Name: Pumpkin Coffee Cake Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 56 min
Cuisine: American
Ingredients: 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; 1/2 cup (122 g) canned pumpkin puree (preferably Libby’s), dried; 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; 1 cup (130 g) powdered sugar; 1 tsp vanilla extract; 2-4 tsp whole milk

Jump to Recipe·Leave a Review

If you’re a fan of all things cozy and pumpkin-spiced, then you absolutely need to give this Pumpkin Coffee Cake Cookies Recipe a whirl. These cookies perfectly marry the comforting warmth of pumpkin pie spices with the tender crumb and crumbly streusel topping reminiscent of a classic coffee cake, all wrapped up in a handheld cookie form. Every bite offers that wonderful balance of soft, chewy cookie texture and a sweet, cinnamon-infused crunch that feels like autumn wrapped in edible hugs. Whether you’re baking for yourself, family, or friends, these cookies are destined to become a beloved seasonal favorite you’ll want to bake again and again.

Ingredients You’ll Need

In a clear glass bowl placed on a white marbled surface, there is a smooth, light brown dough spread evenly inside. The texture looks soft and creamy with slight spoon marks on the surface. Around the bowl, there are small orange pumpkins and cinnamon sticks, adding a rustic and cozy fall feeling. photo taken with an iphone --ar 4:5 --v 7

The magic of this Pumpkin Coffee Cake Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each one brings something special to the table—from rich butter for moisture and richness, to pumpkin pie spice that defines the flavor profile, to just the right amount of flour to achieve that perfect cookie texture.

Unsalted butter: Adds creamy richness and ensures you control the saltiness.
Brown sugar: Provides natural molasses flavor that deepens the sweetness and keeps cookies moist.
All-purpose flour: The foundation that gives structure to the cookies and streusel.
Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that brings warm, autumn flavors.
Salt: Enhances all the flavors and balances sweetness.
Canned pumpkin puree: Brings moisture, earthiness, and that unmistakable pumpkin taste—Libby’s is recommended for consistent texture.
Baking powder and baking soda: Help the cookies rise just right, creating a soft, tender crumb.
Egg yolks: Provide richness and help bind the dough together.
Vanilla extract: Adds that luscious, aromatic sweetness rounding out the flavors.
Powdered sugar: For the irresistible vanilla glaze that gives these cookies an extra touch of sweetness and elegance.
Milk: Adjustable to get the glaze just right—thin enough to drizzle beautifully.

How to Make Pumpkin Coffee Cake Cookies Recipe

Step 1: Prepare the Streusel

Start by mixing the softened butter and brown sugar with an electric mixer on high speed until combined and creamy. Then, fold in the flour, pumpkin pie spice, and a pinch of salt. This mixture will resemble large crumbs—if needed, use your hands to bring it together. Pop this streusel mixture into the fridge to chill while you prepare the pumpkin cookie dough. This topping is crucial for that authentic coffee cake experience, creating delightful crunchy pockets on top of each cookie.

Step 2: Dry the Pumpkin Puree

This step is absolutely essential! Spread the canned pumpkin on a plate and gently press it with a paper towel multiple times to absorb excess moisture. You want to take the initial half-cup down to about a quarter cup by weight. Dry pumpkin puree ensures your cookies don’t turn out soggy and bake with the right texture. Libby’s canned pumpkin works best here due to its consistent moisture level.

Step 3: Mix the Dry Ingredients

Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Setting this aside makes the next steps much easier and prevents uneven distribution of leavening agents and spices in the cookie dough.

Step 4: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together the softened butter and brown sugar on high speed until light and fluffy—this takes about 1-2 minutes. This process incorporates air, giving the cookies a tender, melt-in-your-mouth texture.

Step 5: Add Egg Yolks and Vanilla

Mix in the egg yolks and vanilla extract on medium speed until the mixture is pale and fluffy, another 1-2 minutes. This step rounds out the flavor and adds richness to your cookie base.

Step 6: Add Pumpkin and Dry Ingredients

Blend in the dried pumpkin puree on medium-low speed, then slowly incorporate the dry ingredient mixture on low speed. If the dough feels too sticky, chill it in the fridge for about 10 minutes before continuing. This rest period helps the dough firm up and makes handling easier.

Step 7: Shape and Top the Cookies

Use a 2-tablespoon cookie scoop to portion and roll the dough into balls, placing six on each parchment-lined baking sheet. Press each ball gently to create a slight indent, then top with a heaping tablespoon of chilled streusel. Press the streusel gently to secure it, giving you that irresistible spiced crumb topping on each cookie.

Step 8: Bake and Shape

Bake at 350°F for 11-12 minutes. When the cookies come out of the oven, press a large round cookie cutter around each one to create perfect circles while they’re still soft. Let them cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.

Step 9: Make and Drizzle the Vanilla Glaze

While the cookies cool, combine powdered sugar, vanilla extract, and 2 to 4 teaspoons of milk in a small bowl to create a drizzle-able glaze. Start with 2 teaspoons of milk and add more as needed. Once the cookies are fully cooled, drizzle this luscious glaze over the tops for that final sweet finish.

How to Serve Pumpkin Coffee Cake Cookies Recipe

The image shows several round cookies with a soft golden base layer. On top of each cookie is a crumbly brown streusel layer with a rough texture. Drizzled over the crumbly topping is a thin white icing in uneven lines. The cookies are placed directly on a white marbled surface. Around the cookies are whole cinnamon sticks, star anise, and a small orange pumpkin partially visible at the bottom right corner. The focus is close, showing the details of the texture on the cookies and the spices. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of cinnamon or a few whole nutmeg shavings can elevate the rustic beauty of these cookies. For an extra festive touch, consider sprinkling a handful of chopped pecans or walnuts atop the glaze just before it sets, adding both crunch and visual interest.

Side Dishes

Serve these cookies alongside a warm cup of spiced chai or a frothy latte for the perfect cozy snack. A bowl of whipped cream or a scoop of vanilla ice cream on the side also complements the warm spices and adds a creamy contrast that feels indulgent.

Creative Ways to Present

Try stacking these cookies with a layer of whipped cream or mascarpone between for a quick pumpkin coffee cake cookie sandwich. Alternatively, arrange them on a rustic wooden board with seasonal fruits like sliced apples or pears for an inviting autumn dessert platter that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Store your baked Pumpkin Coffee Cake Cookies in an airtight container at room temperature for up to four days. The cookies will stay soft and flavorful, and the streusel topping will maintain its satisfying crunch. Just be sure to keep the container well sealed to preserve freshness.

Freezing

You can freeze these cookies either baked or as dough balls. For baked cookies, place them in a single layer on a baking sheet until frozen before transferring to a freezer-safe container or zip-top bag—this prevents them from sticking together. For dough, scoop and roll into balls, freeze on a tray, then store in a bag. Frozen cookies can last up to three months.

Reheating

To refresh frozen or stored cookies, warm them in a 300°F oven for about 5 minutes until just heated through. This will revive the soft, tender texture and reactivate the buttery aroma. Avoid microwaving, as it may make the streusel soggy.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast and puree your pumpkin first, then dry it thoroughly with paper towels as instructed in the recipe. The key is removing excess moisture to keep the cookie dough from becoming too wet.

What if I don’t have pumpkin pie spice? Can I make my own?

Yes, you can easily mix cinnamon, nutmeg, ginger, and cloves at home to replicate pumpkin pie spice. This way, you can adjust the ratio to your liking and have it fresh for other seasonal recipes.

Are these cookies gluten-free?

The recipe as written uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend that measures cup-for-cup with all-purpose flour, keeping in mind texture and taste might slightly vary.

Can I use light brown sugar instead of dark brown sugar?

Definitely! Light brown sugar will still provide moisture and sweetness, though dark brown sugar adds a deeper molasses flavor. Both work well, so feel free to use whichever you have on hand.

How large are the cookies once baked?

Using a 2-tablespoon scoop approximates medium-sized cookies that spread into about 3 to 3.5-inch rounds. This size is perfect for that satisfying, snackable bite without being too heavy.

Final Thoughts

There is something so incredibly comforting and joyous about baking up a batch of these Pumpkin Coffee Cake Cookies Recipe treats. They bring those cozy fall vibes straight into your kitchen while delivering cheerful flavor and texture in every bite. If you want to impress your loved ones with a snack that’s as fun to make as it is to eat, don’t hesitate—grab your ingredients and start baking today. Trust me, once you try them, they’ll quickly become your go-to autumn favorite!