Name: Pumpkin Coffee Cake Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 large egg yolk; 1 teaspoon vanilla extract; 1/2 cup unsalted butter (softened); 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1/4 cup all-purpose flour; 2 tablespoons brown sugar; 2 tablespoons unsalted butter (cold and cubed); 1/2 teaspoon pumpkin pie spice; 1/2 cup powdered sugar; 1 to 2 teaspoons milk or cream

Pumpkin coffee cake cookies are the ultimate cozy treat for autumn days and chilly mornings. These cookies combine the comforting flavor of pumpkin spice with the soft, crumbly texture of coffee cake, all wrapped into a chewy cookie form. Each bite bursts with cinnamon warmth and a buttery crumb topping that makes them taste straight from a bakery.

Perfect alongside a steaming mug of coffee or chai, these cookies aren’t just for dessert. They make a wonderful mid-morning snack or a fall-themed addition to brunch. They smell amazing fresh from the oven, with that unmistakable pumpkin and spice aroma filling your kitchen.

If you’re someone who craves fall flavors and likes a little twist on traditional cookies, these pumpkin coffee cake cookies deliver just that. They have a rich, moist texture from the pumpkin puree and a delicate crunch on top from the streusel. You get both cookie and cake textures in one dreamy bite.

They also hold their shape well and can be made ahead of time, which makes them ideal for sharing at gatherings, gifting to neighbors, or storing for those cozy, treat-yourself moments.

Can I Use Fresh Pumpkin Instead of Canned?

Yes, you absolutely can use fresh pumpkin puree. Just be sure to drain any excess liquid from it so your dough doesn’t turn out too wet. Canned pumpkin puree is thicker and more consistent, which is why it’s a favorite for baking, but fresh works beautifully if you prepare it well.

Ingredients for the Pumpkin Coffee Cake Cookies

These cookies use classic fall pantry staples with a few special touches to create their signature texture and flavor. Before you begin, make sure you have everything ready for the dough and the crumb topping.

Pumpkin Puree brings moisture and rich flavor. Be sure to use pure pumpkin, not pumpkin pie mix.

Brown Sugar adds a deep caramel note that enhances the pumpkin and spice.

Granulated Sugar balances the sweetness and helps create that chewy cookie texture.

All-Purpose Flour provides structure while keeping the cookie soft.

Baking Soda ensures the cookies rise just enough without puffing up too much.

Salt balances the sweetness and brings out the other flavors.

Pumpkin Pie Spice is the heart of the flavor—cinnamon, nutmeg, and cloves in perfect harmony.

Vanilla Extract adds a smooth background note that ties the flavors together.

Unsalted Butter gives richness and makes the crumb topping irresistible.

Egg Yolk (just one) helps bind the dough and gives it that tender, melt-in-your-mouth feel.

Powdered Sugar is used in the glaze for a sweet finishing drizzle.

How To Make the Pumpkin Coffee Cake Cookies

Step 1: Make the Dough

In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the pumpkin puree, egg yolk, and vanilla extract. Once smooth, add in the flour, baking soda, pumpkin pie spice, and salt. Mix until a soft dough forms. Chill the dough for 30 minutes.

Step 2: Make the Crumb Topping

While the dough chills, prepare the crumb by combining flour, brown sugar, pumpkin pie spice, and butter in a small bowl. Use a fork or your fingers to mix until crumbly.

Step 3: Shape and Top the Cookies

Preheat the oven to 350°F (175°C). Scoop the chilled dough onto a baking sheet lined with parchment paper. Press a small indent in each cookie and top generously with crumb mixture.

Step 4: Bake to Perfection

Bake for 11 to 13 minutes, or until the edges are set and the tops are slightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 5: Drizzle with Glaze

Mix powdered sugar with a bit of milk or cream to create a thick glaze. Drizzle over cooled cookies for a beautiful finish.

Serving and Storing Pumpkin Coffee Cake Cookies

This recipe makes about 16 to 18 cookies depending on your scoop size. They’re perfect for feeding a small gathering or prepping a batch to last through the week.

Store these cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week or freeze for up to a month. Just let them come to room temperature before serving, or warm them slightly for that fresh-baked feel.

What to Serve With Pumpkin Coffee Cake Cookies?

Hot Apple Cider

Pair the spiced cookies with a mug of warm cider for the ultimate fall treat.

Pumpkin Cream Cold Brew

Double up on pumpkin flavor with a trendy, creamy iced coffee.

Vanilla Ice Cream

Warm up a cookie and serve it with a scoop of vanilla for a quick dessert.

Maple Latte

The maple notes highlight the brown sugar and spice in the cookie.

Chai Tea

Cinnamon and cloves in both the cookie and tea are a match made in cozy heaven.

Yogurt Parfait

Serve these on the side with a layered yogurt, granola, and fruit parfait for brunch.

Sweet Potato Pancakes

Add the cookies to a brunch board with fluffy pancakes and maple syrup.

Caramel Dipping Sauce

A little extra sweetness never hurts—dip the cookies for a gooey finish.

If you love these pumpkin coffee cake cookies, you’ll probably enjoy these other warm and comforting flavors:

• Cherry Topped Coconut Macaroons for a chewy tropical bite.
• Ooey Gooey Bars if you love rich, melt-in-your-mouth desserts.
• Thick and Chewy Peanut Butter Cookies with a soft bite and a salty-sweet finish.
• Mini Cinnamon Roll Cheesecakes for bite-size cozy indulgence.
• Old Time Oven Peach Cobbler if you’re in the mood for southern-style sweetness.