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!
Share Your Experience
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.
Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy baking!
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
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: 561kcal | Carbohydrates: 88g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 355mg | Potassium: 155mg | Fiber: 2g | Sugar: 56g | Vitamin A: 3052IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg
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