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Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies

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Indulge in the cozy flavors of fall with these delightful Pumpkin Coffee Cake Cookies! These treats combine the rich taste of pumpkin and warm spices with a chewy texture, topped off with a crunchy streusel. Perfect for family gatherings or as a sweet snack on busy evenings, these cookies bring the essence of pumpkin coffee cake into an easy-to-eat form. Drizzled with a sweet vanilla icing, they are sure to be a hit among all ages. Bake a batch today and enjoy the warm, inviting aroma that fills your home!

Ingredients

Scale
  • 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
  • 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
  • 24 tsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream together softened butter and brown sugar until light and fluffy.
  3. In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Add canned pumpkin puree, egg yolks, and vanilla to the creamed mixture; mix until just combined.
  5. Gently fold in the dry ingredients until no streaks remain.
  6. Prepare streusel by mixing brown sugar, flour, and melted butter in a small bowl.
  7. Scoop cookie dough onto prepared sheets and sprinkle with streusel topping.
  8. Bake for about 11 minutes or until edges are golden brown.
  9. Allow cookies to cool slightly before drizzling with icing made from powdered sugar, vanilla extract, and milk.

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