Easy Pumpkin Coffee Cake Cookies

Last fall, I screwed up making coffee cake and had this bowl of buttery crumb mixture sitting on my counter. My pumpkin cookies were already shaped and ready to bake, so I just smooshed that crumb stuff right on top. Best mistake ever! My son Jake ate four before dinner and kept asking what made them so good.

Sarah from next door came over for coffee the next morning. She took one bite and literally closed her eyes and made that “mmm” sound. She’s still bugging me to make them for her book club.

❤️ Why You’ll Love This Recipe

The pumpkin makes them super soft and chewy. That crumb topping gets all crispy and buttery in the oven. Jake actually hides these from his dad because he doesn’t want to share. They’re way better than anything from the store.

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📝 Ingredient List

Cookie Base:

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 2 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Pumpkin Ingredients:

• 1/2 cup canned pumpkin puree (Libby’s is my go-to!)
• 1 teaspoon pumpkin pie spice

Coffee Cake Crumb Topping:

• 3 tablespoons unsalted butter, softened
• 1/3 cup brown sugar, packed
• 1/3 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt

Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2-4 teaspoons whole milk

🔍 Why These Ingredients Work

Brown sugar tastes way better than white sugar with pumpkin. I only use the egg yolks because whole eggs make cookies too fluffy and cake-like. The biggest thing is squeezing all the water out of the pumpkin. If you don’t, your cookies will be mushy and gross. That crumb topping is just like what goes on coffee cake, but it gets crunchier on cookies.

Essential Tools and Equipment

You need two mixing bowls, an electric mixer (hand mixer works fine), measuring cups, paper towels, cookie sheets, and parchment paper. If you want perfect round cookies, grab a round cookie cutter too.

👩🍳 How To Make Pumpkin Coffee Cake Cookies

1. Make the Crumb Topping First Mix the butter and brown sugar until fluffy. Add flour, pumpkin pie spice, and salt. It should look like chunky crumbs. Stick it in the fridge.

2. Fix Your Pumpkin Take 1/2 cup pumpkin and press it between paper towels. Keep doing this until you get about 1/4 cup. This is super important or your cookies will be soggy.

3. Make Cookie Dough Mix all the dry stuff in one bowl. In another bowl, beat butter and brown sugar for 2 minutes. Add egg yolks, vanilla, then the squeezed pumpkin. Mix in the dry ingredients but don’t overdo it.

4. Shape Them Heat oven to 350°F. Roll dough into balls, flatten a little, and make a dent in the middle. Plop the crumb topping right in that dent and press it down.

5. Bake Bake for 11-12 minutes until the edges look set. Don’t overbake them. Let them sit on the pan for 10 minutes before moving them.

6. Make Glaze Mix powdered sugar, vanilla, and milk until smooth. Drizzle it all over the cooled cookies.

Tips from Well-Known Chefs

Sally McKenney (Sally’s Baking Addiction) always says: “Room temperature ingredients mix more evenly and create a better texture.” Make sure your butter, eggs, and any dairy are at room temperature before you start!

❗ You Must Know

Dry that pumpkin puree thoroughly! This step determines whether you get chewy bakery-style cookies or disappointing cake-like ones. I learned this the hard way after my first batch turned out too soft.

Personal Secret: I always double the crumb topping recipe and freeze half for future batches. It keeps for months and makes these cookies even easier to whip up on short notice.

💡 Pro Tips & Cooking Hacks

• Room temperature ingredients mix better and create superior texture
• Don’t overbake – cookies continue cooking on the hot pan after removal
• Use a cookie scoop for uniform size and even baking
• Weigh flour when possible to avoid dry cookies
• Keep brown sugar soft by storing with a bread slice

🎨 Flavor Variations / Suggestions

Apple Cinnamon Version: Swap pumpkin puree for dried unsweetened applesauce and add extra cinnamon to the base.

Chocolate Chip Addition: Fold 1/2 cup mini chocolate chips into the dough before shaping.

Maple Glaze: Replace vanilla with maple syrup in the glaze for deeper fall flavor.

Extra Spice: Add cardamom or fresh grated nutmeg to the cookie dough for complexity.

⏲️ Make-Ahead Options

Cookie Dough: You can make the dough up to 2 days ahead and store it covered in the refrigerator. Let it come to room temperature before shaping and baking.

Crumb Topping: This can be made up to a week ahead and stored in the refrigerator, or frozen for up to 3 months.

Baked Cookies: These actually taste even better the next day! Store in an airtight container and add the glaze just before serving.

Freezer-Friendly: Baked cookies (without glaze) freeze beautifully for up to 2 months. Thaw completely and add fresh glaze.

Recipe Notes & Baker’s Tips

Perfect texture comes from moisture control – both drying the pumpkin and avoiding overmixing. These cookies should feel soft and chewy, never cake-like. If dough seems sticky after mixing, chill for 10 minutes before shaping.

The crumb topping might seem excessive, but it’s what transforms these from ordinary cookies into something memorable. Don’t hold back when adding it.

🍽️ Serving Suggestions

These cookies pair perfectly with morning coffee or afternoon chai tea. For dessert, serve alongside vanilla ice cream or whipped cream. I love packaging them in clear bags tied with orange ribbon for fall hostess gifts. They’re also fantastic for Halloween parties – kids love the festive orange color and adults appreciate the sophisticated flavor.

🧊 How to Store Your Pumpkin Coffee Cake Cookies

Room Temperature: Store in an airtight container for up to 3 days. Layer between parchment paper if you’re stacking them.

Refrigerator: These don’t need refrigeration, but they’ll keep for up to a week if you prefer them chilled.

Freezer: Freeze baked cookies (without glaze) for up to 2 months. Wrap individually in plastic wrap or store in freezer bags. Thaw completely before adding glaze.

Reheating: Warm in a 300°F oven for 3-5 minutes to restore that fresh-baked taste.

⚠️ Allergy Information

Contains: Wheat (gluten), dairy (butter, milk), eggs

Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend (I like Bob’s Red Mill)

Dairy-Free Option: Use vegan butter and plant-based milk in the glaze

Egg-Free Option: Replace egg yolks with 2 tablespoons of pumpkin puree (in addition to the amount already called for)

❓ Questions I Get Asked A Lot

Why do my cookies turn out cakey instead of chewy?

This usually happens when the pumpkin puree isn’t dried enough. Make sure you’re pressing it between paper towels until no more moisture transfers, and you’ve reduced the volume by about half.

Can I use fresh pumpkin puree instead of canned?

I don’t recommend it for this recipe. Fresh pumpkin puree typically contains more water than canned, which can affect the cookie texture. Stick with good quality canned pumpkin like Libby’s.

How long do these cookies stay fresh? They’ll stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 weeks.

Can I make these without the crumb topping?

You absolutely can, but honestly, the crumb topping is what makes these cookies special! Without it, they’re just regular pumpkin cookies (which are still delicious, but not nearly as exciting).

Why do I need to use only egg yolks?

Egg yolks give these cookies their chewy texture without the extra moisture that whole eggs would add. The whites would make the cookies more cake-like.

Can I double this recipe?

Absolutely! This recipe doubles beautifully. Just make sure you have enough mixing bowls and baking sheets to handle the larger batch.

Hope these become your new fall tradition! My kitchen always smells like a cozy coffee shop when I make them, and my family starts hovering around the oven about 5 minutes before the timer goes off.

Sending autumn love and cookie crumbs from my kitchen to yours! 🍂

💬 Tried this recipe? I’d love to hear how they turned out! Leave a comment and rating below – did you try any of the flavor variations? Did your family devour them as quickly as mine did? And don’t forget to share a photo on social media and tag me – seeing your beautiful cookies always makes my day!