Description
These Pumpkin Coffee Cake Cookies combine the moist, spiced flavors of classic pumpkin coffee cake into a delightful handheld treat. Featuring a soft pumpkin-infused cookie base topped with a cinnamon streusel, they’re perfect for fall snacking or holiday gatherings.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy to create a smooth base.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract by beating the mixture well for proper binding and flavor.
- Mix in Pumpkin Puree: Stir in the pure pumpkin puree until the dough is smooth and evenly combined, adding moisture and spice depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the pumpkin mixture, stirring gently until just combined to avoid overmixing which can toughen cookies.
- Prepare Streusel: In a small bowl, mix the flour, brown sugar, and cinnamon, then stir in the melted butter until the mixture becomes crumbly, forming the streusel topping.
- Form Cookies: Drop tablespoons of the cookie dough onto the prepared baking sheet spaced about 2 inches apart, allowing room for spreading.
- Add Streusel Topping: Sprinkle approximately one tablespoon of the streusel mixture evenly over each cookie mound for a crunchy, sweet crust.
- Bake: Bake in the preheated oven for 12 to 15 minutes until the cookie edges are lightly golden and the centers look set.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- Use pure pumpkin puree rather than pumpkin pie filling for best flavor and consistency.
- Do not overmix the dough to ensure soft and tender cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For added texture, consider mixing in chopped nuts such as pecans or walnuts into the dough.
- If you prefer spicier cookies, increase the cinnamon and ginger slightly or add a pinch of ground allspice.
