Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies are a delightful fusion of the moist, spiced flavors of pumpkin and the crunchy, buttery crumb topping typically found in coffee cake, all wrapped in a chewy cookie form. These cookies blend the comforting warmth of traditional pumpkin pie spices, like cinnamon, nutmeg, and ginger, with the irresistible texture of a classic coffee cake crumble. The result is a cookie that’s soft and flavorful on the inside, with a crunchy, sweet topping that offers a perfect contrast.

Why These Cookies Are Perfect for Fall or Holiday Baking

These cookies shine during the fall and holiday seasons, when pumpkin-based desserts take center stage. The flavors of pumpkin, cinnamon, and brown sugar evoke the warmth and coziness of autumn, making them an ideal treat for Thanksgiving gatherings, Halloween parties, or any chilly evening spent with family and friends. Their inviting appearance and seasonal spices also make them a great option for gift-giving or holiday dessert trays.

Rise in Popularity of Pumpkin-Flavored Desserts

In recent years, pumpkin-flavored desserts have surged in popularity, largely thanks to the rise of pumpkin spice lattes and other pumpkin-themed treats. People crave the comforting, nostalgic flavor of pumpkin spice, and Pumpkin Coffee Cake Cookies offer a new, exciting way to enjoy this trend.

Main Ingredients

Pumpkin Puree

• Canned vs. Homemade Puree Options: Canned pumpkin puree is convenient and consistent, while homemade puree can be more flavorful, though it requires extra time and effort. Ensure you’re using 100% pumpkin, not pumpkin pie filling.
• Why Pumpkin is Ideal for Cookies: Pumpkin puree adds moisture, making the cookies soft and chewy. Its natural sweetness and earthy flavor blend perfectly with spices like cinnamon and nutmeg, creating a balanced, fall-inspired taste.

Flour

• Types of Flour That Work Best: All-purpose flour is the most common option, providing the right structure. For gluten-free variations, a 1-to-1 gluten-free flour blend works well without compromising the texture.

Butter

• How Butter Adds Richness: Butter provides the cookies with a rich, smooth texture and enhances the flavor of both the cookie dough and the crumb topping.
• Substitutes: Vegan butter or coconut oil can be used for a dairy-free alternative without sacrificing texture.

Brown Sugar and Granulated Sugar

• Why Both Sugars Are Used: Brown sugar adds moisture and a deep, caramel flavor, while granulated sugar helps the cookies spread slightly and balance the sweetness.

Eggs

• Binding the Ingredients: Eggs help to bind the ingredients together, creating a cohesive dough.
• Substitutes: For an egg-free version, use a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water), chia egg, or commercial egg replacers.

Spices

• Classic Pumpkin Spices: Cinnamon, nutmeg, ginger, and cloves are traditional pumpkin spices that elevate the flavor.
• Optional Spice Variations: For a twist, add cardamom, allspice, or even a pinch of cayenne for subtle heat.

Coffee Cake Crumb Topping

• Key Ingredients: The crumb topping includes butter, flour, brown sugar, and cinnamon for a sweet, crunchy contrast.
• Optional Additions: Nuts like pecans or walnuts, or oats, can add extra texture to the topping.

Optional Add-ins

• Nuts (Pecans, Walnuts): Add crunch and enhance the nutty, earthy flavor of the cookies.
• Chocolate Chips or White Chocolate: Chocolate complements the warm spices and pumpkin flavors, adding sweetness and richness.

Step-by-Step Recipe Instructions 

Preparing the Cookie Dough

Mixing the Wet Ingredients

1. Creaming Butter and Sugars: Start by creaming softened butter with both brown and granulated sugars until the mixture is light and fluffy. This creates a smooth texture and helps with even baking.
2. Incorporating Pumpkin Puree and Eggs: Add pumpkin puree and eggs (or your chosen substitute) to the butter mixture, blending until fully combined. The pumpkin will add moisture, while the eggs bind everything together.

Mixing the Dry Ingredients

1. Sifting Flour with Spices and Leavening Agents: In a separate bowl, sift together flour, baking soda, baking powder, and spices like cinnamon, nutmeg, and ginger. This ensures the dry ingredients are evenly distributed and prevents lumps.
2. Gently Combining Wet and Dry Ingredients: Slowly add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.

Chilling the Dough

• Why Chilling Helps: Chilling the dough for at least 30 minutes (or overnight) prevents the cookies from spreading too much during baking and enhances the flavor by allowing the spices to meld.
• Tips for Chilling: If you’re short on time, place the dough in the freezer for 15-20 minutes. For best results, chill overnight.

Making the Coffee Cake Crumb Topping

Preparing the Crumble

1. Combining Ingredients: Mix together flour, brown sugar, cinnamon, and cold butter. Use a fork or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
2. Achieving the Right Texture: The crumb should be dry enough to sprinkle but still hold together when pinched. If too dry, add a bit more melted butter.

Assembling the Cookies

1. Rolling the Dough: Take spoonfuls of dough and roll them into balls, flattening slightly on the baking sheet.
2. Adding the Crumb Topping: Generously sprinkle the crumb topping on each dough ball, pressing it in lightly so it adheres.

Baking the Cookies

Oven Temperature and Baking Time

• Ideal Temperature: Bake the cookies at 350°F (175°C) for about 12-15 minutes.
• Doneness Cues: The cookies should have golden-brown edges but still be soft in the center. Slight under-baking leads to a chewier texture.

Cooling and Storing

1. Cooling: Let the cookies cool on a wire rack to firm up while keeping their soft centers.
2. Storage Tips: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.

Tips and Tricks for Perfect Pumpkin Coffee Cake Cookies 

Achieving the Perfect Crumb

• Crumb Topping Balance: Ensure the topping has enough butter to hold its shape but not so much that it becomes greasy. If it’s too dry, add a little more melted butter.
• Crumb Texture: For a crunchier topping, add chopped nuts or a small amount of oats to the crumb mixture.

Texture Tips

• For Soft, Chewy Cookies: Slightly under-baking the cookies and allowing them to cool completely will help retain their soft, chewy texture.
• Moisture Levels: If you prefer a more moist cookie, increase the amount of pumpkin puree slightly. If the dough is too wet, add a tablespoon or two of extra flour.

Enhancing Flavor

• Toasting Spices: Toast your spices lightly before adding them to the dry ingredients to intensify their flavors.
• Adding Espresso Powder: For a deeper, more complex flavor, try adding a small amount of espresso powder to the dry ingredients. This will enhance both the pumpkin and the coffee cake elements.

Customizations

• Gluten-Free and Vegan Options: Use a gluten-free flour blend and vegan butter, and substitute eggs with flax eggs or chia seeds for a gluten-free, vegan version.
• Flavor Variations: Try drizzling the cookies with a maple glaze, cinnamon drizzle, or cream cheese icing for an extra touch of sweetness.

Serving Suggestions 

When to Serve Pumpkin Coffee Cake Cookies

• Ideal Occasions: These cookies are perfect for fall gatherings, Thanksgiving dinners, or as a cozy treat during cool autumn days. They also make an excellent snack for Halloween parties or casual weekend baking.
• Pairing with Beverages: Pumpkin Coffee Cake Cookies pair beautifully with a cup of coffee, hot cocoa, or spiced chai tea. The rich spices and pumpkin flavors are complemented by warm drinks, enhancing the cozy, fall-inspired experience.

Creative Presentations

• Dessert Trays: Add these cookies to a fall-themed dessert tray with other treats like pumpkin pie, cinnamon rolls, or apple cider doughnuts for a festive touch.
• Finishing Touches: To give the cookies a more polished appearance, dust them with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk. For added flavor, consider a maple or cinnamon glaze, or even a cream cheese drizzle for extra richness.

Storage and Shelf Life 

Best Practices for Storing Cookies

• Freshness Tips: Keep cookies fresh by storing them in an airtight container at room temperature. For the best texture, separate layers of cookies with parchment paper.
• Fridge vs. Freezer: If you plan to store them longer than a week, store them in the fridge for up to 10 days, or freeze them for up to 3 months.

Freezing and Reheating Instructions

• Freezing Dough: Freeze the dough after rolling into balls but before baking. You can bake them straight from the freezer, adding a few extra minutes to the bake time.
• Freezing Baked Cookies: Place baked, cooled cookies in an airtight container and freeze for up to 3 months.
• Reheating Tips: Reheat cookies in the oven at 300°F (150°C) for 5-7 minutes to restore their crisp topping and chewy center, or in the microwave for a softer texture.

Storage and Shelf Life 

Best Practices for Storing Cookies

• How to keep cookies fresh: using airtight containers or cookie tins.
• Tips for storing in the fridge or freezer.

Freezing and Reheating Instructions

• How to freeze cookie dough vs. baked cookies.
• Reheating for best texture: microwave vs. oven.

FAQs About Pumpkin Coffee Cake Cookies 

1. Can I make these cookies gluten-free?

• Yes, by substituting all-purpose flour with a 1-to-1 gluten-free blend.

2. Can I freeze the dough ahead of time?

• Absolutely, tips on freezing individual cookie dough balls for baking later.

3. What can I use as an egg substitute?

• Popular choices: flax egg, chia egg, or commercial egg replacers.

4. How do I prevent the cookies from spreading too much?

• Chilling the dough helps keep the cookies from spreading.
• Use parchment paper or silicone mats for even baking.

5. Can I add more spices or flavors to the cookies?

• Yes, feel free to add more cinnamon, nutmeg, or experiment with flavors like vanilla or almond extract.

6. What should I do if my crumb topping is too dry?

• Adding a bit more melted butter can help bind the topping.

7. Can I make the topping less sweet?

• Reduce the sugar or substitute with a natural sweetener like coconut sugar.

8. Can I make these vegan?

• Yes, use plant-based butter, a flax egg substitute, and ensure all other ingredients are vegan-friendly.

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Pumpkin Coffee Cake Cookies

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• Author: Munil

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Description

These Pumpkin Coffee Cake Cookies are the ultimate fall treat, combining the warmth of pumpkin spices with the rich, buttery crumb topping of a coffee cake. The cookie itself is soft, moist, and perfectly flavored with pumpkin puree and classic spices like cinnamon and nutmeg. On top, you’ll find a crunchy, sweet streusel that gives each bite a delightful contrast in texture. These cookies are perfect for cozying up with a cup of coffee, sharing at holiday gatherings, or gifting to loved ones. With easy modifications for gluten-free or vegan diets, they can be enjoyed by everyone!

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Ingredients

Scale 1x2x3x

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, 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 Vanilla Glaze

• 1 cup (130 g) powdered sugar
• 1 tsp vanilla extract
• 2–4 tsp whole milk

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Instructions

For the Streusel

• • Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.
    6 tbsp unsalted butter, softened,3/4 cup (165 g) brown sugar, packed
  • Add in the flour, pumpkin pie spice and salt and mix together until the mixture resembles large crumbs. (You may need to use your hands for this part.)
    3/4 cup (94 g) all purpose flour, spooned and leveled,2 1/2 tsp pumpkin pie spice,pinch of salt

• Pop the streusel in the fridge to chill while making the pumpkin cookie dough.

For the Pumpkin Cookies

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.

• Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)

  Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being ½ cup (122 g) dried down to just about a ¼ cup (~42 g). Hardly any liquid should transfer onto a paper towel once it has been dried enough.

  (Like stated above, try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet.)

  Then set aside.
  1/2 cup (122 g) canned pumpkin puree
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  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

• In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.

  (You can also use the bowl of a stand mixer fit with a paddle attachment.)

  3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) brown sugar, packed
• Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
  2 egg yolks, at room temperature,2 tsp vanilla extract
• Add in the pumpkin and mix on medium-low speed to combine.

• Add in the dry ingredients and mix on low speed just until combined.

  (If the dough is too “sticky” chill it in the fridge for 10 minutes, then proceed.)

• Scoop the dough with a 2 tablespoon cookie scoop and roll into balls.

  Transfer the cookie dough, six at a time, to a prepared baking sheet.

  Make a slight indent in the cookie dough balls using the palm of your hand. Measure out a slightly packed, heaping tbsp of streusel topping and flip it on top of each portion of cookie dough. Press down gently with the palm of your hand to better secure the streusel to the cookie dough.

• Bake the cookies for 11-12 minutes.

  When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape. 

  Let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.

For the Vanilla Glaze

• While the cookies cool make the vanilla glaze by mixing the powdered sugar, vanilla extract and milk together in a small bowl until you achieve a drizzle-able consistency. (Start with 2 tsp of milk and add more as necessary.)
  1 cup (130 g) powdered sugar,1 tsp vanilla extract,2-4 tsp whole milk
• Once the cookies are cool, drizzle the vanilla glaze over them and serve!

Notes

• • Pumpkin Puree: Be sure to use canned 100% pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices. If you prefer, you can make your own homemade pumpkin puree for a fresher taste, but the canned version is quick and reliable.
  • Flour: All-purpose flour works best for this recipe, but you can easily swap it for a 1-to-1 gluten-free flour blend if needed, without losing the signature chewy texture of the cookies.
  • Crumb Topping: The coffee cake-inspired crumb topping is made with butter, flour, brown sugar, and cinnamon. For added texture, you can mix in chopped pecans, walnuts, or oats. Make sure the mixture is crumbly and slightly moist, so it clings to the cookie dough when applied.
  • Chilling the Dough: Chilling the dough is crucial for keeping the cookies from spreading too much during baking. It also enhances the flavor by giving the spices time to meld. Chill for at least 30 minutes, or overnight for even better results.
  • Baking Tips: Bake the cookies at 350°F until the edges are lightly golden but the centers remain soft. This will ensure a chewy texture. For a crisp crumb topping, make sure to bake until the streusel is golden brown. Keep an eye on the bake time to avoid overbaking, which can result in a dry cookie.
  • Optional Add-ins: Feel free to customize your cookies by adding chocolate chips, white chocolate, or toasted nuts into the dough. These add-ins provide a great contrast to the spiced pumpkin base.
  • Storage: Store these cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, freeze the cookies (or dough) for up to three months. To enjoy frozen cookies, simply reheat in the oven at 300°F for 5-7 minutes to refresh the crumb and maintain a soft center.