Pumpkin Coffee Cake Cookies Recipe

I absolutely love this Pumpkin Coffee Cake Cookies Recipe because it brings together the tender, moist pumpkin flavor with a delightful cinnamon-spiced streusel topping. If you’re a fan of cozy fall treats that feel like a cross between a coffee cake and a cookie, you’re going to adore this recipe. I’ve found it works wonderfully for afternoon snacks or paired with a hot cup of coffee on a crisp morning.

When I first tried this recipe, what really stood out was how it marries soft pumpkin-infused dough with that buttery, crunchy streusel – it’s like having your favorite pumpkin coffee cake in convenient cookie form. Plus, these cookies hold up beautifully for sharing, gifting, or just savoring throughout the week without losing their charm.

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Ingredients You’ll Need

All the ingredients in this Pumpkin Coffee Cake Cookies Recipe come together beautifully to give you that classic coffee cake experience with a pumpkin twist. A few tips on ingredients can really enhance the outcome—like drying your pumpkin puree and using fresh spices for vibrant flavor.

• Unsalted Butter: Using softened butter ensures creamy, fluffy dough and a buttery streusel topping. I always stick to unsalted so I can control the salt balance.
• Brown Sugar: Opt for packed brown sugar to achieve the perfect moisture and caramel undertone in both dough and streusel.
• All Purpose Flour: Spoon and level your flour for accurate measurement to avoid dense, cakey cookies.
• Pumpkin Pie Spice: Fresh or high-quality spice blends work best — they bring the signature warmth and aroma you crave.
• Salt: Just a pinch to enhance all the sweet and spice flavors.
• Canned Pumpkin Puree: I’ve found that Libby’s canned pumpkin is consistently perfect—not too wet and packed with flavor.
• Baking Powder & Baking Soda: Key for the gentle rise that makes these cookies tender yet perfectly set.
• Egg Yolks: Using yolks instead of whole eggs keeps the cookies rich without extra moisture, which balances the pumpkin.
• Vanilla Extract: A splash elevates the flavors, adding warmth and depth.
• Powdered Sugar (for glaze): Smooth and sweet, perfect with vanilla and a touch of milk to drizzle over cooled cookies.
• Whole Milk: Just enough to give the glaze the right drizzling consistency.

Variations

I love how this Pumpkin Coffee Cake Cookies Recipe feels like a canvas—there are so many ways to make it your own depending on what you like or have on hand. Whether you want to add a nutty crunch or make it allergy-friendly, switching things up is part of the fun!

• Nutty Delight: I sometimes sprinkle chopped pecans or walnuts into the streusel for an extra crunch and autumn flavor – my family goes crazy for it.
• Chocolate Twist: Stir in mini chocolate chips into the dough for a melty, sweet surprise inside every bite.
• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend; the texture stays soft and tender.
• Dairy-Free: Use vegan butter and a non-dairy milk like almond or oat for the glaze and dough to fit dietary needs.

How to Make Pumpkin Coffee Cake Cookies Recipe

Step 1: Make and Chill the Streusel

Start by mixing softened butter and brown sugar on high speed until combined and creamy. Then add in the flour, pumpkin pie spice, and a pinch of salt. Mix until the streusel looks like large crumbs; sometimes I use my hands here to get the perfect crumbly texture. Pop this mixture into the fridge while you work on the cookie dough—chilling keeps the topping firm and makes handling easier later on.

Step 2: Prepare the Pumpkin Dough

This step is a game-changer: drying your canned pumpkin is a must. I spread it on a plate and gently press with paper towels repeatedly, which reduces moisture so your cookies don’t turn soggy. Trust me, I’ve skipped this step once and ended up with a flat mess! Once your pumpkin is dry, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.

Step 3: Cream Butter and Sugar

Using an electric mixer or stand mixer paddle attachment, beat the softened butter and brown sugar together until light and fluffy, about 1-2 minutes. This step is so important for cookies with the best texture and lift. Then add in your egg yolks and vanilla extract and beat on medium until pale and fluffy again, about 1-2 minutes more.

Step 4: Combine Wet and Dry Ingredients

Mix in the dried pumpkin puree gently to avoid overworking the dough. Then add your dry flour mixture in two parts, stirring just until incorporated on low speed. If your dough feels sticky, chill it in the fridge for about 10 minutes to make it easier to handle – this always saves me sticky fingers.

Step 5: Shape Cookies and Add Streusel

Use a 2-tablespoon scoop to portion dough balls and arrange six per baking sheet lined with parchment. Flatten each ball slightly with your palm and then top each with a heaping tablespoon of the chilled streusel, pressing gently so it adheres. This step gives the cookie that iconic coffee cake look and taste.

Step 6: Bake and Perfect the Shape

Bake at 350°F for 11-12 minutes – watch closely so your cookies stay soft but set. When they come out, I grab a large round cookie cutter and gently run it around each cookie to create a perfect circle. Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Step 7: Drizzle the Vanilla Glaze

While your cookies cool, whisk together powdered sugar, vanilla extract, and start with 2 teaspoons of milk to make a smooth glaze. Add more milk as needed to get a drizzle-able consistency – not too runny, not too thick. Drizzle the glaze over your cooled cookies and let it set before digging in.

How to Serve Pumpkin Coffee Cake Cookies Recipe

Garnishes

I usually stick to the vanilla glaze drizzle for its perfect sweetness and subtle vanilla hint, but sometimes I sprinkle a tiny pinch of cinnamon or chopped nuts on top shortly after drizzling the glaze for a little extra texture and visual appeal. It’s simple but makes an inviting presentation.

Side Dishes

These cookies pair beautifully with a cup of chai tea, a dark roast coffee, or even warm apple cider. If serving at brunch, I love to have them alongside creamy yogurt and fresh fruit for a balanced plate.

Creative Ways to Present

For holiday gatherings, I’ve arranged these Pumpkin Coffee Cake Cookies Recipe treats on tiered dessert stands with mini pumpkins and autumn leaves around for a festive touch. Layering them between parchment paper in pretty boxes also makes a lovely gift presentation that feels thoughtful and homemade.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days, and they stay soft and delicious. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

These cookies freeze beautifully! I freeze them unglazed on a baking sheet first, then transfer to a freezer-safe bag. When ready to enjoy, thaw at room temperature and drizzle with glaze fresh for best results.

Reheating

If you want a freshly-baked taste, I warm up cookies in a 300°F oven for about 5 minutes before glazing. It refreshes the texture without drying them out—like they’re just out of the oven!

FAQs

Final Thoughts

Honestly, this Pumpkin Coffee Cake Cookies Recipe is one of those treats I reach for when I want something comforting yet a little special. It’s perfect for sharing with friends over coffee or stashing away for yourself when the craving hits. I hope you enjoy making and eating these as much as I do – they might just become your new fall favorite too.

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