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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare the cookie dough using a stand mixer with paddle attachment or hand mixer, ensuring thorough mixing of ingredients.
- If the dough feels excessively sticky, refrigerate for 10 minutes to firm up the consistency.
- Preheat the oven and line baking sheets with parchment paper for optimal cookie preparation.
- Scoop cookie dough into uniform balls, spacing them evenly on the prepared baking sheet.
- Create a gentle indentation in each dough ball using the palm of your hand.
- Carefully measure and distribute streusel topping onto each cookie, pressing lightly to secure the crumbly layer.
- Bake the cookies until edges are golden and centers appear set.
- Immediately after removing from the oven, use a large round cookie cutter to shape the cookies into perfect circles.
- Allow cookies to rest on the baking sheet for 10 minutes to stabilize their structure.
- 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