Pumpkin Coffee Cake Cookies

glazed pumpkin coffee cake cookies stacked.

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These maple pumpkin cookies are soft, spiced, and topped with a buttery crumble and sweet glaze. A yummy homemade fall cookies recipe, they’re a cozy twist on coffee cake and one of the easiest pumpkin desserts you’ll want to bake all season.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Rachel Rodda

Equipment

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.

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