Description
These Pumpkin Coffee Cake Cookies combine the warm, comforting flavors of pumpkin spice with a soft, moist texture and a crunchy cinnamon streusel topping. Perfect as a fall treat or anytime you crave a cozy, sweet snack, these cookies are easy to make and incredibly delicious.
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 the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to evenly distribute all the spices and leavening agents.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and fully combined, incorporating moisture and flavor into the dough.
- Combine Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the cookies tender.
- Prepare Streusel Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or fingers until crumbly, forming the streusel topping.
- Scoop Dough: Using about 2 tablespoons per cookie, scoop the dough onto the prepared baking sheets, spacing them to allow for spreading.
- Add Streusel: Generously sprinkle the streusel topping over each cookie for added crunch and flavor.
- Bake Cookies: Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough to ensure the cookies remain tender and soft.
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- The streusel topping adds texture and sweetness but can be omitted if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust spices to your preference for a milder or stronger pumpkin spice flavor.
