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
Scale
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.
