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.

Pumpkin Coffee Cake Cookies Easy Streusel Brown Sugar Recipe

Name: Pumpkin Coffee Cake Cookies The Most Easy Soft Pumpkin Brown Sugar Butter Sour Cream Brown Sugar Oat Streusel Individual Fall Cookie
Prep time: 15 min
Cook time: 14 min
Total time: 35 min
Cuisine: American
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

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

Scale

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