Fall baking is officially here, and I can’t think of anything better to kick it off than Pumpkin Coffee Cake Cookies. These little gems are soft, spiced just right, and topped with a buttery crumb that tastes like it came straight out of grandma’s kitchen. Add that optional vanilla glaze, and suddenly your kitchen smells like a cozy coffee shop on a crisp October morning.
As a mom of three (read: chaos manager), I know the joy of a recipe that’s simple enough for busy weeknights but still feels special enough to serve at a fall gathering. And let me tell you, once you bake these cookies, they’ll disappear faster than you can say “pumpkin spice latte.”
Table of Contents
Why You’ll Love These Pumpkin Coffee Cake Cookies
- They’re basically coffee cake in cookie form.
- Soft, moist centers with a crunchy cinnamon-sugar crumb on top.
- Easy to make—no fancy equipment, no fuss.
- Perfect for everything from school bake sales to Thanksgiving dessert tables.
If you’ve ever loved my Pumpkin Bread with Streusel Topping or Pumpkin Coffee Cake Muffins, these cookies are their delicious little cousins.
What Do Pumpkin Coffee Cake Cookies Taste Like?
Imagine the warmth of pumpkin pie spices mixed into a soft, pillowy cookie—then topped with that irresistible brown sugar crumble you usually find on top of coffee cake. The result? Sweet, spiced, buttery, and just a touch addictive. One bite, and you’ll see why my kids start sneaking them off the cooling rack before I can glaze them.
Ingredients You’ll Need for Pumpkin Coffee Cake Cookies
When it comes to making these Pumpkin Coffee Cake Cookies, every ingredient has a role to play in creating that irresistible fall flavor and texture. Think of it like building a cozy little layer cake—each part adds its own charm, from the spiced pumpkin base to the buttery crumble topping. Here’s the breakdown:
For the Cookies:
- Pumpkin Purée (1 cup) – The star of the show! Canned pumpkin works best here because it’s consistent, smooth, and easy. Just make sure you’re using pure pumpkin purée and not pumpkin pie filling (they’re not the same thing—learned that one the hard way). The pumpkin keeps the cookies soft and moist while giving them that gorgeous fall color. If you loved my Pumpkin Cheesecake Muffins, you already know how magical pumpkin purée can be in baked goods.
- All-Purpose Flour (2 cups) – The backbone of the cookie. Provides structure without making them heavy.
- Baking Powder (1 teaspoon) & Baking Soda (½ teaspoon) – These two team up to give the cookies just enough lift so they stay light and tender.
- Pumpkin Pie Spice (1 tablespoon) – The flavor maker! A blend of cinnamon, nutmeg, ginger, and cloves. This is what makes your kitchen smell like fall in a candle commercial.
- Salt (½ teaspoon) – A pinch of salt balances out all the sweetness and really brings out the spice flavors.
- Unsalted Butter (½ cup, softened) – Adds richness and that classic buttery cookie flavor. Make sure it’s softened to room temperature so it creams nicely with the sugar.
- Brown Sugar (¾ cup) – Sweet and cozy with that caramel-like depth. Brown sugar pairs perfectly with pumpkin.
- Egg Yolks (2) – Just the yolks, not the whites. They add richness and help bind the dough without making it cakey.
- Vanilla Extract (2 teaspoons) – That little splash of warmth that rounds out the flavors.
For the Crumb Topping:
- Unsalted Butter (¼ cup, softened) – Softened so it blends easily into the topping. The butter makes the crumb topping melt into little golden nuggets of heaven.
- Brown Sugar (½ cup) – Sweetens the crumble while caramelizing slightly in the oven.
- All-Purpose Flour (½ cup) – Helps the topping hold together in those chunky, crunchy pieces.
- Cinnamon (1 teaspoon) – The signature spice in any good crumb topping. Think coffee cake vibes in every bite.
For the Glaze (Optional but recommended):
- Powdered Sugar (1 cup) – Smooth and sweet, the base of the glaze.
- Vanilla Extract (1 teaspoon) – Just enough to add that cozy flavor.
- Milk (2 teaspoons) – Thins the glaze so you can drizzle it beautifully over the cookies.
This trio of parts—the pumpkin base, the cinnamon crumb topping, and the drizzle of glaze—works together to make these cookies taste just like a bite of coffee cake. But the best part? They’re quicker and easier than making a whole cake, and you still get all the cozy fall flavors you crave.
Step-by-Step Instructions for Pumpkin Coffee Cake Cookies
Baking these Pumpkin Coffee Cake Cookies is simple, but taking it step by step ensures you get that perfect texture—soft in the middle, slightly crisp on the edges, with a crumbly topping that makes every bite taste like fall. Here’s exactly how to do it:
Step 1: Preheat and Prep
Set your oven to 350°F (175°C) so it’s ready to go. Line two baking sheets with parchment paper (or silicone mats if you have them). This keeps the cookies from sticking and makes cleanup so much easier.
Tip from my kitchen: Parchment also helps the bottoms of your cookies bake evenly, so don’t skip it!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
This step is important because it evenly distributes the leavening and spices, giving you a smooth batter with no clumps of baking soda or spice surprises.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat ½ cup softened butter with ¾ cup brown sugar until it’s light and fluffy. This usually takes about 2–3 minutes with a hand mixer or stand mixer.
Why this matters: Creaming incorporates air into the butter, which helps keep your Pumpkin Coffee Cake Cookies tender and not too dense.
Step 4: Add the Wet Ingredients
Mix in 2 egg yolks (save the whites for scrambled eggs tomorrow morning!) and 2 teaspoons vanilla extract. Then stir in 1 cup canned pumpkin purée until smooth.
At this point, your kitchen will already smell amazing—kind of like pumpkin pie filling but creamier.
Step 5: Combine Wet and Dry
Gradually add the dry mixture to the wet mixture, stirring on low speed until just combined. The dough will be soft and slightly sticky—don’t panic, that’s exactly how it should be.
Pro tip: Resist the urge to overmix. Too much mixing can make cookies tough instead of soft.
Step 6: Scoop the Cookies
Using a tablespoon or small cookie scoop, drop portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. These cookies spread a little while baking, so give them room to breathe.
Step 7: Make the Crumb Topping
In a separate bowl, combine:
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
Use a fork (or your fingers!) to mash it together until it forms a crumbly mixture. Sprinkle a generous spoonful of this topping over each cookie dough ball. Don’t be shy—the crumb topping is what gives these cookies their signature coffee cake style.
If you love streusel toppings, you’ll also adore my Pumpkin Bread with Streusel Topping—it has the same cozy vibe.
Step 8: Bake to Perfection
Slide the trays into the oven and bake for 12–15 minutes, or until the edges look golden and the centers feel set when lightly touched.
Your house will smell like pure autumn happiness. Seriously, neighbors might show up “just to say hi.”
Step 9: Cool on a Rack
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This gives them time to firm up without breaking apart.
Step 10: Glaze Them (Optional but Recommended)
In a small bowl, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 teaspoons milk until smooth. Drizzle the glaze over the cooled cookies using a spoon or piping bag.
The glaze adds that glossy finish and an extra touch of sweetness, but if you’re in a rush, the cookies are still absolutely delicious without it.
Tips and Tricks for Perfect Pumpkin Coffee Cake Cookies
- Pumpkin matters – Use canned pumpkin puree, not pumpkin pie filling (trust me, I’ve made that mistake once and it was… interesting).
- Don’t skip the crumb topping – It’s what takes these cookies from “nice” to “jaw-droppingly good.”
- Chill the dough – If the dough feels too sticky, pop it in the fridge for 15 minutes.
- Double the batch – These freeze beautifully, so make extras to enjoy all season long.
Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Lasts 5–6 days (great for make-ahead holiday baking).
- Freezer: Freeze unglazed cookies up to 2 months. Thaw and glaze before serving.
FAQs About Pumpkin Coffee Cake Cookies
Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree and drain it well to avoid excess moisture.
Can I skip the glaze?
Absolutely. The cookies are still delicious without it, but the glaze adds a lovely finish.
What if I don’t have pumpkin pie spice?
No worries! Just mix cinnamon, nutmeg, ginger, and cloves.
Conclusion
These Pumpkin Coffee Cake Cookies are everything fall baking should be—cozy, delicious, and simple enough for even the busiest days. They’re the kind of treat you’ll want to share with friends… or keep all to yourself (no judgment here).
So go ahead, preheat that oven, and let these cookies bring a little autumn magic to your kitchen.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Pumpkin Coffee Cake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, spiced pumpkin cookies topped with a buttery cinnamon crumb and optional vanilla glaze. These cozy cookies are like individual bites of pumpkin coffee cake—perfect for fall baking.
Ingredients
For the Cookies:
1 cup pumpkin purée (not pumpkin pie filling)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 egg yolks
2 teaspoons vanilla extract
For the Crumb Topping:
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
For the Glaze (optional):
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2–3 minutes.
4. Add egg yolks and vanilla extract; mix until combined.
5. Stir in pumpkin purée until smooth and well mixed.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7. Scoop dough onto baking sheets using a tablespoon or small cookie scoop, spacing 2 inches apart.
8. Make the crumb topping by combining butter, brown sugar, flour, and cinnamon until crumbly.
9. Sprinkle a generous amount of crumb topping over each cookie dough ball.
10. Bake for 12–15 minutes, or until edges are golden and centers are set.
11. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. For glaze, whisk together powdered sugar, vanilla, and milk until smooth.
13. Drizzle glaze over cooled cookies and let set before serving.
Notes
Use pure pumpkin purée, not pumpkin pie filling, for best results.
Do not overmix the dough—this helps the cookies stay soft and tender.
The crumb topping is generous by design—don’t skimp!
Cookies can be enjoyed with or without the glaze.
Store cookies in an airtight container for up to 3 days.
