Irresistible Pumpkin Coffee Cake Cookies: Your Ultimate Fall Treat with Cinnamon Streusel

Pumpkin Coffee Cake Cookies – A truly magical fusion of a soft, chewy pumpkin spice cookie and a buttery, crumbly cinnamon streusel topping. These decadent treats capture all the beloved flavors of fall in a delightful, handheld dessert, perfect for savoring on a crisp autumn day or sharing with loved ones.

These Pumpkin Coffee Cake Cookies are genuinely to die for! This recipe crafts six magnificent, bakery-style cookies that boast the perfect chewiness of a classic cookie, infuse the warm, inviting spices of autumn, and feature a rich, buttery streusel topping that elevates every single bite. My goal was to transform all the comforting elements of a traditional pumpkin coffee cake into a convenient, handheld treat. The irresistible streusel topping was an absolute non-negotiable – it delivers that essential delightful crumble with every taste. Picture it: your favorite coffee cake, reimagined and perfected in cookie form, designed for sharing… or perhaps, for indulging all by yourself!

For those who adore fall flavors, here are some more of my favorite pumpkin-inspired recipes to get you in the autumn spirit:

• The Greatest Pumpkin Snickerdoodle Cake
• The Best Pumpkin Snickerdoodle Blondies
• Pumpkin Vanilla Chai Cake
• The Best Coffee Cake There Ever Was!

Why You’ll Fall in Love with These Pumpkin Coffee Cake Cookies

These Pumpkin Coffee Cake Cookies are more than just a dessert; they’re an experience! Here’s why this recipe will quickly become a cherished favorite in your autumn baking repertoire:

• Packed with Authentic Pumpkin Flavor: Unlike some recipes that only hint at pumpkin, this one delivers a rich, genuine pumpkin taste. We use real pumpkin puree and a generous blend of pumpkin pie spice, creating an unmistakable, comforting flavor that truly embodies the essence of fall. You’ll taste the warmth in every bite!
• Incredibly Easy to Make: Don’t let their bakery-style appearance fool you – these cookies are surprisingly simple to whip up. You don’t need any advanced baking skills or complicated techniques. With straightforward steps and common kitchen equipment, even novice bakers can achieve spectacular results, making them perfect for a spontaneous baking session.
• Absolutely Delicious: Beyond their ease, these cookies are exceptionally tasty. The combination of the moist, perfectly spiced pumpkin cookie base with the crunchy, buttery, cinnamon-infused streusel topping is simply divine. Each bite offers a delightful interplay of textures and flavors that will leave you craving more.
• Perfect Soft + Chewy Texture: The cookie base is designed to remain wonderfully soft and delightfully chewy, providing a satisfying mouthfeel. This tender texture offers a fantastic contrast to the slightly crisp and crumbly streusel topping, creating a multi-dimensional sensory experience that’s hard to resist.
• A Guaranteed Crowd-Pleaser: Whether you’re hosting a fall party, contributing to a bake sale, or simply looking for a special treat for your family, these cookies are a surefire hit. Their appealing look and irresistible flavor make them a favorite among all ages, ensuring they’ll disappear from the plate in no time.
• Conveniently Make-Ahead Friendly: Life gets busy, and this recipe understands that! You can prepare the cookie dough in advance and either chill it in the refrigerator for a day or two or freeze it for up to six months. This flexibility means you can bake fresh, warm cookies whenever a craving strikes or unexpected guests arrive, making entertaining a breeze.
• A Unique & Innovative Twist: Why choose between a coffee cake and a cookie when you can have both? This recipe is a brilliant mashup of two beloved desserts, offering the best of both worlds in a single, convenient package. It’s an exciting and creative way to enjoy familiar flavors in a fresh, new format.

Essential Ingredients for Your Pumpkin Coffee Cake Cookies

This recipe uses readily available ingredients, though a few might require a quick check of your pantry. For a complete and precise list of measurements, please refer to the detailed recipe card found at the bottom of this post.

• Pumpkin Puree: Crucial for that authentic pumpkin flavor and moist texture. Always double-check to ensure you’re buying pure pumpkin puree, not the pre-spiced pumpkin PIE mix, which contains added sugar and spices that will alter the flavor balance of your cookies.
• Unsalted Butter: For both the cookie dough and the streusel topping. Opt for unsalted butter so you have complete control over the salt content in your recipe. Using salted butter can unpredictably change the flavor, potentially making your cookies overly salty. Remember to chill and cube it for specific steps as noted in the recipe.
• Brown Sugar (Light): My preferred choice for its subtle molasses flavor and ability to contribute to a wonderfully chewy cookie texture. If dark brown sugar is all you have, it will work too, lending a slightly richer, deeper flavor.
• Granulated Sugar: Provides sweetness and helps achieve that desirable chewy yet slightly crisp edge in the cookie.
• Egg and Egg Yolk: Using both a whole egg and an extra egg yolk adds richness and helps create a tender, chewy crumb. The extra yolk contributes to the cookie’s structure without making the dough too stiff.
• Vanilla Extract: A baking essential! Pure vanilla extract beautifully rounds out and enhances the warm pumpkin spice flavors, adding depth and aroma.
• Pumpkin Pie Spice: This pre-blended spice mix, typically found in the spice aisle, is key to the signature autumn flavor profile. It usually contains cinnamon, nutmeg, ginger, and cloves, but a dash more ground cinnamon never hurts!
• Ground Cinnamon: Used in both the cookie dough and as a star ingredient in the streusel topping. It adds an extra layer of cozy, warm spice that complements the pumpkin perfectly.
• All-Purpose Flour: The structural base for both your cookies and the streusel. For the most accurate measurement, fluff your flour with a spoon, then spoon it into your measuring cup, and level it off with a straight edge.
• Baking Powder: This leavening agent gives the cookies a light lift, preventing them from becoming too dense and ensuring a tender texture.
• Salt: A small but mighty ingredient that balances and enhances all the other flavors, making the sweetness and spices truly pop.
• Powdered Sugar and Milk: For the simple yet essential drizzle, creating that classic coffee cake finish.

Easy Step-by-Step Instructions for Baking Perfection

Follow these simple steps to create your own batch of delicious Pumpkin Coffee Cake Cookies:

• Step 1: Prepare Your Baking Sheet. Begin by preheating your oven to 350°F (175°C). Line a standard baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Set this aside.
• Step 2: Cream Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, combine the chilled, cubed unsalted butter, granulated sugar, and light brown sugar. Cream these ingredients together on medium speed until the mixture becomes light, fluffy, and noticeably pale in color. This process typically takes about 3 minutes and is crucial for the cookie’s texture.
• Step 3: Incorporate Eggs. Using a rubber spatula, scrape down the sides and bottom of the mixing bowl to ensure all ingredients are well combined. Add the whole egg and the extra egg yolk to the creamed butter and sugar mixture. Continue to beat on medium speed for another 30 seconds, just until the eggs are fully incorporated and the mixture is smooth.
• Step 4: Add Pumpkin and Vanilla. Scrape down the sides of the bowl once more. Add the pumpkin puree and pure vanilla extract. Mix on the lowest speed possible, just until these wet ingredients are evenly combined with the dough. Be careful not to overmix at this stage.
• Step 5: Mix in Dry Ingredients. With the mixer on the lowest speed, gradually add the all-purpose flour, salt, baking powder, pumpkin pie spice, and ground cinnamon to the wet mixture. Mix only until there are no visible streaks of dry flour remaining. Overmixing will develop the gluten in the flour, leading to tougher cookies.
• Step 6: Scoop and Chill the Dough. Using a large cookie scooper (or about ¼ cup of dough per cookie), scoop out six equally sized cookie dough balls. Place them onto your prepared baking sheet, ensuring they are spaced well apart. Transfer the baking sheet to the refrigerator to chill while you prepare the streusel topping. This chilling step helps prevent the cookies from spreading too much during baking.
• Step 7: Create the Crumb Topping. In a medium-sized bowl, combine all the ingredients for the crumb topping (cold, cubed unsalted butter, light brown sugar, ground cinnamon, a pinch of salt, and all-purpose flour). Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with a “shaggy” texture. Ensure there are no large lumps of butter or streaks of dry flour.
• Step 8: Top the Chilled Cookies. Remove the chilled cookie dough balls from the fridge. Generously coat the top of each cookie dough ball with the prepared streusel topping, gently pressing it down so it adheres well. Make sure each cookie is thoroughly covered for that signature coffee cake crumble.
• Step 9: Bake and Prepare Drizzle. Place the topped cookies into your preheated oven. Bake for 12-13 minutes, or until the edges are lightly golden and the centers are just set but still look slightly soft. While the cookies are baking, quickly prepare your icing drizzle by whisking together the powdered sugar and milk in a small bowl until smooth.
• Step 10: Drizzle and Serve. Once the cookies are baked, remove them from the oven and let them cool slightly on the baking sheet for a few minutes before transferring them to a wire rack. While still slightly warm, generously drizzle the prepared icing over the top of each cookie. The slight warmth will allow the icing to melt a little, creating a beautiful glaze that sets perfectly into the streusel.

Expert Baking Tips for Perfect Pumpkin Coffee Cake Cookies

Achieving bakery-quality cookies is all about the details. Heed these expert tips to ensure your Pumpkin Coffee Cake Cookies turn out perfectly every time:

• Cream Butter and Sugar Thoroughly: This is arguably the most critical step for tall, thick, and chewy cookies. Proper creaming (for about 3 minutes until light and fluffy) incorporates air into the butter, which creates pockets that expand in the oven, giving your cookies their desirable lift and texture. If you under-cream, the dough won’t have the structure it needs, and your cookies will likely spread flat. Don’t rush this!
• Use Room Temperature Butter (for the dough): For the cookie dough, butter should be at a cool room temperature – soft enough to make an indentation with your finger, but not melted or greasy. Cold butter won’t cream properly with the sugar, and melted butter will make your dough too wet, leading to excessive spreading.
• Measure Your Flour Accurately: Baking is a science, and flour measurement is key. Too much flour will result in dry, crumbly cookies, while too little can cause them to spread excessively. The best method is to fluff the flour in its container, then spoon it gently into your measuring cup, and finally, level it off with a straight edge (like the back of a knife). Avoid scooping directly with the measuring cup, as this compacts the flour.
• Chill the Dough Before Baking: Even a short chill time of 15-20 minutes in the refrigerator can make a significant difference. Chilling solidifies the butter in the dough, which helps the cookies hold their shape better and prevents them from spreading too rapidly in the oven. It also helps the streusel topping adhere more effectively.
• Be Generous with the Streusel Topping: Don’t be shy! A generous amount of streusel is what truly makes these “coffee cake” cookies. Gently press the crumb topping into the surface of the cookie dough balls before baking. This ensures it stays put and creates that beautiful, crunchy layer.
• Bake Until Just Set: For perfectly soft and chewy cookies, it’s essential not to overbake them. The cookies should look slightly underdone and pale in the very center when you pull them out of the oven. They will continue to cook and set on the hot baking sheet as they cool, resulting in that ideal soft-baked texture.
• Drizzle Icing While Warm: Apply the powdered sugar drizzle when the cookies are still slightly warm, but not hot. The warmth will allow the icing to melt just enough to settle into all the delightful cracks and crumbs of the streusel, creating a more uniform and attractive glaze.
• Sift Dry Ingredients: For the smoothest, most lump-free cookie dough, consider sifting your flour, baking powder, salt, and spices together. This ensures even distribution of the leavening and spices, preventing dense spots or pockets of flavor.
• Do Not Overmix the Flour: Once the dry ingredients are added, mix only until they are just combined and no streaks of flour remain. Overmixing develops gluten, which can lead to tough, dry cookies. A gentle touch here is key!
• Invest in Quality Parchment Paper: Good parchment paper ensures your cookies don’t stick and makes cleanup a breeze. These are my favorite parchment paper liners for consistently great results.
• Know Your Oven: Ovens can vary widely in temperature. If you find your cookies consistently under- or over-baked, consider using an oven thermometer to verify its accuracy. Adjust baking times accordingly.

Essential Tools for Baking Pumpkin Coffee Cake Cookies

Having the right equipment on hand can truly elevate your baking experience, making the process smoother and ensuring your Pumpkin Coffee Cake Cookies come out beautifully tall, chewy, and perfectly baked every single time. These are my go-to tools for this recipe:

• Stand Mixer with Paddle Attachment: This powerful tool makes creaming the butter and sugar incredibly effortless, ensuring that light and fluffy texture crucial for great cookies. A hand mixer can also work effectively, but expect it to take a bit longer and require more arm work.
• Large Mixing Bowls: You’ll need at least one large bowl for the cookie dough and another medium-sized one for preparing the streusel topping and mixing your dry ingredients separately. This helps in keeping your workspace organized and ensures proper mixing.
• Cookie Scoop: For achieving perfectly uniform, bakery-sized cookie dough balls. I specifically recommend a large cookie scoop for this recipe, as it helps create those impressive, evenly baked cookies that look and taste professional.
• Baking Sheet: A heavy-duty, rimmed baking sheet is essential. It conducts heat evenly, which is vital for consistent baking and prevents cookies from burning on the bottom while the tops remain raw.
• Parchment Paper or Silicone Baking Mat: These are lifesavers! They prevent your cookies from sticking to the pan, promote even baking, and make cleanup an absolute breeze. Plus, they ensure the bottom of your cookies don’t get too dark.
• Cooling Rack: Crucial for allowing your cookies to cool properly without continuing to bake on the hot pan. Air circulation beneath the cookies helps them set up perfectly and prevents them from becoming soggy.
• Measuring Cups + Spoons: Accuracy is paramount in baking, especially when it comes to flour, leavening agents, and spices. A reliable set of measuring cups and spoons will ensure precise ingredient ratios for the best results.
• Rubber Spatula: Indispensable for scraping down the sides and bottom of your mixing bowl. This ensures all ingredients are thoroughly incorporated into the dough, preventing unmixed pockets and ensuring a uniform batter.

FAQs – Your Questions Answered About Pumpkin Coffee Cake Cookies

Here are some common questions about making and enjoying these delightful fall cookies:

• Can I make these into smaller cookies?
  Yes, absolutely! While this recipe is designed for six giant bakery-style cookies, you can certainly scale them down. For smaller cookies, use a standard-sized cookie scoop (about 1.5-2 tablespoons of dough) and aim for about 12 cookie dough balls per baking sheet. Adjust the baking time to 8-11 minutes, keeping a close eye on them as they bake, as smaller cookies will cook faster.
• Can these cookie dough balls be frozen?
  They freeze beautifully! To freeze, scoop the cookie dough balls as directed, then place them on a parchment-lined baking sheet and freeze for about 30-60 minutes until firm. Once firm, transfer the frozen dough balls (with the streusel on top, if already applied!) into an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 6 months. The best part? You don’t even need to thaw them before baking! Just add a few extra minutes to the baking time.
• Can I chill the cookie dough overnight?
  Definitely! Chilling the dough overnight can actually enhance the flavors and improve the texture of your cookies. I recommend scooping the dough into balls first before chilling. Arrange them on a baking sheet and then cover them tightly with plastic wrap to prevent them from drying out. Store them in the refrigerator overnight (or up to 2 days). When you’re ready to bake, simply preheat your oven to the specified temperature and place the cold dough balls directly onto your prepared baking sheet. Baking them from a chilled state helps maintain their shape and prevents spreading.
• Can I add nuts to the streusel topping?
  Absolutely! Adding chopped pecans or walnuts to the streusel topping would be a fantastic addition, adding an extra layer of crunch and nutty flavor that complements the pumpkin and cinnamon beautifully. Just mix them in with the other streusel ingredients.
• What’s the best way to serve these cookies?
  These cookies are a delightful treat on their own, especially with a warm cup of coffee or tea. For an extra indulgent experience, serve them slightly warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. They also make a wonderful addition to a fall dessert platter!

Storing and Freezing Your Pumpkin Coffee Cake Cookies

Proper storage ensures your delicious cookies stay fresh and enjoyable for longer:

Storing Pumpkin Coffee Cake Cookies

Once completely cooled, store these Pumpkin Coffee Cake Cookies at room temperature in an airtight container. They will maintain their freshness and delightful texture for up to 5 days. For optimal freshness, a cookie jar or a sealed plastic container works perfectly.

Freezing Pumpkin Coffee Cake Cookies

These cookies are fantastic for freezing, either as baked cookies or raw dough balls. To freeze baked cookies, ensure they are completely cooled. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to an airtight, freezer-safe container or bag. Layer them with parchment paper if stacking. Both baked cookies and raw dough balls can be stored in the freezer for up to 6 months. Thaw baked cookies at room temperature or warm gently in the microwave for a fresh-from-the-oven feel.

If you need more ideas for what to bake, here are some delightful treats to try!

• Ultimate Biscoff Cake
• The Best and Irresistible Cookie Dough Cake
• Cinnamon Caramel Apple Cake
• Pumpkin Sticky Toffee Pudding Recipe
• Easy Pumpkin Chocolate Chip Bread

Don’t forget to save this recipe card and share it with your baking enthusiast friends! I’d love to hear your feedback, see your creations, or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok for more fun recipes and baking inspiration. Happy baking!

Recipe

Pumpkin Coffee Cake Cookies

Molly Murphy

Pumpkin Coffee Cake Cookies- A chewy pumpkin spice cookie base topped with a buttery cinnamon streusel topping. All the fall favorites in a decadent dessert.

5 from 50 votes

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Course
Dessert

Cuisine
American, cookies

Servings
6

Ingredients

Pumpkin Cookie

• ½ cup unsalted butter chilled and cubed
• ½ cup granulated sugar
• ⅓ cup light brown sugar packed
• 1 whole egg
• 1 egg yolk
• ¼ cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 ⅔ cup all-purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon

For the Crumb Topping

• 6 tablespoon unsalted butter cold, cut to pea size.
• ½ cup light brown sugar
• 1 teaspoons ground cinnamon
• pinch of salt
• ¾ cup all-purpose flour

For the Powdered Sugar Drizzle

• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

For the Cookies

• Preheat the oven to 350F (175°C). Line a baking sheet with parchment paper. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 3 minutes.
  ½ cup unsalted butter,
  ½ cup granulated sugar,
  ⅓ cup light brown sugar
• With a rubber spatula, scrape down the sides and bottom of the bowl. Add in the whole egg and egg yolk, and continue to beat on medium speed for about 30 seconds until incorporated.
  1 whole egg,
  1 egg yolk
• Scrape down the sides again, then add the pumpkin puree and pure vanilla extract. Mix on low speed just until incorporated.
  ¼ cup pumpkin puree,
  1 teaspoon pure vanilla extract
• On the lowest speed, add in the all-purpose flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix just until there are no more visible flour streaks. Be careful not to overmix.
  1 ⅔ cup all-purpose flour,
  ¾ teaspoon salt,
  1 teaspoon baking powder,
  1 teaspoon pumpkin pie spice,
  ½ teaspoon cinnamon
• Using a large cookie scooper, scoop out 6 equally sized cookie dough balls. Place them on the prepped baking sheet and place them in the fridge to chill while you make the crumb topping.
• To make the topping: In a medium-sized bowl, use your hands to mix all the crumb topping ingredients (cold unsalted butter, light brown sugar, ground cinnamon, pinch of salt, and all-purpose flour) until they are combined and have a “shaggy”, crumbly look. Ensure there are no more flour streaks.
  6 tablespoon unsalted butter,
  ½ cup light brown sugar,
  1 teaspoon ground cinnamon,
  pinch of salt,
  ¾ cup all-purpose flour
• Once the crumb topping is ready, generously coat the top of the chilled cookie dough balls with the crumb mixture until they are completely covered, gently pressing it into the dough.
• Bake for 12-13 minutes, or until the edges are lightly golden and the centers are just set. While they are baking, prepare the drizzle by combining the powdered sugar and milk in a small bowl and mixing until incorporated and smooth.
• Once the cookies are done, let them cool slightly on the baking sheet for a few minutes before transferring to a wire rack. Drizzle generously with the prepared icing while still slightly warm.
  1 cup powdered sugar,
  2 tablespoons milk

Keyword
pumpkin cake, pumpkin cookies, coffee cake cookies, fall dessert, cinnamon streusel

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