Pumpkin Coffee Cake Cookies- A chewy pumpkin spice cookie base topped with a buttery cinnamon streusel topping. All the fall favorites in a decadent dessert.
This Pumpkin Coffee Cake Cookies are seriously to die for delicious! This recipe makes 6 giant bakery-style cookie that have the chewiness of a cookie, the spices of all things fall, and the buttery top that will complete each bite.
For more fall related recipes here are some of my favorite
- The Greatest Pumpkin Snickerdoodle Cake
- The Best Pumpkin Snickerdoodle Blondies
- Pumpkin Vanilla Chai Cake
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Why you will love this recipe
- Pumpkin- This recipe uses pumpkin puree, and is filled with pumpkin pie spice and a dash more of cinnamon.
- Easy to make- They are incredibly easy to make and take no skill whatsoever to create.
- Delicious- If being easy isn’t enough, they are ridiculously tasty.
Ingredients you will need for this recipe
This recipe doesn’t require too many ingredients, but here are some you might not have on hand! For a full list of ingredients, check out the recipe card below for the full list.
- Pumpkin puree- Remember to buy the puree, not the pumpkin PIE mix.
- Unsalted butter- Don’t you go buy that salted butter. It will totally change the flavor of the cookies and make them EXTRA salty.
- Pumpkin pie spice – You can find this in the same isle as all of the spices.
- Light brown sugar- You can use dark brown sugar if you only have it, I prefer light!
- Powder sugar- This will be used for the icing on top.
Step by step instructions
Step 1: Prep your pan. Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
Step 2: Cream the butter and the sugar. In a stand-size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
Step 4: cream the egg. Add in the egg yolk and continued to beat on medium-speed for about 30 seconds.
Step 5: add the pumpkin and vanilla. Add the pumpkin and vanilla extract, mix on low just until incorporated
Step 6: Add the dry ingredients. On the lowest speed, add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, and mix just until there are no more flour streaks.
Step 7: Scoop the dough. Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. Place them on the prepped baking sheet and place them in the fridge while you make the crumb topping.
Step 8: Make the topping. To make the topping: in a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks. Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
Step 9: Baking the cookies. Bake for 14-16 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
Step 10: Add the drizzle Once the cookies are done, let them slightly cool and drizzle with the icing.
Expert Baking tips
- Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie.
- Sift your dry ingredients for the best results
- Don’t over mix the flour. Over mixing the gluten can cause a dry cookie.
- Here are my favorite parchment paper liners
FAQ
Can I make these into smaller cookies?
Yes, you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Can these cookie dough balls be frozen?
Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don’t even have to thaw them before you bake. You can freeze them with the crumb on top too!
Can I chill the cookie dough overnight?
Yes! I recommend scooping them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Get your oven up to temp and place them on a cookie sheet to bake. You want them cold.
Storing and freezing
Store these Pumpkin Coffee Cake Cookies at room temperature in an airtight container up to 5 days.
Freezing Pumpkin Coffee Cake Cookies
You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 6 months.
I’m sure you’ll love this recipe, if you try it, remember to leave review and rate it for me!
If you need more ideas for what to bake, here are some;
Recipe
Pumpkin Coffee Cake Cookies
Ingredients
Pumpkin cookie
- ½ Cup Butter unsalted chilled and cubed
- ½ Cup Granulated sugar
- ⅓ Cup Light Brown sugar packed
- 1 Egg yolk
- ¼ cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 ⅔ Cup All-Purpose flour
- ¾ teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
For the crumb topping
- 4 tablespoon Salted Butter cold, cut to pea size.
- 3 tablespoons Light Brown Sugar
- 1 teaspoons Cinnamon
- ½ cup All Purpose Flour
For the powder sugar drizzle
- 1 cup powder sugar
- 2 tablespoons milk
Instructions
For the cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
- In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy. About 3 minutes.
- Add in the egg yolk and continued to beat on medium speed for about 30 seconds.
- Add the pumpkin and vanilla extract, mix on low just until incorporated
- On the lowest speed, add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, mix just until there are no more flour streaks.
- Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. Place them on the prepped baking sheet, and place them in the fridge while you make the crumb topping.
- To make the topping: In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a “shaggy” look. There should be no flour streaks.
- Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
- Bake for 14-16 minutes, while they are baking make the drizzle by combing both ingredients and mixing until incorporated
- Once the cookies are done, let them slightly cool and drizzle with the icing.
Rebekah Ma says
Had been craving pumpkin bread but when I saw this I had to try them. Delicious!! So easy. My family loved them and wants me to make them again.
Sarah S. says
I made these yesterday and they were quite possibly the best cookies I have ever made! Easy to follow instructions and easy to make considering how gourmet they look! My roommates loved them and I got so many compliments on them from my friends on instagram! Will definitely be keeping this recipe to make each fall! Thank you!
Jake says
Best cookies I have ever made and tasted
Casey says
I can’t wait to make these! Do you have to blot the pumpkin before using? I have another recipe where it is required (and it’s a pain!). Just curious.
Molly Murphy says
No blotting required 🙂 I agree though, it is such a pain.
Jess says
Hello!! Quick question why is it called pumpkin coffee cake cookie? I don’t see any coffee ingredients in the recipe
Molly Murphy says
Coffee cake is just what is called, it just goes with coffee. Typical coffee cake has some kind of streusel on top.
Carrie says
I made one much smaller. I divided the recipe into 16 cookies, and they turned out almost raw in the middle. I started at 10 minutes baking, and by the last pan I was up to 18 minutes of baking. Those ones are almost baked through but they are now extremely dry. Not sure how you were able to get the giant cookies to bake through if I couldn’t even get the small ones to?
Molly Murphy says
I’m so sorry to hear that. My sister did the same thing with my recipe, but use gluten free flour, and she had no issues. I might suggest getting an oven thermometer and test your temperature of your oven. I am so sorry to hear that.
Pam says
These cookies are absolutely amazing! My new favorite fall cookie! They are fantastic! I have made them 3 times in the last week or so and have given most of them away (thank goodness or I would be eating them all!) I have a few great cookie recipes and this will be joining them! Thank you Molly!!
Molly Murphy says
Thank you so much!!!! that makes me so happy to hear its been added to your collection 😉
Jessyka says
Hello, how long are these to chill in the fridge before baking?
Molly Murphy says
Hi! Just while you make the stressful topping!
Bri says
These cookies were a hit! A bit more involved than a simple chocolate chip or other traditional cookies, but worth the extra effort! I subbed bread flour for the all purpose for extra chewiness. I doubled the recipe and opted for smaller cookies as they were for an event with more people. Worked great, will make again
Samantha says
These turned out SO good, and we’re so easy to make!! I love that it’s a smaller batch too, because the self restraint it takes to not devour these is ridiculous. For the crumb topping I did 1/2 cinnamon and 1/2 pumpkin pie spice for a little extra pumpkin kick and it was a 10/10!
Molly Murphy says
That is a great idea! I am so glad that you enjoyed it!
Claire says
LOVED these cookies!! They are my new favorite fall obsession!
Morgan Whitecotton says
These were delicious!!!! My dough turned out a little dry (I used a hand mixer instead of a stand mixer) and the crumble was a little dry. I also made 12 cookies instead of 6. But they turned out delicious!!!! Got lots of compliments from friends.
Kayla says
I made these and they came out great! I didn’t have enough ingredients for the crumb but the cookies taste flavorful and lovely just fine. I love the fluffy cakey texture!
Hailee says
The cookies are delicious! I had to increase the baking time with smaller cookies and baked them for 11 minutes @350. So excited to take them to a party this weekend! They’re sure to be a hit.
Sarah says
Hi! I love your recipe. I made them twice already. The second time, I froze half of the batch. How long is the cooking time when you take them out of the freezer and put them directly into the oven?
Molly Murphy says
Hi! I would add 1-2 more minutes!
Nancy says
Very simple and good. The overwhelming flavor is the crumble. Texture is nice, but I can’t taste the pumpkin nor the spices.
Nicole says
Make these. So delicious!