Fall brings with it cozy flavors, and nothing captures the season better than Pumpkin Coffee Cake Cookies. These treats combine the soft, spiced goodness of pumpkin cookies with the crumbly streusel topping of coffee cake. Each bite offers a perfect balance of tender cookie, buttery crumble, and a sweet drizzle of glaze.
Unlike traditional pumpkin cookies that can be overly soft, these hold their shape while staying moist and flavorful. They’re great for mornings with coffee, festive gatherings, or holiday cookie swaps. With pantry staples and easy steps, you can whip these up without fuss.
Pumpkin Coffee Cake Cookies aren’t just desserts—they’re a celebration of autumn, packaged in a handheld treat. By the end of this guide, you’ll know exactly how to make them, store them, and even customize them to suit your taste.
Why You’ll Love This Pumpkin Coffee Cake Cookies
There are plenty of pumpkin desserts, but these cookies stand out. Here’s why:
- Flavor fusion: Pumpkin spice meets coffee cake streusel for a unique twist.
- Occasion-ready: Perfect for brunch, parties, or gifting.
- Easy yet impressive: Simple steps with bakery-style results.
- Cozy comfort: Cinnamon, nutmeg, and glaze make every bite taste like fall.
- Customizable: Add nuts, swap in cream cheese glaze, or toss in chocolate chips.
Pumpkin Coffee Cake Cookies bring together the warmth of autumn spices and the crunch of streusel in a treat that’s both practical and indulgent. Once you try them, you’ll want them in your yearly fall baking rotation.
What You’ll Need
- Cookies: butter, sugars, pumpkin purée, egg, flour, baking soda, baking powder, spices (cinnamon, nutmeg, cloves), salt, vanilla.
- Streusel: brown sugar, flour, cinnamon, cold butter.
- Glaze: powdered sugar, milk, vanilla.
Simple pantry items, nothing fancy—just classic fall flavors.
How to Make Pumpkin Coffee Cake Cookies
- Mix butter + sugars → add pumpkin, egg, vanilla.
- Stir in flour, leaveners, and spices.
- Make streusel (brown sugar, flour, cinnamon, butter).
- Scoop dough, top with streusel, bake at 350°F for 12–15 mins.
- Cool, drizzle glaze, enjoy.
Soft pumpkin base + crunchy streusel + sweet glaze = the ultimate fall cookie.
You Must Know
- Use pure pumpkin purée, not pumpkin pie mix.
- Chill dough 20–30 mins if it feels sticky.
- Don’t overbake—cookies should be soft in the center.
- Let them cool fully before glazing, or the drizzle will melt.
These little tips make the difference between “good” and “amazing.”
Perfecting the Cooking Process
- Even scoops: use a cookie scoop for uniform size.
- Press streusel lightly: helps it stick during baking.
- Watch the oven: edges set + tops look dry = ready.
- Glaze last: drizzle only when cookies are cool for a neat finish.
Follow these steps and your cookies will look bakery-perfect every time.
Add Your Touch Pumpkin Coffee Cake Cookies
- Mix chopped pecans or walnuts into the streusel for crunch.
- Swap glaze for cream cheese icing if you want extra richness.
- Add a handful of chocolate chips to the dough for indulgence.
- Sprinkle a little sea salt on top for a sweet-salty kick.
Easy tweaks make these cookies totally your own.
Storing & Reheating
- Store in an airtight container at room temp for 3 days.
- Refrigerate up to 1 week if glazed.
- Freeze unglazed cookies for up to 2 months.
- To refresh: warm in the microwave for 10–15 seconds or in the oven at 300°F for 5 minutes.
They’ll taste just as soft and cozy as when first baked.
Chef’s Helpful Tips for Pumpkin Coffee Cake Cookies
- Room temp butter: makes creaming smooth and fluffy.
- Don’t skimp on spices: cinnamon, nutmeg, cloves bring the fall flavor.
- Chill if sticky: a short chill keeps cookies from spreading too much.
- Cool before glazing: drizzle only on cooled cookies for a clean finish.
- Batch-friendly: double the recipe—these go fast!
Little tweaks = bakery-style results every time.
FAQ for Pumpkin Coffee Cake Cookies
Can I use canned pumpkin?
Yes—just be sure it’s 100% pumpkin purée, not pie mix.
Can I make ahead?
Absolutely! Dough can be chilled up to 24 hours before baking.
Do they freeze well?
Yes—freeze without glaze, then thaw and drizzle later.
Can I skip the glaze?
Of course. They’ll still be delicious, just less sweet.
What if I don’t like cloves?
Swap in extra cinnamon or a pinch of allspice.
Conclusion
Pumpkin Coffee Cake Cookies are the perfect mix of cozy fall spices, buttery streusel, and a sweet glaze that ties it all together. They’re simple to make, look impressive, and taste like autumn in every bite. Whether you serve them at brunch, pack them for a holiday cookie swap, or just enjoy one with your morning coffee, they bring warmth and comfort to the season.
The best part? You can customize them to fit your taste—add nuts, change up the glaze, or even sneak in chocolate. They store and freeze beautifully, making them a flexible recipe to keep in your fall baking lineup.
So grab a can of pumpkin purée, fire up the oven, and treat yourself (and your friends) to these festive cookies. Once you try them, they’ll become a fall tradition you look forward to year after year.
How to Make Pumpkin Coffee Cake Cookies at Home
Description
Soft pumpkin cookies topped with buttery streusel and a sweet glaze—cozy fall flavors in every bite, perfect with your morning coffee.
Ingredients
Instructions
Mix butter + sugars → add pumpkin, egg, vanilla.
Stir in dry ingredients until dough forms.
Make streusel with sugar, flour, cinnamon, butter.
Scoop dough, top with streusel, bake at 350°F (175°C) for 12–15 min.
Cool, drizzle glaze, serve.
Notes
- Chill dough if sticky.
Swap glaze for cream cheese icing if desired.
Add nuts or chocolate chips for extra flavor.
Store airtight at room temp 3 days or freeze unglazed up to 2 months.