Pumpkin Coffee Cake Cookies Recipe

If you’re a fan of fall flavors and crave a comforting, soft, and spiced dessert, look no further; these Pumpkin Coffee Cake Cookies are your new go-to treat. Combining warm pumpkin spice, a tender cookie base, a buttery streusel topping, and a sweet vanilla glaze, they capture the essence of autumn in every bite. Whether hosting a cozy gathering or simply baking for fun, this recipe is bound to become a seasonal favorite.

Why You’ll Love These Cookies

• Perfect Texture: Soft, moist cookie base with a crunchy streusel top.
• Rich Fall Flavor: Packed with pumpkin and warm spices.
• Easy to Make: Simple ingredients and step-by-step instructions.
• Versatile Enjoyment: Delicious with coffee, tea, or as a stand-alone treat.

These cookies also make fantastic gifts and party favors, and they freeze exceptionally well for planning. Perfect for Thanksgiving dessert tables or weekend baking sprees, they’re as photogenic as they are flavorful. They also double as delightful brunch treats or late-night snacks.

Ingredients: Pumpkin Coffee Cake Cookies

For the Streusel Topping

• 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
• 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, 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

Optional Garnishes: Cinnamon sugar sprinkle, roasted pepitas, white chocolate drizzle.

Step-by-Step Instructions

1. Prepare the Streusel Topping

In a medium bowl, cream together butter and brown sugar using an electric mixer until smooth. Add in flour, pumpkin pie spice, and salt. Mix until the mixture forms large crumbs. Use your hands if needed. Chill in the fridge while preparing the cookie dough.

This step can also be done ahead of time—just store the streusel in an airtight container in the fridge up to 2 days before baking. The chill time helps keep the topping crumbly during baking.

2. Make the Cookie Dough

• Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Dry the Pumpkin: Spread pumpkin puree on a plate. Gently press with paper towels to remove excess moisture until reduced to about 1/4 cup (42 g). This prevents overly moist cookies.
• Mix Dry Ingredients: In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
• Cream Butter & Sugar: In a large bowl, beat butter and brown sugar until light and fluffy (1-2 minutes). Add egg yolks and vanilla. Beat until pale and fluffy. Add dried pumpkin puree and mix until combined.
• Combine: Gradually add dry ingredients to wet mixture, mixing just until combined. Chill the dough for 10 minutes if it’s too sticky.

For best results, do not overmix the dough once the flour is added. This helps retain a tender crumb.

3. Assemble & Bake

• Use a 2-tbsp cookie scoop to portion dough. Roll into balls and place 2 inches apart on baking sheets.
• Gently press down to create an indent. Top each cookie with a heaping tbsp. Of streusel and lightly press to adhere.
• Bake for 11-12 minutes. Use a round cookie cutter to gently shape cookies into perfect circles if desired.
• Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Cookies should be just set on the edges and slightly soft in the center when you remove them from the oven.

4. Glaze the Cookies

While cookies cool, whisk together powdered sugar, vanilla, and 2 tsp of milk. Add more milk as needed to reach a pourable consistency. Drizzle over cooled cookies with a spoon or piping bag. Let it sit before serving.

The glaze adds a beautiful sheen and enhances the overall flavor profile with its sweet finish.

Tips for the Best Results

• Pumpkin Drying is Key: Wet pumpkin leads to spreading. Take your time to blot it well.
• Avoid Overmixing: Once you add flour, mix only until just combined to keep cookies tender.
• Perfect Circles: Use a round cookie cutter to gently reshape warm cookies out of the oven.
• Chill the Dough: If you want fluffier cookies with enhanced flavor, refrigerate your dough for at least an hour.
• Use Room Temperature Ingredients: Especially the butter and eggs. It helps everything blend better.
• Double Batch for Crowds: These cookies disappear fast. Consider making a double batch from the start.
• Elevate Presentation: Sprinkle a little cinnamon sugar or turbinado sugar over the glaze for a bakery-style look.
• For Uniform Size: Weigh your dough balls (about 40-45g each) for evenly baked cookies.

Variations and Add-ins

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Less Sweet: Reduce brown sugar to 3/4 cup.
• Extra Texture: Add chopped nuts (pecans, walnuts) to the streusel or mini chocolate chips to the dough.
• Spice it Up: Add a pinch of ground clove or nutmeg for more depth.
• Maple Glaze: Swap vanilla glaze with a maple version by using maple syrup and powdered sugar.
• Stuffed Center: Fill cookies with a small dollop of cream cheese or caramel before baking for an indulgent surprise.
• Oat Streusel: Mix in rolled oats with your streusel for a more traditional coffee cake texture.
• Brown Butter: For deeper flavor, brown your butter before making the cookie dough.

Storage & Freezing

• Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to maintain softness.
• Freezer: Flash freeze cookies, then store in a resealable bag for up to 3 months. Thaw at room temperature.
• Make-Ahead Dough: Cookie dough can be portioned and frozen. Just thaw and bake when ready.
• Reheating: Warm cookies in a microwave for 10-15 seconds to bring back that fresh-from-the-oven softness.
• Gifting Tip: Package cookies in small boxes or jars with a handwritten tag for a heartfelt homemade gift.

Label your treats with “Pumpkin Coffee Cake Cookies – Made with Love” for a charming touch.

Serving Suggestions

Serve with a warm drink like coffee, chai tea, or a spiced latte. For presentation, dust with extra cinnamon or garnish with roasted pumpkin seeds.

These cookies also pair well with caramel sauce or a dollop of whipped cream for a dessert-style serving.

Create a cookie platter for guests that includes:

• Pumpkin Coffee Cake Cookies
• Classic Chocolate Chip Cookies
• Snickerdoodles
• Peppermint Bark (seasonal contrast)
• Mini Apple Hand Pies

Pair with apple cider, cinnamon-spiced wine, or a creamy eggnog for the ultimate holiday spread.

You can also plate them with fresh fruit like sliced apples or pears for contrast.

FAQs

Can I use fresh pumpkin puree?
Yes, just cook and blend it smooth, then dry as instructed.

How do I know when they’re done?
Edges should be set, centers soft. Slightly underbanked is okay; they firm up as they cool.

Can I make them ahead?
Definitely. Dough can chill for 24 hours. Bake ahead and glaze just before serving.

Can I make these cookies vegan?
Yes! Replace butter with vegan butter and egg yolks with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).

What if I don’t have pumpkin pie spice?
Make your own using cinnamon, nutmeg, ginger, and cloves.

Can I make these cookies smaller or larger?
Yes! Just adjust the baking time accordingly. Smaller cookies bake quicker, larger ones take a few more minutes.

Do I have to glaze the cookies?
Not at all. They’re delicious without glaze, or you can dust them with powdered sugar instead.

How can I make them more festive?
Add festive sprinkles, colored glaze, or edible glitter for seasonal flair.

Beyond the Recipe: The Inspiration Behind the Flavor

Pumpkin Coffee Cake Cookies blend two fall favorites—pumpkin pie and coffee cake—into one delicious bite. The idea came from wanting something hand-held, easy to share, but still rich in flavor and texture. The streusel offers that classic crumble top while the soft pumpkin base delivers nostalgic warmth.

This recipe is a great way to bring family together in the kitchen—kids can help scoop dough and sprinkle streusel. It’s also an ideal addition to bake sales, potlucks, or holiday gifting.

The balance of spice and sweetness also reflects the comforting aroma of autumn baking. There’s something uniquely special about cookies that not only taste great but also create lasting seasonal memories.

These cookies can also serve as a creative base for building fall dessert boards or DIY decorating stations at gatherings.

Nutrition Information (Approx. per cookie)

• Calories: 210
• Fat: 10g
• Carbohydrates: 28g
• Sugar: 16g
• Protein: 2g

Note: This is a rough estimate. Actual values will vary depending on the ingredients used.

Final Thoughts

These Pumpkin Coffee Cake Cookies are everything cozy, sweet, and spiced. They’re simple to make, irresistibly tasty, and perfect for sharing with loved ones on chilly days. With layers of flavor and texture, they embody fall in every bite.

Whether you bake them as a weekend treat or for a festive event, they’ll steal the show. So go ahead—get that oven preheated and create your autumn magic!