These pumpkin coffee cake cookies have a soft pumpkin cookies base with a cinnamon streusel on topping.
Perfectly spiced with cinnamon and pumpkin spice these cookies are a must bake for fall! These cookies are easy to make and require no chilling.
Before you start saying, there is no coffee is this cookie. You're right, there's not. Like coffee cake these cookies are supposed to be enjoyed with coffee.
WHY YOU’LL LOVE THESE COFFEE CAKE COOKIES
Perfect texture. They have a chewy soft texture and topped with a crunchy streusel.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Tastes like a Pumpkin Coffee Cake. With a cinnamon, pumpkin pie spice, and vanilla flavoured cookie topped with a cinnamon streusel these cookies definitely have that amazing coffee cake flavour.
Perfect amount of pumpkin flavouring. These cookies have the perfect amount of pumpkin flavour without being overwhelming.
Ingredients
- Butter- The recipes uses salted butter.
- White sugar
- Brown sugar
- Pumpkin Puree- Make sure you use pumpkin puree not pumpkin pie filling.
- Egg- The recipe uses one whole large egg.
- Vanilla extract
- Pumpkin Pie Spice- This is found in the baking isle with all the other spices.
- Baking powder
- Baking soda
- Salt
- Flour- All purpose flour works best.
STEP BY STEP INSTRUCTIONS
Start by preheating the oven to 350 F and lining baking trays with parchment paper.
Reducing the Pumpkin Puree
First remove the excess liquid from the pumpkin puree. This step is not optional as skipping it will change the texture of the cookies.
Place the 1/2 cup of pumpkin puree on a large plate, spreading it evenly. Gently press with paper towel to absorb the liquid.
Repeat this step multiple times until only a little liquid transfers onto the paper towels.
When pumpkin puree is dry enough it will go from being for 1/2 cup to just under 1/4 cup.
Set aside.
Cookie Base
In a large bowl or in a stand mixer with the paddle attachment on beat butter, brown sugar, and white sugar together until light and fluffy.
Add in the egg and vanilla and mix till well incorporated.
In a separate large bowl whisk flour, baking soda, pumpkin pie spice, baking powder, and salt.
Pour the dry ingredients into the wet and mix till combined.
Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
Streusel Topping
In a medium sized bowl whisk together the flour, brown sugar, and cinnamon.
Add in the melted butter and mix till combined. It should form a crumbly streusel.
With each cookie dough ball, gently press down a tablespoon on the top centre of each cookie to form a hole.
Fill hole with streusel. You want them to be overflowing a little.
Bake cookies for 11-12 minutes or until the bottoms are just turning golden brown.
Let cookies fully cook on the baking sheet before moving.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
DO I HAVE TO REDUCE THE PUMPKIN PUREE?
Yes you do! This is an important step and not to be skipped. Doing this will reduce the amount of water in the puree and this is what gives the cookies that chewy texture.
CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?
No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the cookies.
WHY IS THERE NO COFFEE IN THE COFFEE CAKE COOKIES?
Just like in coffee cake there is no actual coffee in the cookies. Coffee cake is a cake with cinnamon and vanilla with a streusel topping that is usually served with coffee. Just like these cookies!
CAN I MAKE THE COOKIES SMALLER?
No you can not. These cookies need to be larger to hold the streusel.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these pumpkin coffee cake cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Pumpkin Coffee Cake Cookies
Equipment
- large and medium bowls
- measuring cups/spoons
- baking sheet
- paper towels
Ingredients
Cookie Base
- 1 C salted butter at room temperature
- 1 C white sugar
- 1/3 C brown sugar
- 1 large egg
- 1/2 C canned pumpkin puree reduced to 1/4 C
- 1 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
Streusel Topping
- 1/2 C all purpose flour
- 1/3 C brown sugar
- 2 tsp ground cinnamon
- 1/4 C salted butter melted
Instructions
- Start by preheating the oven to 350 F and lining baking trays with parchment paper.
Reducing the Pumpkin Puree
- First remove the excess liquid from the pumpkin puree. This step is not optional as skipping it will change the texture of the cookies.
- Place the 1/2 cup of pumpkin puree on a large plate, spreading it evenly. Gently press with paper towel to absorb the liquid. Repeat this step multiple times until only a little liquid transfers onto the paper towels. When pumpkin puree is dry enough it will go from being for 1/2 cup to just under 1/4 cup. Set aside.1/2 C canned pumpkin puree
Cookie Base
- In a large bowl or in a stand mixer with the paddle attachment on beat butter, brown sugar, and white sugar together until light and fluffy.1 C salted butter, 1 C white sugar, 1/3 C brown sugar
- Add in the reduced pumpkin puree, egg and vanilla and mix till well incorporated.1 large egg, 1 tsp vanilla extract, 1/2 C canned pumpkin puree
- In a separate large bowl whisk flour, baking soda, pumpkin pie spice, baking powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 2 tsp pumpkin pie spice
- Pour the dry ingredients into the wet and mix till combined.
- Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
Streusel Topping
- In a medium sized bowl whisk together the flour, brown sugar, and cinnamon.1/2 C all purpose flour, 1/3 C brown sugar, 2 tsp ground cinnamon
- Add in the melted butter and mix till combined. It should form a crumbly streusel.1/4 C salted butter
- With each cookie dough ball, gently press down a tablespoon on the top centre of each cookie to form a hole.
- Generously fill each hole with streusel.
- Bake cookies for 11-12 minutes or until the bottoms are just turning golden brown.
- Let cookies fully cook on the baking sheet before moving.
Nicole Brooker
I just received your recipe for the pumpkin coffee cake cookies. I read the recipe and I'm wondering about the butter measurement for the streusel. Is 1/4 tsp of melted butter accurate? It just doesn't seem very much. Thanks
Jessie M
Thank you so much for letting me know! Yes, it was suppose to be 1/4 cup. It's been updated. Thanks again 🙂