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Pumpkin Coffee Cake Cookies

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Soft, spiced pumpkin cookies paired with a crumbly, buttery cinnamon streusel topping—perfect for fall baking and cozy gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for streusel topping)
  • 1/3 cup brown sugar (for streusel topping)
  • 1 teaspoon ground cinnamon (for streusel topping)
  • 1/4 cup unsalted butter, melted (for streusel topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, combine 1/2 cup all-purpose flour, 1/3 cup brown sugar, and 1 teaspoon ground cinnamon. Pour in 1/4 cup melted unsalted butter and mix with a fork until crumbly. Set aside.
  3. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.
  4. In another bowl, beat 1/2 cup unsalted butter (softened), 1/3 cup granulated sugar, and 1/3 cup brown sugar until light and fluffy (about 2-3 minutes).
  5. Beat in 1/3 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla extract until fully combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix.
  7. Use a tablespoon or cookie scoop to drop rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle a generous amount of the crumb topping onto each cookie, pressing lightly to help it adhere.
  9. Bake for 12-14 minutes, or until the cookies are set and the streusel is golden brown.
  10. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

[‘Don’t overmix the dough to avoid dense cookies.’, ‘Use room temperature butter for smoother dough.’, ‘Chill the dough for 20-30 minutes if it feels too soft.’, ‘Test for doneness by ensuring cookies look set but soft.’]

Nutrition

Keywords: Pumpkin cookies, coffee cake cookies, fall baking, pumpkin spice, streusel topping

Find it online: https://tessierecipes.com/pumpkin-coffee-cake-cookies-recipe-perfect-for-fall-baking/