Name: Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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; 1 cup (130 g) powdered sugar; 1 tsp vanilla extract; 2-4 tsp whole milk

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Oh, you’re going to love this Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe! Imagine soft, cozy pumpkin cookies with a crunchy, buttery streusel topping and just the right drizzle of sweet vanilla glaze—that’s fall in a bite. Whether you’re welcoming friends for a Sunday brunch or craving a warm treat on a crisp afternoon, these cookies hit all those comfort-food notes without being fussy to make.

I’ve made these cookies dozens of times now, and honestly, they never fail. The pumpkin keeps them moist, while the streusel adds that dreamy coffee cake crunch we all secretly want in a cookie. Plus, the vanilla glaze ties it all together with a little silky sweetness. Trust me, once you try this Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe, it’ll become your go-to for seasonal baking.

Ingredients You’ll Need

For a recipe like this, the balance of spices, pumpkin, and buttery goodness is what really makes it sing. You’ll want to gather fresh pumpkin puree and pantry staples, and I’ll share a few pointers to make sure every bite tastes just right.

Pumpkin puree: I swear by Libby’s canned pumpkin for its perfect flavor and consistency—it’s the unsung hero here.
All-purpose flour: Spoon and level it to avoid dense cookies.
Pumpkin pie spice: If you don’t have this on hand, you can mix cinnamon, nutmeg, ginger, and cloves yourself.
Baking powder and baking soda: Both are needed to get that perfect rise and tender crumb.
Unsalted butter: Softened to room temperature—don’t skip this, it helps with the dough’s texture.
Brown sugar: Adds deep molasses notes—you’ll use both in the cookies and streusel.
Egg yolks: They give the cookies richness; make sure they’re at room temp for easier mixing.
Vanilla extract: Adds warmth and rounds out flavors—don’t sub vanilla for imitation if you can help it.
Powdered sugar and milk: For the vanilla glaze that makes these cookies extra special and pretty.
Salt: A pinch in the streusel and cookie dough to balance all the sweetness.

Variations

I love mixing things up depending on my mood or what I have in the pantry. This Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe is forgiving enough for you to play around a bit.

Gluten-free: Swap the flour for a 1:1 gluten-free blend. I’ve done this and found the texture stays wonderfully soft.
Nutty twist: Add chopped pecans or walnuts to the streusel for extra crunch. This is my go-to when I want a bit more texture.
Dairy-free: Use vegan butter and your favorite plant milk for glazing, perfect when you’re avoiding dairy but still want those cozy flavors.
Spice it up: Increase the pumpkin pie spice by half a teaspoon for a bolder, warmer hit of fall flavor.

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

Step 1: Mix Up the Streusel Topping

Start by making the streusel—because this topping is what really sets these cookies apart. Combine softened unsalted butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt in a bowl. Use your fingertips or a pastry cutter to blend until it looks crumbly, like coarse crumbs. I usually make this first so it can chill a bit while I prep the cookie dough. Keep it cold until you’re ready to sprinkle it over the cookies.

Step 2: Prepare the Pumpkin Cookie Dough

In a different bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. This helps the spices and leaveners distribute evenly for consistent flavor and rise. In your mixer (or with a hand mixer), cream the softened butter and brown sugar until light and fluffy—it takes about 3-4 minutes. Then beat in the egg yolks one at a time, followed by the vanilla and canned pumpkin. Slowly add the dry ingredients and mix just until combined. Overmixing can make the cookies tough, so stop as soon as you see the flour disappear.

Step 3: Shape and Add Streusel

Line your cookie sheet with parchment or a silicone mat. Scoop out dough balls—about 2 tablespoons each works well—and place them a few inches apart. Then generously pile the streusel topping on each ball. This part is fun because it looks like a mini coffee cake already. Tip: pressing the streusel lightly into the dough helps it stick during baking.

Step 4: Bake to Perfection

Bake in a preheated 350°F oven for 12-15 minutes. You’re aiming for the edges to be lightly golden while the center stays tender. I like to watch the first batch closely because ovens differ, and you don’t want to dry out those moist pumpkin cookies. Let them cool on the pan for a few minutes so the streusel sets up, then transfer to a wire rack.

Step 5: Drizzle the Vanilla Glaze

While the cookies cool, make the glaze by whisking powdered sugar, vanilla extract, and a couple of teaspoons of milk. Add milk a little at a time until you reach a smooth drizzle consistency—not too runny. When the cookies are completely cool, drizzle the glaze over them with a spoon or piping bag. This finishing touch gives the cookies that bakery-worthy shine and sweetness.

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 don’t usually add extra garnishes because the streusel and glaze make these cookies so gorgeous on their own. But sometimes I sprinkle a little cinnamon sugar or chopped toasted pecans on top of the glaze for festive flair. If you want to get fancy, a tiny pinch of flaky sea salt on the glaze adds a beautiful contrast.

Side Dishes

These cookies are perfect alongside a hot cup of coffee or chai tea for a cozy morning or afternoon snack. I’ve also paired them with vanilla ice cream for a quick dessert treat. Trust me, they’re versatile—great on their own or with simple sides that don’t compete with that pumpkin flavor.

Creative Ways to Present

For fall gatherings, I like arranging these Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe on a wooden serving board surrounded by fresh autumn leaves and small pumpkins—simple but so inviting. Wrapping them individually in parchment and tying with twine makes for adorable party favors, too. Presentation is all about those warm, cozy vibes.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to 3 days. The cookies stay soft and the streusel remains crisp. If your kitchen is warm, popping them in the fridge is fine—just bring them back to room temp before eating for the best texture.

Freezing

I often freeze the dough balls before baking, spaced out on a tray, then transfer them to a sealed bag once frozen. When you’re ready for fresh cookies, just bake straight from frozen, adding a couple minutes to the baking time. You can also freeze fully baked cookies for up to a month; just thaw at room temperature.

Reheating

If you want to enjoy these Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe warm, I recommend a quick 10-15 second zap in the microwave. Alternatively, a few minutes in a low oven (300°F) refreshes that just-baked feel without drying them out.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe?

Fresh pumpkin can be used, but you’ll need to roast and puree it first, then drain any excess moisture so your cookie dough isn’t too wet. Canned pumpkin is convenient and consistent, which is why I prefer it for predictable results.
Can I make this recipe vegan?

Absolutely! Swap the butter for a vegan alternative, use flax or chia “eggs” instead of yolks, and a plant-based milk for the glaze. The texture might be slightly different, but the flavors remain delightful.
What’s the best way to get the streusel to stick on top of the cookies?

Press the streusel gently but firmly onto the cookie dough balls before baking. Also, making sure your butter is softened but cool in the streusel helps the topping hold together and stick during baking.
Can I skip the vanilla glaze?

You can, but the glaze adds that lovely sweet finish and appearance that makes these cookies extra special. If you want less sweetness, a light dusting of powdered sugar is a simple alternative.

Final Thoughts

This Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe feels like a warm hug on a chilly day, and that’s why I keep coming back to it year after year. It’s easy enough to whip up on a whim but delivers rich layers of flavor that impress without stress. I’m confident you’ll enjoy baking and sharing these as much as I do—perfect for making your kitchen smell like fall and your heart feel cozy.