Description
These delightful pumpkin coffee cake cookies offer the perfect balance of a moist, spice-infused pumpkin base and a buttery, crunchy cinnamon crumble topping. Inspired by the warmth of traditional coffee cake, these handheld treats are dense, chewy, and packed with aromatic ginger, cinnamon, and nutmeg. Perfect for autumn gatherings, these cookies deliver bakery-quality flavor in an easy-to-make, satisfying format that captures the essence of the season in every bite.
Ingredients
2 cups all-purpose flour
1/2 cup pumpkin puree (not pie filling)
3/4 cup brown sugar, packed
1/2 cup unsalted butter, divided (melted for dough, cold cubed for topping)
2 tsp pumpkin pie spice
1 tsp baking powder
1 tbsp ground cinnamon (divided)
1/2 tsp salt
1 tsp vanilla extract
Instructions
Whisk flour, baking powder, pumpkin spice, and salt in a medium bowl.
In a separate large bowl, cream the melted butter and brown sugar.
Mix the pumpkin puree and vanilla extract into the butter mixture until emulsified.
Fold the dry ingredients into the wet mixture until just combined.
Prepare the crumble topping by mixing cold butter cubes with additional flour, sugar, and cinnamon until crumbly.
Chill the dough for at least 30 minutes to prevent spreading.
Preheat oven to 350°F and line a baking sheet.
Scoop dough onto the baking sheet, top with crumble, and bake for 12 minutes.
Notes
Ensure your pumpkin puree is 100% pure pumpkin, as pumpkin pie filling contains added sugars and spices. Using cold butter for the topping is essential for that signature coffee cake crumble texture. Store in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg