As the leaves begin to change and a cool breeze sweeps through, I can’t help but crave the warm, comforting flavors of fall. Enter my Chewy Pumpkin Coffee Cake Cookies, a delightful twist on traditional pumpkin coffee cake combined with the ease of a cookie. These cookies are not only a quick prep solution for busy afternoons, but they also make for a fabulous crowd-pleaser, perfect for gathering friends and family around the table. Think luscious pumpkin flavor, a crunchy brown sugar streusel topping, and a drizzle of sweet vanilla icing that adds just the right touch of indulgence. Whether you’re enjoying these with your morning coffee or savoring them as a sweet treat, they’re bound to become a seasonal favorite. What autumn essence will you bring to your home with these delightful cookies?
Why Are These Cookies a Must-Make?
Comforting Flavor: Infused with warm spices and pumpkin puree, each bite is like a cozy hug, perfect for fall.
Easy to Prepare: With simple steps and common ingredients, you’ll whip these up in no time.
Crowd Pleaser: Whether served at a gathering or shared with family, these cookies are sure to impress everyone—even fast food fans!
Versatile Options: Feel free to switch up the recipe—add chocolate chips or nuts for an exciting twist!
Store Well: Enjoy them fresh or save for later; they maintain their deliciousness for days! Pair them with a hot drink for the ultimate fall snack experience.
Pumpkin Coffee Cake Cookies Ingredients
For the Cookies
• Unsalted Butter (9 tbsp total, divided) – Adds richness and moisture; substitute with coconut oil for a dairy-free option.
• Brown Sugar (1 3/4 cups total, packed) – Provides sweetness and moisture; opt for dark brown sugar to enhance the flavor.
• All-Purpose Flour (2 1/2 cups total, spooned and leveled) – Essential for structure; ensure proper measurement to avoid cakiness.
• Pumpkin Pie Spice (3 1/2 tsp total) – Infuses warm spices that enhance the pumpkin flavor; both store-bought and homemade work well.
• Canned Pumpkin Puree (1/2 cup) – The star ingredient that ensures moist cookies; Libby’s canned pumpkin is highly recommended.
• Baking Powder & Baking Soda (1/2 tsp each) – Provide leavening for a chewy texture rather than fluffiness.
• Salt (1/2 tsp total) – Enhances flavor and balances the sweetness.
• Egg Yolks (2, at room temperature) – Contributes to richness and moisture; avoid substituting whole eggs for the right texture.
• Vanilla Extract (2 tsp for cookies, 1 tsp for glaze) – Adds depth of flavor; pure vanilla extract is best.
For the Streusel Topping
• Unsalted Butter (the remaining 3 tbsp) – Creates a crumbly texture when mixed with sugar and flour.
• Brown Sugar (1/2 cup) – Sweetens the streusel topping and adds a delightful crunch.
• All-Purpose Flour (1/2 cup) – Helps bind the streusel and gives it that crunchy texture.
• Pumpkin Pie Spice (1 tsp) – Reinforces the spiced flavor profile, making every bite reminiscent of pumpkin coffee cake.
• Salt (1/4 tsp) – Brings out the flavors of the streusel topping, balancing the sweetness.
For the Glaze
• Powdered Sugar (1 cup) – Provides sweetness and a smooth finish to drizzle over the cookies.
• Vanilla Extract (1 tsp) – Adds flavor depth to the glaze; pure extract gives the best results.
• Milk (a few tablespoons) – Adjusts the consistency of the glaze to your liking; use more for a thinner glaze.
With these amazing ingredients, your Pumpkin Coffee Cake Cookies will bring the cozy essence of fall right into your kitchen!
Step‑by‑Step Instructions for Pumpkin Coffee Cake Cookies
Step 1: Prepare the Streusel
Begin by softening 3 tablespoons of unsalted butter in a mixing bowl. Use an electric mixer to blend this with 1/2 cup of packed brown sugar until the mixture is smooth and creamy. Gradually add 1/2 cup of all-purpose flour, 1 teaspoon of pumpkin pie spice, and 1/4 teaspoon of salt. Mix until crumbly, then refrigerate the streusel while you prepare the cookies.
Step 2: Dry the Pumpkin
Open your canned pumpkin puree and spread it evenly over a few layers of paper towels. Gently press down to absorb any excess moisture, ensuring that the pumpkin reaches just under 1/4 cup, around 42 grams. This step is crucial for achieving the chewy texture in your Pumpkin Coffee Cake Cookies, so take your time.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 3 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon each of baking powder and baking soda, and 1/2 teaspoon of salt. Ensure that all ingredients are well combined to enhance the flavor and texture of your cookies. Set the bowl aside for later use.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat 6 tablespoons of softened unsalted butter and 1 1/4 cups of packed brown sugar until the mixture becomes light and fluffy, about 2-3 minutes. Next, add in 2 egg yolks and 2 teaspoons of vanilla extract, mixing until the mixture turns pale and creamy. This airiness will help create your delicious Pumpkin Coffee Cake Cookies.
Step 5: Incorporate Pumpkin
Carefully fold the dried pumpkin puree into your creamed butter and sugar mixture. Use a spatula to mix until the pumpkin is fully integrated. You should have a smooth, thick dough that carries the heartwarming flavors of pumpkin and spice, perfect for these tasty cookies.
Step 6: Combine with Dry Ingredients
Gradually add your dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be cautious not to overmix; you want the dough to remain soft but cohesive. If the dough feels too sticky, chill it in the refrigerator for about 10 minutes for easier handling.
Step 7: Form Cookies
Scoop about 2 tablespoons of dough—using a cookie scoop or your hands—into balls and place them on a lined baking sheet, leaving space between each. Lightly press an indent into each ball with your palm, then generously top with the chilled streusel mixture, pressing down slightly to ensure it sticks.
Step 8: Bake
Preheat your oven to 350°F (175°C). Bake the cookies in the preheated oven for 11-12 minutes. They should turn golden around the edges while remaining soft in the center. Once baked, you can use a large cookie cutter to reshape them if needed while still warm.
Step 9: Cool and Glaze
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Meanwhile, mix 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and a few tablespoons of milk to create a smooth glaze. Drizzle this icing over your cooled Pumpkin Coffee Cake Cookies for a delightful finishing touch.
What to Serve with Chewy Pumpkin Coffee Cake Cookies?
Serve these delightful cookies alongside a warm beverage or fresh, seasonal sides for a cozy autumn experience.
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Fresh Brewed Coffee: The rich, bold flavors of coffee perfectly complement the sweetness of the cookies, enhancing the pumpkin spices.
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Hot Apple Cider: This warm drink adds a comforting, fruity dimension that pairs beautifully with the spiced notes of the cookies, making it a fall favorite.
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Creamy Mashed Potatoes: Savor the contrast between the cookies’ sweetness and the savory, buttery flavors of creamy mashed potatoes for an unexpected pairing.
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Roasted Butternut Squash: The natural sweetness and caramelized edges of roasted squash enhance the cookies’ pumpkin flavor, creating a delightful harmony of tastes.
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Cinnamon Ice Cream: A scoop of cinnamon ice cream brings a creamy, cool factor that balances the chewy texture of the cookies with its velvety smoothness.
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Pecan Pie: For dessert lovers, the nutty crunch of a classic pecan pie alongside the cookies creates a rich, sweet experience that’s perfect for autumn gatherings.
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Chai Tea: The aromatic spices in chai tea elevate the cookie flavors, bringing a warm, cozy feel that’s ideal for chilly evenings.
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Fruit Salad: A fresh fruit medley adds a bright, refreshing element that cuts through the sweetness of the cookies, creating a balanced plate.
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Maple Syrup Drizzle: Enhance your cookies with a drizzle of maple syrup for an added layer of sweetness that ties in wonderfully with the fall theme!
Expert Tips for Pumpkin Coffee Cake Cookies
Dry the Pumpkin Well: Ensure you press the canned pumpkin on paper towels thoroughly to remove excess moisture, which can lead to cakey cookies.
Measure Flour Accurately: Use the spoon and level method when measuring flour to avoid dense cookies. Proper measurement is key to achieving the perfect texture.
Chill If Sticky: If your dough feels too sticky to handle after combining, pop it in the fridge for about 10 minutes to make rolling easier.
Streusel Success: When preparing the streusel topping, ensure it’s crumbly but not too moist. This will give a delightful crunch.
Glaze with Precision: Use a piping bag to drizzle the glaze evenly over your Pumpkin Coffee Cake Cookies for a beautiful finish without the mess.
Pumpkin Coffee Cake Cookies Variations
Feel free to get creative with these delightful cookies and make them your own! Let’s explore how you can switch things up and add a personal touch.
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Gluten-Free: Substitute almond flour for regular flour, adjusting liquids as needed for the best texture. Your cookies will be just as chewy and satisfying!
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Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans to the dough for a deliciously crunchy and hearty twist. The nut flavor complements the pumpkin beautifully.
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Chocolate Lovers: Incorporate 1/2 cup of chocolate chips instead of nuts for a rich, sweet addition. This variation is perfect for those who can’t resist the combination of pumpkin and chocolate!
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Spicy Kick: For a warmer flavor, increase the pumpkin pie spice to 4 teaspoons or add a pinch of cayenne pepper. It adds just the right amount of heat for a unique twist!
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Moisture Boost: Use 1/4 cup of applesauce in place of some of the butter for extra moisture and a hint of fruity flavor. This keeps the cookies delightfully chewy.
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Maple Glaze: Swap the vanilla glaze for a maple glaze by using maple syrup instead of milk in the icing. It will give your cookies a fabulous fall flavor!
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Dairy-Free: Use coconut oil instead of butter and a dairy-free milk alternative for the glaze. Your cookies will taste just as indulgent without the dairy.
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Pumpkin Pie Filling: Substitute traditional pumpkin puree with pumpkin pie filling for added flavor complexity. This will infuse your cookies with even more warmth and sweetness!
Remember, kitchen adventures can lead to the best creations, so don’t hesitate to mix and match! If you’re interested in a gluten-free option, check out more details here. And for those thinking about adding a little chocolate, you can find some great tips here. Enjoy your cookie-making journey!
Make Ahead Options
These delightful Pumpkin Coffee Cake Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the cookie dough up to 24 hours in advance—just scoop and form the balls, then refrigerate them. You can also mix the streusel topping and store it in an airtight container for up to 3 days in the refrigerator, which helps maintain its crunchy texture. On baking day, simply place the cold dough on a lined baking sheet, top with the chilled streusel, and bake as directed. This way, you can enjoy warm, fresh cookies with minimal effort, making your busy fall days a tad sweeter!
How to Store and Freeze Pumpkin Coffee Cake Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 3 days to maintain freshness and flavor.
Fridge: If you prefer a longer storage option, refrigerate the cookies for up to a week, well-wrapped to prevent them from drying out.
Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 2 weeks. Allow them to thaw at room temperature before enjoying.
Reheating: To enjoy warm cookies, simply pop them in the microwave for about 15-20 seconds. The delightful flavors of your Pumpkin Coffee Cake Cookies will come alive again with just a little gentle warmth!
Pumpkin Coffee Cake Cookies Recipe FAQs
How do I select the best pumpkin puree for my cookies?
Absolutely! I recommend using Libby’s canned pumpkin puree for the best results, as it has a rich flavor and smooth texture. When selecting pumpkin puree, check for any excess liquid in the can, which could affect the moisture level of your cookies.
What’s the best way to store Pumpkin Coffee Cake Cookies?
You can keep your cookies fresh by storing them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week, making sure they are well-wrapped to prevent drying out.
Can I freeze these cookies? How do I do it?
Yes! You can freeze your Pumpkin Coffee Cake Cookies for up to 2 weeks. Start by placing the cooled cookies in a single layer on a baking sheet, ensuring they aren’t touching. Freeze them until solid, then transfer them to an airtight container or freezer bag. Make sure to label the bag with the date!
Why are my cookies too cakey instead of chewy?
Very! A common issue leading to cakey cookies is excess moisture from the pumpkin. Ensure you dry the pumpkin puree thoroughly using paper towels before incorporating it into your dough. Also, make sure you’re measuring your flour accurately—using the spoon and level method will help avoid a dense result.
Are there any allergen considerations I should be aware of?
Absolutely! This recipe contains gluten and dairy due to the all-purpose flour and butter. For a gluten-free version, you can substitute almond flour, but adjust the liquid as needed. Also, if anyone has nut allergies, avoid adding nuts to the dough or streusel. Consider a dairy-free option by using coconut oil instead of butter.
Can I make these cookies vegan? What swaps should I use?
Yes, making these cookies vegan is possible! Replace the egg yolks with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit until gelatinous), and substitute the unsalted butter with coconut oil or vegan butter. Use a non-dairy milk for the glaze, and you’ll have delicious vegan Pumpkin Coffee Cake Cookies!
Chewy Pumpkin Coffee Cake Cookies for Cozy Fall Moments
Ingredients
Equipment
Method
- Step 1: Prepare the Streusel - Softening the butter and mixing with brown sugar, flour, pumpkin pie spice, and salt. Refrigerate while preparing cookies.
- Step 2: Dry the Pumpkin - Spread canned pumpkin puree on paper towels to absorb excess moisture.
- Step 3: Mix Dry Ingredients - Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
- Step 4: Cream Butter and Sugar - Beat butter and brown sugar until fluffy, then add egg yolks and vanilla.
- Step 5: Incorporate Pumpkin - Fold dried pumpkin into the creamed mixture.
- Step 6: Combine with Dry Ingredients - Gradually stir dry ingredients into the wet mix.
- Step 7: Form Cookies - Scoop dough, form balls, and top with streusel.
- Step 8: Bake - Preheat oven and bake cookies for 11-12 minutes.
- Step 9: Cool and Glaze - Cool cookies before drizzling with icing made from powdered sugar, vanilla, and milk.
