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Pumpkin Coffee Cake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 331 reviews
  • Author: Megane
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the cozy flavors of autumn with these Pumpkin Coffee Cake Cookies, featuring a tender pumpkin-infused dough topped with a spiced buttery streusel and finished with a luscious vanilla glaze. Perfect for a fall treat or coffee break, these cookies combine the warmth of pumpkin pie spice with the sweetness of brown sugar, creating an irresistibly soft and flavorful dessert.

Ingredients

Units Scale

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 (Libby's recommended)
  • 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. Make the Streusel: In a medium bowl, combine softened butter and brown sugar using an electric mixer on high speed until fully combined. Add in flour, pumpkin pie spice, and salt, mixing until the mixture resembles large crumbs. Use your hands if necessary. Chill the streusel in the refrigerator while preparing the cookie dough.
  2. Prepare the Pumpkin: Spread canned pumpkin puree on a plate and press gently with paper towels to absorb excess liquid. Repeat this pressing 4-5 times until the pumpkin is dried down from about 1/2 cup to approximately 1/4 cup, ensuring minimal moisture for proper baking consistency.
  3. Mix Dry Ingredients: In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy. 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 turns pale and fluffy, about 1-2 minutes.
  6. Combine Pumpkin and Dry Ingredients: Add the dried pumpkin puree and mix on medium-low speed to combine. Then add the dry ingredient mixture and mix on low speed just until incorporated. If the dough feels too sticky, chill it in the fridge for 10 minutes before proceeding.
  7. Scoop and Shape Dough: Using a 2-tablespoon cookie scoop, portion the dough and roll into balls. Place six dough balls at a time on parchment-lined baking sheets. Press a slight indent into each ball using the palm of your hand.
  8. Top with Streusel: Measure a heaping tablespoon of chilled streusel and flip it onto each cookie dough portion. Gently press down to secure the crumbly topping.
  9. Bake Cookies: Bake in the preheated oven at 350°F (175°C) for 11-12 minutes. Immediately after removing from the oven, use a large round cookie cutter to gently perfect the shape of each cookie.
  10. Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare Vanilla Glaze: In a small bowl, mix powdered sugar, vanilla extract, and 2 teaspoons of whole milk, adding more milk as necessary to achieve a drizzle-able consistency.
  12. Glaze and Serve: Once cookies are completely cooled, drizzle the vanilla glaze over them and serve.

Notes

  • Drying the pumpkin puree is essential to prevent overly wet cookie dough and ensure proper texture.
  • Libby’s canned pumpkin is recommended for consistent texture and moisture content.
  • If dough is too sticky after mixing, chilling helps achieve easier handling.
  • Using a cookie cutter immediately after baking sharpens the cookie shape for a professional finish.
  • Make sure cookies are completely cool before glazing to prevent the glaze from melting.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 230
  • Sugar: 16g
  • Sodium: 115mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 40mg

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