Pumpkin Coffee Cake Cookies
These pumpkin coffee cake cookies are absolutley my best fall cookie recipe to date! Now, I might be biased because pumpkin bread and coffee cake are two of my favorite fall desserts. This cookie is the best of both worlds. The pumpkin cookie is the perfect combination of cake-y and chewy. I made sure that the cookie would not fall too much in either direction because we still want it to taste like cake!
We use Spicewalla spices in this recipe which really take the flavor up a notch! If you are feeling really inspired you can also add some pumpkin pie spice into the streusel of the coffee cake glaze/drizzle!
A key step in this pumpkin cookie is to take the water out of the pumpkin. Too much moisture in your cookie can result in a bit of an odd texture. So here, we spread the pumpkin into a thin layer on a cookie sheet double lined with paper towels. Make sure to pat the pumpkin dry and repeat the process until the mixture has gone from about 1/2 cup to about 1/4 cup and is significantly drier than the starting texture!
Pat the pumpkin dry to remove moisture!
Pumpkin Coffee Cake Cookies
Ingredients
- 13 tablespoons unsalted butter (184g)
- 1 cup light brown sugar, packed (212g)
- 2 eggs at room temperature
- 1 tsp vanilla
- 1/2 cup canned pumpkin puree (122g)
- 1 3/4 cups all-purpose flour (219g)
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Coffee Cake Streusel
- 1/2 cup all purpose flour 60g
- 1/3 cup brown sugar 66g
- 1/2 tsp salt
- 2 tsp cinnamon
- 5 tablespoons unsalted butter room temperature, cut into tablespoons (70g)
Glaze
- 1 cup confectioner's sugar
- 5 tablespoons whole milk (add more as needed to acheive desired consistency)
Instructions
Dry out the pumpkin
- Line a small sheet tray with two layers of paper towel. Scoop the 1/2 cup of pumpkin onto the paper towel, spreading it thin. Press another sheet of paper towel on top, squeezing the pumpkin in between to remove the moisture. Dispose of the top towel and repeat the process two more times. This will remove the water from the pumpkin. Let the pumpkin sit to the side while you prepare the rest of the cookie.
Brown the butter
- Place the 13 tablespoons of butter in a large saucepan and turn the heat to medium high-butter will melt and begin to sputter. Using a nonstick spatula, lightly stir the butter as it continues to cook. Once the butter begins to foam and brown, it will smell nutty. Continue to stir until the butter is visibly browned and remove from heat. Place in a heatproof bowl and put in the refrigerator to solidify.
Make the Cookie Dough
- In a medium bowl, combine all dry ingredients. Mix with a whisk or fork and set aside
- In a large bowl, combine butter and brown sugar. Cream with a hand mixer (or you can do this in a stand mixer fitted with a paddle attachment). Cream until light and fluffy, about 5 minutes.
- Add in eggs, vanilla and pumpkin and mix until combined and smooth
- Add in dry ingredients and mix again until thick soft dough forms. Wrap dough in saran wrap and chill for at least 2 hours.
Make the Streusel!
- In a medium bowl combine all streusel ingredients
- Using your hands, toss the butter in the the flour, sugar, salt, and cinnamon until it is coated. Then squish each tablespoon into flatter pieces using your thumbs and pointer fingers (see video for example). Pressing each tablespoon into smaller pieces continually until the struesel is in chunks of varying sizes
Make the Cookies
- Preheat the oven to 350F. Line a cookie sheet with parchment paper. These will bake in 2-3 batches so be prepared to use multiple cookie sheets or let one cool after baking to make the next batch
- Using a 1.5 tablespoon cookie scoop, scoop the dough onto the parchcment. Leaving at least 2 inches in between the scoops. With either moistened fingers (just dip them in some water) or using a small spoon, make a divot in the top of the cookie. Place a tablespoon of struesel on top of the cookie. Repeat.
- Bake for 10-11 minutes or until cookies are spread, puffed and have a set edge
Make the Glaze
- Combine confectioner's sugar and milk in a medium bowl. Mix until smooth. Drizzle on top of cookies. Let set and enjoy!
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