Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe
These Pumpkin Coffee Cake Cookies combine the rich flavors of pumpkin and warm spices with a buttery streusel topping, creating a soft and flavorful treat perfect for fall. Topped with a smooth vanilla glaze, these cookies offer a delightful twist on traditional coffee cake in a convenient cookie form.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Make the streusel: In a medium bowl, combine the softened butter, brown sugar, all purpose flour, pumpkin pie spice, and salt. Use your fingers or a pastry cutter to mix until crumbly and well combined. Set aside.
- Prepare the cookie dough: In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add the egg yolks and vanilla extract, beating until smooth. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Finally, fold in the canned pumpkin puree until the dough is evenly combined.
- Assemble the cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out dough portions and place them on the baking sheet, then generously sprinkle the streusel mixture over each cookie mound.
- Bake the cookies: Bake in the preheated oven for approximately 15-18 minutes or until the cookies are set and a toothpick inserted comes out mostly clean. Remove from the oven and allow to cool completely on the baking sheets.
- Prepare the vanilla glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 2 teaspoons of whole milk. Add extra milk, a teaspoon at a time, until the glaze reaches a pourable consistency.
- Glaze the cookies: Once the cookies are cooled, drizzle the vanilla glaze over the top. Allow the glaze to set for about 20 minutes before serving.
Notes
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
- For a dairy-free version, use a plant-based butter and milk alternatives in the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure the pumpkin puree is well-drained to avoid overly wet dough.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
Keywords: Pumpkin Cookies, Coffee Cake Cookies, Pumpkin Coffee Cake, Fall Cookies, Pumpkin Dessert, Streusel Cookies, Vanilla Glaze Cookies