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–+ servings
Pumpkin Coffee Cake Cookies

Chewy Pumpkin Coffee Cake Cookies to Warm Your Fall Days

Delight in these Chewy Pumpkin Coffee Cake Cookies, a perfect blend of pumpkin spice and chewy texture for your fall gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 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.
For the Glaze
  • 1 cup Powdered Sugar Substitution: Use coconut sugar for a lower-glycemic option.
  • 2-4 tsp Whole Milk Any milk alternative can be used.
For the Streusel Topping
  • 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

Equipment

  • mixing bowls
  • whisk
  • Cookie Scoop
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, cream together the butter and brown sugar until light and fluffy, about 3-4 minutes. Gradually mix in the flour, pumpkin pie spice, and salt until crumbly. Chill the streusel in the fridge.
  2. Spread the canned pumpkin puree on a plate and blot it gently with paper towels until reduced to just under 1/4 cup. Set aside.
  3. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.
  4. In another large bowl, cream the butter and brown sugar until fluffy. Add egg yolks and vanilla extract, mixing until combined. Stir in dried pumpkin.
  5. Gradually add the dry mixture to the wet dough, mixing until just combined. Chill dough if too sticky.
  6. Preheat oven to 350°F (175°C). Portion dough onto a baking sheet, indenting the center for the streusel. Sprinkle streusel on top.
  7. Bake cookies for 11-12 minutes until edges are golden and center looks slightly underbaked. Cool on baking sheet for 10 minutes before transferring.
  8. In a small bowl, whisk together powdered sugar, vanilla extract, and milk for a smooth glaze. Drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

Ensure the pumpkin puree is thoroughly dried and refrigerate dough if too soft for shaping. Use a cookie scoop for consistent portions and a cookie cutter if needed after baking.

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