Pumpkin Coffee Cake Cookies with Crunchy Brown Sugar Streusel
By Olivia Hayes
Prep
45 min
Cook
11 min
Total
56 min
Servings
18
These 56-minute pumpkin coffee cake cookies are an easy way to make a cookie similar to those sold in stores at home․ Chewy pumpkin cookies are topped with crunchy brown sugar streusel and a layer of vanilla icing for a coffee cake flavor and texture combination․
The primary ingredient in the recipe is canned pumpkin puree‚ preferably Libby's‚ which is less moist than many alternatives․ The recipe calls for just under 1/4 cup of drained canned pumpkin puree‚ starting with 1/2 cup and draining it with paper towels․ Other cookie ingredients include brown sugar‚ butter‚ egg yolks‚ vanilla‚ pumpkin pie spice mix‚ and flour․ A topping of butter and brown sugar creates a crumb topping․
The streusel should be crumbly when mixed․ Chilling the streusel after mixing can help keep those pieces distinct․ The butter and brown sugar mixture will be light and fluffy‚ and the mixture of yolks and vanilla will be light and fluffy before adding pumpkin․ Common texture problems with these cookies include a cakey texture‚ which can occur if the pumpkin is too moist or too much flour is used while measuring․
Preheat oven․ Bake six cookie balls at a time on parchment-lined baking sheets․ Let baked cookies rest on baking sheets for 10 minutes before moving to a wire rack․ Wait until the cookies are completely cooled before glazing to make the glaze show on the cookies․ Coffee is a suggested beverage to serve with these cookies․ The cookies can also be kept in an airtight container at room temperature for up to three days․ Another option‚ suggested by the recipe's author‚ is to freeze the cookies for up to two weeks․
Why you'll love this recipe
- Fits into a 56-minute preparation time; streusel can be made while the other dough ingredients are being mixed‚ adding little or no extra time․
- Ingredients include typical baking ingredients‚ such as flour‚ brown sugar‚ butter‚ pumpkin pie spice‚ and powdered sugar․
- Seasonal baking projects can be made with these ingredients․
- Doesn't need cookie cutters‚ you can use your hands and a 2-tablespoon cookie scoop to shape and hold cookie dough and the crumb topping․
- Helps keep cookies from being cakey and more chewy by adding drained canned pumpkin to butter and sugar cookie dough․
- Easy cleanup items for the recipe are bowls‚ an electric mixer‚ parchment paper‚ baking sheets‚ and a small bowl for the three-ingredient glaze․
- Provides good visual appeal with streusel bits because of refrigeration and a special vanilla glaze topping for serving chilled cookies․
Ingredients
- •6 tbsp unsalted butter (softened)
- •¾ cup brown sugar (packed)
- •¾ cup all-purpose flour (spooned and leveled)
- •2 ½ tsp pumpkin pie spice
- •salt (pinch)
- •½ cup canned pumpkin puree (Libby's canned pumpkin works best)
- •1 ¾ cups all-purpose flour (spooned and leveled)
- •1 tbsp pumpkin pie spice
- •½ tsp baking powder
- •½ tsp baking soda
- •½ tsp salt
- •¾ cup unsalted butter (softened)
- •1 cup brown sugar (packed)
- •2 egg yolks (room temperature)
- •2 tsp vanilla extract
- •1 cup powdered sugar
- •1 tsp vanilla extract
- •2 tsp whole milk (2-4 tsp)
Instructions
- 1
Add the softened butter and brown sugar for the streusel to a medium bowl and mix on high speed with an electric mixer until combined.
- 2
Add the flour, pumpkin pie spice, and salt, then mix until the mixture resembles large crumbs; use your hands if needed.
- 3
Refrigerate the streusel while making the pumpkin cookie dough.
- 4
Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 5
Spread the canned pumpkin on a plate and lightly press it with a paper towel to absorb excess liquid.
- 6
Repeat the pressing at least four more times, reducing the pumpkin from 1/2 cup to about 1/4 cup, until hardly any liquid transfers to a paper towel; set aside.
- 7
Whisk the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl; set aside.
- 8
Cream the softened butter and brown sugar in a large bowl on high speed for 1-2 minutes until light and fluffy.
- 9
Add the egg yolks and vanilla, then mix on medium speed for 1-2 minutes until pale and fluffy.
- 10
Add the dried pumpkin and mix on medium-low speed until combined.
- 11
Add the dry ingredients and mix on low speed just until combined; if the dough is too sticky, chill it for 10 minutes.
- 12
Scoop the dough with a 2-tablespoon cookie scoop and roll it into balls.
- 13
Transfer six dough balls at a time to a prepared baking sheet.
- 14
Make a slight indent in each dough ball with the palm of your hand.
- 15
Measure a slightly packed, heaping tablespoon of streusel, flip it onto each dough portion, and press gently to secure it.
- 16
Bake for 11-12 minutes.
- 17
Immediately scoot a large round cookie cutter around the baked cookies to make them circular, if desired.
- 18
Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- 19
Mix the powdered sugar, vanilla extract, and whole milk in a small bowl until drizzle-able, starting with 2 teaspoons of milk and adding more as needed.
- 20
Drizzle the cooled cookies with vanilla glaze and serve.
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