Pumpkin Coffee Cake Cookies

If you’re looking for a delightful treat that captures the essence of fall, you’ve come to the right place! These Pumpkin Coffee Cake Cookies are a warm hug in cookie form. With their soft, chewy texture and a crunchy brown sugar streusel topping, they perfectly blend the comforting flavors of pumpkin coffee cake into a fun bite-sized cookie. Whether you’re enjoying a cozy evening at home or hosting a gathering with friends and family, these cookies are sure to be a hit!

What I love most about this recipe is how simple it is to whip up. You can easily make them on busy weeknights or bake them ahead of time for special occasions like Thanksgiving or Halloween. Trust me, once you take your first bite of these Pumpkin Coffee Cake Cookies, you’ll want to make them again and again!

Why You’ll Love This Recipe

• Easy to Make: With minimal prep and baking time, these cookies fit perfectly into any busy schedule.
• Family-Friendly: Kids and adults alike will love the sweet pumpkin flavor and delicious icing!
• Make-Ahead Option: Bake a batch and store them for later; they taste just as good days later.
• Perfect for Any Occasion: From casual snacks to holiday dessert tables, these cookies shine everywhere.
• Customizable: Personalize with your favorite add-ins or toppings for a unique twist!

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you might already have in your pantry! Here’s what you’ll need to create these tasty Pumpkin Coffee Cake Cookies:

For the Cookie Base

• 6 tbsp unsalted butter, softened
• 3/4 cup (165 g) brown sugar, packed
• 3/4 cup (94 g) all purpose flour, spooned and leveled
• 2 1/2 tsp pumpkin pie spice
• pinch of salt
• 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin works best)
• 1 3/4 cups (219 g) all purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 2 egg yolks, at room temperature

For the Icing

• 2 tsp vanilla extract
• 1 cup (130 g) powdered sugar
• 1 tsp vanilla extract
• 2-4 tsp whole milk

Variations

This recipe is wonderfully flexible! Feel free to experiment with different flavors and textures. Here are some fun variation ideas:

• Add Chopped Nuts: Mix in some walnuts or pecans for a delightful crunch.
• Spice It Up: Add extra spices like cinnamon or nutmeg for more warmth.
• Chocolate Drizzle: Top with melted dairy-free chocolate instead of icing for a rich twist.
• Dried Fruit Delight: Incorporate dried cranberries or raisins for added sweetness.

How to Make Pumpkin Coffee Cake Cookies

Step 1: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and brown sugar until light and fluffy. This step is crucial because it incorporates air into the mixture, ensuring your cookies will be soft and chewy.

Step 2: Add the Pumpkin Puree and Egg Yolks

Mix in the pumpkin puree, egg yolks, and vanilla extract until everything is well combined. The pumpkin adds moisture, which helps keep these cookies tender while giving them that classic fall flavor.

Step 3: Combine Dry Ingredients

In another bowl, whisk together your flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients. Stir gently until just combined—overmixing can lead to tough cookies!

Step 4: Prepare the Streusel Topping

In a small bowl, mix together some brown sugar with flour and softened butter until crumbly. Sprinkle this delicious streusel over each cookie before baking; it adds an irresistible crunch on top!

Step 5: Bake Your Cookies

Scoop dough onto lined baking sheets about two inches apart. Bake in a preheated oven until edges are lightly golden—about 11 minutes should do it! Don’t forget that they’ll continue cooking slightly even after being removed from the oven.

Step 6: Drizzle with Icing

Once cooled, whisk together powdered sugar, vanilla extract, and enough milk to reach your desired drizzling consistency. Decorate each cookie with icing for that perfect finishing touch!

Now that you know how easy it is to make these scrumptious Pumpkin Coffee Cake Cookies, it’s time to gather your ingredients and start baking! Enjoy every bite of this cozy fall treat!

Pro Tips for Making Pumpkin Coffee Cake Cookies

Baking these delicious pumpkin coffee cake cookies is a breeze with a few handy tips!

• Use room temperature ingredients: Bringing your butter and eggs to room temperature ensures they mix together smoothly, creating a better texture for your cookies.

• Don’t overmix the dough: Gently combine the ingredients just until they are mixed. Overmixing can lead to tough cookies instead of the soft, chewy treats we desire.

• Chill the dough: If time allows, chilling the cookie dough for about 30 minutes before baking can enhance the flavor and help maintain their shape during baking.

• Check your oven temperature: Ovens can vary, so using an oven thermometer can help ensure that your cookies bake evenly and don’t end up undercooked or burnt.

• Store properly: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just make sure they’re completely cooled before freezing!

How to Serve Pumpkin Coffee Cake Cookies

These pumpkin coffee cake cookies are not only tasty, but they also make for an inviting dessert display! Here are some delightful ways to present them.

Garnishes

• Chopped pecans or walnuts: Sprinkling some chopped nuts on top adds a lovely crunch and complements the pumpkin flavor beautifully.

• Cinnamon sugar: A light dusting of cinnamon sugar right before serving gives a warm spice kick that enhances their autumnal vibe.

Side Dishes

• Spiced Chai Latte: The aromatic spices in chai pair wonderfully with the flavors of pumpkin and will warm you from the inside out.

• Apple Cider: A glass of chilled apple cider adds a crisp contrast to the sweet, chewy cookies and brings a taste of fall to your table.

• Vanilla Ice Cream: For a special treat, serve these cookies warm with a scoop of vanilla ice cream; the creamy texture balances out the chewy cookie perfectly.

• Hot Chocolate: Rich, velvety hot chocolate is another cozy complement that makes for an indulgent pairing with these delightful treats.

Enjoy baking and sharing these Pumpkin Coffee Cake Cookies—they’re bound to bring smiles all around!

Make Ahead and Storage

These pumpkin coffee cake cookies are perfect for meal prep! You can make a batch ahead of time and enjoy them throughout the week or share with friends and family.

Storing Leftovers

• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer freshness, keep them in the refrigerator for up to a week.
• If layered in a container, place parchment paper between layers to prevent sticking.

Freezing

• Allow cookies to cool completely before freezing.
• Place cookies in a single layer on a baking sheet and freeze for 1-2 hours until solid.
• Transfer to a freezer-safe bag or container, separating layers with parchment paper, and store for up to 3 months.

Reheating

• For warm cookies, preheat your oven to 350°F (175°C).
• Place cookies on a baking sheet and heat for about 5-7 minutes until warmed through.
• Alternatively, microwave individual cookies for about 10-15 seconds.

FAQs

Here are some common questions you might have about making these delicious pumpkin coffee cake cookies!

Can I use fresh pumpkin instead of canned for Pumpkin Coffee Cake Cookies?

Absolutely! If you have fresh pumpkin available, make sure it is pureed and cooked down properly so it has the same consistency as canned pumpkin puree.

How do I achieve chewy Pumpkin Coffee Cake Cookies?

To ensure your pumpkin coffee cake cookies are chewy, avoid overbaking them. Remove them from the oven when they are just set and allow them to cool on the baking sheet before transferring them.

Can I add nuts or chocolate chips to my Pumpkin Coffee Cake Cookies?

Definitely! Feel free to mix in chopped walnuts, pecans, or chocolate chips into the dough before baking for added texture and flavor.

What can I substitute for egg yolks in this recipe?

You can use 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as an alternative for each egg yolk.

Final Thoughts

These pumpkin coffee cake cookies are truly special with their chewy texture and delightful streusel topping! I hope you have as much fun making them as I do. Whether you’re sharing with loved ones or enjoying them all by yourself, these cozy treats are sure to brighten your day. Happy baking, and don’t forget to savor every bite!