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Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies
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Enjoy these chewy Pumpkin Coffee Cake Cookies topped with crunchy streusel! Perfect for fall baking—try this easy recipe today!

Ingredients

Scale
  • 6 tbsp unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup all purpose flour, spooned and leveled
  • 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
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 1 cup powdered sugar
  • 2–4 tsp whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together softened butter and brown sugar until light and fluffy. Mix in canned pumpkin puree.
  3. In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. For the streusel topping, combine softened butter with brown sugar and flour until crumbly.
  6. Scoop cookie dough onto the prepared baking sheet and sprinkle with streusel topping.
  7. Bake for about 11 minutes or until edges are lightly golden. Let cool before drizzling with icing made from powdered sugar, vanilla extract, and whole milk.

Nutrition

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