These are the best pumpkin coffee cake cookies you will ever try! They are chewy and soft pumpkin cookies made with coffee as well, topped with a rich and buttery streusel topping then finished off with the perfect drizzle of icing. They’re the perfect dessert for fall and honestly any year around!

Ingredients For Pumpkin Coffee Cake Cookies

• Unsalted Butter

• Brown sugar

• Egg Yolk: Pumpkin purée will add additional structure to the cookies, so if we add a whole egg, it will result in cakey pumpkin cookies. This s why, just 1 egg yolk will create soft and chewy pumpkin cookies.

• Vanilla Extract

• Pumpkin puree: I recommend using a firmer pumpkin purée, because when it contains too much water, it will lead to cakier cookies.

• All Purpose Flour:

• Pumpkin pie Spice: Adding pumpkin pie spice will bring the warm fall flavors to the cookies.

• Baking soda: & Baking powder

• Salt

• Coffee: Can’t really be pumpkin coffee cake cookies without adding actual coffee! : )

• Spices

• Powder Sugar: Used to make the icing.

How To Make Pumpkin Coffee Cake Cookies?

1. First, make the delicious buttery streusel topping

2. Drying The Pumpkin Puree: Place the pumpkin puree on a thick paper towel and gently dry it out.

3. Wet Ingredients: With a whisk, beat butter, and sugar together until fluffy.

4. Use a spatula to mix in the dough after adding the pumpkin puree.

5. Mix dry Ingredients together.

6. Scooping: Use a 1,5 ounce cookie scoop.

7. Filling: Use cooled cream cheese balls

8. Baking: Bake for 12 to 14 minutes, or until the cookies have slightly puffed up but are still soft.

How To Store Pumpkin Coffee Cake Cookies?

These pumpkin coffee cake cookies should be stored in an airtight container at room temperature for up 3 to 5 days as the cookies contain the streusel topping.

These cookies are also great for freezing and enjoying later when you want a cookie ready on the go!

Serving size

• Around 10 to 12 cookies

Ingredients

• 3/4 cup butter, room temperature

• 1 cup brown sugar

• 1 egg yolk

• 2 tsp vanilla extract

• 2/3 cup pumpkin puree

• 1 3/4 cup All-purpose flour

• 1/2 tbsp pumpkin pie spice

• 1 tsp baking soda

• 1/2 tsp salt

Streusel topping

• 1/3 cup butter, room temperature

• 4 tbsp brown sugar

• 3/4 cup All-purpose flour

• Pinch of salt

• Pumpkin pie spice

Glaze

• 1 cup powdered sugar

• 2 tbsp milk

• Pinch of salt

• 1 tsp vanilla

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• For the streusel topping, began by mixing all the ingredients together, starting with a fork and working your way in with your hands. Mix until fully combined and the mixture is crumbly. Set aside.

Step 3

• Place the 2/3 cup pumpkin puree on a thick paper to fully get rid of all the excess moisture as you do not want it in your cookies (It makes them puffy).

Step 4

• With a whisk, beat butter, and brown sugar together until fluffy and mixture turns a golden brown colour (about 2 minutes). Next, add the pumpkin puree and use a spatula to mix in the dough. Add the egg yolk and vanilla extract and mix until a smooth consistency.

Step 5

• Add the flour, pumpkin spice, baking soda, baking powder and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and roll into a circle. Press each cookie fully down flat onto the prepared baking tray, while shaping the edges with your hands to keep it round. Make an indent into the centre and fill with your prepared streusel topping. Bake for 12 to 14 minutes, or until the cookies have slightly puffed up, but are still soft.

Step 6

• While the cookies are baking, make the vanilla icing, mix all the ingredients together. Lastly, once the cookies are almost fully cooled drizzle with the icing. Enjoy!