Pumpkin Coffee Cake Cookies: Your Ultimate Fall Treat
Imagine sinking your teeth into a soft, warm cookie filled with the comforting flavors of pumpkin spice and topped with a sweet, crumbly streusel. These pumpkin coffee cake cookies are the perfect fall treat that combines the best of pumpkin pie and coffee cake into one irresistible bite.
Whether you’re sipping on a cup of coffee or enjoying a cozy afternoon, these cookies bring the perfect touch of autumn to any occasion. Their tender texture and delicious vanilla glaze will have everyone asking for seconds.
Ready to fill your kitchen with the sweet aroma of pumpkin spice? With just a few simple ingredients and easy steps, you can enjoy bakery-style cookies at home.
Grab your mixing bowl, preheat the oven, and let’s get started on making these mouthwatering pumpkin coffee cake cookies that will leave you craving more!
Why You’ll Love These Cookies
- Bursting with Flavor: The combination of pumpkin pie spice and streusel gives these cookies a bakery-quality taste.
- Perfect Texture: Soft, cake-like cookies topped with crunchy streusel and a smooth glaze.
- Easy to Make: Straightforward steps and simple ingredients make this recipe a breeze.
Required Kitchen Tools
To make your baking experience seamless, here’s a list of essential tools:
- Mixing Bowls: At least two medium-sized and one large bowl for mixing dough, streusel, and glaze.
- Hand or Stand Mixer: For creaming butter and sugar to the perfect consistency.
- Measuring Cups and Spoons: Precision is key in baking!
- Baking Sheets: Use non-stick or line with parchment paper for easy cleanup.
- Cookie Scoop: Ensures uniform cookie sizes.
- Cooling Rack: To cool cookies evenly without moisture buildup.
- Small Whisk or Fork: For mixing the glaze smoothly.
Ingredients Breakdown
Streusel Topping
- 6 tbsp unsalted butter: Softened for easy mixing.
- 3/4 cup packed brown sugar: Adds sweetness and moisture.
- 3/4 cup all-purpose flour: For structure.
- 2 1/2 tsp pumpkin pie spice: The signature fall flavor.
- Pinch of salt: Enhances all the flavors.
Pumpkin Cookies
- 1/2 cup canned pumpkin puree: Provides moisture and a rich pumpkin taste.
- 1 3/4 cups all-purpose flour: Creates the perfect cookie structure.
- 1 tbsp pumpkin pie spice: Ensures every bite tastes like fall.
- 1/2 tsp baking powder: Adds lift.
- 1/2 tsp baking soda: Ensures the cookies rise evenly.
- 1/2 tsp salt: Balances sweetness.
- 3/4 cup unsalted butter: Adds richness and flavor.
- 1 cup packed brown sugar: Sweetens and deepens flavor.
- 2 egg yolks: Makes the cookies tender.
- 2 tsp vanilla extract: Rounds out the flavor.
Vanilla Glaze
- 1 cup powdered sugar: The base for a smooth glaze.
- 1 tsp vanilla extract: For extra flavor.
- 2-4 tsp milk: Adjust for the desired consistency.
Step-by-Step Instructions
1. Prepare the Streusel
- In a medium bowl, mix softened butter and brown sugar until combined.
- Add flour, pumpkin pie spice, and salt. Use your hands to create a crumbly texture.
- Chill the mixture in the fridge while preparing the cookie dough.
2. Dry the Pumpkin
- Spread the pumpkin puree onto a plate lined with paper towels.
- Pat with additional paper towels to remove excess moisture until the pumpkin is thick.
3. Make the Cookie Dough
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy using a mixer.
- Beat in the egg yolks and vanilla extract.
- Fold in the dried pumpkin puree until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms.
4. Shape and Add Streusel
- Scoop 2-tablespoon portions of dough and roll into balls.
- Flatten slightly and top each with a heaping tablespoon of chilled streusel. Press gently to adhere.
5. Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Arrange cookies on parchment-lined baking sheets, spaced 2 inches apart.
- Bake for 11-12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
6. Add the Vanilla Glaze
- Whisk together powdered sugar, vanilla extract, and milk to your desired consistency.
- Drizzle over completely cooled cookies for a polished finish.
Serving and Decoration
- Serving Suggestions: These cookies are perfect with a cup of coffee, tea, or even a glass of warm milk.
- Decoration Tips: For an extra touch, sprinkle a pinch of pumpkin pie spice over the glaze before it sets.
How to Store
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness to 5-7 days by keeping them in the fridge.
- Freezer: Freeze cookies without glaze in a single layer. Once frozen, transfer to a zip-top bag. Thaw and glaze before serving.
Nutrition Information
| Nutrient | Amount (Per Cookie) |
|---|---|
| Calories | 180-200 |
| Protein | 2g |
| Fat | 9g |
| Carbohydrates | 25g |
| Fiber | 1g |
| Sugar | 15g |
Tips for the Perfect Pumpkin Coffee Cake Cookies
- Don’t Skip Drying the Pumpkin: Excess moisture can make the cookies too soft.
- Chill the Streusel: This helps it maintain its crumbly texture during baking.
- Measure Flour Accurately: Too much flour can result in dry cookies. Use the spoon-and-level method.
- Cool Completely Before Glazing: Warm cookies can cause the glaze to melt and run off.
Conclusion
Pumpkin coffee cake cookies are a delightful twist on traditional fall treats. With their soft, pumpkin-infused centers, crunchy streusel topping, and sweet vanilla glaze, these cookies are sure to become a seasonal favorite. Whether you’re baking for family, friends, or just yourself, this recipe guarantees satisfaction.
Ready to give it a try? Gather your ingredients, preheat your oven, and let’s bake these irresistible pumpkin coffee cake cookies together. Happy baking!
