If you’re longing for a cozy treat that perfectly captures the essence of fall, look no further than this Pumpkin Coffee Cake Cookies Recipe. These delightful cookies marry the warm, spiced flavors of pumpkin coffee cake with the comforting texture of a cookie, creating a unique and irresistible bite-sized dessert. Each cookie bursts with comforting cinnamon, nutmeg, and ginger, while the buttery streusel topping adds a satisfyingly crumbly crunch. I can’t wait for you to try this recipe and experience the lovely blend of flavors that feel like autumn wrapped in a hug!
Ingredients You’ll Need
This Pumpkin Coffee Cake Cookies Recipe calls for simple ingredients that are pantry staples, yet each one plays a crucial role in building the perfect balance of moistness, spice, and texture. From creamy butter to aromatic spices, every item helps bring out the warm, cozy character of these cookies.
- Unsalted butter: Softened butter adds richness and helps create a tender crumb.
- Brown sugar: Packed brown sugar contributes moisture and a deep caramel flavor.
- Granulated sugar: Adds sweetness and helps with cookie structure.
- Egg: Binds the ingredients and adds moisture for softness.
- Pumpkin puree: This secret star brings moisture, subtle sweetness, and that unmistakable pumpkin flavor.
- Vanilla extract: Enhances all the flavors and adds a warm, sweet aroma.
- All-purpose flour: The sturdy foundation that holds everything together with the right balance.
- Baking soda and baking powder: Leavening agents that ensure light and tender cookies.
- Salt: Offsets sweetness and enhances the spice notes.
- Ground cinnamon, nutmeg, and ginger: These spices bring that unmistakable pumpkin spice warmth.
- Streusel topping ingredients: Flour, brown sugar, cinnamon, and cold butter combine for a crumbly, buttery topping that adds texture and sweetness.
How to Make Pumpkin Coffee Cake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot for baking. Line a baking sheet with parchment paper or a silicone baking mat—this simple step will help your cookies bake evenly and make cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This process is essential for adding air, which helps the cookies rise beautifully and develop a tender texture.
Step 3: Add the Wet Ingredients
Mix in the egg, pumpkin puree, and vanilla extract until everything is combined well. The pumpkin puree gives the dough its moist and luscious texture and adds natural sweetness and that wonderful pumpkin flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This spice mix creates the warm, inviting flavors that make these cookies stand out.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix here—overworking the dough can make the cookies tough instead of tender.
Step 6: Portion the Dough
Drop heaping tablespoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart so they have room to spread. Using a cookie scoop can make this step quick and neat.
Step 7: Prepare the Streusel Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This streusel topping will melt slightly during baking, creating a buttery, crunchy layer on top of the cookies.
Step 8: Add the Streusel to the Cookies
Generously sprinkle the streusel topping over each cookie mound. This topping adds that perfect coffee cake quality, making every bite wonderfully crumbly and flavorful.
Step 9: Bake to Perfection
Bake the cookies for 12-15 minutes or until the edges have turned a lovely golden brown and the centers are set. Your kitchen will start smelling like fall in no time!
Step 10: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up just enough so they don’t fall apart when you pick them up.
How to Serve Pumpkin Coffee Cake Cookies Recipe
Garnishes
To elevate these cookies, consider a light dusting of powdered sugar or a drizzle of vanilla glaze. These touches not only add visual appeal but also enhance their sweet, spiced flavor.
Side Dishes
These cookies pair beautifully with a cup of hot coffee, chai tea, or even a creamy latte. For a special brunch treat, serve alongside fresh fruit or yogurt to balance the richness.
Creative Ways to Present
Stack the cookies on a rustic wooden board or place them in a decorative tin lined with parchment paper. You could even sandwich a bit of cream cheese frosting between two cookies for an indulgent take on the classic.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. This will preserve their moisture and keep the streusel topping delightfully crisp.
Freezing
If you want to save these for later, place the cookies in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months without losing flavor or texture.
Reheating
To warm up frozen or stored cookies, pop them in a 300°F oven for 5-7 minutes or microwave briefly on low power—this will revive their freshly baked softness and melt the buttery streusel topping slightly.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly here and keeps the preparation quick and easy while delivering that authentic pumpkin flavor.
Are these cookies gluten-free?
The recipe calls for all-purpose flour, so they are not gluten-free as written. However, you could experiment with a gluten-free flour blend to suit your dietary needs.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before baking. This can even help deepen the flavors, making the cookies even more delicious.
What if I don’t have all the spices listed?
No worries! Cinnamon, nutmeg, and ginger create the classic pumpkin spice vibe, but you could tweak the amounts or leave one out according to your taste preferences.
Are these cookies cakey or chewy?
Thanks to the pumpkin puree and the balanced leavening agents, these cookies are delightfully soft and tender with a slight cakey quality, complemented by the crumbly streusel topping.
Final Thoughts
I can’t recommend this Pumpkin Coffee Cake Cookies Recipe enough if you’re craving a cozy, flavorful treat that’s perfect for autumn or any time you want a little taste of fall magic. The harmony of soft pumpkin-spiced dough and crumbly streusel topping makes these cookies an absolute joy to bake and even more fun to eat. Give them a try—you might just find your new favorite cookie!
Print
Pumpkin Coffee Cake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pumpkin Coffee Cake Cookies are soft, spiced treats combining the rich flavors of pumpkin and classic coffee cake streusel topping. Perfect for fall or any time you crave a cozy, moist cookie with a crumbly, cinnamon-sugar topping.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside for later use.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add wet ingredients: Beat in the egg, pumpkin puree, and vanilla extract into the creamed butter and sugar mixture until fully incorporated and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the spices and leaveners.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until the dough just comes together. Avoid overmixing to keep the cookies tender.
- Portion the dough: Using a spoon or cookie scoop, drop heaping tablespoonfuls of the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Make the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut the cold, cubed butter into the mixture using a pastry cutter or fork until it forms coarse crumbs resembling small pea-sized pieces.
- Top the cookies: Generously sprinkle the prepared streusel topping over each portioned cookie dough mound to create a crumbly, flavorful crust after baking.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Ensure butter for dough is softened but streusel butter stays cold for the best texture.
- Do not overmix the dough to keep cookies tender and soft.
- Spacing cookies properly prevents them from sticking together during baking.
- The cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Optional: Add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.
