Get ready to indulge in the most delicious pumpkin coffee cake cookies you’ve ever tasted! Picture this: irresistibly chewy pumpkin cookies, generously topped with crunchy brown sugar streusel and a sweet vanilla icing drizzle.
These cookies are like having a slice of pumpkin coffee cake in cookie form! They’re the ultimate fall treat to enjoy alongside a warm cup of coffee, and any pumpkin enthusiast will be absolutely smitten with them!
Why You’ll Fall in Love with These Pumpkin Coffee Cake Cookies:
- They boast the perfect texture – wonderfully chewy and not too fluffy. Achieving the ideal texture with pumpkin cookies can be tricky due to the added moisture, but by drying the pumpkin beforehand, these cookies maintain their delightful chewiness.
- Each cookie is adorned with a delightful crunchy brown sugar streusel topping. It’s the star of the show, adding a deliciously sweet crunch to every bite.
- They’re bursting with warm pumpkin spice flavor. From the perfectly spiced dough to the aromatic streusel topping, every bite encapsulates the cozy essence of fall.
Pumpkin Coffee Cake Cookies
Servings 18 cookies
Ingredients
For the Streusel:
- 6 tablespoons unsalted butter softened
- ¾ cup packed brown sugar
- ¾ cup all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- Pinch of salt
For the Pumpkin Cookies:
- ½ cup canned pumpkin puree Libby’s canned pumpkin recommended
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup packed brown sugar
- 2 egg yolks at room temperature
- 2 teaspoons vanilla extract
For the Vanilla Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-4 teaspoons whole milk
Instructions
For the Streusel:
- In a medium bowl, beat together the softened butter and brown sugar until combined.
- Add the flour, pumpkin pie spice, and salt, and mix until crumbly. Chill the streusel in the fridge while preparing the cookie dough.
For the Pumpkin Cookies:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Begin by drying the canned pumpkin. Spread it on a plate and blot with a paper towel several times until most of the moisture is removed.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg yolks and vanilla until creamy, then mix in the dried pumpkin.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the dough is too sticky, chill it in the fridge for 10 minutes.
- Scoop the dough into balls and place them on the prepared baking sheets.
- Make a slight indent in each dough ball and top with a generous portion of streusel.
- Bake for 11-12 minutes, then shape the cookies with a cookie cutter while still warm.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
For the Vanilla Glaze:
- While the cookies cool, prepare the glaze by mixing together powdered sugar, vanilla extract, and milk until smooth and drizzle-able.
- Once the cookies are cooled, drizzle them with the vanilla glaze and enjoy every delightful bite!