Soft Pumpkin Coffee Cake Cookies Recipe for Fall Comfort

Autumn’s crisp breeze carries the warm, comforting aroma of pumpkin coffee cake cookies that dance between classic dessert and cozy treat.

These delectable morsels blend the rich, spiced flavors of traditional coffee cake with the convenient shape of a cookie.

Soft, tender crumbs mingle with a delightful streusel topping that adds irresistible texture and crunch.

Warm cinnamon and nutmeg weave through each bite, creating a nostalgic flavor profile that whispers of lazy weekend mornings.

The subtle sweetness balances perfectly with a hint of robust coffee undertones.

Each cookie promises a delightful escape into seasonal comfort, beckoning you to savor every delectable crumb.

Bake a batch and watch these little delights disappear in moments.

What Makes Pumpkin Coffee Cake Cookies Irresistible

• Perfectly Seasonal Treat: Capture the essence of autumn in a delightful, portable cookie format that brings warm, cozy flavors to your dessert table.
• Versatile Crowd-Pleaser: Combines the beloved elements of coffee cake and cookies, making it a hit for gatherings, potlucks, and family dessert nights.
• Texture Sensation: Delivers a delightful contrast between soft, tender cookie base and crispy, crumbly streusel topping that keeps everyone coming back for more.

Everything You Need for Pumpkin Coffee Cake Cookies

Main Ingredients:

• Canned Pumpkin: A smooth and creamy autumn favorite packed with seasonal flavor.
• Flour: A soft and fluffy base for creating delicious cookie textures.
• Brown Sugar: Sweet and rich with a deep caramel-like essence.
• Butter: Creamy and rich, adding moisture to the cookies.

• Flour, Brown Sugar, Cinnamon: A classic crumbly mixture with warm spice notes.
• Butter: Helps bind the streusel and create a crispy texture.

• Eggs: Provides structure and helps bind the cookie dough.
• Vanilla Extract: Adds a sweet and aromatic flavor to the cookies.
• Baking Soda: Helps the cookies rise and become light.
• Salt: Enhances the overall flavor of the cookies.
• Cream of Tartar: Adds stability and tangy undertone to the cookie texture.

How to Make Pumpkin Coffee Cake Cookies

Step 1: Prepare Pumpkin Puree

Drain excess moisture from canned pumpkin by spreading it on a plate and gently pressing with paper towels.

Repeat this process multiple times until the pumpkin becomes significantly drier.

The goal is to reduce the volume from 1/2 cup to about 1/4 cup.

The paper towel should barely show any moisture when you’ve achieved the right consistency.

Step 2: Mixing Cookie Dough

Use a stand mixer with a paddle attachment or a large mixing bowl.

Combine your ingredients thoroughly, ensuring a smooth and well-incorporated dough.

If the mixture feels too sticky, pop it in the refrigerator for 10 minutes to firm up.

Step 3: Forming Cookie Bases

Scoop out cookie dough portions and place them on a prepared baking sheet.

Leave enough space between each cookie for potential spreading during baking.

Step 4: Adding Streusel Topping

Create a gentle indentation in each cookie dough ball using the palm of your hand.

• Flour
• Brown sugar
• Butter
• Cinnamon

Sprinkle a heaping tablespoon of streusel on top of each cookie.

Gently press the topping to secure it to the dough.

Step 5: Baking Perfection

Bake the cookies until they’re golden and the streusel is crisp.

When removing from the oven, use a large round cookie cutter to create perfectly shaped cookies if desired.

Step 6: Cooling and Serving

Allow cookies to rest on the baking sheet for 10 minutes.

Transfer to a wire rack to cool completely.

This helps set the texture and prevents overcooking.

Tips for Baking Crumbly Pumpkin Cookies

• Press canned pumpkin with paper towels multiple times to remove excess moisture, reducing liquid content from ½ cup to ¼ cup for optimal cookie texture.
• Use Libby's canned pumpkin for reliable moisture levels and consistent baking results.
• Chill cookie dough in the refrigerator for 10 minutes if it feels too sticky, helping to firm up the mixture and make it easier to handle.
• Use a large round cookie cutter immediately after baking to create uniform, professional-looking circular cookies with clean edges.
• Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack, ensuring they set properly without breaking.

How to Store Pumpkin Coffee Cake Cookies

• Store cooled cookies in an airtight container for up to 5 days. Keep layers separated with parchment paper to prevent sticking.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 3 months to maintain best quality and texture.
• Remove cookies from freezer and let sit at room temperature for 30-45 minutes before enjoying. Avoid microwaving to prevent soggy texture.
• Warm cookies gently in a preheated oven at 300°F for 3-5 minutes to restore crisp edges and soft center. Serve immediately after reheating for best taste.

Best Pairings for Coffee Cake Cookies

• Brew Perfect Coffee Companions: Rich espresso or dark roast coffee complements the warm pumpkin spice notes, enhancing the cookie's cozy autumn flavor profile.
• Warm Chai Tea Pairing: Spiced chai tea creates a harmonious blend with the cookie's cinnamon and pumpkin undertones, offering a comforting and aromatic experience.
• Creamy Milk Sidekick: Cold whole milk or vanilla almond milk provides a smooth, cooling contrast to the warm, spiced cookie, balancing its rich texture and sweet undertones.
• Caramel Latte Match: A homemade caramel latte echoes the cookie's sweet streusel topping, creating a delightful flavor synergy that elevates the dessert's complexity.

Easy Ways to Customize These Pumpkin Cookies

• Gluten-Free Pumpkin Coffee Cake Cookies: Replace regular flour with gluten-free all-purpose flour blend and ensure all other ingredients are certified gluten-free for those with celiac disease or gluten sensitivity.
• Vegan Pumpkin Spice Cookies: Substitute eggs with flax eggs, use plant-based butter, and swap regular milk with almond or oat milk to create a dairy-free and egg-free version of the classic recipe.
• Low-Sugar Pumpkin Cookies: Reduce refined sugar by using monk fruit sweetener or stevia, and incorporate more warming spices like cinnamon and nutmeg to enhance natural sweetness without added calories.
• Keto-Friendly Pumpkin Cookies: Modify the recipe by using almond flour, replacing sugar with a keto-approved sweetener like erythritol, and adding extra nuts to boost healthy fat content while keeping carbohydrates minimal.

FAQs

• Why is drying the pumpkin important for this recipe?

Drying the pumpkin prevents excess moisture, which could make cookies soggy or spread incorrectly. Removing liquid ensures a better texture and helps cookies maintain their shape during baking.

• Can I use fresh pumpkin instead of canned?

Fresh pumpkin has more water content and isn’t recommended. Canned pumpkin, especially Libby’s, provides consistent moisture and texture for these cookies. Using fresh pumpkin would require extensive draining and might compromise the recipe’s success.

• What's the purpose of creating an indent in the cookie dough?

The indent helps the streusel topping sit securely on the cookie. By pressing gently, you ensure the streusel adheres better during baking and creates a more even, professional-looking finish.

• Why use a cookie cutter after baking?

Using a large cookie cutter immediately after baking helps create perfectly round, uniform cookies. This technique fixes any irregular edges or spreading that might occur during the baking process, giving your cookies a polished, professional appearance.

Pumpkin Coffee Cake Cookies Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Seasonal comfort meets sweet indulgence in these pumpkin coffee cake cookies, blending warm spices with a crumbly streusel topping. Moist, spiced cookie bars promise a delightful autumn treat you’ll want to savor with your favorite hot beverage.

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Ingredients

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Main Ingredients:

• 3/4 cup (165 g) brown sugar, packed
• 6 tablespoons (85 g) unsalted butter, softened
• 3/4 cup (94 g) all-purpose flour, spooned and leveled

Spices and Seasonings:

• 2 1/2 teaspoons pumpkin pie spice

Finishing Touches:

• 1 pinch salt

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Instructions

1. Meticulously drain canned pumpkin by spreading it on a plate and gently pressing with paper towels. Repeat this process multiple times until the pumpkin reduces from ½ cup to approximately ¼ cup, ensuring minimal moisture remains.
2. Prepare the cookie dough using a stand mixer with paddle attachment or hand mixer, ensuring thorough mixing of ingredients.
3. If the dough feels excessively sticky, refrigerate for 10 minutes to firm up the consistency.
4. Preheat the oven and line baking sheets with parchment paper for optimal cookie preparation.
5. Scoop cookie dough into uniform balls, spacing them evenly on the prepared baking sheet.
6. Create a gentle indentation in each dough ball using the palm of your hand.
7. Carefully measure and distribute streusel topping onto each cookie, pressing lightly to secure the crumbly layer.
8. Bake the cookies until edges are golden and centers appear set.
9. Immediately after removing from the oven, use a large round cookie cutter to shape the cookies into perfect circles.
10. Allow cookies to rest on the baking sheet for 10 minutes to stabilize their structure.
11. Transfer cookies to a wire cooling rack, permitting them to cool completely and develop their final texture.

Notes

• Perfectly dry canned pumpkin by pressing with paper towels multiple times to remove excess moisture, reducing volume from ½ cup to ¼ cup.
• Choose Libby’s canned pumpkin for consistent texture and moisture level, ensuring ideal cookie consistency.
• Chill sticky dough for 10 minutes in the refrigerator to make it easier to handle and shape into cookie balls.
• Use a large round cookie cutter immediately after baking to create perfectly circular cookies with clean, professional edges.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 10 g
• Sodium: 50 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 15 mg