Pumpkin Coffee Cake Cookies

These Pumpkin Coffee Cake Cookies are a delightful treat perfect for any occasion! With their chewy texture and sweet brown sugar streusel topping, they capture the essence of pumpkin coffee cake in cookie form. Ideal for fall gatherings, cozy weekends, or simply a tasty snack, these cookies are sure to impress your friends and family with their warm flavors and soft bites.

Why You’ll Love This Recipe

• Easy to Make: These cookies come together quickly with simple ingredients and straightforward steps.
• Delicious Flavor: The combination of pumpkin puree and pumpkin pie spice delivers a rich, seasonal taste that everyone loves.
• Perfect for Sharing: With 18 cookies per batch, they’re great for parties, potlucks, or just a treat at home.
• Versatile Enjoyment: Whether paired with coffee or tea, these cookies fit perfectly into any dessert scenario.
• Bakery-Style Finish: The crunchy streusel topping and drizzled icing make them look as good as they taste!

Tools and Preparation

Before you start baking your Pumpkin Coffee Cake Cookies, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper

Importance of Each Tool

• Mixing bowls: Essential for combining ingredients effectively without spills.
• Electric mixer: Saves time and ensures your butter is creamed to perfection for fluffy cookies.

Ingredients

These are the best pumpkin coffee cake cookies! They are super chewy pumpkin cookies, topped with crunchy brown sugar streusel and drizzled with vanilla icing. These bakery-style cookies are just like pumpkin coffee cake, but in cookie form!

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)

For the Topping

• 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

For the Icing

• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1 cup (130 g) powdered sugar
• 1 tsp vanilla extract
• 2-4 tsp whole milk

How to Make Pumpkin Coffee Cake Cookies

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix the Cookie Dough

In a large mixing bowl:
1. Cream together the softened butter and brown sugar until light and fluffy.
2. Add the canned pumpkin puree and mix until well combined.
3. In another bowl, whisk together all-purpose flour, pumpkin pie spice, and salt.
4. Gradually add the dry mixture to the wet mixture until no flour streaks remain.

Step 3: Form the Cookies

Using a cookie scoop or tablespoon:
1. Drop rounded balls of dough onto the prepared baking sheet.
2. Leave space between each cookie as they will spread while baking.

Step 4: Prepare the Topping

In a separate bowl:
1. Combine all-purpose flour, brown sugar, melted butter, baking powder, baking soda, salt, and remaining pumpkin pie spice.
2. Mix until crumbly; sprinkle over each cookie before baking.

Step 5: Bake

Bake in preheated oven for about 11 minutes or until edges turn golden. Let cool on the baking sheet for a few minutes before transferring them to wire racks.

Step 6: Drizzle Icing

To make icing:
1. Whisk together powdered sugar, vanilla extract, and milk until smooth.
2. Drizzle over cooled cookies using a fork or piping bag.

Enjoy your delicious Pumpkin Coffee Cake Cookies fresh from the oven or store them in an airtight container for later!

How to Serve Pumpkin Coffee Cake Cookies

These delicious pumpkin coffee cake cookies are perfect for various occasions. Whether you’re hosting a gathering or enjoying a quiet evening at home, here are some serving suggestions to enhance your experience.

With a Hot Beverage

• Coffee: The classic pairing! Enjoy these cookies with a warm cup of coffee to complement their flavors.
• Tea: A soothing herbal or spiced tea can balance the sweetness and add warmth.
• Hot Chocolate: For a cozy treat, serve with rich hot chocolate topped with whipped cream.

As a Dessert Platter

• Cookie Assortment: Include your pumpkin coffee cake cookies alongside other favorite cookies for variety.
• Cheese Board: Pair with creamy cheeses for an exciting contrast of flavors and textures.

At Celebrations

• Holiday Gatherings: These cookies make a festive addition to any holiday dessert table.
• Birthday Parties: Serve as an alternative dessert option that guests will love.

How to Perfect Pumpkin Coffee Cake Cookies

To ensure your pumpkin coffee cake cookies turn out perfectly every time, keep these tips in mind.

• Use Room Temperature Ingredients: This helps in achieving the right texture and promotes even mixing.
• Don’t Overmix the Dough: Mix just until combined; overmixing can make the cookies tough.
• Chill the Dough: Refrigerating the dough for about 30 minutes can enhance flavor and texture.
• Watch Baking Time Closely: Keep an eye on your cookies; they should be lightly golden around the edges but still soft in the center.

Best Side Dishes for Pumpkin Coffee Cake Cookies

Pumpkin coffee cake cookies can be enjoyed with various side dishes that complement their flavors. Here are some great options to consider.

1. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful contrast to warm cookies.
2. Fruit Salad: Fresh fruits provide a refreshing balance to the richness of the cookies.
3. Pumpkin Spice Latte: Enhance the pumpkin flavor by pairing with this seasonal favorite beverage.
4. Caramel Sauce: Drizzling warm caramel sauce over cookies adds an indulgent touch.
5. Nut Mix: A mix of roasted nuts offers crunch and a savory counterpoint to sweet cookies.
6. Yogurt Parfait: Layer yogurt with granola and fruits for a light, complementary dish.

Common Mistakes to Avoid

Baking pumpkin coffee cake cookies can be tricky. Avoid these common mistakes for the best results.

• Using stale ingredients: Always check the freshness of your baking powder, baking soda, and spices. Expired ingredients can lead to cookies that don’t rise or taste flat.
• Overmixing the dough: Mix just until combined. Overmixing can result in tough cookies instead of soft and chewy pumpkin delights.
• Not measuring flour correctly: Spoon and level your flour to avoid adding too much. Too much flour can make your cookies dry and crumbly.
• Ignoring room temperature eggs: Using cold egg yolks can affect the texture of your cookies. Ensure they are at room temperature for a smoother batter.
• Skipping the streusel topping: The crunchy brown sugar streusel adds essential texture and flavor. Don’t skip it, as it enhances the overall taste of the cookies.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers to prevent sticking.

Freezing Pumpkin Coffee Cake Cookies

• Freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months.
• Thaw in the refrigerator overnight before enjoying.

Reheating Pumpkin Coffee Cake Cookies

• Oven: Preheat to 350°F (175°C). Bake for about 5-7 minutes until warm.
• Microwave: Heat on medium power for 10-15 seconds. Be careful not to overheat.
• Stovetop: Place in a skillet over low heat, covered, for a few minutes until warmed through.

Frequently Asked Questions

Here are some common questions about pumpkin coffee cake cookies.

How do I make pumpkin coffee cake cookies gluten-free?

You can substitute all-purpose flour with a gluten-free blend. Ensure you use a blend that includes xanthan gum for proper texture.

Can I use fresh pumpkin instead of canned?

Yes! Cook and puree fresh pumpkin until smooth, then measure out the same amount as canned puree.

What is the best way to store leftover Pumpkin Coffee Cake Cookies?

Keep them in an airtight container in the refrigerator or freeze them for longer storage.

How long do these cookies last?

They will stay fresh in an airtight container for up to 5 days at room temperature or up to 3 months in the freezer.

Final Thoughts

These pumpkin coffee cake cookies are a delightful twist on classic flavors! Chewy and topped with crunchy streusel, they are perfect for any occasion. Feel free to customize them by adding nuts or changing up the spices. Give this recipe a try; you won’t be disappointed!

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Pumpkin Coffee Cake Cookies

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• Author: Lara
• Total Time: 26 minutes
• Yield: About 18 servings 1x

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Description

Indulge in the delightful flavors of Pumpkin Coffee Cake Cookies, a perfect treat for any occasion. These cookies combine the rich essence of pumpkin and warm spices with a chewy texture, topped off with a crunchy brown sugar streusel. Ideal for fall gatherings or a cozy afternoon snack, they are sure to impress your friends and family. With their inviting aroma and bakery-style finish, these cookies encapsulate the comforts of autumn in every bite. Whether enjoyed alongside a cup of coffee or as part of a dessert platter, these cookies are versatile and undeniably delicious.

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Ingredients

Scale 1x2x3x

• 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
• 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
• 1 cup (130 g) powdered sugar
• 2–4 tsp whole milk

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together softened butter and brown sugar until fluffy. Mix in pumpkin puree.
3. In another bowl, whisk together flour, pumpkin pie spice, and salt; gradually add to the wet mixture until combined.
4. Using a cookie scoop, drop rounded balls onto the prepared baking sheet with space between each.
5. For the topping, combine flour, brown sugar, melted butter, baking powder, baking soda, salt, and remaining pumpkin pie spice; mix until crumbly and sprinkle over cookies.
6. Bake for about 11 minutes or until edges are golden; cool on wire racks before icing.
7. For icing: whisk powdered sugar, vanilla extract, and milk until smooth; drizzle over cooled cookies.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 138
• Sugar: 9g
• Sodium: 86mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg