Pumpkin Coffee Cake Cookies are the recipe that Lucia makes every most warmly anticipated fall brunch and every individual October morning gathering when she wants to create the most completely extraordinary and the most genuinely inspired individual fall cookie that captures every single most beloved element of the most classic individual coffee cake experience — the most beautifully soft and the most properly enriched individual crumb, the most gloriously crunchy and the most properly caramelized individual brown sugar streusel topping — in the most brilliantly individually portioned and the most completely cookie-sized individual format that delivers the most genuinely coffee-cake-faithful individual fall experience in every most perfectly individual single-serving individual cookie.
Pumpkin Coffee Cake Cookies are the most easy and deeply extraordinary 35-minute soft pumpkin sour cream individual fall cookies with brown sugar oat streusel topping made by making streusel first beating butter and sugar adding pumpkin egg sour cream and vanilla mixing flour spices and leavening topping with cold streusel baking at 350°F for 12 to 14 minutes. Come follow us on Pinterest where we share beautiful cookie recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Pumpkin Coffee Cake Cookies Recipe
This Pumpkin Coffee Cake Cookies recipe is the most completely extraordinary and the most genuinely inspired individual fall cookie that transforms the most beloved individual coffee cake individual experience into the most perfectly individual single-serving individual cookie format — delivering the most proper coffee-cake individual soft crumb, the most gloriously crunchy individual brown sugar streusel topping, and the most warmly fragrant individual pumpkin spice character in every most individually portioned and the most perfectly coffee-cake-faithful individual cookie.
The most individual streusel topping is the single most brilliantly defining individual element that most completely transforms these from the most simply spiced individual pumpkin cookies into the most properly and the most authentically individual coffee cake individual cookies — the most cold individual butter cut into the most individual flour and oat individual mixture produces the most beautifully distinct and the most properly pea-sized individual streusel clusters that bake into the most gloriously crunchy and the most deeply caramelized individual topping crown over every individual soft pumpkin cookie. Our Pumpkin Streusel Muffins make a beautifully equally pumpkin streusel and equally fall-warming companion for a complete and wonderful pumpkin streusel fall collection.
Ingredients Needed for This Pumpkin Coffee Cake Cookies Recipe
For the Brown Sugar Oat Streusel Topping:
- ¼ cup All-Purpose Flour
- 2 tbsp Old-Fashioned Rolled Oats
- 3 tbsp Packed Brown Sugar
- ½ tsp Ground Cinnamon
- 2 tbsp Unsalted Butter, cold and cut into small cubes
For the Soft Pumpkin Sour Cream Cookie Base:
- 1¾ cups All-Purpose Flour
- 1½ tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter, softened
- ¾ cup Packed Brown Sugar
- ½ cup Pure Pumpkin Puree
- 1 large Egg, room temperature
- ¼ cup Sour Cream, room temperature
- 1 tsp Pure Vanilla Extract
Optional Glaze:
- ½ cup Powdered Sugar, sifted
- 1 to 2 tbsp Whole Milk
- ¼ tsp Pure Vanilla Extract
How to Make This Pumpkin Coffee Cake Cookies Recipe
Make the individual streusel topping first: combine the flour, oats, brown sugar, and cinnamon. Add the most cold cubed butter and cut in with a pastry cutter or clean individual fingertips until the most pea-sized coarse individual clusters form. Refrigerate while preparing the individual cookie base, cara mia.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
For the individual cookie base, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
Beat the softened butter and brown sugar for 2 minutes until the most light and creamy. Add the pumpkin puree, egg, sour cream, and vanilla, mixing until the most well combined. Add the flour mixture and fold gently just until combined.
Using a large cookie scoop, drop individual generous portions onto the prepared sheets spacing 2 inches apart. Gently press each individual portion the most slightly flat. Scatter the most generous individual pinch of the most cold individual streusel topping over the most top of each individual cookie portion, pressing the most slightly to adhere.
Bake at 350°F for 12 to 14 minutes until the most edges appear the most just set and the most individual streusel topping is the most beautifully golden brown.
Cool on the baking sheet for 5 minutes.
For the most optional individual glaze, whisk together the most sifted powdered sugar, milk, and vanilla until the most smooth. Drizzle most beautifully over the most completely cooled individual cookies.
How to Serve This Pumpkin Coffee Cake Cookies Recipe
Serve warm for the most completely extraordinary individual pumpkin coffee cake cookie brunch experience when the most individual streusel topping is at its most properly crunchy and the most beautifully golden individual peak and the most warmly spiced individual pumpkin sour cream cookie base is at its most properly warm and the most deeply fragrant individual fall character.
For the most completely extraordinary individual fall brunch presentation, arrange individual warm pumpkin coffee cake cookies on a tiered individual serving stand alongside individual mugs of hot coffee for the most completely genuine and the most properly coffee-cake-inspired individual fall brunch individual experience. Our Pumpkin Streusel Muffins make a beautifully equally pumpkin streusel and equally fall brunch companion for a complete and wonderful fall pumpkin streusel collection.
How to Store This Pumpkin Coffee Cake Cookies Recipe
Store in an airtight container at room temperature for up to 3 days — the most individual streusel topping maintains the most beautifully crunchy individual texture for the first two days before gradually softening from the most surrounding individual cookie moisture. Refrigerate for up to one week.
Tips to Make This Pumpkin Coffee Cake Cookies Recipe
Keep the most individual streusel topping butter the most completely cold throughout the most entire individual streusel preparation and the most refrigerator-holding period — the most cold individual butter produces the most beautifully distinct and the most properly pea-sized individual clusters that bake into the most gloriously crunchy individual topping crown over every individual soft pumpkin cookie.
Press the most individual streusel the most gently but the most firmly onto the most individual dropped cookie dough portion before baking — the most slight individual press ensures the most maximum individual streusel adhesion so the most individual streusel remains the most beautifully attached through the most entire individual baking process rather than the most falling away from the most individual cookie surface during baking.
Helpful Notes for This Pumpkin Coffee Cake Cookies Recipe
The most optional individual vanilla glaze is the most specifically perfect individual finishing touch that most completely transforms these from the most beautifully individual streusel-topped individual pumpkin cookies into the most genuinely extraordinary and the most authentically coffee-cake-faithful individual individual cookie — the most individual coffee cake’s the most classic individual vanilla glaze drizzle is the most universally recognized individual visual coffee cake individual signature.
Variation of This Pumpkin Coffee Cake Cookies Recipe
Maria made a version adding half a cup of the most chopped toasted pecans to the most individual streusel topping alongside the most individual rolled oats for the most completely extraordinary and the most warmly nutty individual pecan streusel pumpkin coffee cake cookie. Teresa tried a maple glaze in place of the most individual vanilla glaze — two tablespoons of the most pure maple syrup whisked with half a cup of sifted powdered sugar — for the most completely extraordinary and the most warmly autumnal individual maple glazed pumpkin coffee cake cookie.
For a cream cheese swirl version, pipe a small individual swirl of the most sweetened cream cheese between the most individual streusel clusters on top of each individual unbaked cookie for the most completely extraordinary and the most truly individual coffee-cake-authentic individual cream cheese swirl pumpkin coffee cake cookie. Our Chewy Pumpkin Cookies make a beautifully equally fall pumpkin spice and equally brown sugar companion for a complete and wonderful fall pumpkin cookie collection.
FAQs About This Pumpkin Coffee Cake Cookies Recipe
What makes these taste like coffee cake?
The most combination of the most soft and the most properly enriched individual sour cream pumpkin base with the most gloriously crunchy individual brown sugar oat streusel topping and the most optional individual vanilla glaze drizzle together recreate every most defining individual element of the most classic individual coffee cake experience — the most soft individual crumb, the most crunchy individual streusel, and the most sweet individual glaze — in the most perfectly individual single-serving individual cookie format.
Can I make the streusel ahead?
Yes — prepare the most individual streusel topping up to 3 days ahead and store in an airtight container in the most individual refrigerator. The most cold individual streusel is actually the most ideal individual state for the most direct individual application to the most individual unbaked cookie tops — the most cold individual streusel maintains the most beautifully distinct individual butter pieces for the most gorgeously defined and the most properly crunchy individual finished streusel topping.
Do I need to add the optional glaze?
The most optional individual vanilla glaze most beautifully completes the most authentic individual coffee cake individual cookie experience — the most classic individual coffee cake is the most most recognizably characterized by its the most sweet individual glaze drizzle alongside the most individual streusel topping. Without the most individual glaze, the most individual cookies are the most equally extraordinary as the most beautifully individual streusel-topped individual pumpkin cookies — the most individual glaze simply provides the most most complete individual coffee cake individual authenticity.
Conclusion
These Pumpkin Coffee Cake Cookies are the most completely extraordinary and the most genuinely inspired soft pumpkin sour cream individual fall cookies with gloriously golden brown sugar oat streusel topping that make every autumn brunch and every October gathering feel genuinely and completely special through the most enriched sour cream pumpkin base and the most crunchy streusel crown and the most optional vanilla glaze drizzle in every single perfectly individual and completely irresistible pumpkin coffee cake cookie.
We hope they bring the same deeply joyful fall pumpkin coffee cake cookie magic and the same completely satisfied autumn brunch to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Pumpkin Coffee Cake Cookies The Most Easy Soft Pumpkin Brown Sugar Butter Sour Cream Brown Sugar Oat Streusel Individual Fall Cookie
- Total Time: 35 minutes
- Yield: 18 to 20 cookies 1x
- Diet: Vegetarian
Description
The most extraordinary Pumpkin Coffee Cake Cookies made by making streusel first combining 1/4 cup flour 2 tbsp rolled oats 3 tbsp packed brown sugar and 1/2 tsp cinnamon adding 2 tbsp cold cubed butter cutting until pea-sized clusters refrigerating then preheating oven to 350°F lining baking sheets whisking 1 3/4 cups flour 1 1/2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp baking powder 1/4 tsp baking soda and 1/2 tsp salt beating 1/2 cup softened butter and 3/4 cup packed brown sugar 2 minutes adding 1/2 cup pumpkin puree 1 room temperature egg 1/4 cup room temperature sour cream and vanilla mixing combined adding flour mixture folding just combined scooping generous portions 2 inches apart pressing slightly flat scattering generous cold streusel over each top pressing slightly to adhere baking 12 to 14 minutes until edges just set and streusel beautifully golden cooling 5 minutes optionally whisking 1/2 cup powdered sugar milk and vanilla smooth drizzling over cooled cookies. A completely perfect soft pumpkin sour cream brown sugar spice cold streusel oat vanilla glaze coffee cake fall cookie recipe.
Ingredients
1/4 cup All-Purpose Flour for streusel
2 tbsp Old-Fashioned Rolled Oats
3 tbsp Packed Brown Sugar for streusel
1/2 tsp Ground Cinnamon for streusel
2 tbsp Unsalted Butter cold and cubed for streusel
1 3/4 cups All-Purpose Flour for cookies
1 1/2 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon for cookies
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/2 cup Unsalted Butter softened
3/4 cup Packed Brown Sugar for cookies
1/2 cup Pure Pumpkin Puree
1 large Egg room temperature
1/4 cup Sour Cream room temperature
1 tsp Pure Vanilla Extract
1/2 cup Powdered Sugar sifted for optional glaze
1 to 2 tbsp Whole Milk for glaze
1/4 tsp Pure Vanilla Extract for glaze
Instructions
1. Make streusel: combine flour, oats, brown sugar, and cinnamon. Add cold cubed butter. Cut until pea-sized clusters. Refrigerate.
2. Preheat oven to 350°F 175°C. Line baking sheets.
3. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
4. Beat softened butter and brown sugar 2 minutes. Add pumpkin puree, egg, sour cream, and vanilla. Mix combined. Add flour mixture. Fold just combined.
5. Scoop generous portions 2 inches apart. Press slightly flat. Scatter generous cold streusel over each top. Press slightly to adhere.
6. Bake 12 to 14 minutes until edges just set and streusel beautifully golden.
7. Cool 5 minutes on sheet. Transfer to rack.
8. Optionally whisk powdered sugar, milk, and vanilla smooth. Drizzle over cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies, Pumpkin, Fall, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin coffee cake cookies, easy soft pumpkin coffee cake cookies recipe brown sugar oat streusel sour cream vanilla glaze, best fall pumpkin coffee cake cookies streusel, soft pumpkin sour cream brown sugar oat cold butter streusel vanilla glaze coffee cake fall cookie
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