Looking for a delicious treat that’s perfect for any occasion? These Pumpkin Coffee Cake Cookies are the answer! With a delightful blend of pumpkin, warm spices, and a sweet streusel topping, these cookies are sure to become a new favorite.

Why You’ll Love This Recipe?

The flavors in these cookies are out of this world, combining the cozy taste of pumpkin with a hint of spice.
These cookies are easy to make and perfect for meal prep, so you can enjoy them throughout the week.

They make a great addition to a fall brunch or as a sweet treat with your morning coffee.

Ingredient Notes:

For the Streusel

unsalted butter: adds richness and a buttery flavor to the streusel.

brown sugar: provides a sweet and caramel-like taste to the topping.
all-purpose flour: helps give the streusel its crumbly texture.
pumpkin pie spice: adds warmth and depth of flavor.

pinch of salt: enhances the overall taste of the streusel.

For the Pumpkin Cookies

canned pumpkin puree: gives the cookies a moist and flavorful base.

all-purpose flour: provides structure to the cookies.
pumpkin pie spice: adds a delicious blend of fall spices.
baking powder and baking soda: help the cookies rise and become light and fluffy.

unsalted butter: adds richness and flavor to the cookies.
brown sugar: sweetens the cookies and adds moisture.
egg yolks: provide richness and help bind the ingredients together.

vanilla extract: adds a warm and aromatic flavor to the cookies.

For the Vanilla Glaze

powdered sugar: creates a sweet and smooth glaze.

vanilla extract: adds a classic vanilla flavor.
whole milk: thins the glaze to the desired consistency.

Step-by-Step Instructions:

Preheat your oven and prepare a baking sheet with parchment paper.

Start by making the streusel topping: mix butter, brown sugar, flour, pumpkin pie spice, and salt until crumbly. Set aside.
In a separate bowl, combine pumpkin puree, flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, cream butter and brown sugar, then add egg yolks and vanilla extract.

Gradually add the dry ingredients to the wet ingredients until combined.
Scoop dough onto the baking sheet and sprinkle with streusel topping.
Bake until golden brown, then cool on a wire rack.

Drizzle with vanilla glaze before serving.

Helpful Tips:

For extra flavor, add chopped nuts or dried fruit to the streusel.
Store leftover cookies in an airtight container at room temperature for up to 3 days.

Swap out the pumpkin pie spice for cinnamon or nutmeg for a different flavor profile.

Expert Tips for the Best Results:

Chill the cookie dough for at least 30 minutes before baking for a thicker cookie.
Use room temperature ingredients for a smoother cookie dough.

Don’t overmix the dough to avoid tough cookies.

Serving Suggestions:

These Pumpkin Coffee Cake Cookies are perfect on their own, but they also pair well with a hot cup of coffee or tea for a cozy fall treat.

Storage and Reheating Tips:

To store, place the cookies in an airtight container at room temperature. To reheat, warm them in the oven for a few minutes to restore their freshness.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned? Yes, but be sure to roast and puree the fresh pumpkin before using it in the recipe.
Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 3 months.
Can I omit the glaze? Of course! The cookies are delicious on their own or with a sprinkle of powdered sugar.

Conclusion:

These Pumpkin Coffee Cake Cookies are a delightful treat that’s perfect for any occasion. Try making a batch today and enjoy the cozy flavors of fall in every bite. Don’t forget to share your feedback and let us know how much you love them!