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:
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6 Tbsp unsalted butter, softened
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¾ cup brown sugar, packed
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¾ cup all-purpose flour
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2½ tsp pumpkin pie spice
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Pinch of salt
Pumpkin Cookies:
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½ cup canned pumpkin purée (blotted down to ¼ cup)
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1¾ cups all-purpose flour
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1 Tbsp pumpkin pie spice
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 cup brown sugar, packed
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2 egg yolks, room temp
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2 tsp vanilla extract
Glaze:
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1 cup powdered sugar
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1 tsp vanilla extract
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2–4 tsp whole milk
Instructions
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Make the streusel: Cream butter and brown sugar. Mix in flour, pumpkin pie spice, and salt until crumbly. Chill.
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Dry the pumpkin: Spread canned pumpkin on a plate. Blot with paper towels until reduced to ¼ cup.
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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.
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Form cookies: Scoop ~2 Tbsp dough per cookie, roll into balls, and slightly flatten. Top with a generous spoonful of streusel. Press lightly.
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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.
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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