Go Back

Pumpkin Coffee Cake Cookies with a Cinnamon Streusel Center

These delightful cookies combine the flavors of pumpkin coffee cake with a crunchy streusel center, creating a tender and irresistible treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter, softened Substitutable with coconut oil or halal margarine.
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup canned pumpkin puree
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda Ensure freshness for the best rise.
  • 1/2 tsp baking powder Ensure freshness for the best rise.
  • 1/2 tsp salt
For the Streusel
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 4 tbsp cold unsalted butter, cubed
For the Glaze
  • 1/2 cup powdered sugar
  • 1 tbsp whole milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the pumpkin puree, egg yolk, and vanilla extract. Mix well until combined.
  4. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Prepare the Streusel and Form the Cookies
  1. In a separate bowl, mix the flour, brown sugar, and cinnamon for the streusel.
  2. Add the cold, cubed butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.
  3. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet.
  4. Make a small indentation in the center of each dough ball and fill it with the streusel mixture.
Baking
  1. Bake in your preheated oven for about 12-15 minutes, or until the edges are lightly golden.
  2. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Prepare the Glaze
  1. While the cookies cool, whisk together the powdered sugar and whole milk until smooth.
  2. Drizzle the glaze over the cooled cookies for a sweet finish.

Notes

Store in an airtight container at room temperature for up to a week. Freeze for up to 3 months—thaw at room temperature before enjoying.