Pumpkin Coffee Cake Bakery Style Cookies

These are the best pumpkin coffee cake cookies! Soft pumpkin cookies, topped with a streusel and drizzled with vanilla icing. These bakery-style cookies are just like pumpkin coffee cake, but in cookie form! 

Ingredients

• Butter – for both the streusel and cookie
• Sugar – brown sugar in both the streusel and cookie, powdered sugar for the glaze
• Pumpkin Pie Spice – adds great pumpkin pie flavor
• Flour – all purpose flour works best
• Pumpkin Puree – not canned pumpkin pie!
• Eggs
• Baking Powder & Soda – the mixture helps to make the cookies rise
• Salt – helps to balance the sweetness
• Vanilla Extract – adds the perfect vanilla flavor in the cookie and glaze
• Heavy Cream – to get the perfect consistency to your glaze

How to Make Bakery Style Cookies

For the Streusel

• Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.
• Add in the flour, pumpkin pie spice and salt and mix together until the mixture resembles large crumbs.

For the Pumpkin Cookies

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
• In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
• Add in the eggs and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
• Add in the pumpkin and mix on medium-low speed to combine.
• Add in the dry ingredients and mix on low speed just until combined.
• Scoop the dough into 8 balls. Add 2 tbsp of streusel to the top of each cookie and place onto a baking sheet.
• Bake the cookies for 11-12 minutes.
• Let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.

For the Vanilla Glaze

• While the cookies cool make the vanilla glaze by mixing the powdered sugar, vanilla extract and milk together in a small bowl until you achieve a drizzle-able consistency.
• Once the cookies are cool, drizzle the vanilla glaze over them and serve!

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I would love to hear about your experience making and enjoying my Pumpkin Coffee Cake Bakery Style Cookies! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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Pumpkin Coffee Cake Bakery Style Cookies

These are the best pumpkin coffee cake cookies! Soft pumpkin cookies, topped with a streusel and drizzled with vanilla icing. These bakery-style cookies are just like pumpkin coffee cake, but in cookie form! 

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Course Dessert

Servings 8

Calories 561 kcal

Ingredients

  

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For the Streusel

• 6 tbsp unsalted butter softened
• 1/2 cup brown sugar packed
• 1/2 cup all purpose flour
• 2 1/2 tsp pumpkin pie spice
• pinch of salt

For the Pumpkin Cookies

• 1/2 cup canned pumpkin puree
• 2 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
• 1/2 cup butter softened
• 1 cup brown sugar
• 1 egg at room temperature
• 2 tsp vanilla extract

For the Vanilla Glaze

• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-4 tsp heavy cream

Instructions

 

For the Streusel

• Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.
• Add in the flour, pumpkin pie spice and salt and mix together until the mixture resembles large crumbs.

For the Pumpkin Cookies

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
• In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
• Add in the eggs and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
• Add in the pumpkin and mix on medium-low speed to combine.
• Add in the dry ingredients and mix on low speed just until combined.
• Scoop the dough into 8 balls. Add 2 tbsp of streusel to the top of each cookie and place onto a baking sheet.
• Bake the cookies for 11-12 minutes.
• Let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.

For the Vanilla Glaze

• While the cookies cool make the vanilla glaze by mixing the powdered sugar, vanilla extract and milk together in a small bowl until you achieve a drizzle-able consistency.
• Once the cookies are cool, drizzle the vanilla glaze over them and serve!

Nutrition

Calories: 561kcalCarbohydrates: 88gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 355mgPotassium: 155mgFiber: 2gSugar: 56gVitamin A: 3052IUVitamin C: 1mgCalcium: 78mgIron: 3mg

Keyword cookies

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