Pumpkin Coffee Cake Cookies

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Pumpkin Coffee Cake Cookies are the ultimate fall treat—soft, spiced, and topped with buttery streusel and a dreamy vanilla glaze. Imagine the cozy essence of a classic coffee cake, but in handheld cookie form, infused with pumpkin puree and warm spices that make every bite taste like autumn.

These cookies are soft in the center with slightly crisp edges, perfectly balanced by the crunch of cinnamon streusel and the sweetness of the glaze. Whether you’re baking for a gathering or a quiet weekend treat, these cookies bring all the seasonal comfort with minimal effort.

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What Kind of Pumpkin Should I Use?

Canned pumpkin puree is your best friend here. Make sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices. The puree gives the cookies their moist texture and warm pumpkin flavor without overpowering the overall balance.

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Ingredients for the Pumpkin Coffee Cake Cookies

• Pumpkin Puree: Provides moisture and a rich, earthy sweetness.
• Brown Sugar: Adds depth and a hint of molasses.
• Granulated Sugar: Balances the sweetness for a perfect cookie.
• Butter: Creates a tender texture and buttery flavor.
• Egg Yolk: Helps bind the dough while keeping it soft.
• Vanilla Extract: Enhances all the fall flavors.
• All-Purpose Flour: The sturdy base of the cookie structure.
• Baking Soda: For lightness and a bit of lift.
• Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves.
• Salt: Balances sweetness and highlights flavor.
• Streusel Topping (Brown Sugar, Flour, Butter, Cinnamon): Brings that signature crumbly crunch.
• Vanilla Glaze (Powdered Sugar, Vanilla, Milk): Adds a sweet finish with silky texture.

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How To Make the Pumpkin Coffee Cake Cookies

Step 1: Make the Streusel Topping

In a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix until crumbly. Set aside while you prepare the cookie dough.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This adds air into the dough, giving the cookies a soft texture.

Step 3: Add the Wet Ingredients

Mix in the pumpkin puree, egg yolk, and vanilla extract. Make sure everything is well combined. The mixture might look a bit curdled—that’s okay.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture into the wet ingredients, mixing until a dough forms.

Step 5: Scoop and Shape

Using a cookie scoop or spoon, portion out the dough onto a parchment-lined baking sheet. Slightly flatten each mound, and make a small indent in the center to hold the streusel.

Step 6: Add Streusel Topping

Generously sprinkle the prepared streusel over each cookie, pressing gently so it sticks.

Step 7: Bake

Bake the cookies at 350°F (175°C) for 12–14 minutes or until the edges are set and the centers look slightly underdone. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Step 8: Drizzle with Vanilla Glaze

While the cookies are cooling, whisk together powdered sugar, vanilla extract, and milk to make a smooth glaze. Once cookies are completely cooled, drizzle the glaze over the tops.

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How to Serve and Store Pumpkin Coffee Cake Cookies

These cookies are best served slightly warm or at room temperature to enjoy the soft, spiced interior and crisp streusel topping. Pair them with a cup of coffee or chai for the ultimate cozy treat.

To store, keep the cookies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate for up to a week, or freeze for up to 2 months. If frozen, let thaw at room temperature before enjoying, and consider warming slightly to revive that fresh-baked softness.

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Frequently Asked Questions

How do I keep the streusel from falling off?

Press the streusel gently into the dough before baking. After baking, let the cookies rest on the pan to firm up and avoid losing the topping.

Can I make these cookies ahead of time?

Yes! You can make the dough a day in advance and refrigerate. Let it sit at room temperature for 15–20 minutes before baking.

Do I need to chill the dough?

Chilling isn’t necessary, but it can help prevent the cookies from spreading too much and intensify the flavors.

Can I use homemade pumpkin puree?

You can, but make sure it’s thick and not watery. Excess moisture will affect the texture of the cookies.

What kind of glaze works best?

A simple glaze of powdered sugar, vanilla, and milk complements the pumpkin and spice flavors without overpowering them.

How can I make these dairy-free?

Swap the butter with a plant-based alternative and use a dairy-free milk in the glaze. Easy!

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Want More Cookie Ideas with a Twist?

If you love these Pumpkin Coffee Cake Cookies, you’re going to want to try a few more of my seasonal and creative cookie recipes:

• Lemon Oatmeal No-Bake Cookies for a citrusy zing and chewy texture.
• Maraschino Cherry Chocolate Chip Cookies for a sweet-tart twist with melty chocolate chips.
• Cotton Candy Cookies when you’re in the mood for something colorful and nostalgic.
• Strawberry Cheesecake Donut Holes if you love cream-filled bites.
• Cheesecake Stuffed Caramel Apple Cookies for ultimate fall indulgence.

These are just a few delicious ideas to keep your baking exciting and seasonal.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra heavy on the glaze? Did you add chopped pecans to the streusel?

I love seeing how you bring these recipes to life! You can also explore more cozy and creative bakes on my Pinterest here: Life with Nina on Pinterest

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