Pumpkin Coffee Cake Cookies Recipe

Pumpkin Coffee Cake Cookies Recipe has quickly become one of my favorite fall treats, and I bet it’ll steal your heart too. These cookies pack all the cozy vibes of pumpkin spice and coffee cake into a handheld bite. If you’re craving something that feels like a warm hug on a chilly day, you’re in the right place.

Why You Should Try Pumpkin Coffee Cake Cookies

Have you ever wanted coffee cake but didn’t want to commit to a whole slice? These cookies solve that problem perfectly. They bring together the moistness of pumpkin and the crumbly, cinnamon-sugar topping that makes coffee cake so irresistible. Plus, they’re easy to share at gatherings or sneak a few when no one’s looking.

Variations I’ve Tried And Loved

I’m all about tweaking recipes to fit my mood or pantry. Here are a few twists that worked wonders:

• Add chopped pecans or walnuts for a crunchy surprise that complements the soft cookie.
• Swap half the all-purpose flour for whole wheat to add a nutty depth and a bit more fiber.
• Mix in chocolate chips if you want a little melty sweetness alongside the pumpkin.
• Use maple syrup instead of some sugar for a richer, autumnal flavor.

Adaly Kandice

Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies combine the flavors of pumpkin spice and coffee cake into a delicious, easy-to-make cookie perfect for fall and holiday seasons.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Calories: 210

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup coarse sugar, for topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, cold and cubed

Instructions

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate large bowl, beat together softened butter and both sugars until creamy.
4. Add egg, pumpkin puree, and vanilla extract to the butter mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, prepare streusel topping by combining flour, brown sugar, cinnamon, salt, and cold butter. Use a pastry cutter or fingers to mix until crumbly.
7. Scoop cookie dough onto prepared baking sheets and sprinkle streusel topping over each cookie dough ball.
8. Optionally, sprinkle coarse sugar on top for extra crunch.
9. Bake for 10-12 minutes or until edges are golden. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack.

Notes

These cookies combine the rich flavors of pumpkin spice with the crumbly texture of coffee cake. Make sure pumpkin puree is well drained if too wet. Store in airtight container for up to 4 days or freeze for longer storage.

Serving Ideas for Pumpkin Coffee Cake Cookies

These cookies shine on their own, but I like to pair them with:

• A hot cup of coffee or chai tea to echo the spices.
• A smear of cream cheese frosting if I’m feeling fancy.
• A scoop of vanilla ice cream for an indulgent dessert twist.

Ever tried dunking one in your morning latte? It’s a game changer.

Tips for Pumpkin Coffee Cake Cookies Recipe

Here are some nuggets of wisdom from my kitchen:

• Use real pumpkin puree, not pumpkin pie filling. The filling is sweeter and spices can throw off the balance.
• Don’t overmix the dough; it keeps the cookies tender.
• Chill the dough for 30 minutes if you want thicker cookies.
• Keep an eye on the crumb topping while baking it can brown quickly.

Leftovers and Storage

Wondering how long these cookies last? Store them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, pop them in the freezer for up to 3 months. Just thaw at room temperature or warm them slightly in the microwave for that fresh-baked feel.

Common Mistakes to Avoid

Avoid these pitfalls for the best results:

• Using too much flour, which can make the cookies dry.
• Skipping the crumb topping it’s the best part!
• Baking at too high a temperature, leading to burnt edges but undercooked centers.
• Forgetting to cool the cookies properly; they firm up as they cool.

Nutrition Facts (per serving)

• Calories: 210 kcal
• Carbohydrates: 31 g
• Protein: 2 g
• Fat: 8 g
• Fiber: 2 g
• Sugar: 18 g

These cookies feel like a treat, but they aren’t too heavy on the guilt. Perfect for when you want to indulge without going overboard.