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Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies for Cozy Fall Baking Bliss

Enjoy the essence of fall with these Pumpkin Coffee Cake Cookies—soft, thick, and topped with a buttery crumb for an irresistible treat.
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Prep Time 45 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 1 hour 4 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Canned Pumpkin Puree Fresh pumpkin puree can be used for a lighter taste.
  • 1/2 cup Unsalted Butter Margarine can be used for dairy-free.
  • 1/2 cup Light Brown Sugar Dark brown sugar can substitute for a richer flavor.
  • 1/2 cup Granulated Sugar Coconut sugar is a lower glycemic option.
  • 1 large Egg Yolk Use a flax egg for vegan.
  • 1 teaspoon Pure Vanilla Extract Vanilla bean paste offers a deeper flavor.
  • 1 1/2 cups All-Purpose Flour A gluten-free blend can be used.
  • 1 teaspoon Baking Powder Check for freshness.
  • 1/2 teaspoon Baking Soda Ensure freshness for proper rise.
  • 1 teaspoon Ground Spices Cinnamon, nutmeg, ginger, cloves; adjust to taste.
  • 1/2 teaspoon Fine Sea Salt Kosher salt can be used but may need adjustment.
For the Topping
  • 1 cup Powdered Sugar Sift to prevent lumps.
  • 2-3 tablespoons Milk or Half and Half Non-dairy options like almond or oat milk work well.

Equipment

  • Mixing Bowl
  • whisk
  • cookie scoop
  • Baking Sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  3. Add pumpkin puree, egg yolk, and vanilla extract to the sugar mixture and whisk until combined.
  4. In another bowl, whisk flour, baking powder, baking soda, spices, and salt until light and fluffy.
  5. Gently combine the dry mixture with the wet mixture until no dry flour remains.
  6. Portion out the dough into balls and leave space between them on the baking sheets.
  7. Create wells in the center of each dough ball with your thumb.
  8. Fill each well with the crumb topping and add extra on top.
  9. Bake for 11 to 14 minutes until edges are set and topping is golden.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, milk, and vanilla for the glaze until smooth.
  12. Drizzle the glaze over cooled cookies and let sit for 20 minutes to set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg

Notes

Let cookies cool on the baking sheet to prevent breaking. Avoid overmixing for soft cookies. Use fresh leavening agents for the best results.

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