Coffee Cake Cookies Recipe

Introduction

These Coffee Cake Cookies combine the warm flavors of pumpkin spice and buttery streusel with a soft, tender cookie base. Topped with a simple vanilla glaze, they’re perfect for cozy afternoons or sharing with friends.

Ingredients

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

Instructions

1. Step 1: For the Streusel, add the butter and brown sugar to a medium bowl. Mix with an electric mixer on high speed until combined.
2. Step 2: Add in the flour, pumpkin pie spice, and salt. Mix until the mixture resembles large crumbs, using your hands if needed.
3. Step 3: Chill the streusel in the fridge while preparing the pumpkin cookie dough.
4. Step 4: Preheat the oven to 350°F and line two baking sheets with parchment paper.
5. Step 5: Dry the canned pumpkin by spreading it on a plate and pressing with a paper towel to absorb excess liquid. Repeat at least four more times until about 1/4 cup remains and hardly any liquid transfers.
6. Step 6: In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
7. Step 7: In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed for 1-2 minutes until light and fluffy.
8. Step 8: Add the egg yolks and vanilla extract, mixing on medium speed until pale and fluffy, about 1-2 minutes.
9. Step 9: Mix in the dried pumpkin on medium-low speed until combined.
10. Step 10: Add the dry ingredients and mix on low speed just until combined. If dough is too sticky, chill for 10 minutes.
11. Step 11: Scoop dough with a 2 tablespoon cookie scoop and roll into balls. Place six balls at a time on a baking sheet. Make a slight indent in each ball.
12. Step 12: Measure a heaping tablespoon of streusel topping, flip it onto each dough ball, and press gently to secure.
13. Step 13: Bake for 11-12 minutes. Right after baking, use a large round cookie cutter to shape the cookies perfectly. Cool on the sheet for 10 minutes, then transfer to a wire rack.
14. Step 14: For the glaze, whisk powdered sugar, vanilla extract, and 2 teaspoons milk in a small bowl. Add more milk as needed to achieve drizzle consistency.
15. Step 15: Once cookies are cool, drizzle with vanilla glaze and serve.

Tips & Variations

• Use Libby’s canned pumpkin for the best consistency and flavor in this recipe.
• Drying the pumpkin properly is essential to prevent soggy cookies.
• For a nuttier twist, add chopped pecans or walnuts to the streusel topping.
• Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you don’t have it on hand.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. Reheat slightly in the microwave to soften before serving. The glaze may soften but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Fresh pumpkin can be used but must be cooked and pureed, then dried thoroughly to remove excess moisture to avoid soggy dough.

What if I don’t have pumpkin pie spice?

You can make a simple substitute by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground cloves, and a pinch of ground ginger.

Coffee Cake Cookies Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

These Coffee Cake Cookies combine the moist, spicy flavors of pumpkin and pumpkin pie spice with a buttery streusel topping and a sweet vanilla glaze. Perfect for fall or any time you want a cozy, coffee cake-inspired treat in cookie form, they offer a delightful mix of textures with a soft pumpkin cookie base, crumbly topping, and smooth glaze.

• Author: Rami
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

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

Vanilla Glaze

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

Instructions

1. Make the Streusel: In a medium bowl, combine softened butter and brown sugar using an electric mixer on high speed until well combined. Add flour, pumpkin pie spice, and a pinch of salt, mixing until the mixture resembles large crumbs. Use your hands if needed to achieve this texture. Chill the streusel in the fridge while preparing the cookie dough.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and catch any crumbs.
3. Dry the Pumpkin: Spread the canned pumpkin puree on a plate and press lightly with a paper towel to absorb moisture. Repeat this drying process at least five times until the pumpkin reduces from about 1/2 cup (122 g) to approximately 1/4 cup (~42 g) with minimal liquid remaining. This step is essential to ensure proper baking and texture of the cookies. Use Libby’s canned pumpkin for best results.
4. Mix Dry Ingredients for Cookies: In a small bowl, whisk together the 1 3/4 cups flour, pumpkin pie spice, baking powder, baking soda, and 1/2 tsp salt. Set aside.
5. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed (or a stand mixer with paddle attachment) to cream softened butter and brown sugar for 1-2 minutes until light and fluffy.
6. Add Egg Yolks and Vanilla: Mix in the egg yolks and 2 tsp vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes.
7. Incorporate Pumpkin: Add the dried pumpkin puree and blend on medium-low speed until evenly combined.
8. Combine Dry Ingredients: Add the prepared dry ingredient mixture to the wet ingredients and mix on low speed just until combined. If the dough feels too sticky, chill it in the fridge for 10 minutes before proceeding.
9. Form Cookie Dough Balls: Using a 2-tablespoon cookie scoop, portion out the dough and roll into balls. Place six dough balls at a time onto each prepared baking sheet. Slightly indent each dough ball with the palm of your hand.
10. Add Streusel Topping: Spoon a heaping tablespoon of chilled streusel topping onto each cookie dough ball, then gently press down with your palm to adhere the topping to the cookies.
11. Bake the Cookies: Bake in the preheated oven for 11-12 minutes. Immediately after removing from the oven, use a large, round cookie cutter to gently press around each cookie to create perfect circular shapes.
12. Cool Cookies: Allow cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
13. Prepare Vanilla Glaze: While cookies cool, mix powdered sugar, vanilla extract, and 2 tsp milk in a small bowl. Add more milk as needed to reach a drizzle-able consistency.
14. Glaze and Serve: Drizzle the vanilla glaze over the cooled cookies and serve.

Notes

• Drying the canned pumpkin is a critical step to ensure the cookies bake properly and do not become too wet.
• Chilling the streusel beforehand helps maintain its crumbly texture during baking.
• Pressing a cookie cutter onto the cookies right after baking gives them a perfect round shape.
• Using Libby’s canned pumpkin is recommended for consistent texture and moisture content.
• If dough is too sticky to handle, refrigerate for 10 minutes before scooping.

Keywords: coffee cake cookies, pumpkin cookies, pumpkin spice cookies, streusel cookies, vanilla glaze cookies, fall dessert, cozy cookies