As the first cool breeze of fall sweeps in, the scent of pumpkin spices fills the kitchen, drawing me in like a warm hug. I can’t resist the urge to whip up a batch of my Super Chewy Pumpkin Coffee Cake Cookies. These delightful treats blend the rich, comforting flavors of traditional coffee cake with the chewy, satisfying texture of cookies, making them the perfect companion for those cozy mornings. With just the right hint of cinnamon and a crunchy brown sugar streusel topping, they offer both nostalgia and a delicious twist on a classic favorite. Plus, they’re quick to make, ensuring you can enjoy these seasonal delights without spending hours in the kitchen. So, who’s ready to dive into fall flavors with a cookie that’s sure to steal the spotlight?
Why are these cookies a fall must-try?
Super Chewy Texture: Experience the ultimate chewiness that combines the comforting characteristics of a coffee cake in a delightful cookie form.
Irresistible Flavor: With hints of cinnamon and pumpkin pie spice, every bite bursts with the warmth of fall.
Crowd Pleaser: Perfect for gatherings, these cookies are sure to impress friends and family who crave seasonal sweets.
Quick and Easy: Whip up a batch in no time – ideal for those busy mornings!
Versatile Options: Feel free to personalize with chocolate chips or a rich cream cheese glaze to make them uniquely yours.
Pair these treats with a cup of coffee or hot cider, just like with our delicious Coffee Cheesecake or Moist Chantilly Cake. You won’t regret it!
Pumpkin Coffee Cake Cookies Ingredients
• Discover the perfect blend for your fall baking!
For the Cookies
- Unsalted Butter – This adds rich moisture to your cookies; margarine can be used as a dairy-free alternative.
- Brown Sugar – Essential for sweetness and moisture; ensure it’s packed for accurate measurements, or try coconut sugar for a richer flavor.
- All-Purpose Flour – Gives structure to your cookies; consider using a gluten-free blend if needed.
- Pumpkin Pie Spice – Infuses your cookies with warm autumn flavor; can be substituted with a mix of cinnamon, nutmeg, and ginger for a custom touch.
- Canned Pumpkin Puree – Provides moisture and authentic pumpkin flavor; Libby’s is recommended for the best texture.
- Baking Powder & Baking Soda – These are vital leavening agents; make sure they are fresh for optimal rising.
- Salt – Enhances overall flavor and balances sweetness.
- Egg Yolks – Contribute to the chewy texture of cookies; avoid egg whites for the perfect consistency.
- Vanilla Extract – Offers a delightful depth of flavor; opt for pure vanilla extract over imitation for the best results.
For the Streusel Topping
- Brown Sugar – Adds sweetness and helps provide a lovely crunchy texture.
- All-Purpose Flour – Essential for creating crumbles in your streusel; same as for the cookies.
- Pumpkin Pie Spice – Enhance the fall flavor of your streusel with this spice mix; it’s perfect for that seasonal feel.
- Unsalted Butter – Used in streusel to bind and create that crunchy topping; keep it softened for mixing.
With these ingredients, you are well on your way to creating batch after batch of mouthwatering Pumpkin Coffee Cake Cookies—perfect for every fall gathering!
Step‑by‑Step Instructions for Pumpkin Coffee Cake Cookies
Step 1: Make the Streusel
In a mixing bowl, combine ½ cup softened unsalted butter and ½ cup brown sugar. Stir in 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, and a pinch of salt. Mix until large crumbs form, resembling a coarse texture. Once combined, chill the streusel in the refrigerator for at least 30 minutes to firm it up while you prepare the cookie dough.
Step 2: Prepare the Pumpkin
Spread ½ cup of canned pumpkin puree on a plate, ensuring it sits flat. Using a paper towel, press down gently to absorb excess moisture, repeating this until nearly dry. This step is vital for achieving the perfect texture in your Pumpkin Coffee Cake Cookies, preventing them from becoming too cakey once baked.
Step 3: Mix the Dry Ingredients
In a small bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Ensure all ingredients are well combined to provide an even distribution of flavor and leavening. Setting this mix aside allows you to focus on the wet ingredients next.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat together ½ cup softened unsalted butter and 1 cup packed brown sugar until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air into the dough, making for a tender cookie. Once combined, add in 2 egg yolks and 1 teaspoon vanilla extract, mixing until it turns pale and creamy.
Step 5: Combine Ingredients
Gently fold in the prepared pumpkin puree into the creamed butter mix, ensuring a homogenous mixture. Slowly add the dry ingredient mixture, stirring just until combined. Be cautious not to overmix; this ensures your Pumpkin Coffee Cake Cookies stay delightfully chewy and do not become tough from excess gluten development.
Step 6: Portion the Dough
Using a cookie scoop or your hands, scoop out tablespoon-sized balls of dough and place them onto prepared baking sheets lined with parchment paper. Lightly indent the tops of each dough ball with your finger and generously sprinkle the chilled streusel topping over each cookie, pressing down gently to adhere it to the dough.
Step 7: Bake
Preheat your oven to 350°F (175°C) while you finish prepping the cookies. Bake the cookies for 11-12 minutes, or until they are set and slightly golden around the edges. Keep an eye on them; they should look softly firm but not browned excessively, which will ensure a chewy consistency.
Step 8: Cool the Cookies
After baking, let the cookies rest on the baking sheet for about 10 minutes. This allows them to firm up before transferring. Carefully transfer them to a wire rack to cool completely, which contributes to developing their flavor and texture as they settle.
Step 9: Make the Glaze
In a small bowl, whisk together 1 cup powdered sugar and 1 teaspoon vanilla extract, adding just enough milk to reach a drizzle-able consistency. Aim for a smooth and pourable texture. Once the cookies are cooled, drizzle this sweet glaze over the top of your Pumpkin Coffee Cake Cookies for that final delicious touch before serving.
Pumpkin Coffee Cake Cookies: Variations & Substitutions
Feel free to get creative with your cookie-making adventure, and let your taste buds guide you!
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Dairy-Free: Substitute unsalted butter with margarine or a dairy-free butter alternative for a delicious, lactose-free treat.
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Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour to make these cookies suitable for gluten-sensitive friends.
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Sweetness Swap: Instead of brown sugar, try coconut sugar for a deeper flavor that complements the pumpkin beautifully. The texture will remain delightfully chewy.
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Extra Flavor: Add chocolate chips or chopped nuts for a delightful crunch. This simple twist adds a new flavor dimension, enhancing texture and heartiness.
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Spice It Up: Experiment with adding lemon or orange zest for a fresh burst of citrus flavor. The contrast pairs surprisingly well with the warm pumpkin spice.
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Icing Alternative: Instead of a vanilla glaze, opt for a cream cheese glaze for a richer topping that elevates every bite.
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Heated Delight: For a bit of heat, mix in a teaspoon of cayenne pepper or serve the cookies with a spicy hot chocolate for a cozy experience.
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Autumn Twist: Incorporate chopped dried cranberries or apples to introduce a chewy, fruity texture that complements the pumpkin.
Sharing these scrumptious cookies with your loved ones is a joy. For more delightful ideas, consider pairing them with our delicious Coffee Jelly Refreshing or perhaps some sweet Kitchen Sink Cookies. Happy baking!
What to Serve with Pumpkin Coffee Cake Cookies
Imagine savoring a cozy fall evening, wrapped in a blanket, as the aroma of pumpkin and spices fills your home.
- Hot Coffee: A classic pairing that enhances the flavors; the warmth of coffee beautifully complements the sweetness of the cookies.
- Spiced Chai Latte: The perfect autumn drink with its aromatic spices that will elevate the cookie experience to new heights.
- Apple Cider: The sweet and tart flavors of cider harmonize with the sweet, chewy pumpkin cookies, making each bite delightful.
- Vanilla Ice Cream: Serve a scoop of creamy vanilla alongside your cookies for a heavenly dessert experience that contrasts perfectly.
- Maple Glazed Carrots: For a savory side, these sweet and tender carrots provide balance and enhance the fall flavor profile of your meal.
- Roasted Pumpkin Soup: A warm, savory option that resonates with the pumpkin flavor of the cookies; it’s a delicious way to start your fall feast.
- Cheese Platter: Pair soft cheeses like Brie or aged Gouda to create a delightful contrast to the sweetness of the cookies while adding a gourmet touch.
- Dark Chocolate: A sumptuous dark chocolate drizzle adds richness and a hint of indulgence, elevating the chewy texture of the pumpkin cookies.
How to Store and Freeze Pumpkin Coffee Cake Cookies
Airtight Container: Store cookies in an airtight container at room temperature for up to 3 days to retain their chewiness and flavor.
Freezer: For longer storage, freeze cookies in a single layer and then transfer to a zip-top bag for up to 2 weeks. Thaw before enjoying.
Reheating: When ready to indulge, reheat in a microwave for 10-15 seconds to regain that fresh-baked warmth—perfect for enjoying your Pumpkin Coffee Cake Cookies!
Streusel Topping: If making ahead, store any extra streusel in an airtight container in the fridge for up to 5 days, ready to top fresh batches whenever the craving strikes!
Expert Tips for Pumpkin Coffee Cake Cookies
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Dried Pumpkin Essential: Ensure the canned pumpkin is well-dried to avoid a cakey texture; this is a crucial step for chewy pumpkin cookies.
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Uniform Size: For perfectly shaped cookies, use a cookie scoop; if dough is sticky, chill it before portioning to maintain consistency.
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Perfectly Shaped Cookies: Use a large circular cookie cutter right after baking to ensure your pumpkin coffee cake cookies are uniform and aesthetically pleasing.
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Accurate Flour Measurement: Spoon flour into your measuring cup and level off with a knife. Avoid packing it down to prevent dense cookies.
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Streusel Texture: Remember, chilling the streusel before topping will help retain its crunchiness, so don’t skip this step for perfect results!
Make Ahead Options
These Pumpkin Coffee Cake Cookies are fantastic for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance; simply refrigerate it in an airtight container until you’re ready to bake. Additionally, the streusel topping can be made a day ahead and stored in the fridge, which helps maintain its crunchy texture. When you’re ready to bake, scoop the chilled dough onto baking sheets, top with the prepped streusel, and pop them in the oven. This way, you’ll have fresh, chewy cookies that taste just as delightful without the last-minute rush!
Pumpkin Coffee Cake Cookies Recipe FAQs
What is the best pumpkin for these cookies?
For the best results, I recommend using Libby’s canned pumpkin puree, as it provides the ideal texture and flavor. If you prefer fresh pumpkin, be sure to reduce its moisture content by spreading the puree on a plate and pressing it with paper towels until it’s just under ¼ cup. This prevents your cookies from becoming too cakey!
How should I store leftover cookies?
Store your Pumpkin Coffee Cake Cookies in an airtight container at room temperature for up to 3 days. To maintain their freshness longer, you can place them in the refrigerator, but I find they taste best at room temperature.
Can I freeze these cookies?
Absolutely! If you want to make a batch ahead of time, you can freeze them. Place cookies in a single layer on a baking sheet first and freeze for about 1 hour. Once frozen, transfer them to a zip-top bag, sealing it tightly. They can stay fresh for up to 2 weeks. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave for 10-15 seconds for that just-baked taste.
What if my cookies don’t turn out chewy?
If your Pumpkin Coffee Cake Cookies come out cakey instead of chewy, it’s likely due to excess moisture in the pumpkin. Make sure to remove as much moisture as possible while preparing the pumpkin. Also, be cautious not to overmix the dough once the dry ingredients are added; overmixing can cause gluten development, leading to a denser cookie.
Can these cookies be made gluten-free?
Yes! To make gluten-free Pumpkin Coffee Cake Cookies, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just make sure it has a good binding agent, as this will help replicate the texture of the original cookies.
Are there any allergy considerations for this recipe?
If you’re making these cookies for someone with allergies, keep in mind that they contain gluten (in regular all-purpose flour) and eggs. If you need to adapt the recipe, use gluten-free flour and consider substituting eggs with a flaxseed meal mix (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg) to help achieve a similar texture.
Chewy Pumpkin Coffee Cake Cookies You’ll Love This Fall
Ingredients
Equipment
Method
- In a mixing bowl, combine ½ cup softened unsalted butter and ½ cup brown sugar. Stir in 1 cup all-purpose flour, 1 teaspoon pumpkin pie spice, and a pinch of salt. Mix until large crumbs form, resembling a coarse texture. Chill the streusel in the refrigerator for at least 30 minutes.
- Spread ½ cup of canned pumpkin puree on a plate, ensuring it sits flat. Press down gently with a paper towel to absorb excess moisture until nearly dry.
- In a small bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
- In a large mixing bowl, beat together ½ cup softened unsalted butter and 1 cup packed brown sugar until light and fluffy. Add 2 egg yolks and 1 teaspoon vanilla extract, mixing until pale and creamy.
- Fold in the prepared pumpkin puree, then slowly add the dry ingredient mixture, stirring just until combined.
- Scoop out tablespoon-sized balls of dough and place them onto prepared baking sheets. Indent the tops lightly and sprinkle the chilled streusel topping over each cookie.
- Preheat your oven to 350°F (175°C) and bake the cookies for 11-12 minutes, until set and slightly golden around the edges.
- Let the cookies rest on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together 1 cup powdered sugar and 1 teaspoon vanilla extract, adding just enough milk to reach a drizzle-able consistency. Drizzle over cooled cookies.
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