Description
These Pumpkin Coffee Cake Cookies are a delightful blend of pumpkin, warm spices, and a buttery streusel topping. They’re perfect for fall mornings or as a cozy treat with your favorite cup of coffee.
Ingredients
Scale
For the Streusel
- 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
For the Pumpkin Cookies
- 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
For the Vanilla Glaze
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract
- 2–4 tsp whole milk
Instructions
- Make the Streusel: In a bowl, mix together the softened butter, brown sugar, flour, pumpkin pie spice, and salt until crumbly. Set aside.
- Make the Pumpkin Cookies: In a separate bowl, whisk together the pumpkin puree, flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, cream the butter and brown sugar, then add egg yolks and vanilla. Combine wet and dry ingredients.
- Assemble the Cookies: Scoop cookie dough onto a baking sheet, top with streusel, and bake until golden.
- Make the Vanilla Glaze: Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cookies.
Notes
- For a more intense pumpkin flavor, use pumpkin puree with a higher concentration.
- Store cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg