Pumpkin Coffee Cake Cookies
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.
Servings 6
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
US Customary - Metric
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.