Pumpkin Coffee Cake Cookies

why make this recipe

Pumpkin Coffee Cake Cookies are the perfect treat for fall. They combine the warm flavors of pumpkin and spices with a delightful texture that is soft yet slightly chewy. These cookies are not just delicious; they are also easy to make! Enjoy them with a cup of coffee or tea, or share them with friends and family. They are great for parties, gatherings, or simply a cozy day at home.

how to make Pumpkin Coffee Cake Cookies

Ingredients:

• 6 tbsp unsalted butter, softened
• 3/4 cup (165 g) brown sugar, packed
• 3/4 cup (94 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp pumpkin pie spice
• pinch of salt
• 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin works best)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1 cup (130 g) powdered sugar
• 1 tsp vanilla extract
• 2-4 tsp whole milk

Directions:

For the Streusel:

1. In a medium bowl, mix together 6 tbsp softened butter, 3/4 cup brown sugar, 3/4 cup flour, 2 1/2 tsp pumpkin pie spice, and a pinch of salt until crumbly. Set aside.

For the Pumpkin Cookies:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine 1 3/4 cups flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix well and set aside.
3. In another bowl, cream together 3/4 cup softened butter and 1 cup brown sugar until smooth.
4. Add in the 2 egg yolks and 2 tsp vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup pumpkin puree. Mix until just combined.
6. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper. Add a sprinkle of streusel on top of each cookie.
7. Bake for 12-15 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

For the Vanilla Glaze:

1. In a small bowl, whisk together 1 cup powdered sugar, 1 tsp vanilla extract, and enough milk (2-4 tsp) to reach your desired consistency.
2. Drizzle the glaze over the cooled cookies.

how to serve Pumpkin Coffee Cake Cookies

Serve Pumpkin Coffee Cake Cookies warm or at room temperature. They are excellent on their own or paired with a hot cup of coffee or tea. You can also place them on a pretty plate for a lovely presentation if you’re serving guests.

how to store Pumpkin Coffee Cake Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just make sure to wrap them well before placing them in the freezer.

tips to make Pumpkin Coffee Cake Cookies

• For extra flavor, consider adding chopped nuts or chocolate chips to the cookie dough.
• Make sure your ingredients are at room temperature for a better texture.
• Keep an eye on the cookies as they bake. Ovens can vary, so start checking for doneness a few minutes before the suggested time.

variation

You can make these cookies with different spices if you like. Swap out pumpkin pie spice for cinnamon or nutmeg. You could also use sweet potato puree instead of pumpkin for a different twist.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can use fresh pumpkin, but make sure it is cooked and pureed smoothly.

Q: How can I make these cookies gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend that can be used for baking.

Q: Can I make the dough ahead of time?
A: Yes, you can refrigerate the dough for up to two days before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking.