There’s something magical about fall, the cozy sweaters, the crisp air, and the comforting scent of cinnamon drifting from the kitchen. One of my all-time favorite fall bakes? These Coffee Cake Pumpkin Cookies. They’re soft, warmly spiced, and crowned with a buttery cinnamon crumble that’s like the best part of a coffee cake, just in cookie form. Whether you’re baking for a fall gathering or just need a reason to light that pumpkin spice candle, these cookies deliver all the autumn feels.
In this article, I’ll walk you through the full recipe, from the tender pumpkin dough to that sweet crumb topping and a simple glaze drizzle that seals the deal. You’ll also get FAQs, pro baking tips, internal recipe inspiration, and SEO-friendly formatting for easy discovery.
Table of Contents
Why Coffee Cake Pumpkin Cookies Are a Fall Favorite
What makes coffee cake pumpkin cookies so irresistible is the balance between cozy spices and approachable ingredients. You don’t need anything fancy, just pantry staples like brown sugar, flour, cinnamon, butter, and pumpkin puree. The streusel is simple but delivers maximum flavor and crunch.
These cookies are perfect for bake sales, Thanksgiving dessert tables, or your first fall baking project of the season. The beauty is in their simplicity. You get all the coffee cake flavors, without the need for a springform pan or crumbly mess.
If you love baking seasonal treats like these cranberry pecan pumpkin bread or want something as festive as Halloween Dirt Cups, this recipe delivers cozy nostalgia in every bite.
Coffee Cake Pumpkin Cookies
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper
- Cooling rack
- Spoon or piping bag (for glaze)
Ingredients
For the Cookies:
- 1/2 cup unsalted butter melted
- 1/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/3 cup pumpkin puree blotted to remove moisture
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground cloves
For the Streusel Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup melted unsalted butter
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
- Prep the Dough: In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add egg yolk, vanilla, and blotted pumpkin puree. Stir to combine.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine & Chill: Mix dry ingredients into wet until just combined. Do not overmix. Cover and chill dough for 30 minutes.
- Make Crumble: In a bowl, mix flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Set aside.
- Preheat & Scoop: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1.5-tbsp dough balls and place on the sheet. Press crumble topping generously onto each ball.
- Bake: Bake for 11-13 minutes until edges are set. Cookies may appear soft in the center but will firm as they cool.
- Cool & Glaze: Let cookies cool for 10–15 minutes. In a small bowl, whisk glaze ingredients. Drizzle over cooled cookies and let set.
Notes
- Calories: 160
- Carbohydrates: 22g
- Protein: 1g
- Fat: 7g
- Sugar: 12g
- Fiber: 1g
(Varies based on size and glaze amount.)
How to Make Coffee Cake Pumpkin Cookies from Scratch
Soft Pumpkin Cookie Dough with the Perfect Texture
Pumpkin cookies have a reputation for turning out cakey. Not these. The secret is balancing the moisture of the pumpkin with enough brown sugar and melted butter to keep things chewy and rich, not fluffy. You’ll want to pat your pumpkin puree dry with paper towels to remove excess water. This small step makes a huge difference.
Start by combining melted butter, brown sugar, granulated sugar, and vanilla extract. Stir in your egg yolk and pumpkin puree. In a separate bowl, whisk your flour, baking soda, salt, and the all-important fall spices: cinnamon, nutmeg, and a pinch of cloves. Mix the dry into the wet until just combined. Don’t overmix, this dough likes to rest.
Chill the dough for 30 minutes. It’ll firm up, allowing you to scoop it easily and helping the cookies bake with thick, bakery-style centers.
Making That Buttery Cinnamon Crumble Topping
The coffee cake crumble is where the real magic happens. You’ll mix flour, brown sugar, cinnamon, a pinch of salt, and melted butter until crumbly. The mixture should clump when squeezed but still break apart easily.
Before baking, press a generous pinch of crumble into the top of each cookie dough ball. Be bold here, this topping is the star of the show.
Bake at 350°F for about 11-13 minutes. Once they’re slightly golden and set at the edges, remove them. Let cool on the tray so the centers continue to set.
If you’re into comforting fall bakes, you’ll love these pecan chocolate chip cookies or the crispy pecan cranberry crackers that pair perfectly with a warm drink.
Sweet Glaze, Storage Tips, and Tasty Variations
Drizzle That Vanilla Glaze (Optional but Highly Recommended)
While the cookies are already loaded with flavor and texture from the streusel topping, a quick vanilla glaze takes them to the next level. It’s not overly sweet, it simply adds a light contrast to the spice and crumble, like icing on a cinnamon roll.
To make the glaze, whisk together powdered sugar, a splash of milk (or cream), and vanilla extract. Start with 1 tablespoon of milk and add more until the glaze is pourable but thick enough to cling to the cookies.
Once your cookies have cooled completely, use a spoon or a piping bag to drizzle the glaze in zig-zags over the top. It sets up in about 10 minutes and adds a bakery-style finish.
This glaze also pairs beautifully with other fall treats like pumpkin cheesecake bars or cinnamon glaze pumpkin bread, just saying.
Storage and Make-Ahead Tips
Storage: These cookies store beautifully. Once fully cooled and glazed, place them in an airtight container at room temperature for up to 4 days. If you prefer them warm (who doesn’t?), pop one in the microwave for 10 seconds before serving.
Freezing: You can freeze both baked and unbaked cookies. For baked cookies, let them cool, skip the glaze, and freeze flat in a container. Once thawed, add the glaze fresh. For unbaked dough, scoop it onto a baking sheet, freeze until solid, and store in a freezer bag. Bake straight from frozen, just add a couple of minutes.
These cookies are also perfect for gifting. Stack three in a cellophane bag, tie with twine, and include a tag. Suddenly, you’re everyone’s favorite fall baker.
Looking for more seasonal inspiration? Try pairing these cookies with a cozy mug of chai and pumpkin muffins or serve them on a dessert board alongside Cheesecake Dessert Cups.
Serving Coffee Cake Pumpkin Cookies
Coffee Cake Pumpkin Cookies aren’t just for snacking. They shine in cozy fall moments. Serve them warm with a steamy mug of cinnamon tea, chai, or classic black coffee for a treat that feels bakery-level at home.
Hosting brunch? Stack them high on a cake stand next to slices of cranberry pecan pumpkin bread and serve with whipped maple butter on the side. These cookies also love cozy nights in. Add them to a fall dessert board with chocolate bark, candied pecans, or Pumpkin Chocolate Chip Cookies.
For parties, skip the glaze and serve plain with bowls of dipping sauces: vanilla glaze, maple cream, or pumpkin cream cheese dip. They’ll be the first thing to go.
These cookies are also a brilliant companion to cold-weather drinks, apple cider, even a PSL if you’re going all in.
FAQs
Can I use canned pumpkin for coffee cake pumpkin cookies?
Absolutely. Just make sure to blot the canned pumpkin with paper towels to remove excess moisture. This step helps the cookies stay chewy, not cakey.
How do I make the crumble topping stick to pumpkin cookies?
Gently press the crumble into the scooped dough before baking. The cookie dough will rise slightly and hold onto the crumble as it bakes.
Can I freeze coffee cake pumpkin cookies?
Yes! Freeze the baked cookies (unglazed) for up to 2 months. You can also freeze the raw dough balls and bake straight from frozen, just add 2-3 extra minutes.
What spices are best in pumpkin cookies?
Cinnamon is essential, but adding nutmeg, cloves, and even ginger deepens the fall flavor. You can also use pumpkin pie spice as a shortcut.
These Coffee Cake Pumpkin Cookies are everything you love about fall, spiced pumpkin, buttery crumble, and a sweet vanilla glaze, wrapped up in a soft, chewy cookie. They’re cozy, crowd-pleasing, and easy enough to whip up on a weeknight. Whether you’re hosting, gifting, or just baking for yourself, this recipe is a must for pumpkin season.
Like all my kitchen favorites, this one came together through trial, error, and that “aha” moment when you bite into something and think, “Yes, this is it.”Give it a go, you might just find yourself making them all year round.
