You’ve got to try these Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe the next time you’re craving something cozy and comforting. They capture all the warm spices and tender crumb of your favorite pumpkin coffee cake but in cookie form—so perfect for breakfast on the go or a sweet afternoon pick-me-up. Honestly, I fell in love with how the streusel adds this irresistible crunch and that luscious vanilla glaze is like the icing on the fall-flavored cake.

Whenever pumpkin season rolls around, these cookies become my go-to for easy entertaining or just a little homemade indulgence. They’re surprisingly simple to whip up, but the layers of texture and flavor make them feel super special. Whether you’re baking for a crowd or want a personal stash of fall goodness, this Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe is totally worth it.

Ingredients You’ll Need

These ingredients work together beautifully to create a cookie that’s soft, spiced, and topped with that perfect crumble. When shopping, I always pick good-quality canned pumpkin and fresh spices—it really makes a difference in flavor.

Unsalted butter: Softened for easy mixing and rich flavor.
Brown sugar: Packed for moisture and a deep caramel note.
All purpose flour: Spoon and level for accurate measurement to keep cookies tender.
Pumpkin puree: I prefer Libby’s canned pumpkin—it’s smooth and consistent.
Pumpkin pie spice: The essential warming blend that makes these cookies unmistakably fall.
Baking powder and baking soda: They team up for the perfect rise and texture.
Egg yolks: Just the yolks add richness without making the dough too wet.
Vanilla extract: Adds a lovely, sweet aroma that lifts all the spices.
Powdered sugar: For the glaze’s smooth sweetness.
Whole milk: To thin the glaze just right for drizzling.
Salt: Because a pinch helps balance the sweetness and intensifies the flavors.

Variations

One of my favorite things about this Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe is how easy it is to make your own. Feel free to play around with spices or mix-ins to suit your taste or dietary needs.

Nutty upgrade: Toss in chopped pecans or walnuts to add crunch and nuttiness—I’ve done this a bunch and it’s a winner every time.
Gluten-free swap: Use a 1:1 gluten-free flour blend and watch them come out just as tender. Perfect if you’re baking for friends with gluten sensitivities.
Dairy-free option: Swap the butter and milk for coconut oil and almond milk. They still taste amazing, promise.
Extra pumpkin power: Add a few tablespoons more pumpkin puree for even moister cookies if you like that rich texture.

How to Make Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe

Step 1: Whip Up the Streusel Topping

Start by mixing the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt until it’s crumbly and combined. I like to use my fingers here—it helps get just the right texture. Set it aside while you prep the cookie dough. The streusel is key for that crumble top, so don’t skip or skimp on this step!

Step 2: Make the Pumpkin Cookie Dough

Cream the softened butter and brown sugar until fluffy, then add the egg yolks and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, then fold in the pumpkin puree carefully—it’s the secret to keeping the dough tender and moist without it being too sticky.

Step 3: Shape and Top the Cookies

Drop generous spoonfuls of dough onto a parchment-lined baking sheet, leaving space because they do spread a bit. Then sprinkle the streusel generously on each cookie—this is where they transform into little bites of heaven. Don’t be shy with the topping!

Step 4: Bake Until Perfectly Golden

Bake the cookies at 350°F (175°C) for about 12-15 minutes, or until the edges are golden and the centers look set but still soft. Don’t overbake; you want them tender and not dry. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Step 5: Drizzle with Vanilla Glaze

Whisk powdered sugar, vanilla, and milk together until smooth and pourable. Drizzle over the cooled cookies with a spoon or piping bag. The glaze sets quickly and adds just the right touch of sweetness and shine. If it gets too thick, just add a splash more milk.

How to Serve Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe

Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe - Recipe Image

Garnishes

I love topping these cookies with a pinch of extra cinnamon or a few toasted pumpkin seeds for an autumn vibe. Sometimes a light dusting of powdered sugar on top of the glaze adds a cozy, snowy look that’s so pretty on a platter.

Side Dishes

Since these cookies are already packed with flavor, I like to serve them alongside a simple cup of coffee or chai tea. They’re perfect for breakfast paired with fresh fruit or a dollop of yogurt to balance the sweetness.

Creative Ways to Present

For holiday brunches, I’ve arranged these cookies on tiered cake stands with mini pumpkin decorations for a festive look that guests love. Wrapping a few in cellophane tied with twine makes adorable little gifts, too—especially when you add a handwritten recipe card.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. This keeps the streusel crispy and the cookie moist. If your kitchen is humid, popping them in the fridge will help, but they’ll firm up a bit.

Freezing

These Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe freeze beautifully. I freeze them without glaze, then drizzle it on after thawing. Just wrap tightly in plastic wrap and place in a freezer bag for up to 2 months.

Reheating

To warm up frozen or room-temp cookies, I pop them in a 300°F oven for about 5 minutes. It refreshes the texture and melts the glaze to that perfect, gooey state that makes you smile with every bite.

FAQs

Can I use fresh pumpkin instead of canned in this recipe?

You can, but fresh pumpkin usually has more water content, so you’ll want to roast and drain it very well before measuring. Canned pumpkin puree offers consistent moisture and texture, which is why I recommend it for this Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe.
How do I prevent the streusel topping from burning?

Keep a close eye in the last few minutes of baking, as sugar and butter can brown quickly. If you notice the streusel darkening too fast, tent the cookies loosely with foil to protect them without affecting texture.
Can I make this recipe dairy-free?

Absolutely! Substitute the butter for a plant-based alternative like coconut oil, and use a nondairy milk such as almond or oat milk for the glaze. The cookies still come out moist and delicious.
Do I have to use egg yolks or can I use whole eggs?

The recipe calls for egg yolks to keep the dough tender and rich. Whole eggs can make the cookies cakier and denser. If you don’t have yolks on hand, use whole eggs but expect a slightly different texture.
What’s the best way to drizzle the vanilla glaze?

I like to use a spoon or a small piping bag for control. If you want a more rustic look, just dip the cookie edges briefly or pour it over with a fork. The key is to drizzle while the glaze is still runny and let it set at room temperature.

Final Thoughts

There’s something about the mix of soft pumpkin, spiced streusel, and sweet vanilla glaze that just feels like a warm hug in cookie form. This Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe has become my little secret weapon for sharing seasonal joy without fuss. I really hope you give these a try—they’re honestly one of my favorite ways to celebrate fall in the kitchen, and I’m sure you’ll love having them around too.