Name: Pumpkin Coffee Cake Cookies
Prep time: 1 h 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 30 cookies
Ingredients: 2 cups all-purpose flour; 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 2 large eggs, room temperature; 1/2 cup unsalted butter, softened; 1 tsp vanilla extract; 1/2 cup chopped pecans/walnuts (optional)

Pumpkin Coffee Cake Cookies are an absolute game-changer for anyone who adores the comforting flavors of autumn and the joy of a perfect baked good.

Imagine, if you will, the cozy, spiced aroma of a classic pumpkin dessert mingling with the buttery, crumbly magic of a coffee cake, all encapsulated in a delightful, handheld cookie!

I’ve always found immense joy in creating treats that capture the essence of a season, and I truly believe these cookies deliver an unparalleled autumnal experience. While the precise historical roots of a hybrid treat like our beloved Pumpkin Coffee Cake Cookies may be a relatively modern innovation, both pumpkin-spiced delights and classic coffee cakes have long been cherished staples in kitchens worldwide. They evoke feelings of warmth, family gatherings, and comforting indulgence, especially as the leaves begin to turn and the air grows crisp.

What truly makes this recipe a crowd-pleaser, and why people absolutely adore it, is its masterful blend of textures and tastes. You get the soft, tender chewiness of a perfectly spiced pumpkin cookie base, topped with that iconic, irresistible streusel crumble that makes coffee cake so beloved. It’s not just a cookie; it’s an entire experience, offering all the complex, comforting flavors and familiar feel of a larger dessert in a convenient, utterly delicious, portable form. I am incredibly excited for you to bake and enjoy these!

Ingredients:

For the Pumpkin Cookie Base:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or use ½ teaspoon pumpkin pie spice in total if you prefer)
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
For the Coffee Cake Streusel Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons (56g) unsalted butter, very cold and cut into small cubes
For the Cream Cheese Glaze (Optional but Highly Recommended!):
- 2 ounces (56g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar, sifted
- 1-2 tablespoons milk (any kind), as needed for consistency
- ½ teaspoon vanilla extract

For the Pumpkin Cookie Base:

Creating the perfect pumpkin cookie base is the foundation for our incredible Pumpkin Coffee Cake Cookies. This step ensures a soft, chewy, and wonderfully spiced cookie that holds up beautifully to the streusel and glaze. Take your time with the mixing, and you’ll be rewarded with a truly delightful texture.

First things first, I always like to prepare my dry ingredients. In a medium bowl, whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves (or your pumpkin pie spice equivalent), and ½ teaspoon of salt. Make sure these are thoroughly combined; this evenly distributes the leavening agents and spices throughout your cookies, ensuring every bite of your Pumpkin Coffee Cake Cookies is consistently flavorful. Set this aside.
Now, let’s get to the wet ingredients. In a large mixing bowl, using an electric mixer fitted with a paddle attachment (or a stand mixer if you have one), cream together the ½ cup of softened unsalted butter with the ½ cup of granulated sugar and ¾ cup of packed light brown sugar. Beat on medium-high speed for about 2-3 minutes, or until the mixture becomes wonderfully light, fluffy, and visibly pale. I find this creaming step absolutely essential for incorporating air, which contributes to the cookies’ tender texture. Don’t rush this!
Next, crack in your large, room temperature egg. Beat for another minute, scraping down the sides of the bowl once or twice, until the egg is fully incorporated and the mixture is smooth. Follow this with 1 teaspoon of vanilla extract and ½ cup of canned pumpkin puree. Continue mixing on medium speed until the pumpkin is just combined. Be careful not to overmix at this stage; we just want everything to come together. The mixture will look a bit curdled at first, but keep mixing until it smooths out into a creamy, vibrant orange concoction.
With your wet ingredients beautifully blended, it’s time to introduce the dry ingredients. Gradually add the reserved dry ingredient mixture to the wet mixture, a third at a time, mixing on low speed after each addition until just combined. It’s crucial here not to overmix! Overmixing develops the gluten in the flour too much, which can lead to tough, dense cookies, and we’re aiming for soft, tender Pumpkin Coffee Cake Cookies. Stop mixing as soon as you see no more streaks of dry flour. A few small lumps are perfectly fine.
Once your dough is ready, cover the bowl with plastic wrap and chill it in the refrigerator for at least 1 hour. I often chill mine for 2-3 hours, or even overnight if I’m planning ahead. Chilling the dough is a non-negotiable step for these Pumpkin Coffee Cake Cookies. It allows the flavors to meld, the flour to fully hydrate, and most importantly, it prevents the cookies from spreading too much in the oven, ensuring they maintain their delightful shape and thickness.

For the Coffee Cake Streusel Topping:

Every good coffee cake, and by extension, every good Pumpkin Coffee Cake Cookie, needs a fantastic streusel topping. This adds a beautiful crunch, extra sweetness, and a delightful textural contrast to our soft pumpkin cookie base. This streusel is simple to make but delivers big on flavor and texture.

In a medium bowl, combine the ½ cup of all-purpose flour, ¼ cup of granulated sugar, ¼ cup of packed light brown sugar, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt. Use a fork or a small whisk to thoroughly mix these dry ingredients together, ensuring the cinnamon and sugars are evenly distributed.
Now for the butter. Add the 4 tablespoons of very cold unsalted butter, which you’ve already cut into small cubes. This is where the magic happens! Using a pastry blender, two knives, or even your fingertips, cut the cold butter into the dry mixture. The goal is to break the butter down into pea-sized or even smaller crumbs.
Continue to work the butter into the flour mixture until it resembles coarse crumbs with some larger, irregular pieces. You’ll want a variety of sizes – some fine sandy bits and some larger, buttery clumps. These larger clumps will become wonderfully crispy and golden brown when baked, adding that quintessential coffee cake texture to your Pumpkin Coffee Cake Cookies. Avoid overworking the streusel, as too much warmth from your hands can melt the butter too soon. Once it reaches the desired texture, set it aside. You can even pop it in the fridge for a few minutes if your kitchen is warm, just to keep those butter pieces nice and firm.

For the Cream Cheese Glaze (Optional but Highly Recommended!):

While our Pumpkin Coffee Cake Cookies would be delicious on their own, a luscious cream cheese glaze truly elevates them to another level. It adds a tangy sweetness and a beautiful finish that perfectly complements the pumpkin and spice flavors. Don’t skip this step if you want the full coffee cake experience!

In a medium bowl, combine the 2 ounces of softened cream cheese and 2 tablespoons of softened unsalted butter. Using an electric mixer (or a whisk and some elbow grease), beat these together until they are completely smooth and lump-free. It’s important that both the cream cheese and butter are at room temperature to achieve this silky consistency.
Next, gradually add the 1 ½ cups of sifted powdered sugar. Sifting the powdered sugar beforehand is a small but mighty step that prevents any lumps in your glaze, giving it a much smoother finish. Beat on low speed until the sugar is mostly incorporated, then increase to medium speed and continue beating until smooth.
Finally, stir in the ½ teaspoon of vanilla extract and 1 tablespoon of milk. Mix until smooth. Assess the consistency of your glaze. If it’s too thick to drizzle, add the second tablespoon of milk, or even a tiny bit more, ¼ teaspoon at a time, until you reach your desired drizzling consistency. You’re looking for a glaze that flows smoothly but is still thick enough to coat a spoon nicely. Taste it! It should be sweet, tangy, and utterly delightful. Set this aside at room temperature until your Pumpkin Coffee Cake Cookies are ready for their finishing touch.

Baking the Pumpkin Coffee Cake Cookies:

Now comes the exciting part – baking these delightful Pumpkin Coffee Cake Cookies! Proper baking technique ensures they’re cooked through, perfectly golden, and retain their soft, chewy texture. Pay attention to your oven, as every oven can be a little different.

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This is crucial for preventing sticking and for easy cleanup, ensuring your beautiful cookies come off the tray without any fuss.
Retrieve your chilled pumpkin cookie dough from the refrigerator. If it’s been chilling for a long time, it might be quite firm. Allow it to sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
Using a medium cookie scoop (approximately 1.5-2 tablespoons of dough per cookie), scoop rounded balls of dough and place them about 2 inches apart on your prepared baking sheets. I find this spacing gives them enough room to spread just a little without running into each other, maintaining their individual integrity. Don’t flatten the dough balls; leave them mounded.
Now for the streusel! Generously sprinkle a tablespoon or so of the prepared coffee cake streusel topping over the top of each cookie dough ball. Gently press the streusel onto the dough if needed to help it adhere. You want a good amount on each cookie to get that perfect coffee cake vibe. Don’t be shy here – the more streusel, the better the crunch and flavor!
Place one baking sheet at a time into your preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden brown, the centers are set but still look very soft, and the streusel topping is golden and fragrant. I always recommend watching them closely, especially during the last few minutes, as oven temperatures can vary. The cookies might look slightly underdone in the center when you pull them out, but they will continue to set as they cool on the baking sheet.
Once baked, carefully remove the baking sheet from the oven. Allow the Pumpkin Coffee Cake Cookies to cool on the baking sheet for about 5 minutes. This cooling period is vital; it allows the cookies to firm up and prevents them from breaking when you transfer them.
After 5 minutes, use a spatula to transfer the slightly cooled cookies to a wire rack to cool completely. This ensures air circulates around them, preventing the bottoms from becoming soggy. You’ll want them fully cooled before moving on to the glazing step. Trust me, it’s worth the wait for that perfect glaze application!

Assembling and Finishing Your Pumpkin Coffee Cake Cookies:

The grand finale! Once your Pumpkin Coffee Cake Cookies are completely cool, it’s time to add that final, irresistible touch: the cream cheese glaze. This step brings all the flavors and textures together, making them truly worthy of their name.

Ensure your cookies are absolutely, completely cool. If they are even slightly warm, the glaze will melt and run off, which we definitely don’t want after all that effort!
Give your prepared cream cheese glaze a quick whisk to ensure it’s smooth and the perfect drizzling consistency. If it has thickened up a bit while waiting, add another tiny splash of milk and whisk again until it’s just right.
You have a couple of options for glazing. You can either use a spoon to generously drizzle the glaze over each cooled cookie in a zig-zag pattern, or for more control, transfer the glaze to a piping bag (or a Ziploc bag with a corner snipped off) and pipe it over the cookies. I love seeing the white glaze contrasted against the golden streusel and the warm pumpkin cookie. Be as artful or as liberal as you like!
Allow the glaze to set for about 15-20 minutes at room temperature, or until it has firmed up slightly. This makes them easier to handle and stack if you need to.
Your glorious Pumpkin Coffee Cake Cookies are now ready to be devoured! I find they are best enjoyed fresh, but they also store wonderfully. Store any leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, especially if your kitchen is warm or if you prefer the glaze to stay very firm. Sometimes I even pop them in the fridge briefly if I want that extra-firm glaze and a slightly chilled cookie – it’s a delightful contrast!

Conclusion:

As we wrap up our culinary journey with this incredible recipe, I truly hope you’re feeling as excited as I am about trying these out in your own kitchen. There’s truly nothing quite like sinking your teeth into the perfect combination of a soft, spiced cookie base and that irresistible, buttery streusel topping. It’s a textural and flavor symphony that will undoubtedly become a new favorite in your baking repertoire. I know from personal experience that these aren’t just any cookies; they’re an experience, a little moment of cozy comfort that brings together the best elements of a classic coffee cake and the handheld delight of a cookie, all infused with that quintessential warmth of pumpkin and autumn spices. This recipe is a must-try for anyone who appreciates the comforting embrace of fall flavors, the joy of a perfectly baked treat, and the simple pleasure of sharing something delicious with loved ones. I’ve poured my heart into perfecting this balance, ensuring that each bite delivers that ideal blend of sweetness, spice, and tender chewiness, crowned with that delightful crumbly streusel that simply melts in your mouth.

Now, let’s talk about making these beauties truly shine. While they are absolutely divine straight out of the oven, cooled to perfection, or even enjoyed the next day with your morning coffee, I have a few suggestions to elevate your experience further. For a truly indulgent dessert, try serving them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream, perhaps with a dusting of extra cinnamon or a drizzle of caramel sauce. The contrast of the warm, spiced cookie with the cool, creamy topping is simply heavenly. For a more casual setting, they pair beautifully with a hot mug of chai tea, a cozy latte, or even a glass of cold milk for the ultimate nostalgic treat. Consider them for your next brunch spread, nestled among pancakes and fruit, offering a delightful sweet finish that’s both familiar and exciting.

Imagine a platter of these on your holiday table, providing a comforting, homemade touch that guests will absolutely adore.

Feeling adventurous? These cookies are incredibly versatile and welcome your personal touch. You could easily fold in a handful of mini chocolate chips or chopped pecans into the cookie dough for an added layer of texture and flavor. For an extra boost of autumn spice, consider adding a pinch of ground ginger or allspice to your cookie dough or even into the streusel topping. If you’re a fan of a little tang, a simple cream cheese glaze drizzled over the top once they’re cooled would be an exquisite addition, perfectly complementing the rich pumpkin and sweet streusel. Alternatively, a simple maple glaze would also be utterly delicious, amplifying those warm, comforting notes. You can also experiment with making them larger for a substantial single serving dessert, or smaller for bite-sized delights perfect for a party. The possibilities are endless when it comes to customizing this recipe, allowing you to truly make it your own and cater to your unique taste preferences.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, preheat your oven, and dive into the wonderful world of baking these delightful treats. Trust me, the aroma alone as they bake will fill your home with an unparalleled sense of warmth and happiness, making the effort entirely worth it. I truly believe these Pumpkin Coffee Cake Cookies are destined to become your new go-to fall dessert, a staple you’ll turn to year after year. And when you do make them, please, please, please share your experience with me and with your fellow baking enthusiasts! Snap some photos, tell us about your variations, and let us know what you loved most. Hearing about your kitchen adventures brings me so much joy. Your feedback and creations inspire us all to keep baking and exploring new flavors. Happy baking, my friends, and get ready to enjoy a batch of the most comforting, delicious cookies you’ll ever make!