If you’re craving easy fall treats, this pumpkin coffee cake cookies recipe is about to become your new seasonal favorite. Soft, spiced, and topped with a buttery streusel crumble and maple glaze, these pumpkin spice latte cookies capture all the cozy flavors of autumn in every bite.
Whether you’re looking for easy pumpkin desserts, Fall baking recipes, or simply want a cozy Fall cookie for a sweet treat, these pumpkin spice cookies check all the boxes.
With their soft and chewy pumpkin cookie base, buttery crumble topping, and sweet maple drizzle, they’re just as good with your morning coffee as they are as a festive Fall dessert.
Save this pumpkin coffee cookies recipe for your fall baking list – you’ll want to make them again and again!
Why You’ll Love This Pumpkin Coffee Cake Cookies Recipe
Coffee Cake In Cookie Form: These homemade pumpkin cookies are the perfect blend of pumpkin, espresso, and warm Fall spices that taste just like your favorite coffee cake, but in cookie form.
Versatile Fall Treat: Quick to make and easy to share, these cookies are ideal for Fall parties, Thanksgiving, Fall bake sales, Potluck desserts or a yummy snack with your morning coffee.
Effortless Crumble Topping: The streusel comes together in minutes, adding a bakery-style finish without complicated steps.
If you love Fall baking recipes, you may also like this spiced pumpkin poke cake, these gorgeous mini pumpkin bundt cakes, or these moist pumpkin muffins.
Pumpkin Spice Latte Cookie Ingredients
To make these pumpkin cookies you’ll need the following ingredients. I cover some of the key ingredients below, but you can find the full list of ingredients with the specific quantities and steps in the recipe card.
- Instant Espresso Powder: Added to both the cookie dough and the crumble topping, this gives these cookies a seasonal pumpkin spice latte flavor. You can leave it out if you’re not a fan.
- Pumpkin Puree: Use canned or fresh pumpkin puree – just don’t use pumpkin pie filling.
- Light Brown Sugar: This gives the cookies and the crumble topping a lovely caramelized flavor. I use light brown sugar but you can use dark brown sugar if that is what you have in the pantry.
- Spices: Pumpkin pie spice and cinnamon gives these Fall cookies their lovely seasonal spiced aroma.
- Maple Syrup: A seasonal sweetness for the cookie glaze, this flavor pairs perfectly with the pumpkin and coffee flavors.
How To Make Pumpkin Coffee Cake Cookies
Here’s a quick overview of how to make pumpkin coffee cookies at home. For the full recipe and ingredient list, scroll down to the printable recipe card.
You will need a few large bowls, a cookie scoop and large cookie tray, and a hand mixer to get started.
1. Make The Streusel Topping: In a bowl combine the streusel ingredients (except the butter). Mix until combined then add the diced butter. Cut the butter into the flour until you have small clumps. You can use your fingertips or a pastry cutter to do this.
Pop the crumble mixture in the fridge while you make the cookie dough.
2. Make The Cookie Dough: Cream together the butter, brown sugar and white sugar until fluffy. Add the pumpkin, egg yolk, vanilla and espresso powder. Mix to combine.
In a separate bowl whisk the dry ingredients together then add to the wet ingredients. Mix until just combined.
3. Scoop The Cookies: Preheat the oven to 350F and line your baking sheet with parchment paper.
Use a cookie scoop or tablespoon to scoop dough into rounded tablespoons and place on the lined tray.
Create a small indent on the top of each cookie with the back of a spoon and press a spoonful of the crumble on top of each cookie.
Bake for 10-12 minutes. Cool on the tray for 5 minutes before transferring to a wire rack to cool.
4. Glaze The Cookies: Once the cookies are completely cool, mix the glaze ingredients together to make a thin glaze you can drizzle over the cookies. Using a spoon or fork, drizzle over the top and enjoy!
Recipe Tips For Success
- Don’t overmix the dough: Combine the wet and dry ingredients just until incorporated to keep the cookies soft and tender.
- Chill the crumble topping: Refrigerate the streusel while making the dough so it holds its shape and gives a crisp, bakery-style texture.
- Watch baking time closely: Bake until edges are set but centers still look slightly soft; the cookies will firm up as they cool for that perfect chewy texture.
How To Store Pumpkin Spice Cookies
Glazed cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
You can freeze unglazed cookies once they are baked. Simply thaw overnight then glaze before serving.
What To Drink With Fall Cookies
For the full pumpkin Fall experience, enjoy these cookies with a classic Pumpkin spice latte or a pumpkin cold brew coffee.
Or pair them with a cozy cinnamon dolce latte or your regular coffee mixed with this sweet cinnamon roll coffee creamer.
More Dessert Recipes You’ll Love
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Pumpkin Coffee Cake Cookies
Ingredients
FOR THE CRUMBLE TOPPING
- ⅓ cup all purpose flour
- 3 tablespoons light brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon instant espresso powder optional, see note 1
- Pinch salt
- 2 tablespoons unsalted butter cold, diced
FOR THE COOKIES
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ cup pumpkin puree see note 2
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 1¼ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
FOR THE GLAZE
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon milk adjust as needed
Instructions
FOR THE CRUMBLE TOPPING
- In a small bowl mix the flour, brown sugar, cinnamon, salt, and espresso powder (if using).
- Add the cold diced butter to the flour mixture and cut the butter into the flour with your fingertips or a pastry cutter until small clumps form. Refrigerate while you make the cookie dough.
FOR THE COOKIES
- Preheat the oven to 350℉(175℃). Line a large baking sheet (or 2) with parchment paper.
- In a large bowl, use a stand or hand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg yolk, pumpkin puree, vanilla, and espresso powder. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet ingredients and mix until combined. Dough will be soft.
- Scoop dough into rounded tablespoons and place on the tray. Leave plenty of space between the cookies as they will spread. Use the back of a tablespoon to create a small indent in the top of each cookie and gently press a spoonful of the crumble on top.
- Bake for 10-12 minutes, or until the cookie edges are set and the tops no longer look wet. Do not overbake – they will continue to firm up once out of the oven.
- Cool on the tray for 5 minutes then transfer to a wire rack to cool completely.
- Whisk glaze ingredients together until smooth with a drizzling consistency. Use a spoon or fork to drizzle the glaze over the cooled cookies.
Notes
- Instant espresso powder adds a subtle latte flavor, but can be omitted if preferred.
- Use pumpkin puree and not pumpkin pie filling for this recipe.
- The cookie dough does not need chilling before baking.
- Store baked cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Baked cookies can be frozen (without glaze) for up to 2 months. Thaw and glaze before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
