Pumpkin Coffee Cake Cookies
If you’re looking for a cozy treat that combines the best of fall flavors with that delightful cookie texture, then these Pumpkin Coffee Cake Cookies are just what you need! There’s something truly special about enjoying a sweet bite that reminds you of warm autumn days, family gatherings, and the comforting aroma of pumpkin spice wafting through your kitchen. These cookies are perfect for busy weeknights, festive celebrations, or simply when you want to indulge in a sweet moment.
What makes this recipe even better is how easy it is to whip up. With just a few simple ingredients and a little bit of love, you’ll have a batch of chewy pumpkin cookies topped with crunchy brown sugar streusel and finished off with a smooth vanilla icing. It’s like having your favorite pumpkin coffee cake in cookie form!
Why You’ll Love This Recipe
- Easy to make: With straightforward steps, you can have these cookies ready in under an hour!
- Family favorite: Everyone will love the chewy texture and sweet flavor, making them perfect for sharing.
- Make ahead convenience: Bake a batch and store them for later; they taste amazing even days after baking.
- Versatile flavors: Enjoy them as is or add your own twist with fun toppings or mix-ins!
Ingredients You’ll Need
These cookies use simple and wholesome ingredients that are easy to find. You might already have some of these in your pantry! Here’s what you’ll need:
For the Cookie Dough
- 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
- 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin works best)
- 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
For the Icing
- 2 tsp vanilla extract
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract
- 2-4 tsp whole milk
Variations
This recipe is wonderfully flexible! Feel free to get creative with these tasty variations:
- Add nuts: Toss in some chopped walnuts or pecans for an extra crunch.
- Include chocolate chips: Stir in semi-sweet or dark chocolate chips for a delightful twist.
- Try other spices: Experiment with cinnamon or nutmeg if you want to switch up the flavor profile.
- Make it gluten-free: Use a gluten-free all-purpose flour blend instead of regular flour.
How to Make Pumpkin Coffee Cake Cookies
Step 1: Prepare the Dough
Start by creaming together the softened butter and brown sugar until it’s light and fluffy. This step is crucial because it incorporates air into the mixture, making your cookies tender. Then, mix in the canned pumpkin puree and egg yolks until well combined.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture to your wet ingredients. Mixing thoroughly ensures there are no lumps while also keeping your cookies nice and chewy.
Step 3: Create the Streusel Topping
In a small bowl, combine some brown sugar with additional flour and melted butter to create your streusel topping. This crunchy layer adds texture that beautifully contrasts with the soft cookie base.
Step 4: Shape and Bake
Scoop out tablespoon-sized portions of dough onto a lined baking sheet. Sprinkle each ball generously with the streusel topping before popping them into a preheated oven. Baking at high heat helps set those edges while keeping the centers soft—just how we like our cookies!
Step 5: Drizzle with Icing
Once your cookies have cooled slightly, whip up your icing by mixing powdered sugar with milk and vanilla extract until smooth. A gentle drizzle over each cookie adds that sweet finishing touch everyone will love!
Enjoy every bite of these Pumpkin Coffee Cake Cookies—they’re sure to become a cherished recipe in your fall baking lineup!
Pro Tips for Making Pumpkin Coffee Cake Cookies
Baking can be a delightful adventure, and with these pro tips, you’ll ensure your pumpkin coffee cake cookies turn out perfectly every time!
- Use room temperature ingredients – This helps the butter and eggs blend more easily, resulting in a smoother dough that bakes evenly.
- Don’t overmix the dough – Mixing too much can lead to tough cookies. Stir just until combined for that perfect chewy texture!
- Chill the dough before baking – If you have time, refrigerating the dough for about 30 minutes will help the cookies hold their shape and enhance their flavor.
- Watch the baking time closely – Ovens can vary, so keep an eye on your cookies. They should be lightly golden around the edges but still soft in the center when done.
- Store properly – Keep leftover cookies in an airtight container at room temperature to maintain their chewiness and freshness.
How to Serve Pumpkin Coffee Cake Cookies
These pumpkin coffee cake cookies are not only delicious but also visually appealing, making them great for any occasion. Here are some fun ideas on how to present them beautifully!
Garnishes
- Cinnamon Sugar Dusting – A light sprinkle of cinnamon sugar on top adds an extra layer of flavor and makes them look even more tempting.
- Chopped Nuts – Adding a handful of chopped pecans or walnuts on top before baking gives a delightful crunch and enhances the autumn vibe.
- Whipped Coconut Cream – A dollop of whipped coconut cream on the side creates a lovely contrast with the rich flavors of the cookies.
Side Dishes
- Coffee or Tea – A warm cup of coffee or tea pairs perfectly with these cookies, enhancing their cozy flavors and making for a comforting treat.
- Fruit Salad – A refreshing fruit salad provides a bright contrast to the rich pumpkin flavor, balancing out your dessert table beautifully.
- Apple Cider – This classic fall beverage complements the spices in the cookies while adding a seasonal touch to your serving spread.
- Vanilla Ice Cream – For an indulgent twist, serve these cookies alongside a scoop of vanilla ice cream for a delightful combination of warm and cold textures.
Enjoy your delicious pumpkin coffee cake cookies with friends and family this fall!
Make Ahead and Storage
These Pumpkin Coffee Cake Cookies are perfect for meal prep and can be enjoyed throughout the week! With a little planning, you can make them in advance and have a delightful treat ready whenever you crave something sweet.
Storing Leftovers
- Keep your cookies in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate them for up to a week.
- Layer them between parchment paper if stacking to prevent sticking.
Freezing
- Allow the cookies to cool completely before freezing.
- Place them in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer-safe bag or container and store for up to 3 months.
Reheating
- For best results, reheat cookies in the oven at 350°F (175°C) for about 5 minutes until warm.
- Alternatively, microwave each cookie for about 10-15 seconds for a quick warm-up.
FAQs
Here are some common questions that might pop into your mind while making these delightful cookies!
Can I make Pumpkin Coffee Cake Cookies without eggs?
Absolutely! You can substitute the egg yolks with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) to achieve a similar texture.
How do I ensure my Pumpkin Coffee Cake Cookies stay chewy?
To maintain that chewy texture, avoid overbaking the cookies. Keep an eye on them as they bake; they should look slightly underbaked when you take them out of the oven.
What makes these Pumpkin Coffee Cake Cookies special?
These cookies combine the beloved flavors of pumpkin coffee cake in a convenient, bite-sized form. The chewy texture paired with crunchy streusel and sweet icing makes them irresistible!
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree! Just make sure it’s well-drained to avoid excess moisture, which could affect the texture of your cookies.
Final Thoughts
I hope you’re as excited to try these Pumpkin Coffee Cake Cookies as I was when I first baked them! They bring all the cozy vibes of fall right into your kitchen and are sure to impress friends and family alike. Enjoy making this recipe, and don’t hesitate to share your thoughts or any variations you try. Happy baking!
Pumpkin Coffee Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the warm, cozy flavors of autumn with these delightful Pumpkin Coffee Cake Cookies. These chewy treats perfectly blend the beloved taste of pumpkin spice with a crunchy brown sugar streusel topping, making them an irresistible addition to your fall baking repertoire. Whether you’re celebrating a festive gathering or simply treating yourself on a chilly evening, these cookies will fill your kitchen with the comforting aroma of pumpkin spice and sweetness. Quick to prepare and easy to share, they are sure to become a family favorite. Drizzle them with smooth vanilla icing for an extra touch of sweetness—each bite is a celebration of fall!
Ingredients
- 6 tbsp unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 2 1/2 tsp pumpkin pie spice
- Pinch of salt
- 1/2 cup canned pumpkin puree
- 1 3/4 cups 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 unsalted butter, softened
- 1 cup brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1 cup powdered sugar
- 2–4 tsp whole milk
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- In a mixing bowl, cream together softened butter and brown sugar until light and fluffy. Add canned pumpkin puree and egg yolks, mixing well.
- In another bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually combine this with the wet mixture until just mixed.
- For the streusel topping, mix together additional flour, brown sugar, and melted butter in a small bowl.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet and sprinkle generously with streusel.
- Bake for about 12-15 minutes or until edges are lightly golden yet centers remain soft.
- Cool slightly before drizzling with icing made from powdered sugar, milk, and vanilla extract.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
