If autumn had a flavor, it would taste just like these Pumpkin Coffee Cake Cookies—soft, cozy, and beautifully spiced. These cookies combine the warmth of pumpkin spice with the comforting sweetness of coffee cake, topped with a buttery cinnamon streusel and a drizzle of vanilla glaze. Each bite melts in your mouth, offering a delightful contrast of soft cookie and crumbly topping. I made these on a chilly weekend morning with my coffee, and they disappeared faster than I expected! Whether you’re baking for a fall gathering or simply want to fill your kitchen with the scent of pumpkin and cinnamon, these cookies will instantly become your seasonal favorite.
Why You’ll Love This Recipe
Pumpkin Coffee Cake Cookies are a delicious twist on classic fall flavors. They’re incredibly soft, tender, and infused with pumpkin spice, making them irresistible with or without the glaze. Plus, the crumb topping gives them that bakery-style touch you’ll love.
Pumpkin Coffee Cake Cookies – Soft, Spiced, and Perfect for Fall
- Total Time: 34 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft, spiced pumpkin cookies with a crumbly cinnamon streusel topping and a drizzle of glaze — the perfect cozy fall treat that tastes like pumpkin coffee cake in cookie form.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (75g) pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- For the Streusel Topping: 3 tbsp unsalted butter (melted), 1/3 cup (65g) brown sugar, 1/2 cup (60g) all-purpose flour, 1/2 tsp cinnamon
- For the Glaze: 1/2 cup (60g) powdered sugar, 1–2 tbsp milk, 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add to wet ingredients and stir until just combined.
- In a small bowl, combine melted butter, brown sugar, flour, and cinnamon to make the streusel. Mix with a fork until crumbly.
- Scoop cookie dough onto the baking sheet (about 2 tbsp per cookie). Flatten slightly and press a small indentation in the center.
- Sprinkle each cookie generously with the streusel topping.
- Bake for 12–14 minutes, or until the edges are set and the centers look soft.
- Let cookies cool completely on a wire rack.
- In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies before serving.
Notes
- Do not overbake — cookies should remain soft and tender.
- Store in an airtight container at room temperature for up to 3 days.
- For extra fall flavor, add a pinch of nutmeg to the dough.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin purée
Use pure pumpkin purée (not pumpkin pie filling) for natural flavor and moisture. It keeps the cookies soft and tender.
Unsalted butter
Softened butter provides richness to the cookie dough and binds the crumb topping beautifully.
Brown sugar
Adds sweetness and depth, giving the cookies a warm, molasses-like flavor.
Granulated sugar
Balances the brown sugar and helps achieve the perfect chewy texture.
Egg yolk
Just one yolk adds richness and helps the cookies stay soft without becoming cakey.
Vanilla extract
A dash of vanilla enhances all the other flavors, creating a comforting aroma.
All-purpose flour
The base of the dough and crumb topping—be sure to measure it correctly to avoid dense cookies.
Pumpkin pie spice
A blend of cinnamon, nutmeg, ginger, and cloves gives that classic fall warmth.
Baking powder & baking soda
These leavening agents keep the cookies light and fluffy, even with the dense pumpkin purée.
Salt
Balances sweetness and enhances the spiced flavor.
Cinnamon
Used in both the dough and crumb topping for extra depth and aroma.
Powdered sugar
Used in the glaze, it gives a smooth, sweet finish that ties everything together.
Milk or cream
A few drops in the glaze make it silky and easy to drizzle.
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin purée, egg yolk, and vanilla extract; mix until smooth. In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Gradually combine the dry ingredients with the wet mixture to form a soft dough.
For the crumb topping, mix flour, brown sugar, cinnamon, and melted butter until coarse crumbs form. Scoop cookie dough onto the baking sheet (about 2 tablespoons per cookie), gently flatten each one, and sprinkle generously with the crumb topping.
Bake for 13–15 minutes or until the edges are lightly golden and the centers are set. Let cool completely before drizzling with a glaze made from powdered sugar, milk, and a drop of vanilla extract.
Serve and enjoy warm or at room temperature with your favorite coffee or tea.
Equipment needed
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Servings and timing
This recipe makes 12–14 cookies and takes about 15 minutes to prepare and 15 minutes to bake. Perfect for a weekend baking session or a festive treat.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. Warm slightly in the microwave for a just-baked softness.
Variations and Customizations
Cream cheese glaze
Replace the simple glaze with a cream cheese version for an extra decadent touch.
Nutty crunch
Add chopped pecans or walnuts to the crumb topping for a crunchy surprise.
Chocolate chip twist
Fold mini chocolate chips into the dough for a pumpkin-chocolate combo.
Maple glaze
Use maple syrup instead of milk for a naturally sweet, autumn-inspired glaze.
Oat streusel
Mix oats into the crumb topping for a heartier, rustic texture.
Vegan version
Use plant-based butter and non-dairy milk—I tried this once with almond milk, and it worked perfectly.
Spiced sugar topping
Skip the crumb and sprinkle cinnamon sugar before baking for a simpler version.
Stuffed cookies
Add a small spoon of cream cheese or caramel in the center for an indulgent surprise.
Mini bites
Make smaller cookies for easy snacking or gifting.
Frosted option
Skip the drizzle and fully frost the cookies for a bakery-style look.
FAQs
Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling contains added sugars and spices, which will change the texture and flavor.
Why are my cookies cakey?
Too much flour or overmixing can make them cakey. Measure flour correctly and mix gently.
Can I make the dough ahead of time?
Yes, you can refrigerate it for up to 24 hours before baking.
Can I freeze these cookies?
Absolutely! Freeze baked cookies (unglazed) for up to 2 months. Thaw and glaze when ready to serve.
How do I keep the crumb topping from falling off?
Press the crumbs gently into the dough before baking so they adhere better.
What’s the best pumpkin to use?
Canned pure pumpkin works perfectly—it’s smooth and consistent.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute.
Do I have to add the glaze?
No, the cookies are delicious even without it—but the glaze adds extra sweetness and shine.
Can I double the recipe?
Yes, this recipe scales easily if you need a larger batch for parties or gifting.
What’s the best way to store them?
Keep in an airtight container at room temperature or refrigerate for longer freshness.
Conclusion
These Pumpkin Coffee Cake Cookies perfectly capture the cozy essence of fall in every bite. Soft, spiced, and crowned with a buttery crumble, they’re the ultimate comfort treat to enjoy with your morning coffee or evening tea. Whether you serve them at a holiday gathering or bake a batch just because, these cookies are bound to become a seasonal staple you’ll look forward to every year.