Pumpkin Coffee Cake Cookies offer a delicious twist on two beloved treats: cookies and coffee cake. Imagine biting into a soft, spiced pumpkin cookie with all the flavors of fall, topped with a buttery, cinnamon-scented crumb that’s crisp on the outside yet melts in your mouth. The combination of the moist, pumpkin-infused base with the crunchy, sweet coffee cake topping creates a harmonious blend of textures and flavors that’s simply irresistible. Whether you’re a fan of classic cookies or crave the warmth of a spiced coffee cake, these cookies bring together the best of both worlds.
Why You’ll Love This Recipe
These Pumpkin Coffee Cake Cookies are the perfect autumn indulgence, packed with comforting flavors like pumpkin, cinnamon, and brown sugar. They’re not only delicious but incredibly versatile—ideal for cozy fall afternoons, holiday gatherings, or simply enjoying with a hot cup of coffee or tea. Best of all, the recipe is simple enough for even novice bakers, yet the results are impressive enough to serve at any festive occasion. Whether you’re baking for a Halloween party, Thanksgiving, or just because, these cookies are sure to be a crowd-pleaser.
Ingredients for Pumpkin Coffee Cake Cookies
Essential Ingredients for the Cookies
To create the perfect Pumpkin Coffee Cake Cookies, the following ingredients are key for a flavorful and balanced cookie base:
- Pumpkin Purée: This is the star of the cookie, adding both moisture and the quintessential fall flavor. Use canned pumpkin purée (not pumpkin pie filling) for the best results, or homemade purée if preferred, ensuring it’s properly drained to avoid excess moisture.
- Brown Sugar: Adds sweetness, along with a rich, molasses-like depth, which complements the spices and pumpkin. Brown sugar also helps retain moisture for a softer cookie.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice brings out the cozy, autumnal flavors in every bite.
- Butter: Butter is essential for a soft, rich cookie texture. It also helps carry the flavor and adds a delicious buttery undertone to the dough.
- Flour: Flour provides the necessary structure to the cookie, ensuring that it holds its shape while remaining tender and chewy.
- Baking Powder & Baking Soda: These leavening agents help the cookies rise, giving them a light, airy texture.
Making the Perfect Coffee Cake Crumb Topping
The crumb topping is what gives these cookies their coffee cake character. Here’s what you need:
- Butter: Cold butter is crucial for achieving a crumbly, textured topping. It binds the flour and sugar together while creating that buttery crispness.
- Brown Sugar: Adds sweetness and a caramelized flavor that contrasts with the spiced cookie base.
- Flour: Flour is the base of the crumb topping, helping it hold its shape and create the crumbly, cake-like texture.
- Cinnamon: The key spice that elevates the crumb topping and gives it the signature coffee cake taste.
Optional Add-Ins and Variations
For those looking to customize their cookies, here are some tasty variations:
- Nuts (Pecans or Walnuts): Adding chopped nuts like pecans or walnuts to the crumb topping can introduce a delightful crunch and a nutty flavor that complements the pumpkin.
- Chocolate Chips: A handful of chocolate chips mixed into the dough or sprinkled on top adds an extra layer of indulgence.
- Vanilla Glaze: A drizzle of vanilla or cream cheese glaze over the baked cookies can enhance both the flavor and presentation, adding a sweet, creamy finish.
Step-by-Step Instructions for Making Pumpkin Coffee Cake Cookies
Preparing the Cookie Dough
To achieve the perfect cookie, follow these detailed steps:
- Mixing the Dry Ingredients:
Begin by sifting together the dry ingredients, which include flour, baking powder, baking soda, salt, and pumpkin pie spice. Sifting ensures even distribution of the leavening agents and spices, which is essential for an evenly baked cookie. The pumpkin pie spice should be evenly incorporated so that each bite is packed with warm flavors. - Creaming the Butter and Sugar:
In a separate bowl, cream together the butter and brown sugar. This step is crucial as it creates air pockets in the dough, which leads to a softer, lighter cookie. Cream the butter until it’s light and fluffy, then gradually add the sugar to combine. - Incorporating Pumpkin:
Next, mix in the pumpkin purée. The pumpkin will add moisture to the dough, so it’s important to mix it in gradually to ensure the dough doesn’t become too wet. If needed, pat the purée with a paper towel to remove excess water. - Combining Wet and Dry Ingredients:
Slowly add the dry ingredients into the wet mixture. Stir just until combined—overmixing can result in a tough, dense cookie. The dough should be soft but firm enough to scoop.
Creating the Crumb Topping
The crumb topping is what sets these cookies apart, and here’s how to make it:
- Mixing Ingredients:
Combine cold butter, flour, brown sugar, and cinnamon in a bowl. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture forms coarse crumbs. The butter should remain in small, pea-sized pieces to create that perfect crumbly texture. - Chilling the Crumb Mixture:
It’s important to chill the crumb topping for about 10-15 minutes before using it. This helps the crumbs hold their shape when baked and ensures a crispy, golden topping.
Shaping the Cookies and Adding the Crumb Topping
Now, it’s time to shape the cookies and add that delicious topping:
- Shaping the Cookies:
Scoop the cookie dough onto a lined baking sheet, spacing each cookie about 2 inches apart. The dough will spread slightly, so give them enough room. - Adding the Crumb Topping:
Generously press the crumb mixture onto each cookie, ensuring it sticks. A slight press with your fingers will help the crumbs adhere without falling off during baking.
Baking the Cookies
Follow these steps to bake the cookies to perfection:
- Preheating the Oven:
Preheat your oven to 350°F (180°C) before baking to ensure the cookies bake evenly. Proper oven temperature is essential for even cooking and ensuring the cookies are golden brown but not overdone. - Baking Time:
Bake the cookies for about 12-15 minutes, or until the edges are lightly golden and the crumb topping is crisp. The centers should remain slightly soft—this ensures a chewy, tender cookie. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Tips for Perfect Pumpkin Coffee Cake Cookies
Tips for Baking with Pumpkin
Pumpkin is a wonderfully moist ingredient, but it requires a few special considerations when baking:
- Choosing the Right Pumpkin Purée: Always use pure canned pumpkin purée for this recipe, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which could alter the flavor and texture of your cookies. Canned pure pumpkin provides consistent moisture and flavor for the perfect cookie base.
- Draining Excess Moisture: If you’re using homemade pumpkin purée, be sure to drain it before adding it to your dough. Fresh pumpkin purée can be quite watery, which may lead to overly wet dough and cookies that don’t hold their shape well. You can drain it by placing the purée in a fine mesh strainer or pressing it with paper towels to remove excess liquid.
Mastering the Crumb Topping
The crumb topping is a key feature of these cookies, and getting it just right will elevate the texture and flavor:
- Cold Butter: Cold butter is essential to creating that crumbly texture in the topping. Soft or melted butter will result in a greasy topping that doesn’t hold its shape or crisp up properly. Be sure to cube the butter and work quickly to keep it cold while forming the crumbs.
- Balancing Sugar and Spice: While the topping is meant to be sweet, it shouldn’t overpower the cookie itself. Make sure to balance the amount of sugar with the cinnamon and other spices to achieve a flavor that complements the pumpkin without being overly sugary.
How to Store and Serve
To keep your Pumpkin Coffee Cake Cookies fresh and delicious, proper storage is essential:
- Storing at Room Temperature: These cookies can be stored in an airtight container at room temperature for up to five days. Keeping them sealed tightly ensures that they remain soft and the crumb topping stays crisp.
- Freezing the Cookies: If you want to store them for a longer period, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe container or bag. Thaw at room temperature before serving, or reheat them briefly in the oven to bring back their freshly baked taste.
- Serving Ideas: Serve these cookies warm, paired with a hot cup of coffee, tea, or a drizzle of glaze. A simple vanilla or cream cheese glaze can add a delightful sweetness to enhance the coffee cake element.
Variations of Pumpkin Coffee Cake Cookies
Gluten-Free Pumpkin Coffee Cake Cookies
For those avoiding gluten, you can easily adapt this recipe by using a gluten-free flour blend. Look for a 1-to-1 gluten-free flour substitute that contains xanthan gum, which will help mimic the structure that gluten provides. The texture will remain soft and chewy while still holding the crumb topping beautifully.
Vegan Pumpkin Coffee Cake Cookies
To make a vegan version of these cookies, you’ll need to substitute a few ingredients:
- Substitute Butter: Replace the butter in both the cookie dough and crumb topping with coconut oil or a vegan butter alternative. Be sure to use solid coconut oil for the crumb topping to achieve the right texture.
- Substitute Eggs: Instead of eggs, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, allowed to sit for a few minutes to thicken). You can also use unsweetened applesauce as a replacement, which will add additional moisture to the dough.
Pumpkin Spice Latte-Inspired Cookies
For a fun twist, you can incorporate the flavors of a pumpkin spice latte by adding espresso powder to the cookie dough. A teaspoon of espresso powder mixed into the dry ingredients will infuse the cookies with a subtle coffee flavor, pairing beautifully with the pumpkin and spices for a unique variation that’s perfect for coffee lovers.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used, but it’s important to drain it well. Fresh pumpkin purée tends to have more moisture than canned pumpkin, which can affect the consistency of the dough. To avoid overly wet cookies, strain the purée through a fine mesh sieve or use paper towels to blot away excess moisture before incorporating it into the recipe.
How can I make these cookies less sweet?
If you prefer a less sweet cookie, you can reduce the amount of sugar in both the cookie dough and the crumb topping. Start by cutting the sugar in the cookie dough by 1/4 cup, and adjust the sugar in the crumb topping to taste. You can also opt to skip or minimize the glaze if you’re looking for a more subtle sweetness.
Can I freeze the dough and bake later?
Yes, you can freeze the cookie dough for later use. Shape the dough into balls and place them on a baking sheet to freeze. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, add the crumb topping just before baking. Bake from frozen, adding a few extra minutes to the bake time.
What is the best way to reheat the cookies?
For the best texture, reheat the cookies in a warm oven (around 300°F/150°C) for 5-7 minutes. This helps restore the crispness of the crumb topping. Alternatively, you can microwave them for 10-15 seconds, though the topping may soften slightly.
Can I add a glaze to these cookies?
Absolutely! A simple vanilla or cream cheese glaze can be drizzled over the cookies after they have cooled. For a vanilla glaze, whisk together powdered sugar, a splash of milk, and vanilla extract until smooth. For a cream cheese glaze, mix softened cream cheese, powdered sugar, and a bit of milk or cream for a rich and tangy finish.
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Pumpkin Coffee Cake Cookies
Description
These Pumpkin Coffee Cake Cookies are the ultimate fall treat, combining the warm, spiced flavors of pumpkin with the rich, buttery crumb topping of a classic coffee cake. The cookie base is soft and chewy, infused with pumpkin purée and cozy spices like cinnamon, nutmeg, and ginger, while the crumb topping adds a satisfying crunch. Each bite delivers the perfect balance of texture and flavor, making these cookies ideal for autumn gatherings or enjoying with a hot cup of coffee or tea.
Ingredients
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
Instructions
For the Streusel
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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
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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
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Pop the streusel in the fridge to chill while making the pumpkin cookie dough.
For the Pumpkin Cookies
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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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
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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
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Add in the pumpkin and mix on medium-low speed to combine.
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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.)
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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.
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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
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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
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Once the cookies are cool, drizzle the vanilla glaze over them and serve!
Notes
- Pumpkin Purée: Use 100% pure pumpkin purée, not pumpkin pie filling, for the best results. If using fresh pumpkin purée, be sure to drain excess moisture to prevent the dough from becoming too wet.
- Crumb Topping: Keep the butter cold when making the crumb topping to achieve the perfect crumbly texture. You can also add chopped nuts like pecans or walnuts for extra crunch.
- Sweetness: These cookies are sweet but balanced. If you prefer less sweetness, you can reduce the amount of sugar in both the cookie dough and crumb topping.
- Optional Glaze: For added sweetness and presentation, drizzle the cookies with a simple vanilla or cream cheese glaze once they’ve cooled.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. Reheat in the oven to restore the crispy crumb topping.
