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Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe

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4.6 from 149 reviews

These Pumpkin Coffee Cake Cookies combine the cozy flavors of pumpkin and pumpkin pie spice with a crumbly streusel topping and a sweet vanilla glaze. Soft, moist, and bursting with fall spices, these cookies make the perfect seasonal treat for coffee breaks or dessert.

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

  1. Prepare the Streusel: In a medium bowl, cream together the softened butter and brown sugar until smooth. Add in the all-purpose flour, pumpkin pie spice, and a pinch of salt. Mix until crumbly and evenly combined. Set aside.
  2. Mix Dry Ingredients for Cookies: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
  4. Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, then add the vanilla extract and mix until incorporated.
  5. Add Pumpkin Puree: Mix in the canned pumpkin puree until smoothly combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
  7. Form Cookies and Add Streusel: Using a cookie scoop or tablespoon, drop dough onto a baking sheet lined with parchment paper. Generously sprinkle the prepared streusel over the top of each cookie, pressing lightly to adhere.
  8. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are just set and the streusel is golden brown.
  9. Prepare Vanilla Glaze: While the cookies cool, whisk powdered sugar, vanilla extract, and 2 teaspoons of milk in a small bowl. Add more milk if the glaze is too thick, or powdered sugar if too thin, until desired consistency is reached.
  10. Glaze Cookies: Drizzle the vanilla glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
  • Allow the butter and egg yolks to come to room temperature before mixing for better texture.
  • Do not overmix the cookie dough to avoid tough cookies.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Adjust glaze consistency by adding milk gradually to achieve perfect drizzling texture.

Find it online: https://amandafood.com/pumpkin-coffee-cake-cookies-with-streusel-and-vanilla-glaze-recipe/