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Pumpkin Coffee Cake Cookies Recipe

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Delight in the cozy flavors of fall with these Pumpkin Coffee Cake Cookies. Soft, spiced pumpkin dough is topped with a buttery streusel and finished with a sweet vanilla glaze, making them perfect for autumn breakfasts or afternoon treats.

Ingredients

For the Dough

  • 6 tbsp unsalted butter, softened
  • 3/4 cup (165 g) brown sugar, packed
  • 3/4 cup (94 g) all-purpose flour, spooned and leveled
  • 2 1/2 tsp pumpkin pie spice
  • Pinch of salt
  • 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended)
  • 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 1 cup (220 g) brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract

For the Glaze

  • 1 cup (130 g) powdered sugar
  • 1 tsp vanilla extract
  • 2–4 tsp whole milk

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare pumpkin puree: Dry the canned pumpkin puree by gently pressing or spreading it on a paper towel to remove excess moisture, ensuring the dough isn’t too wet.
  3. Mix dry ingredients: In a bowl, whisk together 1 3/4 cups flour, 1 tbsp pumpkin pie spice, baking powder, baking soda, and 1/2 tsp salt until evenly combined.
  4. Cream butter and sugar: Using a mixer, cream 3/4 cup softened butter with 1 cup brown sugar until the mixture turns light and fluffy, indicating the sugar is well incorporated.
  5. Add egg yolks and pumpkin: Beat in the 2 egg yolks and 1/2 cup pumpkin puree into the butter mixture until fully combined and smooth.
  6. Combine dry and wet ingredients: Gradually mix the dry ingredient blend into the wet mixture until just combined, taking care not to overmix to maintain tenderness.
  7. Scoop dough and create indent: Drop dough portions onto the prepared baking sheets and gently press a small indent in the center of each cookie to hold the streusel topping.
  8. Add streusel topping & bake: Top each cookie with your chilled streusel mixture (prepared separately), then bake in the preheated oven for 11-12 minutes until lightly golden and set.
  9. Cool cookies: Remove cookies from oven and let them cool completely on a wire rack before applying the glaze.
  10. Prepare glaze: Whisk powdered sugar, 1 tsp vanilla extract, and 2-4 tsp whole milk until smooth. Adjust milk quantity to achieve a drizzling consistency.
  11. Glaze and serve: Drizzle the prepared glaze over the cooled cookies using a spoon or piping bag. Serve and enjoy the fall-inspired treat!

Notes

  • Drying the pumpkin puree helps prevent overly wet cookie dough, which can affect texture.
  • Use room temperature egg yolks for better mixing and texture.
  • The streusel topping should be prepared ahead and chilled for best results.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days.
  • These cookies freeze well; thaw completely before glazing.

Find it online: https://forkvista.com/pumpkin-coffee-cake-cookies-recipe/