Pumpkin Coffee Cake Cookies
These Pumpkin Coffee Cake Cookies are the perfect autumn treat, combining the best of pumpkin cookies and coffee cake.Each cookie is a little piece of fall, with a soft, pumpkin-spiced base topped with a crumbly streusel.
Ingredients
For the cookie base:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the streusel topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices for the cookie base.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined. Don't overmix!
- For the streusel topping, mix the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
- Scoop the cookie dough onto the prepared baking sheets, about 2 tablespoons per cookie.
- Sprinkle each cookie generously with the streusel topping.
- Bake for 12-15 minutes, or until the edges are lightly golden and the center is set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Pro tip: When selecting your pumpkin puree, opt for 100% pure pumpkin rather than pumpkin pie filling. This gives you control over the sweetness and spice levels in your cookies.