Pumpkin Coffee Cake Cookies

These Pumpkin Coffee Cake Cookies are a delicious treat that perfectly combines the warmth of pumpkin and the cozy vibes of coffee cake. When you take a bite into these soft and chewy cookies, you’re greeted with a burst of pumpkin goodness, complemented by a delightful crunchy streusel topping. Imagine enjoying these cookies as the leaves turn golden outside, paired with your favorite warm beverage. Whether it’s a sunny autumn afternoon or a chilly evening, they add a comforting touch to your day. So, grab those ingredients and let’s have some fun baking these scrumptious cookies together!

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Why This Recipe Works

Crafting the perfect Pumpkin Coffee Cake Cookies doesn’t just happen by chance. This recipe balances moisture and chewiness with a rich streusel topping, reminiscent of your favorite coffee cake. The careful selection of spices enhances the pumpkin flavor, while the buttery goodness keeps each bite satisfying. Plus, the addition of dried pumpkin ensures that the cookies maintain their shape and texture. With just the right blend of ingredients, your kitchen will soon smell like a warm hug, inviting everyone to come and share in the delights of fall. Trust me, you’ll find these cookies hard to resist!

Why You’ll Love This Pumpkin Coffee Cake Cookies

Imagine biting into a soft, chewy cookie, bursting with pumpkin goodness, topped with a crunchy brown sugar streusel and lightly drizzled with sweet vanilla glaze. These cookies aren’t just treats; they’re a comforting embrace on a cool autumn day. Each bite brings together the rich flavors of cinnamon and nutmeg, creating a cozy experience that you’ll want to savor. With their delightful contrast of textures, these cookies are not just for dessert; they make the perfect snack for those relaxing afternoons or festive gatherings. You’ll love how they come together quickly, making them a simple yet flavorful addition to your fall recipes.

Ingredients

• 6 tbsp unsalted butter, softened
• 3/4 cup (165 g) brown sugar, packed
• 3/4 cup (94 g) all-purpose flour, spooned and leveled
• 2 1/2 tsp pumpkin pie spice
• Pinch of salt
• 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1 cup (130 g) powdered sugar
• 1 tsp vanilla extract
• 2-4 tsp whole milk

Preparing the Streusel Topping

Combine Butter and Brown Sugar

Start by mixing 6 tablespoons of softened unsalted butter with 3/4 cup of packed brown sugar in a medium bowl. Use an electric mixer on high speed until everything is fully combined and smooth.

Add Dry Ingredients

Next, incorporate 3/4 cup of all-purpose flour, 2 1/2 teaspoons of pumpkin pie spice, and a pinch of salt into the mixture. Keep mixing until it resembles large crumbs. If you feel up for it, get in there with your hands for a more personal touch! Remember to chill the streusel in the fridge while you prep the cookie dough later on; this helps it stay wonderfully crunchy.

Making the Pumpkin Coffee Cake Cookies

Preheat and Prepare Baking Sheets

Go ahead and preheat your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper to prevent those delicious cookies from sticking.

Dry the Pumpkin

Grab a plate and spread out 1/2 cup of canned pumpkin puree (Libby’s is the go-to). Use a paper towel and press gently on it to remove excess moisture. Repeat this process until the pumpkin is well-dried; you should end up with about 1/4 cup. Set this aside for later—it’ll make your cookies nice and fluffy.

Mix Dry Ingredients

In a small bowl, whisk together 1 3/4 cups of all-purpose flour, 1 tablespoon of pumpkin pie spice, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix is crucial for balancing flavors and texture.

Cream Butter and Sugar

Now, in a large bowl, cream together 3/4 cup of softened unsalted butter and 1 cup of packed brown sugar. Use an electric mixer for 1-2 minutes until the mixture is light and fluffy. This step is essential for achieving the right cookie structure.

Incorporate Egg Yolks and Pumpkin

Next, add in 2 egg yolks and 2 teaspoons of vanilla extract into the butter mixture. Mix until it becomes pale and fluffy. After that, gently fold in the dried pumpkin, ensuring you don’t over-mix.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the pumpkin mixture, mixing on low speed until everything is just combined. If you find the dough too sticky, just chill it in the fridge for 10 minutes. This makes it easier to handle!

Scoop and Shape Cookies

Using a 2-tablespoon cookie scoop, portion the dough into balls. Transfer six at a time onto your prepared baking sheet. Before you bake, create a slight indent in each ball, so it holds the topping better.

Top with Streusel

Take a heaping tablespoon of the chilled streusel and press it onto each cookie dough ball. Once topped, slide those trays into the preheated oven and bake for 11-12 minutes. If the cookies are a bit uneven, using a round cookie cutter to shape them once out of the oven can work wonders.

Cool and Prepare Vanilla Glaze

Allow the cookies to cool on the baking sheet for 10 minutes before gently transferring them to a wire rack. Meanwhile, mix 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2-4 teaspoons of milk in a small bowl until you achieve a drizzle-able glaze.

Drizzle and Serve

Once the cookies are completely cool, drizzle the prepared vanilla glaze on top. Now, they’re ready to enjoy!

Serving Suggestions

These Pumpkin Coffee Cake Cookies pair beautifully with a warm cup of coffee or tea. They also make delicious treats for autumn gatherings or holiday cookie exchanges. Picture sharing them amongst family and friends, spreading joy and sweetness together.

Tips for Success

• Always ensure the pumpkin is dried thoroughly to help your cookies achieve the right texture.
• If the dough feels sticky, a brief chill in the fridge can help with easier handling.

Variations

If you want to mix things up, consider adding nuts or chocolate chips for more texture and flavor. A sprinkle of pecans or walnuts can elevate the taste, while semi-sweet chocolate chips offer a delightful sweet contrast to the pumpkin.

Storage Tips

To maintain their chewy texture and scrumptious flavor, store the Pumpkin Coffee Cake Cookies in an airtight container at room temperature for up to one week. They’ll be just as tasty, ready for you to snack on whenever the craving hits!

Pairing Ideas

For an extra indulgent treat, pair these delightful cookies with a scoop of cinnamon ice cream or a dollop of whipped cream. The warm pumpkin notes in the cookies meld beautifully with these creamy complements, making each bite even more satisfying.

FAQs

Q1: How should I store the cookies?
A1: Keep the cookies in an airtight container at room temperature for up to one week.

Q2: Can I freeze these cookies?
A2: Yes, these cookies freeze very well! Just pop them in a freezer-safe bag for up to three months.

Q3: What type of pumpkin puree should I use?
A3: We recommend Libby’s canned pumpkin puree for best results, as it offers the right consistency.

Q4: Can I add chocolate chips to this recipe?
A4: Absolutely! Adding chocolate chips provides an extra touch of sweetness.

Q5: How do I know when the cookies are done?
A5: Look for a lightly golden edge; they may appear soft but will firm up as they cool.

These Pumpkin Coffee Cake Cookies embody the cozy essence of fall in every bite. Perfect for sharing or enjoying solo, they remind us of warm gatherings and joyful moments. So, roll up your sleeves and begin making these delightful confections that surely impress friends and family alike!

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