are the ultimate seasonal cookie: soft, spiced, and crowned with a crunchy, sweet streusel. Whether you’re baking for a fall gathering, a holiday dessert table, or just to indulge in pumpkin goodness, these cookies deliver every time. Easy to make and even easier to love, they’re a must-bake treat when the weather starts to cool. Give them a try—you might just find your new autumn favorite.

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