Pumpkin Coffee Cake Cookies Recipe

Pumpkin Coffee Cake Cookies Recipe tastes like a soft pumpkin spice latte collided with a buttery crumb-topped bakery muffin in the best way possible. It works perfectly for busy bakers who want cozy fall flavor in about 35 minutes start to finish. I tested these on my neighbors and they “forgot” to return the plate, which feels like the highest compliment.

Why You Should Try This Pumpkin Coffee Cake Cookies Recipe

These pumpkin coffee cake cookies pack all the flavor of a bakery coffee cake into a soft, chewy cookie with a thick cinnamon crumb topping. You get pumpkin spice, brown sugar, and a little tangy glaze in every bite.

The recipe uses simple pantry ingredients and does not require a mixer if you do not want to pull one out. The dough does not need a long chill, so you can satisfy a pumpkin craving on a random Tuesday afternoon without a big project.

“Soft, thick, perfectly spiced, and that crumb topping tastes like a bakery pastry in cookie form ★★★★★”

Ingredients You’ll Need

For the pumpkin cookie dough

• 1/2 cup unsalted butter, melted and slightly cooled
  • Use real butter for best flavor; salted butter works if you reduce the added salt a bit.
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/3 cup canned pumpkin puree
  • Use plain pumpkin puree, not pumpkin pie filling. Libby’s or store brand both work.
• 1 large egg yolk, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
  • If you do not keep pumpkin pie spice, mix 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt or table salt

For the coffee cake crumb topping

• 1/3 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Pinch of salt

You can double the crumb topping if you love a very thick streusel cap. I do this often and the cookies still bake nicely.

For the vanilla glaze

• 3/4 cup powdered sugar, sifted for the smoothest glaze
• 1–2 tablespoons milk (dairy or unsweetened non-dairy)
• 1/2 teaspoon pure vanilla extract
• Tiny pinch of salt to balance the sweetness

Pantry shortcuts and substitutions

• Use pumpkin pie spice from a jar to save time on measuring individual spices.
• Swap half the all-purpose flour in the cookie dough with white whole wheat flour for a slightly heartier texture.
• Use dark brown sugar instead of light brown sugar if you want deeper molasses flavor.
• Use gluten free 1:1 baking flour in both dough and crumb topping; choose a blend that includes xanthan gum for best structure.

Equipment list

• Large mixing bowl and medium mixing bowl
• Whisk and rubber spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop (about 2 tablespoons size) or regular spoon
• Cooling rack
• Small bowl and spoon for the glaze

Tips & Tricks

• Blot the pumpkin puree with paper towels to remove excess moisture so the cookies bake thick and not cakey.
• Use room temperature egg yolk so it mixes smoothly into the melted butter and sugar.
• Stir the crumb topping just until large clumps form; squeeze it with your fingers to create chunky pieces.
• Chill the crumb topping in the fridge while you mix the cookie dough so it firms up and holds texture.
• Line the baking sheet with parchment so the cookies keep their shape and do not stick.
• Use a cookie scoop for even sizes so every cookie bakes in the same amount of time.
• Press a shallow well in each dough ball with your thumb to hold more crumb topping.
• Bake one test cookie first if you feel unsure about your oven temperature; adjust a minute or two as needed.
• Let the cookies cool almost completely before glazing so the glaze sets instead of running off.
• Store a slice of sandwich bread in the container with the cookies so they stay soft longer.

How to Make Pumpkin Coffee Cake Cookies Recipe

Mix the crumb topping

1. Add melted butter, brown sugar, flour, cinnamon, and a pinch of salt to a medium bowl.
2. Stir until the mixture looks like damp sand and starts to clump.
3. Use your fingers to squeeze it into big crumbs, then place the bowl in the fridge while you mix the cookie dough.

Make the pumpkin cookie dough

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Place the pumpkin puree on a few layers of paper towel, fold the towel over, and gently press to absorb extra liquid.
3. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
4. Whisk in the blotted pumpkin, egg yolk, and vanilla until everything looks fully combined.

Add the dry ingredients

1. In a separate bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.
2. Add the dry ingredients to the wet ingredients.
3. Stir with a spatula just until no dry streaks of flour remain; the dough will feel soft and slightly sticky.
4. Let the dough sit for 5 minutes so the flour hydrates and thickens the mixture.

Shape and top the cookies

1. Use a cookie scoop or spoon to portion about 2 tablespoons of dough per cookie onto the baking sheet, spacing them a couple inches apart.
2. Gently flatten each mound and press a shallow well in the center with your thumb or the back of a spoon.
3. Take the crumb topping from the fridge and pile a generous amount on each cookie, pressing it lightly so it sticks.
4. Keep any extra crumb topping nearby so you can add more to bare spots before baking the next tray.

Bake the cookies

1. Place the baking sheet in the oven and bake 10–12 minutes, until the edges look set and the crumb topping looks dry and lightly golden.
2. The centers should still look slightly soft; they will firm up as they cool.
3. Remove the baking sheet and let the cookies sit on the pan for 5–7 minutes.
4. Transfer the cookies to a cooling rack and let them cool completely before glazing.

Mix and drizzle the glaze

1. In a small bowl, whisk powdered sugar, 1 tablespoon milk, vanilla, and a tiny pinch of salt.
2. Add more milk a teaspoon at a time until the glaze reaches a thick but pourable consistency.
3. Use a spoon to drizzle the glaze over the cooled cookies in zigzags or swirls.
4. Let the glaze set for about 20 minutes, then serve or store.

What to Serve with Pumpkin Coffee Cake Cookies Recipe

Serve these pumpkin coffee cake cookies with hot coffee, cold brew, or a cozy mug of chai for a bakery style snack at home. Kids love them with cold milk or hot cocoa, especially on chilly mornings. You can serve them on a brunch board with fresh fruit, yogurt, and scrambled eggs for a simple fall breakfast spread. They also travel well for bake sales or potlucks, so you can share that pumpkin magic with friends or coworkers.

Storage Options

• Store cooled cookies in an airtight container at room temperature for 2–3 days; keep a small piece of sandwich bread in the container to maintain softness.
• Refrigerate the cookies for up to 5 days if your kitchen runs warm; bring them to room temperature before serving for the best texture.
• Freeze unglazed cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container for up to 2 months.
• Thaw frozen cookies at room temperature, then refresh them in a 300°F oven for 4–5 minutes and glaze after they cool.
• Freeze leftover crumb topping separately in a small bag for up to 2 months and sprinkle it over muffins or quick breads later.

Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies taste like a soft pumpkin spice latte collided with a buttery crumb-topped bakery muffin, with cozy fall flavor in about 35 minutes.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 35 minutes mins

Servings: 22

Course: Dessert

Ingredients

  

• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/3 cup canned pumpkin puree, blotted to remove excess moisture
• 1 large egg yolk, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt or table salt

• 1/3 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 pinch salt

• 3/4 cup powdered sugar, sifted
• 1–2 tablespoons milk (dairy or unsweetened non-dairy)
• 1/2 teaspoon pure vanilla extract
• 1 pinch salt

Instructions

 

1. In a medium bowl, combine the melted butter, brown sugar, flour, cinnamon, and a pinch of salt.
2. Stir until the mixture looks like damp sand and begins to clump together.
3. Use your fingers to squeeze the mixture into larger crumbs, then refrigerate while you prepare the cookie dough.

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Place the pumpkin puree on several layers of paper towel, fold over, and gently press to blot out excess moisture.
3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
4. Whisk in the blotted pumpkin puree, egg yolk, and vanilla until fully combined.

1. In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt.
2. Add the dry ingredients to the wet ingredients.
3. Stir with a spatula just until no dry streaks of flour remain; the dough will be soft and slightly sticky.
4. Let the dough rest for about 5 minutes so the flour can hydrate and thicken the mixture.

1. Use a cookie scoop or spoon to portion about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them a couple of inches apart.
2. Gently flatten each mound of dough and press a shallow well in the center with your thumb or the back of a spoon.
3. Remove the crumb topping from the refrigerator and pile a generous amount onto each cookie, pressing lightly so it adheres.

1. Bake for 10–12 minutes, or until the edges look set and the crumb topping is dry and lightly golden.
2. Let the cookies cool on the baking sheet for 5–7 minutes, then transfer to a cooling rack to cool completely.

1. In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk, vanilla, and a pinch of salt.
2. Add more milk a teaspoon at a time until the glaze is thick but pourable.
3. Drizzle the glaze over the cooled cookies in zigzags or swirls and let it set for about 20 minutes before serving.

Notes

Nutrition Information
Approximate per 1 cookie (about 1/22 of recipe): 170 calories; fat 8 g; saturated fat 5 g; carbohydrates 24 g; fiber 0 g; sugars 15 g; protein 2 g; sodium 90 mg. Values will vary based on brands, exact cookie size, and glaze amount.