Pumpkin Coffee Cake Cookies
Get ready to indulge in the delightful flavors of Pumpkin Coffee Cake Cookies! These chewy treats beautifully blend the warm essence of pumpkin and spices, topped with a crunchy brown sugar streusel and a sweet vanilla icing drizzle. Perfect for any fall gathering or cozy night in, these cookies are not only visually appealing but also incredibly easy to make. With just 45 minutes of preparation time, you can whip up a batch of these cookies that are sure to impress friends and family alike. Whether enjoyed with your morning coffee or as an afternoon snack, these pumpkin-infused delights capture the spirit of the season in every bite.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 tbsp unsalted butter, softened
- 3/4 cup (165 g) brown sugar, packed
- 1 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
- 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
- 3/4 cup (168 g) unsalted butter, softened for topping
- 1 cup (220 g) brown sugar, packed for topping
- 2 egg yolks, at room temperature (substitute with plant-based alternative)
- 2 tsp vanilla extract
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract for icing
- 2–4 tsp whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter and brown sugar until fluffy, then mix in pumpkin puree.
- In another bowl, whisk together flour, spices, baking powder, baking soda, and salt; gradually add to the wet mixture until just combined.
- For the streusel topping, mix softened butter with brown sugar and flour until crumbly.
- Scoop tablespoon-sized amounts of cookie dough onto the prepared baking sheet and sprinkle with streusel.
- Bake for about 11 minutes until golden around the edges.
- While cooling, prepare icing by mixing powdered sugar with vanilla extract and gradually adding milk until desired consistency is reached. Drizzle over cooled cookies.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://recipesamanda.com/pumpkin-coffee-cake-cookies/