Pumpkin Coffee Cake Cookies
These are the best pumpkin coffee cake cookies! The chewy pumpkin cookies are piled high with a cinnamon streusel topping and drizzled with vanilla glaze. An easy and delicious dessert with amazing fall flavors!
Ingredients for Pumpkin Coffee Cake Cookies
Pumpkin Spice Cookies
- Pumpkin puree – Use 100% pure pumpkin puree. We are removing the moisture from the puree to create a chewy cookie texture rather than a cakey cookie.
- All-purpose flour
- Pumpkin pie spice – A combination of cinnamon, nutmeg, ginger, cloves, and all-spice. Use store-bought or make your own homemade pumpkin pie spice.
- Baking soda
- Salt
- Unsalted butter – Melted.
- Light brown sugar + granulated sugar – This combination of brown and white sugar adds the perfect amount of sweetness and chewiness.
- Eggs – You will need one egg and one egg yolk.
- Vanilla extract – Pure vanilla extract adds great underlying vanilla flavor.
Cinnamon Streusel
- Unsalted butter – Softened butter.
- Light brown sugar
- All-purpose flour
- Cinnamon
Vanilla Glaze
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Milk – You can use milk, half and half, or heavy cream.
- Vanilla extract – Use a splash of vanilla extract for a bit of vanilla flavor.
How to Make Pumpkin Coffee Cake Cookies
- Remove the moisture from the pumpkin puree: Spread the pumpkin puree over several layers of paper towels. Blot the pumpkin puree until it is dry and reduces by half. Set aside.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Whisk together the dry ingredients (all-purpose flour, pumpkin pie spice, baking soda, and salt). Set aside. Mix together the melted butter, brown sugar, and granulated sugar. Add the egg, egg yolk, vanilla extract, and dried pumpkin puree and mix until well combined. Add the flour mixture and mix on low speed until the cookie dough forms.
- Make the cinnamon streusel: Cream the butter and brown sugar. Add the all-purpose flour and ground cinnamon and mix on low speed until the mixture resembles large crumbs.
- Assemble the cookies: Portion the pumpkin cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Use the back of a spoon to create a little well in the top of the cookie dough balls. Pile the cookies high with the crumb topping.
- Bake the cookies: Bake the cookies for 12 to 13 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the vanilla glaze: Stir together the powdered sugar, milk, and vanilla extract. Drizzle the vanilla icing over the cooled cookies.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to make the most out of this recipe!
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
- Be sure that the cookies are completely cooled before drizzling on the vanilla glaze.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 days.
Why do I need to dry the pumpkin puree?
- Pumpkin puree contains a ton of moisture, which would cause the pumpkin cookies to be cakey and not chewy.
- To add great pumpkin flavor without the cakey texture, we remove the moisture by blotting the pumpkin with paper towels. Blot the pumpkin until 2/3 cup becomes 1/3 cup.
Other Pumpkin Cookie Recipes You Will Love
- Pumpkin snickerdoodle cookies
- Pumpkin chocolate chip cookies
- Frosted pumpkin cookies
- Pumpkin spice whoopie pies
- Pumpkin spice oatmeal cream pies
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Pumpkin Coffee Cake Cookies
Yield: 22 cookies
These are the best pumpkin coffee cake cookies! The chewy pumpkin cookies are piled high with a cinnamon streusel topping and drizzled with vanilla glaze. An easy and delicious dessert with amazing fall flavors!
Equipment
Ingredients
Pumpkin Spice Cookies
- ⅔ cup (163 g) pumpkin puree with the moisture removed to equal ⅓ cup *See blog post for more information
- 3 cups (375 g) all-purpose flour
- 2 ½ tsp (2 tsp) pumpkin pie spice
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter melted
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 1 (1) large egg yolk room temperature
- 2 tsp (2 tsp) vanilla extract
Cinnamon Streusel Topping
- ½ cup (114 g) unsalted butter room temperature
- 1 cup (220 g) light brown sugar
- 1 cup (125 g) all-purpose flour
- 2 tsp (2 tsp) cinnamon
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 1 ½ tbsp (23 g) milk
- ½ tsp (0.5 tsp) vanilla extract
Instructions
Pumpkin Spice Cookies
- First, remove the moisture from the pumpkin puree. Spread the pumpkin puree in a thin layer on several layers of paper towels. Use additional paper towels to blot the pumpkin puree until most of the moisture is removed and the pumpkin puree is dry. The pumpkin puree will reduce by half, so you should have ⅓ cup of pumpkin puree remaining. Set aside.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the melted unsalted butter, light brown sugar, and granulated sugar until well combined. Add in the dried pumpkin puree, egg, egg yolk, and vanilla extract, and mix until combined and smooth. Add in the flour mixture and mix on low speed until the cookie dough forms. Set aside.
- Next, make the cinnamon streusel topping. In the bowl of a stand mixer fitted with a paddle attachment or in a medium mixing bowl with an electric hand mixer, cream the softened unsalted butter and light brown sugar until smooth. Add the all-purpose flour and ground cinnamon and mix on low speed until the mixture resembles large crumbs.
- Portion the pumpkin cookie dough using a large cookie scoop (3 tablespoons). Place the cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Use the back of a spoon to gently press into the center of the cookies to create an indentation. Add 1 to 2 tablespoons of the streusel topping to the center of the cookie.
- Bake the cookies for 12 to 13 minutes, until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- To make the vanilla glaze, stir together the powdered sugar, milk, and vanilla extract. Use a spoon to drizzle the vanilla glaze over the cooled cookies.
Notes
- Store the cookies in an airtight container at room temperature for 2 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
These are perfect. Soft but chewy and full of fall flavor!
So glad you loved the recipe!