Description
Delight in these pumpkin coffee cake cookies that combine the warm flavors of pumpkin and pumpkin pie spice with a crisp streusel topping and a smooth vanilla glaze. Perfectly soft and moist inside with a crunchy, sweet topping, these cookies are an ideal autumn treat for cozy afternoons or festive gatherings.
Ingredients
Units
Scale
Streusel
- 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
Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree (preferably Libby's)
- 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
- 2 tsp vanilla extract
Vanilla Glaze
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract
- 2-4 tsp whole milk
Instructions
- Prepare Streusel: In a medium bowl, combine the softened butter and brown sugar using an electric mixer on high speed until fully combined. Add the flour, pumpkin pie spice, and pinch of salt, mixing until the mixture forms large crumbs. Use your hands if necessary. Chill the streusel in the fridge while you make the cookie dough.
- Dry Pumpkin: Spread the canned pumpkin puree on a plate and press lightly with a paper towel to absorb excess liquid. Repeat this pressing at least four more times until the pumpkin reduces from 1/2 cup to roughly 1/4 cup and releases little to no liquid.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy. A stand mixer with a paddle attachment can also be used.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Pumpkin and Dry Ingredients: Blend in the dried pumpkin puree on medium-low speed, then add the dry ingredient mixture and stir on low speed just until combined. If the dough feels too sticky, chill it in the refrigerator for 10 minutes before proceeding.
- Shape Cookies and Add Streusel: Scoop dough with a 2-tablespoon cookie scoop and roll into balls. Place six balls at a time onto parchment-lined baking sheets. Make a slight indent on the top of each ball using your palm. Spoon a heaping tablespoon of chilled streusel on each cookie, pressing gently to secure.
- Bake: Preheat the oven to 350°F (177°C). Bake the cookies for 11-12 minutes until edges are set but centers remain soft.
- Shape Cookies: Immediately after baking, use a large, round cookie cutter to gently shape the cookies into perfect circles. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Make Vanilla Glaze: While the cookies cool, whisk together powdered sugar, vanilla extract, and 2 teaspoons of whole milk in a small bowl. Add more milk as needed until you achieve a drizzle-able consistency.
- Glaze and Serve: Once cookies are fully cooled, drizzle the vanilla glaze over the top. Serve and enjoy!
Notes
- Drying the pumpkin puree is essential for the cookies to bake properly and avoid excess moisture.
- Libby’s canned pumpkin puree is recommended for consistent texture and moisture content.
- If dough is sticky, chilling it before baking helps with shaping and baking consistency.
- Using a cookie cutter after baking ensures perfectly round cookies for an appealing presentation.
- You can store cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free glaze alternative, substitute whole milk with almond or oat milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
