Pumpkin Coffee Cake Cookies
If you love fall baking as much as I do, these Pumpkin Coffee Cake Cookies are about to become your new favorite treat. Imagine a soft, pumpkin-spiced cookie base topped with buttery pumpkin-spiced streusel and finished with a drizzle of sweet maple glaze - like your favorite coffee cake, but in cookie form. They're cozy, sweet, and pair perfectly with a hot cup of coffee or tea!
Why You'll Love These Pumpkin Coffee Cake Cookies
- Soft and fluffy: Thanks to pumpkin purée, these cookies stay tender and moist.
- Warm and cozy flavors: The combination of brown sugar, pumpkin pie spice, and maple glaze delivers an irresistible fall flavor.
- Streusel topping: A buttery crumb layer adds the perfect bit of crunch and texture.
- Perfect for sharing: These cookies look as good as they taste - ideal for a holiday gathering!
Ingredients You'll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin purée (patted dry with a paper towel to remove excess moisture)
- 2 eggs
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
For the Streusel Topping:
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 6 tablespoon unsalted butter, softened
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoon milk or cream
- ½ teaspoon maple extract (or imitation maple)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the streusel: In a small bowl, mix brown sugar, flour, and pumpkin pie spice. Stir in the softened butter until crumbly. I used my hands to ensure the butter was worked in.
- Blot the Pumpkin Puree: Don't skip this step! It will help the cookies hold their shape. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out. Set the blotted pumpkin aside.
- Make the cookie dough: Using a stand mixer or a hand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the blotted pumpkin purée, eggs, and vanilla extract. Mix until combined.
- Add dry ingredients: Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients and stir until a soft dough forms.
- Assemble: Scoop cookie dough (about 2-3 tablespoons per cookie) onto the baking sheet. Gently flatten each and press a small indentation in the center. Top generously with the streusel mixture (about 1 tablespoon worth).
- Bake: Bake for 15-18 minutes. After about 10 minutes, transfer to a wire rack to cool.
- Add glaze: Whisk together powdered sugar, milk, and maple extract. Drizzle over cooled cookies.
Tips for the Perfect Pumpkin Coffee Cake Cookies
- Dry your pumpkin purée: Place it on paper towels and pat dry to remove extra moisture - this helps the cookies hold their shape.
- Don't overbake: These cookies should stay soft in the middle for that perfect coffee-cake texture.
How to Store
Store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
More Pumpkin Recipes to Try
Pumpkin Coffee Cake Cookies
If you love fall baking as much as I do, these Pumpkin Coffee Cake Cookies are about to become your new favorite treat. Imagine a soft, pumpkin-spiced cookie base topped with buttery pumpkin-spiced streusel and finished with a drizzle of sweet maple glaze - like your favorite coffee cake, but in cookie form. They're cozy, sweet, and pair perfectly with a hot cup of coffee or tea!
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
- Mixing bowls
- Measuring Utensils
- 1 silicone baking mat or parchment paper
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin purée patted dry with a paper towel to remove excess moisture
- 2 eggs
- 1 tablespoon vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
For the Streusel Topping:
- ⅔ cup brown sugar
- ⅔ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 6 tablespoon unsalted butter softened
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoon milk or cream
- ½ teaspoon maple extract or imitation maple
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the streusel:
- In a small bowl, mix brown sugar, flour, and pumpkin pie spice. Stir in the softened butter until crumbly. I used my hands to ensure the butter was worked in.
Blot the Pumpkin Puree:
- Don't skip this step! It will help the cookies hold their shape. Scoop the pumpkin purée into a bowl. Lay a clean paper towel (or two) flat over the surface of the purée. Gently press down so the paper towel absorbs excess liquid. Lift, discard, and repeat with a fresh paper towel until barely any moisture comes out. Set the blotted pumpkin aside.
Make the cookie dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add the blotted pumpkin purée, eggs, and vanilla extract. Mix until combined.
Add dry ingredients:
- Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the wet ingredients and stir until a soft dough forms.
Assemble:
- Scoop cookie dough (about 2-3 tablespoons per cookie) onto the baking sheet. Gently flatten each and press a small indentation in the center. Top generously with the streusel mixture (about 1 tablespoon worth).
Bake:
- Bake for 15-18 minutes. After about 10 minutes, transfer to a wire rack to cool.
Add glaze:
- Whisk together powdered sugar, milk, and maple extract. Drizzle over cooled cookies.
Tried this recipe?Let us know how it was!
