These pumpkin coffee cake cookies are absolutely incredible! They’re super soft, perfectly spiced, and topped with the most amazing cinnamon crumb topping that will make your kitchen smell like pure autumn magic. I’m completely obsessed with these cozy fall treats – they’re like having your favorite coffee shop cookie right at home!
What makes these cozy cookies so special is how they capture everything we love about fall in one perfect bite. The tender pumpkin cookie base is loaded with warm spices, while the buttery streusel topping adds the most satisfying crunch. They’re my absolute favorite addition to any autumn pumpkin baking ideas collection!
I’ve been making these for years, and they never fail to impress. Whether you’re planning your Thanksgiving recipes baking menu or just want to fill your home with the scents of the season, these cookies are pure perfection. They’re soft enough to feel like a hug in cookie form, yet sophisticated enough for any holiday gathering.
PUMPKIN COFFEE CAKE COOKIES
Cuisine: American
Category: Dessert/Cookie
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Serves: 18 people (makes 18 cookies)
These pumpkin coffee cake cookies combine everything you love about coffee cake with the perfect chewy cookie texture. They’re topped with a generous cinnamon streusel and finished with a sweet vanilla glaze that makes them absolutely irresistible.
INGREDIENTS
For the Cinnamon Streusel:
- 5 tablespoons unsalted butter, softened
- ⅔ cup packed light brown sugar
- ⅔ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Pumpkin Cookies:
- ½ cup pumpkin puree
- 1¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
For the Vanilla Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk
The secret to amazing fall baked goods pumpkin recipes is using the right pumpkin and preparing it properly. These ingredients create cookies that are perfectly balanced between cake-like tenderness and chewy cookie texture.
PREPARATION
Make the Streusel:
- Mix butter and brown sugar in a medium bowl with an electric mixer on high speed until well combined and fluffy.
- Add flour, cinnamon, nutmeg, and salt and mix until large, chunky crumbs form. You might need to use your hands for the final mixing.
- Refrigerate the streusel while you make the cookie dough. This keeps it from melting into the cookies during baking.
Prepare the Pumpkin: 4. Dry the pumpkin puree by spreading it on a plate lined with paper towels. Press gently with more paper towels to absorb excess moisture. Repeat this process 4-5 times until the pumpkin reduces from ½ cup to about ¼ cup. This step is absolutely crucial for perfect pumpkin coffee cake cookies!
Make the Cookie Dough: 5. Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and brown sugar in a large bowl with an electric mixer on high speed for 2-3 minutes until light and fluffy. This step creates the perfect texture for cozy cookies.
- Beat in egg yolks and vanilla on medium speed until pale and fluffy, about 2 minutes. Don’t rush this step!
- Mix in the dried pumpkin on medium-low speed until just combined.
- Add dry ingredients on low speed, mixing just until combined. Don’t overmix!
Assemble and Bake: 11. Scoop dough into 18 portions using a 2-tablespoon cookie scoop. Roll into balls and place on prepared baking sheets.
- Make slight indents in each cookie ball with your palm, then top each with a heaping tablespoon of streusel. Press gently to secure.
- Bake for 11-13 minutes until edges are set but centers still look slightly soft. Don’t overbake!
- Cool on baking sheet for 10 minutes before transferring to a wire rack.
Make the Glaze: 15. Whisk together powdered sugar, vanilla, and milk until smooth and drizzle-able.
- Drizzle over cooled cookies and let set for 10 minutes before serving.
The key to perfect autumn pumpkin baking ideas is patience – don’t skip the pumpkin drying step, and make sure to cream that butter and sugar until it’s truly fluffy!
NUTRITION INFORMATION
- 245 calories per cookie
- 3g protein per cookie
- 38g carbs per cookie
- 9g fat per cookie
- 2g fiber per cookie
- 22g sugar per cookie
These pumpkin coffee cake cookies are surprisingly satisfying thanks to the pumpkin and fiber content!
WHY YOU’LL ABSOLUTELY LOVE THESE COOKIES
They have the most incredible texture! These cozy cookie recipes are perfectly chewy without being cake-like. The secret is drying that pumpkin puree – it might seem like an extra step, but it’s what makes these cookies absolutely perfect instead of soggy.
The streusel topping is everything! Each cookie gets loaded with crunchy, buttery cinnamon streusel that adds the most amazing texture contrast. It’s like having the best part of coffee cake on top of a cookie!
They taste like fall in every bite! The combination of pumpkin pie spice in both the cookie and the streusel creates layers of warm, cozy flavor that screams autumn comfort food.
They’re perfect for any occasion! Whether you’re adding them to your Thanksgiving recipes baking lineup or want something special for your Halloween cookie flavors spread, these cookies work for everything from casual coffee dates to fancy holiday parties.
EXPERT TIPS FOR PERFECT PUMPKIN COOKIES
Pumpkin fall baking requires a few special techniques to get the best results. First, always dry your pumpkin puree! This might seem unnecessary, but pumpkin contains a lot of moisture that can make cookies spread too much or turn out cake-like instead of chewy.
Room temperature ingredients are crucial for proper mixing. Take your egg yolks and butter out about an hour before baking. If you forget, you can quickly warm egg yolks by placing them in a bowl of warm water for 5 minutes.
Don’t overbake these cookies! They should look slightly underdone in the centers when you pull them out. They’ll continue cooking on the hot pan and will be perfectly set once cooled.
For the best streusel, make sure your butter is softened but not melted. The mixture should form chunky crumbs that hold together when pressed, not turn into a paste.
STORAGE AND MAKE-AHEAD TIPS
These fall baked goods pumpkin cookies stay fresh for up to one week in an airtight container at room temperature. For longer storage, freeze the baked cookies for up to three months – just make sure to add the glaze after thawing.
You can make the cookie dough up to two days ahead and store it covered in the refrigerator. The streusel can also be made ahead and kept in the fridge for up to a week.
For the ultimate cozy fall treats experience, I love warming these cookies in the microwave for just 10-15 seconds before serving. It makes the streusel extra fragrant and the cookie perfectly soft.
VARIATIONS TO TRY
Want to mix up your pumpkin Christmas cookies game? Try adding ½ cup of mini chocolate chips to the cookie dough for extra indulgence. White chocolate chips are absolutely divine too!
For a more adult flavor, add a tablespoon of espresso powder to the cookie dough. It doesn’t make them taste like coffee, but it deepens the fall flavors beautifully.
You can also experiment with different spices in the streusel – a pinch of cardamom or allspice adds wonderful complexity to these autumn pumpkin baking ideas.
If you want to make these extra special for the holidays, try adding a cream cheese glaze instead of vanilla. Just beat together 2 oz softened cream cheese, ½ cup powdered sugar, and a splash of milk until smooth.
TROUBLESHOOTING YOUR PUMPKIN COOKIES
If your cookies spread too much, it’s usually because the pumpkin wasn’t dried enough or the dough was too warm. Make sure you really press out all that moisture, and chill your dough for 15 minutes if it seems too soft.
Cookies that turn out too cake-like usually mean there was too much moisture in the pumpkin or the dough was overmixed. Remember, we want chewy cozy cookies, not little cakes!
If your streusel melts into the cookies instead of staying on top, make sure it’s well-chilled before baking and that your oven is properly preheated.
Dense cookies often result from too much flour. Always spoon flour into your measuring cups and level off with a knife rather than scooping directly from the bag.
SERVING SUGGESTIONS
These pumpkin coffee cake cookies are perfect with a steaming mug of coffee, hot apple cider, or chai tea. I love serving them at fall gatherings because they’re easy to grab and go, unlike traditional coffee cake that requires plates and forks.
They make wonderful gifts too! Package them in clear cellophane bags with fall ribbons for the perfect hostess gift or teacher appreciation treat.
For special occasions, try serving them slightly warm with a scoop of vanilla ice cream on the side. The temperature contrast is absolutely heavenly!
FREQUENTLY ASKED QUESTIONS
Why do I need to dry the pumpkin puree?
Drying the pumpkin is absolutely essential for the right texture! Pumpkin contains lots of moisture that can make your pumpkin coffee cake cookies spread too much and turn out cake-like instead of chewy. The drying process concentrates the pumpkin flavor while removing excess water.
Can I use fresh pumpkin instead of canned?
I don’t recommend using fresh pumpkin puree for these cozy cookie recipes because it tends to be even more watery than canned. If you do use fresh, make sure to roast it until very tender, then dry it thoroughly with paper towels before measuring.
How do I know when the cookies are done?
The cookies are perfect when the edges are set but the centers still look slightly soft and underbaked. They’ll continue cooking on the hot pan after you remove them from the oven, creating that perfect chewy texture we’re after.
Can I make these without the streusel topping?
While the streusel is what makes these fall baked goods pumpkin cookies so special, you can absolutely skip it if needed. The cookies will still be delicious, just not quite as coffee cake-like in their presentation.
Why did my cookies turn out flat?
Flat cookies usually happen when the butter is too warm, the pumpkin wasn’t dried enough, or the dough needs chilling. Next time, make sure your butter is softened but still holds its shape, and chill the dough for 15 minutes if it seems too soft to handle.
SHARE YOUR BAKING MAGIC!
I absolutely love seeing your cozy fall treats creations! Share photos of your pumpkin coffee cake cookies on my Facebook page – I get so excited seeing how everyone’s cookies turn out and hearing about your favorite variations.
Pin this recipe on Pinterest @OlyviaBestRecipes so you can find it easily when those fall cravings hit! Tag me @OlyviaBestRecipes on Pinterest when you make these – I can’t wait to see your beautiful, streusel-topped results!
These pumpkin coffee cake cookies have become such a staple in my autumn pumpkin baking ideas rotation. There’s something so satisfying about that first bite – the way the crunchy streusel gives way to the soft, spiced cookie underneath is pure magic. Whether you’re building your collection of Halloween cookie flavors or planning ahead for Thanksgiving recipes baking, these cookies bring all the cozy comfort of the season into every single bite.
Author: Olyvia T.
