These Pumpkin Coffee Cake Cookies are a delightful treat that combines the comforting flavors of pumpkin coffee cake with the fun, portable format of cookies. Perfect for any occasion, from fall gatherings to cozy nights in, these cookies are chewy and topped with a crunchy brown sugar streusel, all finished off with a sweet vanilla icing. They provide a unique twist on traditional pumpkin desserts and are sure to impress your family and friends.
Why You’ll Love This Recipe
- Irresistible Flavor: The rich pumpkin flavor combined with warm spices makes these cookies a fall favorite.
- Chewy Texture: The cookies have a soft, chewy center that pairs perfectly with the crunchy topping.
- Versatile Treat: Ideal for dessert tables, coffee breaks, or as a sweet gift for loved ones.
- Easy to Make: With simple ingredients and straightforward steps, baking these cookies is a breeze.
- Customizable Icing: You can adjust the sweetness of the vanilla icing to suit your taste preferences.
Tools and Preparation
To create these delicious Pumpkin Coffee Cake Cookies, having the right tools will make your baking experience smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Whisk
Importance of Each Tool
- Mixing bowls: Essential for combining ingredients effectively without spills.
- Baking sheet: Provides a flat surface for even baking of your cookies.
- Parchment paper: Helps prevent sticking and makes cleanup easy.
Ingredients
These are the best pumpkin coffee cake cookies! They are super chewy pumpkin cookies, topped with crunchy brown sugar streusel and drizzled with vanilla icing. These bakery-style cookies are just like pumpkin coffee cake, but in cookie form!
For the Cookie Dough
- 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
- 1/2 cup (122 g) canned pumpkin puree (Libby’s canned pumpkin works best)
- 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 Icing
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract
- 2-4 tsp whole milk
How to Make Pumpkin Coffee Cake Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure that your cookies don’t stick.
Step 2: Prepare the Dough
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Gradually add in the canned pumpkin puree, egg yolks, and vanilla extract. Mix until well combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk together both portions of flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add this mixture into the wet ingredients until just combined.
Step 4: Form Cookies
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet. Leave enough space between each cookie to allow for spreading.
Step 5: Add Streusel Topping
In a small bowl, mix together brown sugar with some additional flour and melted butter to create the streusel topping. Sprinkle this mixture generously over each cookie before baking.
Step 6: Bake
Bake in your preheated oven for about 11 minutes or until edges turn golden brown. Remove from oven and let cool on wire racks.
Step 7: Prepare Icing
In another bowl, combine powdered sugar with vanilla extract and milk until you reach desired consistency. Drizzle over cooled cookies before serving.
Enjoy your delicious Pumpkin Coffee Cake Cookies fresh out of the oven or store them in an airtight container for later!
How to Serve Pumpkin Coffee Cake Cookies
These delicious pumpkin coffee cake cookies are perfect for sharing and can be enjoyed in various delightful ways. Whether you’re hosting a gathering or enjoying a cozy night in, these serving suggestions will enhance your cookie experience.
With a Cup of Coffee
- Pairing with coffee brings out the warm spices in the cookies. Choose your favorite brew, whether it’s a bold espresso or a smooth latte.
As an Afternoon Snack
- These cookies make for an excellent pick-me-up during the afternoon slump. Enjoy them with a glass of milk or a cup of tea for a comforting treat.
At Parties and Gatherings
- Serve these cookies on a platter at parties. Their unique flavor will surely impress guests and spark conversation.
With Ice Cream
- Add a scoop of vanilla ice cream on top of a warm cookie for an indulgent dessert. The melting ice cream contrasts perfectly with the chewy texture.
In Lunchboxes
- Pack these cookies in lunchboxes as a sweet surprise for kids and adults alike. They’re easy to transport and make lunchtime special.
How to Perfect Pumpkin Coffee Cake Cookies
Perfecting your pumpkin coffee cake cookies can take your baking to the next level. Follow these tips for the best results.
- Use Fresh Ingredients: Ensure your baking powder, baking soda, and spices are fresh for optimal flavor and rise.
- Measure Flour Correctly: Spoon and level flour for accuracy; this helps avoid dense cookies.
- Chill the Dough: Chilling the dough for about 30 minutes can enhance texture and prevent spreading.
- Don’t Overbake: Keep an eye on your cookies while they bake. They should be soft in the center when removed from the oven.
- Adjust Spice Levels: Feel free to modify pumpkin pie spice to suit your taste preferences. More spice can add depth!
- Drizzle Generously: Don’t skimp on the vanilla icing! A good drizzle adds sweetness and visual appeal.
Best Side Dishes for Pumpkin Coffee Cake Cookies
These pumpkin coffee cake cookies pair well with several side dishes that complement their flavors. Here are some great options to consider.
- Chai Tea: The spiced notes of chai perfectly match the warm flavors of pumpkin, making it an ideal beverage pairing.
- Caramel Sauce: Drizzle warm caramel sauce over the cookies for an extra layer of sweetness and richness.
- Cream Cheese Frosting: Serve with a side of cream cheese frosting for dipping; it enhances the cookie’s flavor profile beautifully.
- Fruit Salad: A light fruit salad balances sweetness with freshness, providing a nice contrast to these decadent cookies.
- Yogurt Parfait: Layer yogurt, granola, and cookie pieces in a parfait dish for a fun twist on dessert.
- Chocolate Milkshake: Indulge in something rich by pairing these cookies with a thick chocolate milkshake; it’s an irresistible combo!
- Spiced Apple Cider: Warm spiced apple cider is perfect during cooler months and complements the pumpkin flavors wonderfully.
- Nut Mix: A bowl of assorted nuts provides crunchiness that pairs nicely with the chewy texture of these cookies.
Common Mistakes to Avoid
Making pumpkin coffee cake cookies can be a delightful experience, but a few common mistakes can lead to less-than-perfect results.
- Using stale ingredients – Always check the freshness of your baking supplies, especially spices and baking powder. Fresh ingredients ensure the best flavor and texture.
- Overmixing the dough – Mixing too much can lead to tough cookies. Mix until just combined for a chewy texture.
- Not measuring flour correctly – Spoon and level your flour to avoid using too much. This helps maintain the right consistency.
- Skipping the chilling time – Allowing the dough to chill helps the flavors meld and prevents spreading during baking. Don’t rush this step!
- Ignoring oven temperature – Every oven is different. Use an oven thermometer to ensure yours is at the right temperature for perfect cookies.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 1 week.
- Place parchment paper between layers to prevent sticking.
Freezing Pumpkin Coffee Cake Cookies
- Freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag.
- They can be frozen for up to 3 months.
Reheating Pumpkin Coffee Cake Cookies
- Oven – Preheat to 350°F (175°C) and heat for 5-7 minutes until warm.
- Microwave – Heat one cookie at a time for about 10-15 seconds.
- Stovetop – Use a skillet over low heat, covering it with a lid for about 2-3 minutes.
Frequently Asked Questions
Here are some common questions about pumpkin coffee cake cookies that may help you while making this delicious treat.
What are Pumpkin Coffee Cake Cookies?
Pumpkin coffee cake cookies combine the flavors of pumpkin coffee cake into a chewy cookie format, topped with streusel and icing.
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works well, but make sure it’s not too watery as it may affect the cookie’s texture.
How do I store leftover cookies?
Store leftover pumpkin coffee cake cookies in an airtight container at room temperature or refrigerate them for longer freshness.
Can I add nuts or chocolate chips?
Absolutely! Feel free to add walnuts, pecans, or chocolate chips for extra flavor and texture in your pumpkin coffee cake cookies.
Are there alternatives to butter?
Yes! You can substitute unsalted butter with coconut oil or vegan butter if you’re looking for dairy-free options.
Final Thoughts
These pumpkin coffee cake cookies are not only charming but also incredibly versatile. Whether enjoyed as a snack or dessert, they bring warmth and comfort to any occasion. You can customize them with nuts or spices according to your taste. Don’t hesitate; give this recipe a try!
Pumpkin Coffee Cake Cookies
Pumpkin Coffee Cake Cookies are the perfect autumn treat, combining the warm, comforting flavors of pumpkin coffee cake in a delightful cookie format. These chewy cookies are topped with a crunchy brown sugar streusel and drizzled with sweet vanilla icing, making them a delightful addition to any dessert table or cozy gathering. Ideal for sharing with friends and family, they embody the essence of fall while being incredibly easy to make. Whether enjoyed fresh out of the oven or stored for later, these cookies promise to be a hit at any occasion!
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 6 tbsp unsalted butter
- 3/4 cup brown sugar
- 2 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 egg yolk
- 1 cup powdered sugar (for icing)
- 1 tsp vanilla extract (for icing)
- 2-4 tsp whole milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and brown sugar until fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add this to the wet mixture until just combined.
- Drop dough onto the baking sheet using a cookie scoop or tablespoon, leaving space between each cookie.
- For the streusel topping, combine brown sugar with flour and melted butter; sprinkle over each cookie before baking.
- Bake for about 11 minutes or until edges are golden brown. Cool on wire racks.
- For icing, mix powdered sugar with vanilla extract and milk to desired consistency; drizzle over cooled cookies.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
