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Pumpkin Coffee Cake Cookies Recipe

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4.6 from 147 reviews

These Pumpkin Coffee Cake Cookies offer a perfect blend of autumn flavors and tender, cake-like texture in a convenient cookie form. Featuring warm pumpkin pie spice, rich brown sugar, and a luscious pumpkin puree base, these cookies are topped with a buttery streusel and a sweet vanilla glaze, making them an irresistible fall treat for cozy moments and gatherings.

Ingredients

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

Cookie Dough

  • 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

Glaze

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Dry Pumpkin Puree: Dry the canned pumpkin puree by spreading it on a clean towel or paper towels to remove excess moisture, achieving the right consistency for the dough.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
  4. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
  5. Add Egg Yolks and Pumpkin: Incorporate the egg yolks and the dried pumpkin puree into the creamed butter mixture, mixing well to combine all wet ingredients uniformly.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which could lead to dense cookies.
  7. Form Cookie Dough on Sheets: Scoop the dough onto the prepared baking sheets using a cookie scoop or spoon, spacing appropriately. Create a slight indent in the center of each cookie to hold the streusel topping.
  8. Add Streusel Topping: Top each cookie dough mound with the chilled streusel mixture, pressing lightly to adhere.
  9. Bake Cookies: Bake in the preheated oven for 11-12 minutes, or until the edges are set and begins to golden, keeping the centers soft.
  10. Cool Cookies: Remove cookies from the oven and transfer them to a wire rack to cool completely before glazing.
  11. Prepare Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable. Adjust milk quantity to reach desired consistency.
  12. Glaze Cookies: Drizzle the glaze over the cooled cookies evenly and allow it to set slightly before serving for a sweet finishing touch.

Notes

  • Drying the pumpkin puree is essential to prevent the dough from becoming too wet and spreading too much during baking.
  • You can prepare the streusel topping ahead of time and keep it chilled until ready to use for easier assembly.
  • Make sure to use egg yolks only, as they provide richness and help bind the dough without adding extra moisture.
  • Use parchment paper or a silicone baking mat for easy cookie removal and cleanup.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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