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Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies
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Indulge in the delightful flavors of fall with these Pumpkin Coffee Cake Cookies. Soft, chewy, and bursting with pumpkin goodness, these cookies are topped with a crunchy brown sugar streusel that elevates them to bakery-style treats. Perfect for cozy gatherings or just a sweet afternoon snack, they blend the essence of traditional coffee cake into an easy-to-eat cookie form. Whether paired with your morning coffee or enjoyed as a treat after dinner, these cookies will warm your heart and home during the autumn season.

Ingredients

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  • 6 tbsp unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 1/2 tsp pumpkin pie spice
  • pinch of salt
  • 1/2 cup canned pumpkin puree
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 2–4 tsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter and brown sugar until fluffy. Mix in pumpkin puree, egg yolks, and vanilla extract.
  3. In another bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Gradually combine this dry mixture with the wet ingredients without overmixing.
  4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. For the topping, mix brown sugar and melted butter and sprinkle it over each cookie.
  5. Bake for approximately 11 minutes until golden around the edges. Let cool on the sheet briefly before transferring to a wire rack.
  6. Drizzle with icing made from powdered sugar, vanilla extract, and milk once cooled.

Nutrition

Find it online: https://prrecipe.com/pumpkin-coffee-cake-cookies/