Name: Chewy Pumpkin Coffee Cake Cookies to Warm Your Fall Days
Prep time: 20 min
Cook time: 12 min
Total time: 42 min
Ingredients: 6 tbsp Unsalted Butter (Substitution: Use margarine for a dairy-free option.); 1.75 cups Brown Sugar (Substitution: Light brown sugar can replace dark brown sugar.); 2.5 cups All-Purpose Flour (Substitution: For gluten-free option, use a 1:1 gluten-free flour blend.); 3.5 tsp Pumpkin Pie Spice (Substitution: Use a mix of cinnamon, nutmeg, and ginger if unavailable.); 0.5 cups Canned Pumpkin Puree (Libby’s canned pumpkin is recommended for the right consistency.); 0.5 tsp Baking Powder (No substitutions needed.); 0.5 tsp Baking Soda (No substitutions needed.); 0.5 tsp Salt (Use kosher or table salt.); 2 large Egg Yolks (Do not replace with whole eggs; the fat from the yolk is essential for texture.); 2 tsp Vanilla Extract (Substitution: Use almond extract for a different flavor profile.); 1 cup Powdered Sugar (Substitution: Use coconut sugar for a lower-glycemic option.); 2-4 tsp Whole Milk (Any milk alternative can be used.); 0.25 cups Unsalted Butter; 0.5 cups Brown Sugar; 0.5 cups All-Purpose Flour; 1 tsp Pumpkin Pie Spice; 0.25 tsp Salt

As autumn descends, a cozy aroma fills my kitchen, whisking me back to cherished moments spent with family. Nothing captures the essence of fall quite like my Chewy Pumpkin Coffee Cake Cookies. These delightful treats boast a perfectly chewy texture, complemented by a crunchy brown sugar streusel and a light drizzle of sweet vanilla icing. They are not just a cookie; they’re a celebration of pumpkin spice that brings warmth to any gathering and pairs beautifully with your favorite hot beverage. Whether you’re looking for a quick dessert to impress guests or a comforting sweet treat to enjoy alone, these cookies check all the boxes. Ready to indulge in the flavors of the season? Let’s dive into this delicious recipe that’s sure to become a seasonal favorite!

Why Are Pumpkin Coffee Cake Cookies Irresistible?

Uniqueness: This recipe combines the best elements of two fall favorites—coffee cake and cookies!
Chewy Delight: The chewy texture makes each bite a delightful experience, reminiscent of soft pumpkin bars.
Warm Spices: Infused with pumpkin pie spice, these cookies are bursting with the warm flavors of autumn.
Quick to Prepare: Whip these up quickly for unexpected guests or cozy family gatherings.
Versatile Pairing: Enjoy them with coffee, chai, or even a scoop of ice cream for a sweet treat! Looking for more pumpkin delights? Don’t miss my Pumpkin Ricotta Flatbread for a savory twist!

Pumpkin Coffee Cake Cookies Ingredients

For the Cookies

Unsalted Butter (6 tbsp) – Provides fat and moisture for a tender cookie. Substitution: Use margarine for a dairy-free option.
Brown Sugar (1 3/4 cups) – Adds sweetness and moisture, enhancing the chewy texture. Substitution: Light brown sugar can replace dark brown sugar, altering the flavor slightly.
All-Purpose Flour (2 1/2 cups total, divided) – Forms the structure of the cookies. Substitution: For gluten-free option, use a 1:1 gluten-free flour blend.
Pumpkin Pie Spice (3 1/2 tsp total) – Infuses warm fall spices into the cookies. Substitution: Use a mix of cinnamon, nutmeg, and ginger if unavailable.
Canned Pumpkin Puree (1/2 cup) – Provides moisture and pumpkin flavor. Note: Libby’s canned pumpkin is recommended for the right consistency.
Baking Powder (1/2 tsp) & Baking Soda (1/2 tsp) – Leavening agents for the right texture. No substitutions needed.
Salt (1/2 tsp) – Enhances flavor. Use kosher or table salt.
Egg Yolks (2) – Adds richness and helps bind the ingredients. Note: Do not replace with whole eggs; the fat from the yolk is essential for texture.
Vanilla Extract (2 tsp) – Provides flavor depth. Substitution: Use almond extract for a different flavor profile.

For the Glaze

Powdered Sugar (1 cup) – For the glaze, adding sweetness without altering texture. Substitution: Use coconut sugar for a lower-glycemic option.
Whole Milk (2-4 tsp) – Adjusts the glaze consistency. Substitution: Any milk alternative can be used.

For the Streusel Topping

Unsalted Butter (1/4 cup) – Adds richness and a crumbly texture.
Brown Sugar (1/2 cup) – Sweetness and moisture for the perfect crumble.
All-Purpose Flour (1/2 cup) – Helps to bind the topping and create a crunchy texture.
Pumpkin Pie Spice (1 tsp) – Enhances the flavor profile, tying back to the chewy pumpkin coffee cake cookies.
Salt (1/4 tsp) – Balances the sweetness of the streusel topping.

With these ingredients in hand, you’re ready to create a batch of scrumptious Pumpkin Coffee Cake Cookies that will tantalize your taste buds and fill your home with the delightful scents of fall!

Step‑by‑Step Instructions for Pumpkin Coffee Cake Cookies

Step 1: Prepare the Streusel Topping
In a medium bowl, cream together 1/4 cup of unsalted butter and 1/2 cup of brown sugar until light and fluffy, about 3-4 minutes. Gradually mix in 1/2 cup of all-purpose flour, 1 teaspoon of pumpkin pie spice, and 1/4 teaspoon of salt until the mixture is crumbly. Place the streusel in the fridge to chill while you prepare the cookies, ensuring it becomes nice and crunchy.

Step 2: Dry the Pumpkin
Spread 1/2 cup of canned pumpkin puree on a flat plate. Use paper towels to blot the puree gently until it’s reduced to just under 1/4 cup of moisture. This step is crucial for achieving the ideal chewy texture in your Pumpkin Coffee Cake Cookies. Set aside while you measure and mix the dry ingredients.

Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3 teaspoons of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure each ingredient is evenly distributed to avoid any clumps. Once mixed, set this bowl aside as you move on to the cookie dough base.

Step 4: Make the Cookie Dough Base
In another large bowl, cream together 6 tablespoons of unsalted butter and 1 3/4 cups of brown sugar. Beat for about 3-5 minutes until the mixture is fluffy and pale in color. Add in 2 egg yolks and 2 teaspoons of vanilla extract, mixing until combined. Finally, stir in the dried pumpkin until evenly incorporated into the batter.

Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredient mixture to the wet dough, using a wooden spoon or spatula to mix until just combined. Avoid overmixing to keep the cookies tender. If the dough feels too sticky, chill it in the refrigerator for about 10 minutes, which will make handling easier when shaping the cookies.

Step 6: Shape the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop, portion out the dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Gently indent the center of each scoop with your finger, allowing space for the chilled streusel topping. Sprinkle the streusel generously on top, pressing lightly to adhere.

Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 11-12 minutes, or until the edges are lightly golden but the center looks slightly underbaked. If desired, use a cookie cutter to reshape them right after baking while they’re still warm. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Prepare the Glaze
In a small bowl, whisk together 1 cup of powdered sugar, 2 teaspoons of vanilla extract, and 2-4 teaspoons of whole milk until you achieve a smooth and pourable glaze. Adjust the milk slightly to get your desired consistency. Once the cookies are completely cool, drizzle the sweet vanilla icing generously over each cookie for a finishing touch that enhances the flavors.

What to Serve with Chewy Pumpkin Coffee Cake Cookies

Cozy up your dessert experience with delicious pairings that bring out the warm flavors of fall.

Hot Coffee: The boldness of a freshly brewed cup of coffee perfectly complements the sweet, spiced notes of the cookies, creating a match made in heaven.
Chai Tea Latte: The aromatic spices in chai enhance the pumpkin flavor, making it a soothing companion for your chewy treats on chilly evenings.
Whipped Cream: A dollop of fluffy whipped cream adds a creamy contrast to the chewy texture of the cookies, elevating them into a delightful dessert.
Vanilla Ice Cream: The cool creaminess of vanilla ice cream next to the warm, spiced cookies creates a delightful temperature contrast that’s simply irresistible.
Apple Cider: Sipping on warm apple cider alongside these cookies brings a sweet, fruity element that complements the pumpkin spice beautifully.
Chocolate Drizzle: Drizzling some melted chocolate on top adds a sweet richness that pairs wonderfully with the pumpkin flavor, creating an indulgent treat.
Maple Syrup: A light drizzle of maple syrup adds an earthy sweetness that enhances the cookies’ natural flavors and brings a taste of autumn to every bite.
Nutty Granola: Serve with a crunchy granola on the side for added texture; the nuts and oats will bring a delightful crunch that contrasts with the soft cookies.
Pear or Apple Slices: Fresh slices of pear or apple bring a crisp, juicy element that refreshes your palate and balances the richness of the cookies.

Pumpkin Coffee Cake Cookie Variations

Feel free to explore your creativity with these delightful cookies and make them your own!

Add Nuts: Fold in walnuts or pecans for a delightful crunch that complements the chewy texture.
Chocolate Twist: Mix in chocolate chips for an indulgent treat that balances the warmth of pumpkin spice beautifully.
Maple Sweetness: Substitute maple syrup for some brown sugar to introduce a deep, earthy sweetness to your cookies.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour, ensuring everyone can enjoy these treats!
Cinnamon Sugar Topping: Before baking, sprinkle a mix of cinnamon and sugar on top of the streusel for an extra layer of sweetness.
Vegan Friendly: Swap eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use your favorite dairy-free milk.
Spicy Kick: Add a pinch of cayenne pepper or chili powder into the dough for a surprising and exciting heat that pairs well with pumpkin.

As you savor these variations, I can’t resist mentioning my delightful Pumpkin Cheesecake Cookies, which are another fantastic way to celebrate pumpkin season!

Expert Tips for Pumpkin Coffee Cake Cookies

Dry the Pumpkin Well: Ensure the pumpkin puree is thoroughly dried to prevent cakey cookies; moisture can disrupt the chewy texture you desire.
Chill the Dough: If the dough is too soft to manage, refrigerate it for about 10 minutes. This makes shaping your Pumpkin Coffee Cake Cookies much easier!
Use a Cookie Scoop: For evenly sized cookies, a cookie scoop is your best friend. It ensures consistent baking and a beautiful presentation.
Reshape After Baking: If cookies spread unevenly, use a cookie cutter to reshape them while they’re still warm—this will give you those lovely, perfect edges.
Measure Flour Correctly: Use the spoon and level method or weigh for accuracy. Too much flour can lead to dense cookies instead of the chewy delight intended.

Storage Tips for Pumpkin Coffee Cake Cookies

Room Temperature: Store cookies in an airtight container for up to 3 days at room temperature to maintain their chewy texture and delicious flavors.
Freezer: Freeze the cookies in a single layer on a baking sheet for 1-2 hours, then transfer to a zip-top freezer bag for up to 2 weeks.
Reheating: To enjoy, thaw cookies at room temperature and warm in the microwave for about 10-15 seconds for that fresh-from-the-oven taste of your Pumpkin Coffee Cake Cookies.

Make Ahead Options

These Chewy Pumpkin Coffee Cake Cookies are perfect for meal prep, allowing you to savor fall flavors without the last-minute rush! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Additionally, the streusel topping can be made ahead and stored in an airtight container in the fridge for up to 3 days to maintain its crunch. When you’re ready to serve, simply scoop the chilled dough onto a baking sheet, top with the prepped streusel, and bake as directed. This way, you’ll enjoy freshly baked cookies with minimal effort, bringing the delightful taste of autumn to your table in no time!

Pumpkin Coffee Cake Cookies Recipe FAQs

What is the best way to select ripened canned pumpkin for the recipe?
Absolutely! When choosing canned pumpkin puree, look for brands that specify “100% pumpkin” on the label, such as Libby’s, as this ensures the right consistency and flavor. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your cookies.

How can I store Pumpkin Coffee Cake Cookies for optimal freshness?
To keep your chewy cookies at their peak, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they freeze wonderfully! Just place the cookies in a single layer on a baking sheet, freeze for 1-2 hours, and then transfer them to a zip-top freezer bag. They’ll remain delightful for up to 2 weeks!

Can I freeze the dough before baking?
Very! To freeze the cookie dough, scoop the dough onto a parchment-lined baking sheet and freeze until firm. Once frozen, transfer the dough balls to a zip-top freezer bag, and they’ll be good for up to 3 months. When ready to bake, preheat your oven and bake from frozen, adding a couple of extra minutes to the baking time for best results.

What should I do if my cookies come out cakey?
If your Pumpkin Coffee Cake Cookies turn out cakey, it could be due to excess moisture in the pumpkin or overmixing the dough. Make sure to dry the canned pumpkin thoroughly before adding it to the mix—blotting it with paper towels should help. Also, mix the dough until just combined to keep them chewy. If you find your dough too sticky, chilling it for about 10 minutes can make it easier to work with.

Are there any allergy concerns I should be aware of?
Definitely! If you’re baking for someone with allergies, be cautious with the ingredients. This recipe includes eggs and dairy, so consider substituting with flax eggs and a dairy-free milk alternative if needed. Always check labels for allergens, particularly with brands of canned pumpkin and spices, as they may vary.

How can I ensure my cookies have a perfect texture?
To achieve the ideal chewy texture, ensure you’re using the correct flour measuring method—spoon and level or weigh for precision. Also, drying the pumpkin is crucial to avoid excess moisture. Lastly, if the dough feels too soft when shaping, pop it in the fridge for about 10 minutes; this step can make all the difference in your final cookie texture.