Pumpkin Coffee Cake Cookies

5.0 from 7 votes

Pumpkin coffee cake cookies are soft, chewy, and loaded with fall flavors, featuring real pumpkin puree, aromatic spices, and a crumbly brown sugar streusel topping. 

These cookies are an ideal treat to enjoy with your morning coffee or as an afternoon pick-me-up during the fall months, perfect balance between the richness of a traditional coffee cake and the ease of a handheld dessert.

I love how simple these cookies are to make, despite their impressive flavor profile. The recipe typically involves creating a pumpkin-spiced cookie dough, then topping each cookie with a generous sprinkle of streusel before baking. The result is a batch of cookies that look as good as they taste, with their golden-brown tops and soft, cakey interiors.

Why You Are Going to Love These Cookies

I’m confident you’ll adore these pumpkin coffee cake cookies. They combine the best of two beloved treats – pumpkin spice and coffee cake – into one irresistible cookie.

The texture is wonderfully soft and cake-like, with a moist crumb from the pumpkin puree. Each bite delivers warm fall flavors from pumpkin pie spices like cinnamon, nutmeg, and ginger.

What really sets these cookies apart is the crumb topping. It adds a delightful crunch and extra hit of cinnamon-sugar goodness. The contrast of textures makes them utterly addictive.

They’re perfect for fall baking, but honestly delicious year-round. I love how quick and easy they are to whip up – no chilling required. Just mix, scoop, and bake.

Ingredients

Cookie Dough ingredients

• ½ cup canned pumpkin puree
• 1 ¾ cups all purpose flour
• 1 tablespoon pumpkin pie spice
• 1 ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup brown sugar
• ½ cup white granulated sugar
• ½ cup unsalted butter, melted
• 2 egg yolks
• 2 teaspoons vanilla extract

Streusel ingredients

• 6 tablespoons unsalted butter, softened
• ¾ cup brown sugar, packed
• ¾ all purpose flour
• 2 teaspoons pumpkin spice seasoning

Glaze ingredients

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

How to Make Pumpkin Cake Cookies

Making the Streusel

In a mixing bowl, combine the brown sugar, pumpkin spice, and flour using a fork. Add the softened butter and blend it into the dry ingredients until a crumbly mixture forms. Set aside in the fridge while making the cookie dough.

Making the Cookies

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.

Place the pumpkin puree on a paper towel and squeeze out the excess moisture. Transfer the puree to a large mixing bowl.

Add the browned butter, white sugar, and brown sugar to the pumpkin puree. Mix until well combined.

Separate and add in both egg yolks, along with the vanilla extract. Whisk together until smooth.

Sift in the flour, baking soda, baking powder, salt, and pumpkin spice seasoning. Use a rubber spatula to fold everything together until a thick dough forms.

Use a 2-inch scooper to make dough balls and place them on the prepared baking sheet, about 2 inches apart.

Use your fingers to create a well in the center of each dough ball, pressing the cookies down slightly.

Assembling the Cookies

Fill each well in the dough balls with the pumpkin streusel.

Bake the cookies for 12 minutes or until they have spread and are slightly browned at the edges.

Remove the cookies from the oven and let them cool.

Making the Glaze

In a small mixing bowl, combine the powdered sugar, vanilla extract, and milk.

Whisk slowly until the powdered sugar is fully incorporated, then whisk rapidly to remove any clumps and create a smooth glaze.

Once the cookies have slightly cooled, drizzle the glaze on top of each cookie. Enjoy!

Tips and Tricks

I’ve found a few key tips for making perfect pumpkin coffee cake cookies:

• First, I always chill the crumb topping while preparing the cookie dough. This helps it maintain its texture when baked.
• For consistent sizing, I use a 2 tablespoon cookie scoop to portion out the dough. Rolling it into balls afterwards ensures a nice round shape.
• I like to make a small indent in each cookie before adding the streusel topping. This creates a little “well” for the crumbs to nestle into.
• When mixing the wet ingredients, I cream the butter and sugars until light and fluffy – about 3 minutes. This incorporates air for a better texture.
• Underbaking slightly is key. The cookies should be soft when removed from the oven. They’ll continue to set as they cool on the baking sheet.

Here’s a quick checklist I follow:

• Preheat oven to 350°F
• Line baking sheets with parchment paper
• Chill crumb topping
• Use room temperature ingredients
• Space cookies 2 inches apart on tray

I’ve learned to avoid overmixing the dough once the dry ingredients are added. Just mix until combined for the best texture.

Storing and Freezing

I recommend storing pumpkin coffee cake cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, I place them in the refrigerator for up to a week. For freezing, I wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay good for up to 3 months.

When I’m ready to enjoy a frozen cookie, I thaw it at room temperature for about an hour. To serve, I like to warm them slightly in the microwave for 10-15 seconds. This brings out the pumpkin spice aroma and makes the cookie extra soft.

I often pair these cookies with a hot cup of coffee or tea. The cinnamon streusel topping adds a nice crunch that contrasts well with the soft cookie base. For an extra indulgent treat, I sometimes drizzle a simple vanilla glaze over the top just before serving.

Frequently Asked Questions

Pumpkin coffee cake cookies can be tricky to perfect. I’ve gathered some common questions to help troubleshoot issues and clarify confusions about this delightful treat.

How can I modify the recipe to make the cookies crisper?

To achieve crispier pumpkin coffee cake cookies, I recommend reducing the moisture content. Use less pumpkin puree or drain it slightly before adding. Increasing the sugar and fat content can also help crisp the edges.

Baking at a slightly higher temperature for a shorter time can promote crispiness. Try 375°F for 10-12 minutes instead of the usual 350°F for 15 minutes.

Why might pumpkin cookies turn out sticky after baking?

Sticky pumpkin cookies often result from excess moisture. Pumpkin puree has high water content, which can lead to stickiness if not balanced properly.

To avoid this, I suggest using less pumpkin puree or increasing the dry ingredients slightly. Proper cooling is crucial – let the cookies cool completely on the baking sheet before transferring.

What is the difference between coffee cake and crumb cake?

While often used interchangeably, coffee cake and crumb cake have subtle differences. Coffee cake typically has a lighter crumb topping and may include a swirl of cinnamon or nuts within the cake.

Crumb cake, on the other hand, features a thicker, more substantial layer of crumb topping. It’s often denser and richer than coffee cake. Both are delicious with coffee, despite the name!