Fall mornings call for something cozy, comforting, and a little bit sweet—and these Pumpkin Coffee Cake Cookies deliver exactly that. Soft and cake-like, each cookie is infused with creamy pumpkin puree and warm spices that dance together with every bite. With a crumbly streusel topping that adds a little crunch and a sweet glaze that ties it all together, these treats make the perfect companion for your morning latte or a mid-afternoon pick-me-up. They’re wonderfully balanced—not too sweet, with just the right hint of pumpkin spice magic that evokes all your favorite fall memories.
Whether you’re planning a weekend bake for friends or simply craving a seasonal treat, these cookies are a delightful way to celebrate cooler weather. With an intermediate difficulty level, they’re approachable for home bakers who’ve tackled cookies before but want to step up their game with layers of flavor and texture. You’ll spend just 20 minutes preparing the dough, then 15 minutes baking and 10 minutes of rest time as the cookies cool and you whip up a quick glaze. At only about 150 calories per cookie, they’re a guilt-friendly indulgence that pairs beautifully with coffee, tea, or a cozy cup of cider. Let’s dive in and bring the essence of pumpkin coffee cake into your kitchen, one heavenly cookie at a time.
KEY INGREDIENTS IN PUMPKIN COFFEE CAKE COOKIES
To create these tender, flavorful cookies, you’ll need a mix of pantry staples and seasonal favorites. Each ingredient plays a special role, from structure and moisture to spice and sweetness. Here’s what makes this recipe come together in perfect harmony:
- Unsalted Butter
Provides a rich, creamy base and helps create that coveted soft, cake-like texture. Softened butter also traps air when creamed with sugar, giving cookies a light, tender crumb.
- Granulated Sugar
Contributes sweetness and structure. It helps the cookies spread just enough while caramelizing around the edges for slight crispness.
- Light Brown Sugar
Brings extra moisture and a hint of molasses flavor. This deeper sweetness enhances the warm, autumnal profile of the pumpkin and spices.
- Canned Pumpkin Puree
Infuses the dough with natural moisture and that signature pumpkin flavor. It keeps the cookies tender and adds a subtle earthiness.
- Egg
Acts as a binding agent and provides lift. It helps the ingredients meld together into a cohesive dough while contributing a bit of richness.
- Vanilla Extract
Lends depth and enhances the other flavors. A dash of vanilla makes those spices and pumpkin really pop.
- All-Purpose Flour
Forms the structure of the cookies. The right amount ensures they stay soft and cake-like rather than turning crumbly.
- Baking Soda
Works as a leavening agent to give cookies a gentle rise and a light texture.
- Baking Powder
Provides additional lift. Together with baking soda, it ensures your cookies aren’t dense.
- Salt
Balances the sweetness and highlights the pumpkin and spice flavors, rounding out the overall taste.
- Ground Cinnamon
Offers warm, sweet spice that’s synonymous with pumpkin desserts. It’s the star of the spice blend.
- Ground Nutmeg
Adds a hint of nuttiness and warmth, giving the spiced profile more complexity.
- Ground Cloves
Brings a bold, aromatic punch that complements cinnamon and nutmeg beautifully.
- Flour (for Crumble Topping)
Provides structure for the streusel, ensuring a crumbly texture that contrasts the soft cookie.
- Light Brown Sugar (for Crumble Topping)
Gives the topping a rich sweetness and helps it brown nicely in the oven.
- Ground Cinnamon (for Crumble Topping)
Sprinkles extra warmth into every crumbly bite, echoing the cookie’s spice blend.
- Butter (Melted, for Crumble Topping)
Binds the dry topping ingredients into a sandy, streusel-like texture that crisps up as it bakes.
- Powdered Sugar (for Glaze)
Creates a smooth, sweet drizzle that hardens slightly on the cooled cookies, adding a delicate finish.
- Milk (for Glaze)
Thins the glaze to the perfect consistency for drizzling.
- Vanilla Extract (for Glaze)
Gives the glaze a subtle depth, tying the entire cookie flavor profile together.
HOW TO MAKE PUMPKIN COFFEE CAKE COOKIES
Before diving in, gather all your ingredients and preheat the oven to ensure each step flows smoothly. Follow these instructions to transform simple pantry staples into soft, spiced cookies crowned with crumbly topping and a sweet glaze.
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even browning.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air that gives the cookies a tender crumb.
3. Add the canned pumpkin, egg, and vanilla extract to the butter mixture. Mix until well combined, scraping down the sides to ensure a uniform, silky batter.
4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This dry blend distributes leavening agents and spices evenly.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—overworking the dough can lead to tougher cookies.
6. For the crumble topping, in a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture is crumbly and sandy.
7. Drop rounded tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Gently press a bit of the crumble topping onto each dough mound, ensuring it adheres. This topping will bake into a golden, crunchy layer.
9. Bake in the preheated oven for 12–15 minutes, or until the edges are lightly browned and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
10. While the cookies cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies, letting it set for a sweet finish.
SERVING SUGGESTIONS FOR PUMPKIN COFFEE CAKE COOKIES
After your cookies are baked, glazed, and cooled, you’ll want to present them in a way that highlights their warm, seasonal charm. Whether you’re serving them at a fall brunch or a cozy evening gathering, these ideas will elevate your Pumpkin Coffee Cake Cookies and make every bite memorable.
- Warm with a Hot Beverage
Serve the cookies slightly warmed alongside a frothy latte, a spiced chai, or a pumpkin spice coffee. Reheat them in the oven at 300°F (150°C) for 3–5 minutes for a freshly baked feel.
- Layered Dessert Platter
Arrange cookies on a tiered dessert stand with mini pumpkin muffins and cinnamon snickerdoodles. This creates a beautiful spread perfect for holiday parties or afternoon tea.
- Whipped Cream and Toasted Nuts
Place a dollop of lightly sweetened whipped cream on each cookie and sprinkle with toasted pecans or walnuts. The crunchy nuts and airy cream contrast wonderfully with the soft cookie.
- Garnished with Fresh Herbs
Add a sprig of fresh rosemary or thyme to each serving plate for an unexpected herbal note. The aromatic herbs complement the warm spices and add a touch of elegance.
HOW TO STORE PUMPKIN COFFEE CAKE COOKIES
To maintain the irresistible softness and flavor of these cookies, proper storage is key. Whether you’ll enjoy them over a few days or stash some away for later, these methods will keep your Pumpkin Coffee Cake Cookies fresh and delicious.
- Airtight Container at Room Temperature
Layer cookies between sheets of parchment paper in a sealed container. Store at room temperature for up to 3 days to preserve their soft, cake-like texture.
- Refrigeration for Extended Freshness
If you need to keep cookies longer, place them in an airtight container in the refrigerator. They stay fresh for up to one week—just allow them to come to room temperature or warm gently before serving.
- Freezing for Long-Term Storage
Freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container with parchment layers. They’ll keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature before glazing (if you prefer a freshly glazed finish).
- Refreshing Before Serving
To revive slightly stale cookies, warm them in a 300°F (150°C) oven for 4–6 minutes. This restores their freshly baked softness and reactivates the crumble topping’s crunch.
CONCLUSION
These Pumpkin Coffee Cake Cookies combine the comforting flavors of pumpkin puree, warm spices, and sweet glaze into a delightful fall treat. From the moment you cream the butter and sugars to the final drizzle of vanilla-scented glaze, you’re treated to a multi-layered baking experience that fills your kitchen with cozy seasonal vibes. With just 20 minutes of prep, 15 minutes in the oven, and a quick 10-minute rest, you’ll have a batch of gorgeous, soft, cake-like cookies ready to impress. The crumble topping adds a textural contrast, while the glaze offers a sweet finish that’s perfect for pairing with coffee, tea, or cider. Plus, at around 150 calories per cookie, they’re a lovely way to indulge without overdoing it.
Feel free to print this article and save it for later when the crisp air calls for something special. You can also scroll down to find a helpful FAQ section that answers common questions about ingredients, substitutions, and troubleshooting. If you try these cookies or have any comments, questions, or feedback, let me know—I’d love to hear how they turn out for you and help with any baking concerns. Happy baking, and may your home be filled with the warmth and sweetness of autumn!
Pumpkin Coffee Cake Cookies
Description
These soft, cake-like cookies are infused with pumpkin and fragrant spices, crowned with a crumbly topping and drizzled with a sweet glaze, perfect for fall treats or coffee breaks.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the canned pumpkin, egg, and vanilla extract to the butter mixture. Mix until well combined.
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In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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For the crumble topping, in a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly.
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Drop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Press a little of the crumble topping onto each cookie dough mound.
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Bake in the preheated oven for 12-15 minutes or until edges are lightly browned. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
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For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
Note
- These cookies have a soft, cake-like texture due to the pumpkin.
- Adding toasted pecans or walnuts to the crumble topping can provide a delicious crunch.
- Ensure your butter is at room temperature for easy creaming.
- The cookies should be stored in an airtight container to maintain softness.
- The glaze can be adjusted to taste by adding more or less milk for desired consistency.
