Pumpkin Coffee Cake Cookies: The Ultimate Fall Treat

Imagine the comforting flavors of pumpkin spice and the crumbly goodness of coffee cake combined into a soft, chewy cookie. Sounds dreamy, right? If you’re a fan of cozy fall treats, these pumpkin coffee cake cookies are about to become your new obsession.

Pumpkin spice, a warm streusel topping, and a drizzle of sweet vanilla glaze come together in every bite. It’s like your favorite coffee cake, but portable and even more irresistible! Whether you’re enjoying them with your morning coffee or sharing them with friends, these cookies are sure to impress.

Ready to bake? Let’s dive into this easy recipe and fill your kitchen with the irresistible aromas of fall!

Why You’ll Love Pumpkin Coffee Cake Cookies

A Chewy Pumpkin Delight

One of the trickiest aspects of baking with pumpkin is its moisture content. It can easily turn cookies cakey, but with the right techniques (which we’ll cover), these cookies remain perfectly chewy. They’re everything you love about coffee cake, but in a portable, cookie form.

The Streusel Crunch

The brown sugar streusel topping brings a sweet crunch to every bite, perfectly balancing the soft texture of the pumpkin cookie base. It’s like having the best of both worlds — chewy and crunchy — all in one bite.

Fall-Inspired Flavors

Pumpkin pie spice infuses both the dough and the streusel, creating that quintessential fall flavor in every bite. It’s a cozy combination of cinnamon, nutmeg, ginger, and cloves, wrapping you in warmth.

Key Ingredients

Pumpkin Purée

Using canned pumpkin purée is crucial for these cookies. It’s important to choose a brand with consistent texture and low moisture content, such as Libby’s. Drying the pumpkin purée before mixing it into the dough is an essential step to prevent cakey cookies.

Streusel Topping

The streusel topping consists of softened butter, brown sugar, flour, and pumpkin pie spice. This mixture adds that delicious, crunchy layer on top of the cookies.

Vanilla Glaze

A simple glaze made of powdered sugar, vanilla extract, and milk ties everything together with a sweet finish. It’s the perfect drizzle over the streusel.

Competitor’s Gaps and Areas of Improvement

While many recipes, such as the one provided by our competitor, focus on drying the pumpkin and creating a streusel, they often lack specific tips for avoiding common baking pitfalls, such as overly wet dough or uneven streusel distribution. Here’s where we will step in:

1. Moisture Control: We’ll elaborate on drying pumpkin thoroughly and offer tips on achieving the right consistency.
2. Streusel Application: Instead of just sprinkling streusel on top, we’ll show you how to ensure it adheres to the cookie during baking.
3. Vanilla Glaze Technique: Our competitor glosses over the glaze, but we’ll go into detail on achieving the perfect consistency and how to apply it for a professional look.
4. Baking Troubleshooting: We’ll cover what to do if your cookies spread too much or don’t rise properly, ensuring a flawless batch every time.

Step-by-Step Recipe: Pumpkin Coffee Cake Cookies

Ingredients

For the Streusel

• 6 tbsp unsalted butter, softened
• ¾ cup brown sugar, packed
• ¾ cup all-purpose flour, spooned and leveled
• 2 ½ tsp pumpkin pie spice
• Pinch of salt

For the Pumpkin Cookies

• ½ cup canned pumpkin purée (Libby’s recommended)
• 1 ¾ cups all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 egg yolks, room temperature
• 2 tsp vanilla extract

For the Vanilla Glaze

• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-4 tsp whole milk

Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Baking sheets
• Parchment paper
• Cookie scoop (2 tbsp)
• Cooling rack
• Whisk and spatula

Instructions

Step 1: Dry the Pumpkin

Drying the pumpkin is an essential step to achieve the perfect cookie texture. Here’s how:

• Spread ½ cup of pumpkin purée on a plate.
• Place a layer of paper towels over the pumpkin and press lightly to absorb excess moisture. Repeat this step at least four more times until the purée reduces to just under ¼ cup.

Pro Tip: The pumpkin should be dry enough that when you press on it, very little moisture transfers to the paper towel.

Step 2: Make the Streusel Topping

• In a medium bowl, beat together 6 tbsp butter and ¾ cup brown sugar until smooth.
• Add ¾ cup flour, 2 ½ tsp pumpkin pie spice, and a pinch of salt. Mix until large crumbs form.
• Place the streusel mixture in the fridge to chill while you prepare the cookie dough.

Step 3: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together the 1 ¾ cups flour, 1 tbsp pumpkin pie spice, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. In a large bowl, cream together ¾ cup butter and 1 cup brown sugar on high speed for 1-2 minutes until light and fluffy.
4. Add the 2 egg yolks and 2 tsp vanilla extract, mixing for another minute.
5. Slowly fold in the dried pumpkin purée.
6. Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 4: Form the Cookies

• Using a 2-tablespoon cookie scoop, portion out the dough and roll it into balls.
• Place the cookie dough balls on the prepared baking sheets, spaced about 2 inches apart.
• Make a slight indent in each ball using the palm of your hand.

Step 5: Add the Streusel Topping

• Remove the streusel from the fridge. Spoon a heaping tablespoon of streusel on top of each cookie dough ball.
• Gently press the streusel into the cookie dough to ensure it adheres during baking.

Pro Tip: Use a circular cookie cutter to “scoot” around the cookies while they are still hot out of the oven to ensure a perfectly round shape.

Step 6: Bake the Cookies

• Bake the cookies in the preheated oven for 10-12 minutes until the edges are golden brown and the centers are set.
• Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Vanilla Glaze

• In a small bowl, whisk together 1 cup powdered sugar, 1 tsp vanilla extract, and 2-4 tsp milk. Start with 2 tsp of milk and add more as needed until the glaze reaches a drizzle-able consistency.

Step 8: Drizzle the Glaze

• Once the cookies are completely cool, drizzle the vanilla glaze over each one. You can use a spoon or a piping bag for a more controlled drizzle.

Pro Tip: For a bakery-style presentation, sprinkle a little extra pumpkin pie spice on top of the glaze before it sets.

Storage and Freezing Tips

• Storage: These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to 5 days.
• Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze for 1 hour. Transfer them to an airtight container or freezer-safe bag. They’ll last up to 2 months in the freezer. Thaw at room temperature before serving.

FAQs

Why Did My Cookies Turn Out Cakey?

Cakey cookies are typically the result of too much moisture in the pumpkin purée. Be sure to dry the pumpkin thoroughly before adding it to the dough. If your cookies are still too cakey, try reducing the amount of pumpkin purée or increasing the amount of flour slightly.

Can I Use Fresh Pumpkin Instead of Canned?

While fresh pumpkin can be used, it tends to have a higher water content than canned pumpkin. You’ll need to dry it out even more, which can be time-consuming. For consistent results, stick with canned pumpkin purée.

How Can I Make My Cookies More Chewy?

For a chewier texture, try chilling the cookie dough for 30 minutes before baking. This will allow the butter to firm up, resulting in a denser, chewier cookie.

Pro Tips for Perfect Pumpkin Coffee Cake Cookies

1. Use a Kitchen Scale: Weighing your ingredients, especially flour, can make a big difference in baking. 1 cup of flour should weigh 125 grams. Too much flour can make your cookies dry.
2. Don’t Skip the Streusel: The streusel adds not only a crunchy texture but also extra sweetness, so make sure each cookie gets a generous topping.
3. Be Patient with the Glaze: Let the cookies cool completely before drizzling the glaze, or it will melt and become runny.

Conclusion

Pumpkin coffee cake cookies are the perfect blend of chewy pumpkin cookie goodness and crunchy coffee cake streusel. With a little attention to detail, like drying your pumpkin and properly applying the streusel, you can create bakery-worthy cookies right at home. These cookies are perfect for fall and will quickly become a favorite among family and friends.