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Pumpkin Coffee Cake Cookies Recipe

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These Pumpkin Coffee Cake Cookies combine the cozy flavors of pumpkin and warming spices with a tender cookie base topped with a buttery streusel and drizzled with a sweet vanilla glaze. Perfect for fall gatherings or anytime you crave a comforting treat, these cookies balance moist pumpkin with a crumbly topping for a delightful twist on your classic coffee cake.

Ingredients

For the 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

For the Pumpkin Cookies

  • 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

For the Vanilla Glaze

  • 1 cup (130 g) powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tsp whole milk

Instructions

  1. Prepare the Streusel: In a medium bowl, combine softened butter and brown sugar. Using an electric mixer on high speed, mix until combined. Add flour, pumpkin pie spice, and a pinch of salt, then mix until the mixture resembles large crumbs. You may use hands to blend well. Refrigerate the streusel to chill while preparing the cookie dough.
  2. Dry the Pumpkin: Spread canned pumpkin on a plate and press lightly with a paper towel to absorb excess liquid. Repeat this step several times until the pumpkin reduces from about 1/2 cup (122 g) to roughly 1/4 cup (~42 g) and is dry enough with minimal moisture transfer to the paper towel. This drying step is essential for proper cookie texture.
  3. Mix Dry Ingredients for Cookies: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and brown sugar until light and fluffy, for about 1-2 minutes. Alternatively, use a stand mixer with a paddle attachment.
  5. Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes.
  6. Combine Pumpkin and Dry Ingredients: Mix in the dried pumpkin puree on medium-low speed. Then add the dry ingredient mixture and mix on low speed just until combined. If the dough feels too sticky, chill it in the fridge for 10 minutes before proceeding.
  7. Shape and Assemble Cookies: Using a 2 tablespoon cookie scoop, portion out dough and roll into balls. Place six dough balls per baking sheet lined with parchment paper. Press each ball slightly with your palm to create an indent. Top each with about 1 heaping tablespoon of chilled streusel, gently pressing it down to adhere.
  8. Bake: Preheat oven to 350°F (175°C). Bake cookies for 11-12 minutes. Right after baking, run a large round cookie cutter around each cookie to shape it into a perfect circle. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  9. Make the Vanilla Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 2 teaspoons of milk. Add more milk as needed to reach a drizzle-able consistency.
  10. Glaze and Serve: Once the cookies have cooled, drizzle the vanilla glaze over the top and serve.

Notes

  • Drying the canned pumpkin is critical to preventing soggy dough and ensuring cookies bake properly.
  • Libby’s canned pumpkin is recommended for consistent texture and moisture level.
  • Pressing the cookies with a cookie cutter right out of the oven helps achieve uniform cookie shapes.
  • If dough is sticky, chilling it helps with handling and shaping.
  • Adjust milk quantity in the glaze to achieve the perfect drizzle consistency.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://yumntasty.com/pumpkin-coffee-cake-cookies-recipe/