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Pumpkin Coffee Cake Cookies

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Soft and moist pumpkin cookies with a spiced base and a buttery streusel topping, perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/3 cup all-purpose flour (for streusel topping)
  • 1/3 cup brown sugar, packed (for streusel topping)
  • 1/4 cup unsalted butter, melted (for streusel topping)
  • 1/2 teaspoon ground cinnamon (for streusel topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, mix the flour, brown sugar, melted butter, and cinnamon until crumbly to make the streusel topping. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg, vanilla extract, and pumpkin puree, and mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Sprinkle a generous amount of the prepared streusel topping over each cookie, gently pressing it into the dough to adhere.
  7. Bake the cookies for 12–15 minutes, or until the edges are lightly golden and the centers are set. Rotate the sheets halfway through for even baking.
  8. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to a cooling rack to cool completely.

Notes

[‘Ensure your egg and butter are at room temperature for smoother mixing and better texture.’, ‘Make sure to use pure pumpkin puree—not pumpkin pie filling, which contains added sugar and spices.’, ‘Prepare the cookie dough and streusel ahead of time and refrigerate for up to 24 hours.’]

Nutrition

Keywords: Pumpkin cookies, Coffee cake cookies, Fall dessert, Streusel topping, Pumpkin spice

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