Description
These Pumpkin Coffee Cake Cookies combine the moist, spiced flavors of pumpkin coffee cake with the convenience of a cookie. Featuring a tender pumpkin-infused base and a crunchy cinnamon streusel topping, these cookies are perfect for fall gatherings or a cozy treat with your coffee or tea.
Ingredients
Scale
Cookie Base
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients for Cookie Base: In a medium bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Pumpkin and Egg: Beat in the pumpkin puree, egg, and vanilla extract into the butter and sugar mixture until smooth and homogenous.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined — avoid overmixing to prevent tough cookies.
- Prepare Streusel Topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until it forms crumbly pieces like coarse sand.
- Scoop Dough: Drop cookie dough by about 2 tablespoons onto the prepared baking sheets, spacing them to leave room for spreading.
- Add Streusel: Generously sprinkle the crumbly streusel topping on each cookie mound to add a sweet, crunchy layer.
- Bake: Place the baking sheets in the oven and bake for 12-15 minutes, or until the cookie edges are lightly golden and the centers have set without being dry.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Be careful not to overmix the cookie dough once the dry ingredients are added to keep the cookies tender.
- The streusel topping should be crumbly but not powdery; cold butter is key for this texture.
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- Store cookies in an airtight container at room temperature for up to 4 days for best freshness.
- These cookies can also be frozen before baking; bake directly from frozen adding a couple of extra minutes to baking time.
