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Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies

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Indulge in the cozy flavors of fall with these delightful Pumpkin Coffee Cake Cookies. With a soft, chewy texture and topped with a crunchy brown sugar streusel, these cookies beautifully marry the essence of pumpkin coffee cake into a fun, bite-sized treat. Perfect for any occasion—from casual snacking to festive gatherings—these cookies are easy to whip up, making them an ideal choice for busy weeknights or special events. Enjoy them fresh out of the oven or store them for later; their flavors only get better with time. Once you try these scrumptious cookies, they’ll quickly become your go-to autumn delight!

Ingredients

Scale
  • 6 tbsp unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup all purpose flour
  • 2 1/2 tsp pumpkin pie spice
  • pinch of salt
  • 1/2 cup canned pumpkin puree
  • 1 3/4 cups all purpose flour
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 24 tsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  3. Mix in pumpkin puree, egg yolks, and vanilla extract until well combined.
  4. In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. For the streusel topping, mix brown sugar with flour and softened butter until crumbly; sprinkle over each cookie before baking.
  7. Scoop dough onto prepared baking sheets about two inches apart and bake for 11 minutes or until edges are lightly golden.
  8. Once cooled, drizzle with icing made from powdered sugar, vanilla extract, and milk.

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