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Pumpkin Coffee Cake Cookies
Coffee cake meets cookies in these perfectly Fall-flavored Pumpkin Coffee Cake Cookies! There's soft chewy brown butter pumpkin cookie dough with a buttery, spiced brown sugar crumb topping baked right in. They're drizzled with a sugar glaze like traditional coffee cake and each bite is pure pleasure. These are made for Autumn baking!
Ingredients
Cookie dough:
- ½ cup (113g) unsalted butter, browned
- ½ cup (110g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg yolk
- 1 teaspoon (5ml) pure vanilla extract
- ⅓ cup (80ml) pumpkin puree
- 1 ⅓ cups plus 1 tbsp (200g) all purpose flour
- ¾ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Streusel:
- ⅓ cup (71g) all purpose flour
- ¼ cup (110g) packed light or dark brown sugar
- ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- pinch of salt
- 3 tablespoon (42g) unsalted butter, softened
Icing:
- ½ cup (60g) powdered sugar
- 2 teaspoon (10ml) milk
- pinch of cinnamon
- 3 drops of pure vanilla extract
Instructions
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! A dense foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 20 minutes. It needs to be close to room temperature (not hot - just slightly warm) and still liquid. If it is too warm, then the cookies may spread a lot and feel greasy. If it is too cool, then it will solidify and stiffen up once you whisk in the other ingredients.
- Add brown sugar and granulated sugar to the cooled brown butter and whisk gently to blend. It will look like clumpy wet sand. Add egg yolk and vanilla and whisk until it is smooth and glossy. Add the pumpkin puree and mix it in to incorporate.
- Combing flour, pumpkin spice, baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add it to the wet ingredients and use a rubber spatula fold it in until just combined. Cover the bowl and refrigerate for 30 minutes to 1 hour while you preheat the oven and make the streusel.
- Preheat the oven to 350 degrees F and line two large cookie sheets with parchment paper.
- Make the streusel. Combine flour, brown sugar, pumpkin spice and salt in a small bowl. Add pieces of soft butter and blend it in evenly until the mixture looks clumpy.
- Use a 1.35-oz cookie scoop to portion mounds of dough and roll into smooth balls about 1 ½ inch diameter. If you don't have a scoop, divide the dough into 14 equal balls. Place them onto the baking sheet, spaced about 3 inches apart from each other and make a well in the center using the back of a 1 teaspoon measuring spoon. Dip the spoon in flour first so it doesn’t stick to the cookie dough. Use your fingers to open up the well to make room for more streusel (so it is about 1 inch diameter) and press together the dough if any cracks form. Pile the streusel high inside the well. Bake for 9-11 minutes or until the edges are browned and the center looks puffed and slightly cracked.
- Allow them to rest on the baking sheet for a 2 minutes, then transfer to a wire rack to finish cooling.
- Make the icing. Combine all icing ingredients in a small bowl and whisk until smooth. It should be pourable but still thick and opaque. Drizzle icing over cooled cookies, then let the icing set before storing.
