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Coffee Cake Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/coffee-cake-cookies-recipe/