These are the best pumpkin coffee cake cookies! They are super chewy pumpkin cookies, topped with crunchy brown sugar streusel and drizzled with vanilla icing.
These bakery-style cookies are just like pumpkin coffee cake, but in cookie form! They're the perfect fall treat to pair with a cup of coffee, and every pumpkin lover will adore them!
If you're looking for other pumpkin desserts, try my chewy pumpkin cookies, pumpkin cheesecake cookies, pumpkin coffee cake, pumpkin cheesecake bars, pumpkin muffins, pumpkin cupcakes, pumpkin blondies or pumpkin cinnamon rolls.
Why You'll Love These Pumpkin Coffee Cake Cookies
They have the best texture- These cookies are super chewy and not at all fluffy pumpkin cookies. Pumpkin is hard to get right in cookies because it adds so much moisture to baked goods, but by drying it before adding it to the dough, the cookies keep their perfect chewy texture.
They're topped with crunchy brown sugar streusel- The best part of these cookies is the streusel. Each cookie has LOTS and lots of streusel that adds a delicious sweet crunch to each bite.
They have the perfect amount of pumpkin spice- The dough is flavored with the perfect amount of pumpkin pie spice and is also topped with spiced streusel. Each bite will taste like fall!
Ingredients for Pumpkin Coffee Cake Cookies
- Unsalted Butter- make sure it's softened, room temperature butter
- Light Brown Sugar- used in the pumpkin cookie dough to keep these cookies extra chewy, and used to make the buttery cinnamon streusel
- Egg Yolks- make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cookies, you can also use vanilla bean paste for a stronger vanilla flavor
- Canned Pumpkin Puree- I highly recommend using Libby's canned pumpkin. It's the best pumpkin to use because almost all cans of it have the same consistency and are not too wet
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Pumpkin Pie Spice- a blend of cinnamon, nutmeg, allspice, ginger and cloves is used to bring warm fall flavors to these cookies
- Baking Soda & Baking Powder- equal parts are used to just slightly leaven these cookies
- Salt- brings out all the flavors in these cookies
- Powdered Sugar- used to make the vanilla icing
Step by Step Instructions
Please see the recipe card below for the complete pumpkin coffee cake cookie recipe, including measurements and baking time!
STEP ONE: Make the cinnamon streusel topping by adding the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined. Add in the flour, pumpkin pie spice and pinch of salt and mix together until large crumbs form. Pop the crumb topping in the fridge to chill while making the cookie dough.
STEP TWO: Then dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under ¼ cup from ½ cup). Then set aside.
STEP THREE: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Then set aside the flour mixture.
STEP FOUR: In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP FIVE: Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy, 1-2 minutes.
STEP SIX: Add in the pumpkin and combine on medium speed.
STEP SEVEN: Add in the dry ingredients and combine on low speed. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP EIGHT: Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Transfer the cookie dough, six at a time, to a prepared baking sheet lined with parchment paper. Make a slight indent in the cookie dough balls using the palm of your hand. Measure out a heaping tablespoon of streusel topping and flip it on top of each portion of cookie dough. Press down gently with the palm of your hand to better secure the streusel to the cookie dough.
STEP NINE: Bake the cookies and let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.
STEP TEN: While the cookies cool, make the vanilla glaze by mixing the powdered sugar, vanilla and milk together in a small bowl. Once the cookies are cool, drizzle icing over each. Then, serve!
FAQs
Why did my cookies come out cakey? The number one reason this could happen is because not enough moisture was removed from the pumpkin. It absolutely has to be pressed with paper towels prior to being added to the batter or the cookies will not bake properly. Wet cookie dough equals cakey cookies. The pumpkin should be dry enough that it goes from being ½ cup dried down to just under a ¼ cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Like stated above, try to use Libby's canned pumpkin as other brands of pumpkin can be really soupy in my opinion.
Can I use my own pumpkin puree? I would say no because fresh pumpkin puree tends to be even more liquidy than canned. It may cause the cookies to bake incorrectly.
How do I store these cookies? Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please, please leave a star rating! Also, follow me on social media for other dessert ideas! Instagram @inbloombakery_ , Pinterest and TikTok @inbloombakery
Other Recipes to Try Next Time
Apple Cider Cheesecake Cookies
📖 Recipe
Pumpkin Coffee Cake Cookies
Ingredients
For the Streusel
- 6 tablespoon unsalted butter, softened
- ¾ cup (165 g) brown sugar, packed
- ¾ cup (94 g) all purpose flour, spooned and leveled
- 2 ½ teaspoon pumpkin pie spice
- pinch of salt
For the Pumpkin Cookies
- ½ cup (122 g) canned pumpkin puree Libby's canned pumpkin works best
- 1 ¾ cups (219 g) all purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla extract
For the Vanilla Glaze
- 1 cup (130 g) powdered sugar
- 1 teaspoon vanilla extract
- 2-4 teaspoon whole milk
Instructions
For the Streusel
- Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.6 tablespoon unsalted butter, softened, ¾ cup (165 g) brown sugar, packed
- Add in the flour, pumpkin pie spice and salt and mix together until the mixture resembles large crumbs. (You may need to use your hands for this part.)¾ cup (94 g) all purpose flour, spooned and leveled, 2 ½ teaspoon pumpkin pie spice, pinch of salt
- Pop the streusel in the fridge to chill while making the pumpkin cookie dough.
For the Pumpkin Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being ½ cup (122 g) dried down to just about a ¼ cup (~42 g). Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.)Then set aside.½ cup (122 g) canned pumpkin puree
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.1 ¾ cups (219 g) all purpose flour, spooned and leveled, 1 tablespoon pumpkin pie spice, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.(You can also use the bowl of a stand mixer fit with a paddle attachment.)¾ cup (168 g) unsalted butter, softened, 1 cup (220 g) brown sugar, packed
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.2 egg yolks, at room temperature, 2 teaspoon vanilla extract
- Add in the pumpkin and mix on medium-low speed to combine.
- Add in the dry ingredients and mix on low speed just until combined. (If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
- Scoop the dough with a 2 tablespoon cookie scoop and roll into balls.Transfer the cookie dough, six at a time, to a prepared baking sheet.Make a slight indent in the cookie dough balls using the palm of your hand. Measure out a slightly packed, heaping tablespoon of streusel topping and flip it on top of each portion of cookie dough. Press down gently with the palm of your hand to better secure the streusel to the cookie dough.
- Bake the cookies for 11-12 minutes. When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape. Let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.
For the Vanilla Glaze
- While the cookies cool make the vanilla glaze by mixing the powdered sugar, vanilla extract and milk together in a small bowl until you achieve a drizzle-able consistency. (Start with 2 teaspoon of milk and add more as necessary.)1 cup (130 g) powdered sugar, 1 teaspoon vanilla extract, 2-4 teaspoon whole milk
- Once the cookies are cool, drizzle the vanilla glaze over them and serve!
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