Description
These Pumpkin Coffee Cake Cookies combine the warm spices and cozy flavors of pumpkin coffee cake into a soft, moist cookie topped with a crunchy cinnamon streusel. Perfect for fall or any time you crave a comforting treat with a hint of autumn warmth.
Ingredients
Scale
Cookie Base
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices including cinnamon, ginger, and nutmeg to evenly distribute the leavening agents and flavorings.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract until everything is well incorporated and smooth, adding moisture and flavor to the dough.
- Combine wet and dry: Gradually mix the dry ingredient mixture into the wet ingredients until just combined; be careful not to overmix to avoid tough cookies.
- Prepare streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon, then cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Shape cookies: Scoop about 2 tablespoons of cookie dough onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Add streusel: Generously sprinkle the streusel topping over each cookie to add a crunchy, sweet finish.
- Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their texture.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- Do not overmix the dough to keep cookies tender.
- The streusel topping can be made ahead and stored in the fridge for convenience.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a crispier cookie, bake an additional 1-2 minutes but watch carefully to prevent burning.
