The first time I baked these Pumpkin Coffee Cake Cookies, I wanted all the comforting flavors of a classic coffee cake in a fun, handheld dessert. After a few batches, I landed on a soft pumpkin cookie topped with a buttery streusel and finished with a simple vanilla glaze that tastes just like the bakery version I had in mind.
These cookies are soft, warmly spiced, and topped with a buttery streusel that adds the perfect crumbly bite. They’re a wonderful choice for fall baking, holiday dessert trays, or whenever you’re craving a homemade treat. If you enjoy seasonal cookies, be sure to try my Sugar Plum Fairy Cookies and Biscoff Butter Cookies.
Pumpkin Coffee Cake Cookies Recipe
Ingredients
Equipment
Method
- In a small bowl, add milk and icing sugar.
- Add the vanilla extract.
- whisk until smooth.
- In a separate bowl, combine the brown sugar, all-purpose flour, pumpkin pie spice, salt, and softened butter.
- Mix until crumbly and evenly combined. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, Add the softened butter and light brown sugar.
- Mix until smooth and well combined.
- Add the pumpkin purée, egg yolks, and vanilla extract.
- Mix until well combined.
- Gradually add the prepared dry ingredients to the wet mixture.
- Fold everything together with a rubber spatula until a soft, smooth cookie dough forms with no dry flour remaining.
- Scoop portions of dough onto a parchment-lined baking sheet.
- Sprinkle the prepared streusel evenly over each cookie dough portion and gently press it into the tops.
- Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the cookies are lightly golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Drizzle the cooled cookies with the prepared vanilla glaze.
- Allow the glaze to set for a few minutes before serving.
Nutrition
Notes
- Chill the dough for 15 to 20 minutes if it feels too soft to scoop.
- Gently press the streusel onto each cookie so it stays in place while baking.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Tried this recipe?
Let us know how it was!Nutrition
Nutrition values are approximate and may vary depending on the ingredients used.
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 265 kcal |
| Carbohydrates | 34 g |
| Protein | 3 g |
| Fat | 14 g |
| Saturated Fat | 9 g |
| Cholesterol | 55 mg |
| Sodium | 135 mg |
| Potassium | 75 mg |
| Fiber | 1 g |
| Sugar | 21 g |
| Calcium | 25 mg |
| Iron | 1 mg |
These Pumpkin Coffee Cake Cookies are a delicious twist on a classic streusel-topped coffee cake. The soft pumpkin cookie, buttery crumb topping, and sweet vanilla glaze come together in every bite, making them a wonderful addition to fall baking and holiday dessert spreads. Save this recipe for your next baking day, and enjoy a homemade treat that’s simple to make and always satisfying.
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.