These pumpkin coffee cake cookies are a soft pumpkin cookie, topped with a cinnamon crumble topping, and topped with vanilla icing.

Close up of the top view of pumpkin coffee cake cookies.

I wanted to make a cookie version of one my favorite fall treats, pumpkin coffee cake. These pumpkin coffee cake cookies are really soft pumpkin cookie with cinnamon crumble topping. I was debating on if these cookies need a vanilla icing, you could skip it if you wanted. However, the icing really pulls the whole coffee cake flavor all together.

A bite missing from pumpkin coffee cake cookies.

Tips for making cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1:
  • Tip 2:
  • Tip 3:

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Pumpkin cookie dough in a bowl.
The pumpkin cookie dough will be thick from the pumpkin.
Pumpkin cookie dough ball on a cookie sheet.
The cookie dough ball, while thick it is still very soft. This is normal.
Crumble on top of cookie dough ball.
Top the cookie dough ball with a small handful of cinnamon crumble topping. It should cover the top of the cookie dough ball.
Top view of cookies.

For more pumpkin recipes, try my pumpkin oatmeal cookies and pumpkin smores cookies.

Bite missing from cookie.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Close up of the top view of pumpkin coffee cake cookies.
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Pumpkin Coffee Cake Cookies

Stephanie Rutherford
These pumpkin coffee cake cookies are if you take a pumpkin coffee cake and put them in the cookie. They are soft pumpkin cookies topped with a cinnamon crumble topping and vanilla icing.
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Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 43 minutes
Servings: 18 Large cookies

Ingredients
 
 

Cinnamon Crumble Topping

  • 1/4 cup Light brown sugar, packed
  • 1/4 cup White granulated sugar
  • 3/4 cup All-purpose flour
  • 1/2 tsp Pumpkin pie spice
  • 6 TBSP Unsalted butter, melted

Pumpkin Cookies

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 1/2 cup White granulated sugar
  • 3/4 cup Pumpkin puree, not pumpkin pie filling
  • 1 tsp Pure vanilla extract
  • 1 Egg yolk, room temperature

Vanilla Icing

  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 1/2 TBSP Milk

Instructions
 

Cinnamon Crumble Topping

  • In a small bowl, add the brown sugar, sugar, flour, pumpkin pie spice, and melted butter. Use a fork to mix until combined. Place in the fridge to set while you make the cookie dough.
    1/4 cup Light brown sugar, 1/4 cup White granulated sugar, 3/4 cup All-purpose flour, 1/2 tsp Pumpkin pie spice, 6 TBSP Unsalted butter

Pumpkin Cookies

  • In a medium bowl, sift the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
    2 cups All-purpose flour, 1 tsp Baking soda, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1 tsp Salt
  • Spread the pumpkin puree on a dinner plate. Use 8 sheets of paper towels ( 2 at a time) and press on the pumpkin to soak up the moisture.
    3/4 cup Pumpkin puree
  • In a large bowl using a mixer, beat the butter and sugar on high speed for 2 minutes. It will become fluffy and pale in color.
    1 cup Unsalted butter, 1 1/2 cup White granulated sugar
  • Add in the vanilla, pumpkin puree, and egg yolk. Mix on medium speed until combined.
    1 tsp Pure vanilla extract, 1 Egg yolk
  • Add in the flour mixture and mix on low speed until just combined.
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent spreading.
  • Use a large cookie scoop (3 Tablespoons) to scoop the cookie dough balls. Place 6 cookie dough balls per cookie sheet.
  • Take the crumble out of the fridge and use a fork to first break up the largest pieces. Then, use your hands to break up the crumbles into small pieces.
  • Use a small handful and press the crumble to the top of the cookie dough balls.
  • Bake for 13-15 minutes. Bake until the edges look set.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. Cool completely before icing.

Vanilla Icing

  • In a small bowl, whisk together sifted powdered sugar, vanilla, and milk.
    1 cup Powdered sugar, 1 tsp Pure vanilla extract, 1 1/2 TBSP Milk
  • Place the cooling racks on top of cookie sheets (to catch the mess). Use a spoon to drizzle the icing on top of the cookies.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 290kcal, Carbohydrates: 45g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 195mg, Potassium: 56mg, Fiber: 1g, Sugar: 23g, Vitamin A: 2038IU, Vitamin C: 0.5mg, Calcium: 19mg, Iron: 1mg
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