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Pumpkin Coffee Cake Cookies with Streusel and Vanilla Glaze Recipe

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3.9 from 11 reviews

These Pumpkin Coffee Cake Cookies combine the warm spices of pumpkin pie with a buttery streusel topping and a delicate vanilla glaze. Perfectly moist and flavorful, these cookies bring the essence of fall into every bite, making them ideal for cozy mornings or afternoon treats.

Ingredients

Streusel Topping

  • 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

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

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, combine softened butter and brown sugar using an electric mixer on high speed until smooth and combined. Add the flour, pumpkin pie spice, and a pinch of salt; mix until the mixture resembles large crumbs. Use your hands if necessary. Chill the streusel in the fridge while preparing the cookie dough.
  2. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. Dry the Pumpkin: Spread the canned pumpkin on a plate and press lightly with a paper towel to absorb excess moisture. Repeat this process at least four more times until the pumpkin reduces from 1/2 cup (122 g) to about 1/4 cup (~42 g) and is no longer wet.
  4. Mix Dry Ingredients for Cookies: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened butter and brown sugar together for 1-2 minutes until light and fluffy. A stand mixer with a paddle attachment can also be used.
  6. Add Wet Ingredients: Add the egg yolks and vanilla extract to the creamed butter and sugar, mixing on medium speed for 1-2 minutes until pale and fluffy. Then, mix in the dried pumpkin puree on medium-low speed until just combined.
  7. Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture and mix on low speed until just combined. If the dough feels sticky, chill it in the fridge for 10 minutes before proceeding.
  8. Form Cookies and Add Streusel: Using a 2-tablespoon cookie scoop, scoop and roll the dough into balls. Place six dough balls at a time onto the prepared baking sheets, making a slight indent in each with the palm of your hand. Spoon a heaping tablespoon of streusel topping onto each dough ball and gently press down to secure.
  9. Bake Cookies: Bake the cookies for 11-12 minutes at 350°F. Immediately after baking, use a large round cookie cutter to gently press around the cookies to create a perfect circular shape. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  10. Make Vanilla Glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and starting with 2 teaspoons of whole milk. Add additional milk (up to 4 teaspoons) as needed to achieve a drizzle-able consistency.
  11. Glaze and Serve: Once the cookies have cooled, drizzle the vanilla glaze over the tops and serve.

Notes

  • Drying the pumpkin puree is crucial to prevent overly wet cookie dough which affects baking.
  • Libby’s canned pumpkin is recommended for consistent texture and moisture level.
  • If cookie dough is sticky, chilling it makes it easier to handle.
  • Pressing cookies with a cookie cutter after baking gives a neat, uniform shape.
  • For a dairy-free option, substitute butter and whole milk with plant-based alternatives.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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