Pumpkin Coffee Cake Cookies Recipe

If you’re anything like me, you’ll adore the cozy vibes of this Pumpkin Coffee Cake Cookies Recipe. These cookies perfectly capture the warm spices of fall with a delightful streusel topping and a smooth vanilla glaze that makes every bite a little celebration. They’re a wonderful treat for lazy weekend brunches or a comforting afternoon snack with your favorite cup of coffee.

What makes this Pumpkin Coffee Cake Cookies Recipe stand out is how they combine the tender, moist texture of pumpkin cookies with that irresistible crumbly streusel and a sweet drizzle on top. When I first tried these, I was hooked immediately—my family goes crazy for them, especially when they’re fresh out of the oven. Plus, you’ll find they’re surprisingly easy to make once you know the little tricks I’m about to share.

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Ingredients You’ll Need

Choosing quality ingredients really makes a difference in this Pumpkin Coffee Cake Cookies Recipe. Using canned pumpkin puree with the right moisture balance and fresh spices makes the flavors pop just right.

• Unsalted Butter: Softened butter is key for creamy dough and rich streusel texture.
• Brown Sugar: Gives a deep, molasses sweetness essential for that coffee cake vibe.
• All Purpose Flour: Provides the sturdy base to hold the cookies together without being too cakey.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves that brings seasonal warmth.
• Salt: Just a pinch enhances all the other flavors beautifully.
• Canned Pumpkin Puree: I always use Libby’s for consistent texture and flavor; drying it properly is crucial.
• Baking Powder & Baking Soda: Work together to help the cookies rise and be tender.
• Egg Yolks: Using yolks only keeps the cookies moist and rich without being too cakey.
• Vanilla Extract: Adds sweetness and depth to the flavor profile.
• Powdered Sugar: For the glaze that adds a smooth, sweet finish.
• Whole Milk: Just enough to thin the glaze to a perfect drizzle.

Variations

One of the best things about this Pumpkin Coffee Cake Cookies Recipe is how much room there is to make it your own. I often mix things up depending on the occasion or what I have on hand.

• Gluten-Free Version: I’ve swapped all-purpose flour for a gluten-free blend with great success—just make sure to check your blend includes xanthan gum for structure.
• Nutty Streusel: Adding chopped pecans or walnuts to the streusel gives a lovely crunch that my family enjoys especially around the holidays.
• Spiced Up: Feel free to increase the pumpkin pie spice or add a pinch of ground ginger or cardamom for an extra aromatic cookie.

How to Make Pumpkin Coffee Cake Cookies Recipe

Step 1: Whip Up the Streusel Topping

Start by combining softened butter and brown sugar in a medium bowl—mix on high speed until it’s well combined but not completely smooth. Then toss in the flour, pumpkin pie spice, and a pinch of salt, mixing until you get those large crumbly bits. I usually finish this by hand to ensure the streusel has that perfect clumpy texture. Pop it in the fridge to chill while you prep the cookie dough—this step keeps it from melting into the cookies and preserves the sweet crunch.

Step 2: Dry Your Pumpkin Puree

This might sound a bit odd, but drying the pumpkin puree is a game changer. I learned this the hard way when my cookies turned out too wet and flat. Simply spread your canned pumpkin on a plate, then press gently with paper towels a few times to soak up the excess moisture. You want it reduced from about half a cup to a quarter cup—this ensures the cookies hold their shape and bake evenly.

Step 3: Mix the Dry Ingredients

In a small bowl, whisk together your flour, pumpkin pie spice, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and spices so every cookie is perfectly balanced.

Step 4: Cream Butter and Sugar

Use an electric mixer to beat the softened butter and brown sugar until light and fluffy—about 1 to 2 minutes. This aeration step is important for tender cookies with a lovely crumb. You can use a stand mixer with a paddle attachment if you have one; it makes this part effortless.

Step 5: Add Egg Yolks, Vanilla, and Pumpkin

Blend in the egg yolks and vanilla extract until the mix is pale and fluffy. Then, on low speed, stir in the dried pumpkin puree just until combined. This keeps your dough just moist enough without being sticky.

Step 6: Fold in Dry Ingredients and Chill Dough

Add the dry ingredient mix and stir on low until just combined. If your dough feels too sticky (which can happen if your pumpkin isn’t dried enough), pop it in the fridge for 10 minutes. This makes it easier to scoop and helps the cookies keep their shape in the oven.

Step 7: Assemble Cookies with Streusel

Scoop out about two tablespoons of dough per cookie and roll into balls. Place six on a parchment-lined baking sheet at a time, then gently press an indent with your palm on each ball. Now comes the best part: pile a heaping tablespoon of chilled streusel on top and press lightly to secure it. This layering gives that irresistible coffee cake effect.

Step 8: Bake and Shape

Bake at 350°F for 11 to 12 minutes. When they come straight out of the oven, I like to use a large round cookie cutter to gently press around each cookie, giving them that perfect neat circle shape. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 9: Drizzle the Vanilla Glaze

While the cookies cool, whisk together powdered sugar, vanilla extract, and milk until smooth and drizzle-able. Start with just two teaspoons of milk and add more if you want a thinner glaze. Once cookies are fully cool, drizzle generously and let the glaze set before serving.

How to Serve Pumpkin Coffee Cake Cookies Recipe

Garnishes

I love to sprinkle a little extra pumpkin pie spice or cinnamon directly on top of the glaze right after drizzling—it adds a subtle warmth that feels like a hug in every bite. Sometimes, a small dollop of whipped cream or a light dusting of powdered sugar makes them look fancy enough for guests.

Side Dishes

Pair these cookies with a rich, creamy latte or a simple black coffee to balance the sweetness. For a brunch spread, they’re a hit alongside scrambled eggs, roasted nuts, or even a light fruit salad to keep things fresh.

Creative Ways to Present

For a festive touch, I like arranging these cookies on a wooden board surrounded by small pumpkins, cinnamon sticks, and autumn leaves when hosting friends. You could also stack them in a mason jar tied with a ribbon for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. If they begin to lose their crispness, I find a quick 5-minute warm-up in a 300°F oven refreshes that just-baked texture beautifully.

Freezing

If you want to prepare ahead, these cookies freeze really well. Just freeze them on a sheet first, then transfer to a freezer-safe bag. When ready to enjoy, thaw at room temperature and warm slightly if desired to bring back that fresh-from-the-oven feeling.

Reheating

Warm leftover or thawed cookies in a low oven (around 300°F) for 5-7 minutes. Avoid microwaving if you can—it’s quick but tends to make the streusel soggy. This way, you keep that crunchy topping and melt-in-your-mouth cookie base intact.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Coffee Cake Cookies Recipe brings the flavors of fall into a simple, delightful cookie that’s perfect any time you crave something sweetly spiced and comforting. Once you try drying the pumpkin and chilling the streusel, you’ll see why this recipe is a keeper in my kitchen and hopefully yours too. Trust me, once your family bites into these, you’ll be baking them all season long!

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