When pumpkin season rolls in, the only thing better than a warm slice of coffee cake is a cookie that brings all those cozy vibes in one handheld bite. Enter Pumpkin Coffee Cake Cookies—soft, spiced bakery-style pumpkin cookies topped with a buttery streusel and finished with a vanilla glaze. These cookies are the fall dessert you’ve been waiting for.
Why You’ll Love These Pumpkin Coffee Cake Cookies
Imagine the warm, spiced flavor of pumpkin pie mixed with the crumble topping of your favorite coffee cake, all wrapped up in a soft, chewy cookie. These streusel cookies are bakery-style in both size and flavor, and they’re perfect for sharing (or not, we won’t judge). The glaze is optional, but trust us—that sweet drizzle makes them extra special.
Ingredients:
For the Streusel:
- 6 Tbsp unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup all-purpose flour
- 2.5 tsp pumpkin pie spice
- Pinch of salt
For the Pumpkin Cookies:
- ½ cup canned pumpkin purée (blotted down to ¼ cup)
- 1 ¾ cups all-purpose flour
- 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 temp
- 2 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–4 tsp whole milk
How to Make Them:
1. Make the Streusel:
Beat together butter and brown sugar. Add flour, pumpkin pie spice, and salt. Mix until crumbly and chill.
2. Prep the Pumpkin:
Spread canned pumpkin on a plate. Blot with paper towels 4–5 times until it reduces to ¼ cup.
3. Make the Dough:
Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add egg yolks, vanilla, and dried pumpkin. Mix in dry ingredients just until combined. Chill dough if too sticky.
4. Form and Top Cookies:
Scoop about 2 Tbsp of dough per cookie, roll into balls, and slightly flatten. Top each with a generous spoonful of chilled streusel. Press lightly.
5. Bake:
Bake at 350ºF for 11–12 minutes. Use a round cutter to gently swirl cookies into perfect circles while still warm if desired. Cool 10 minutes on sheet, then transfer to a wire rack.
6. Glaze:
Whisk powdered sugar, vanilla, and milk until drizzly. Drizzle over cooled cookies.
Tips for Bakery-Style Pumpkin Cookies
- Don’t skip blotting the pumpkin—it keeps the cookies from turning cakey.
- Use a round cutter after baking for picture-perfect edges.
- Streusel can be made ahead and chilled overnight.
- The glaze adds a lovely sweetness but isn’t essential—they’re still amazing without it.
How These Cookies Became a Fall Favorite
The first time I made these, I was trying to combine everything I love about fall desserts into one bite: warm spices, soft texture, buttery crumble, and just a hint of sweetness. The result was so dreamy, it became my go-to for cookie swaps and fall potlucks. I now make a double batch because they disappear fast!
What to Serve With Them
Pair these cookies with a spiced latte, a mug of hot tea, or even a glass of cold milk. They’re also the perfect addition to a fall dessert tray alongside pumpkin bars, cinnamon rolls, or apple crisp.
How to Store
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze without glaze and drizzle fresh after thawing. The texture holds up beautifully.
FAQs
Can I skip drying the pumpkin?
Not recommended—it helps prevent cakey cookies.
Can I use homemade pumpkin purée?
Yes, but be sure to drain it well for a similar consistency.
Can these be made gluten-free?
Try a 1:1 gluten-free flour blend. Results may vary slightly.
How do I make the cookies rounder?
Use a round cookie cutter or glass to swirl them right after baking gently.
These Pumpkin Coffee Cake Cookies are everything you love about fall—in cookie form. Soft, spiced, and topped with a buttery crumble, they’re guaranteed to make your season sweeter.
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Pumpkin Coffee Cake Cookies
- Total Time: 37 minutes (plus chilling as needed)
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
Pumpkin Coffee Cake Cookies are soft, bakery-style pumpkin cookies topped with a buttery streusel crumble and finished with a sweet vanilla glaze. Packed with warm fall spices and chewy texture, these cookies are perfect for autumn gatherings, potlucks, or cozy treats at home.
Ingredients
Streusel:
6 Tbsp unsalted butter, softened
¾ cup brown sugar, packed
¾ cup all-purpose flour
2½ tsp pumpkin pie spice
Pinch of salt
Pumpkin Cookies:
½ cup canned pumpkin purée (blotted down to ¼ cup)
1¾ cups all-purpose flour
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 temp
2 tsp vanilla extract
Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2–4 tsp whole milk
Instructions
Make the streusel: Cream butter and brown sugar. Mix in flour, pumpkin pie spice, and salt until crumbly. Chill.
Dry the pumpkin: Spread canned pumpkin on a plate. Blot with paper towels until reduced to ¼ cup.
Make cookie dough: Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Mix in egg yolks, vanilla, and blotted pumpkin. Add dry ingredients just until combined. Chill dough if sticky.
Form cookies: Scoop ~2 Tbsp dough per cookie, roll into balls, and slightly flatten. Top with a generous spoonful of streusel. Press lightly.
Bake: Bake at 350ºF for 11–12 minutes. Use a round cutter to swirl cookies into shape if desired. Cool 10 minutes on the sheet, then transfer to wire rack.
Glaze: Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cookies.
Notes
Blotting pumpkin purée is essential for chewy, non-cakey cookies.
Streusel can be made in advance and stored chilled.
Use a round cutter after baking for uniform cookies.
Cookies freeze well unglazed—add glaze fresh after thawing.
Optional: Add a pinch of cinnamon to the glaze for extra warmth.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American