Go Back

Pumpkin Coffee Cake Cookies

Pumpkin coffee cake cookies with a thick streusel crumble and a tangy cream cheese glaze. Soft pumpkin-spiced cookie rounds are topped with streusel, baked until golden, then finished with a drizzle for a coffee-cake feel.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
refrigerating 35 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

streusel topping
  • 0.5 cup flour For the crumb topping.
  • 0.333 cup brown sugar For the crumb topping.
  • 1 tsp cinnamon For the crumb topping.
  • 3 tbsp butter Cold butter, crumbled for streusel.
pumpkin cookies
  • 2.25 cup flour For the cookie dough.
  • 1 tsp baking soda For lift.
  • 2 tsp pumpkin pie spice For pumpkin spice flavor.
  • 1 tsp cinnamon For pumpkin spice flavor.
  • 0.5 tsp salt Balances sweetness.
  • 0.75 cup butter Softened.
  • 1 cup brown sugar For cookie sweetness and chew.
  • 0.333 cup pumpkin Blotted dry.
  • 1 egg yolk Use 1 egg yolk.
  • 1 tsp vanilla For dough flavor.
cream cheese glaze
  • 4 oz cream cheese Softened.
  • 1.5 cup powdered sugar For a thick glaze.
  • 3 tbsp milk As needed to thin.
  • 1 tsp vanilla For glaze flavor.

Equipment

  • 1 sheet pan
  • 1 mixing bowl
  • 1 electric mixer

Method
 

Make streusel and preheat
  1. Make streusel by rubbing cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate 35 minutes until firm.
  2. Preheat the oven to 375F and line a sheet pan.
Mix cookie dough
  1. Beat butter and brown sugar until smooth, then mix in blotted dry pumpkin, egg yolk, and vanilla until combined.
  2. Fold in the flour, baking soda, pumpkin pie spice, cinnamon, and salt just until no dry streaks remain.
Scoop and top
  1. Scoop 2-tablespoon rounds and place them on the sheet pan with space between.
  2. Press a generous pinch of the chilled streusel onto the top of each cookie round.
Bake and glaze
  1. Bake for 12-14 minutes at 375F until the edges look set and the tops are golden.
  2. Cool completely, then drizzle with cream cheese glaze for a glossy finish.

Notes

For the thick crumble, keep the streusel cold so it holds its texture when pressed on top. Store cookies covered at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies (without glaze) up to 2 months and glaze after thawing. For a dairy-free option, use dairy-free cream cheese and milk in the glaze.