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–+ servings
Pumpkin Coffee Cake Cookies

Chewy Pumpkin Coffee Cake Cookies for Cozy Fall Moments

Delight in these Chewy Pumpkin Coffee Cake Cookies that combine the flavors of fall with the ease of a cookie.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 9 tbsp Unsalted Butter divided; adds richness and moisture; substitute with coconut oil for a dairy-free option.
  • 1 3/4 cups Brown Sugar packed; provides sweetness and moisture; opt for dark brown sugar to enhance the flavor.
  • 2 1/2 cups All-Purpose Flour spooned and leveled; essential for structure.
  • 3 1/2 tsp Pumpkin Pie Spice infuses warm spices that enhance the pumpkin flavor.
  • 1/2 cup Canned Pumpkin Puree the star ingredient that ensures moist cookies.
  • 1/2 tsp Baking Powder provides leavening for a chewy texture.
  • 1/2 tsp Baking Soda provides leavening for a chewy texture.
  • 1/2 tsp Salt enhances flavor and balances sweetness.
  • 2 Egg Yolks at room temperature; contributes to richness and moisture.
  • 2 tsp Vanilla Extract adds depth of flavor.
For the Streusel Topping
  • 3 tbsp Unsalted Butter the remaining; creates a crumbly texture.
  • 1/2 cup Brown Sugar sweetens the streusel topping.
  • 1/2 cup All-Purpose Flour helps bind the streusel.
  • 1 tsp Pumpkin Pie Spice reinforces the spiced flavor profile.
  • 1/4 tsp Salt brings out the flavors of the streusel topping.
For the Glaze
  • 1 cup Powdered Sugar provides sweetness to drizzle over the cookies.
  • 1 tsp Vanilla Extract adds flavor depth to the glaze.
  • a few tbsp Milk adjusts the consistency of the glaze.

Equipment

  • mixing bowls
  • Electric mixer
  • Cookie scoop
  • baking sheet
  • parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Streusel - Softening the butter and mixing with brown sugar, flour, pumpkin pie spice, and salt. Refrigerate while preparing cookies.
  2. Step 2: Dry the Pumpkin - Spread canned pumpkin puree on paper towels to absorb excess moisture.
  3. Step 3: Mix Dry Ingredients - Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
  4. Step 4: Cream Butter and Sugar - Beat butter and brown sugar until fluffy, then add egg yolks and vanilla.
  5. Step 5: Incorporate Pumpkin - Fold dried pumpkin into the creamed mixture.
  6. Step 6: Combine with Dry Ingredients - Gradually stir dry ingredients into the wet mix.
  7. Step 7: Form Cookies - Scoop dough, form balls, and top with streusel.
  8. Step 8: Bake - Preheat oven and bake cookies for 11-12 minutes.
  9. Step 9: Cool and Glaze - Cool cookies before drizzling with icing made from powdered sugar, vanilla, and milk.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Ensure to drain the pumpkin properly and measure flour accurately for the best texture in the cookies.

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