The Most Delicious Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies- A chewy pumpkin spice cookie base topped with a buttery cinnamon streusel topping. All the fall favorites in a decadent dessert. 

This Pumpkin Coffee Cake Cookies are seriously to die for delicious! This recipe makes 6 giant bakery-style cookie that have the chewiness of a cookie, the spices of all things fall, and the buttery top that will complete each bite. I wanted to take all the cozy flavors of a classic pumpkin coffee cake and turn them into something handheld. The streusel topping was a must-it gives that perfect crumble with every bite. Think of it as coffee cake reinvented in cookie form, made for sharing… or not!

For more fall related recipes here are some of my favorite

• The Greatest Pumpkin Snickerdoodle Cake
• The Best Pumpkin Snickerdoodle Blondies
• Pumpkin Vanilla Chai Cake
• The Best Coffee Cake There Ever Was!

Why you will love this recipe

• Pumpkin- This recipe uses pumpkin puree, and is filled with pumpkin pie spice and a dash more of cinnamon.
• Easy to make- They are incredibly easy to make and take no skill whatsoever to create.
• Delicious- If being easy isn't enough, they are ridiculously tasty. 
• Soft + chewy texture - The cookie base stays soft and chewy, even with the crunchy topping.
• Crowd-pleaser - Perfect for parties, bake sales, or just treating yourself.
• Make-ahead friendly - You can prep the dough ahead, freeze it, and bake whenever the craving hits.
• Unique twist - It's like a mashup of coffee cake and cookies, two desserts in one!

Ingredients you will need for this recipe 

This recipe doesn't require too many ingredients, but here are some you might not have on hand! For a full list of ingredients, check out the recipe card below for the full list. 

• Pumpkin puree- Remember to buy the puree, not the pumpkin PIE mix.
• Unsalted butter- Don't you go buy that salted butter. It will totally change the flavor of the cookies and make them EXTRA salty.
• Pumpkin pie spice - You can find this in the same isle as all of the spices. 
• Brown sugar - Light is my fave here, but dark brown sugar works if that's all you have.
• Granulated sugar - A little extra sweetness and helps with that chewy cookie texture.
• Egg yolk - Just the yolk for richness without weighing the dough down.
• Vanilla extract - A must for rounding out the pumpkin spice flavors.
• Pumpkin pie spice - You can find this in the spice aisle, but I love adding an extra dash of cinnamon too.
• Ground cinnamon - For a little extra cozy flavor in the streusel topping and the dough.
• All-purpose flour - The base of your cookies. Fluff and level for the most accurate measure.
• Baking powder - Gives the cookies a little lift so they don't bake up too dense.

Step by step instructions 

• Step 1: Prep your pan. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
• Step 2: Cream the butter and the sugar. In a stand-size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes. 
• Step 4: cream the egg. Add in the whole egg and egg yolk and continued to beat on medium-speed for about 30 seconds. 
• Step 5: add the pumpkin and vanilla. Add the pumpkin and vanilla extract, mix on low just until incorporated
• Step 6: Add the dry ingredients. On the lowest speed, add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, and mix just until there are no more flour streaks. 
• Step 7: Scoop the dough. Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. Place them on the prepped baking sheet and place them in the fridge while you make the crumb topping.
• Step 8: Make the topping. To make the topping: in a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks. Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered. 
• Step 9: Baking the cookies. Bake for 12-13 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
• Step 10: Add the drizzle Once the cookies are done, let them slightly cool and drizzle with the icing.

Expert Baking Tips 

• Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie. 
• Cream that butter + sugar really well - This is the secret to tall, thick cookies. If you under-cream, the dough won't hold structure and your cookies will bake up flat. Don't rush this step!
• Use room temperature butter - Cold butter won't cream properly, and melted butter will make the dough spread too much. Room temp is key.
• Measure your flour carefully - Too much flour = dry cookies, too little = spreading. Fluff, spoon, and level into the measuring cup for accuracy.
• Chill the dough before baking - Even 15-20 minutes in the fridge helps the cookies hold their shape and makes the crumb topping stick better.
• Press on lots of streusel - Don't be shy with the crumb topping; press it gently into the dough so it doesn't fall off during baking.
• Bake until just set - The cookies should look slightly underdone in the center when you pull them out. They'll finish setting on the baking sheet as they cool.
• Drizzle while warm - Add the icing drizzle when the cookies are slightly warm so it melts into all the cracks and crumbs.
• Sift your dry ingredients for the best results 
• Don't over mix the flour. Over mixing the gluten can cause a dry cookie. 
• Here are my favorite parchment paper liners

Tools You'll Need for Pumpkin Coffee Cake Cookies

These are my favorite tools for making pumpkin coffee cake cookies and the ones I reach for every time I bake them. Having the right equipment makes the process easier and helps the cookies come out tall, chewy, and perfectly baked.

• Stand mixer with paddle attachment - Makes creaming the butter and sugar effortless. A hand mixer works too, but it'll take longer.
• Large mixing bowls - For whipping up the streusel and mixing dry ingredients.
• Cookie scoop - To get even, bakery-sized cookie dough balls. I use a large one for this recipe.
• Baking sheet - Heavy-duty, rimmed baking sheets bake cookies more evenly.
• Parchment paper or silicone baking mat - Keeps cookies from sticking and makes cleanup a breeze.
• Cooling rack - Essential for letting cookies set up without overbaking on the hot pan.
• Measuring cups + spoons - Accuracy matters here, especially for flour and spices.
• Spatula - For scraping down the sides of the bowl so everything mixes evenly.

FAQs - Pumpkin Coffee Cake Cookies

• Can I make these into smaller cookies? Yes, you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
• Can these cookie dough balls be frozen? Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don't even have to thaw them before you bake. You can freeze them with the crumb on top too!
• Can I chill the cookie dough overnight? Yes! I recommend scooping them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Get your oven up to temp and place them on a cookie sheet to bake. You want them cold. 

Storing and freezing

Store these Pumpkin Coffee Cake Cookies at room temperature in an airtight container up to 5 days.

Freezing Pumpkin Coffee Cake Cookies

You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 6 months.

If you need more ideas for what to bake, here are some!

• Ultimate Biscoff Cake
• The Best and Irresistible Cookie Dough Cake
• Cinnamon Caramel Apple Cake
• Pumpkin Sticky Toffee Pudding Recipe
• Easy Pumpkin Chocolate Chip Bread

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Recipe

Pumpkin Coffee Cake Cookies

Molly Murphy

Pumpkin Coffee Cake Cookies- A chewy pumpkin spice cookie base topped with a buttery cinnamon streusel topping. All the fall favorites in a decadent dessert.

5 from 51 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American, cookies

Servings 6

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pumpkin cookie

• ½ cup butter unsalted chilled and cubed
• ½ cup granulated sugar
• ⅓ cup light brown sugar packed
• 1 whole egg
• 1 egg yolk
• ¼ cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 ⅔ cup all purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon

For the crumb topping

• 6 tablespoon unsalted butter cold, cut to pea size.
• ½ cup light brown sugar
• 1 teaspoons ground cinnamon
• pinch of salt
• ¾ cup all purpose flour

For the powder sugar drizzle

• 1 cup powder sugar
• 2 tablespoons milk

Instructions

 

For the cookies

• Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
• In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
  ½ cup butter unsalted, ½ cup granulated sugar, ⅓ cup light brown sugar
• With a rubber spatula scrape down the sides and bottom of the bowl, add in the egg yolk and continued to beat on medium speed for about 30 seconds.
  1 whole egg, 1 egg yolk
• Scrape down the sides again, and add the pumpkin and vanilla extract, mix on low just until incorporated
  ¼ cup pumpkin puree, 1 teaspoon pure vanilla extract
• Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, mix on low just until there are no more flour streaks.
  1 ⅔ cup all purpose flour, ¾ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon
• Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.
• To make the topping: In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks.
  6 tablespoon unsalted butter, ½ cup light brown sugar, 1 teaspoons ground cinnamon, pinch of salt, ¾ cup all purpose flour
• Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
• Bake for 12-13 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
• Once the cookies are done, let them slightly cool and drizzle with the icing.
  1 cup powder sugar, 2 tablespoons milk

Keyword pumpkin cake

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