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

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.
Prep Time30 minutes
Cook Time13 minutes
Total Time43 minutes
Servings: 18 Large cookies
Calories: 290kcal
Author: Stephanie Rutherford

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
US - Metric

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.

Nutrition

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