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Pumpkin Coffee Cake Cookies

Pumpkin coffee cake cookies with a thick streusel crumble pressed on top and a quick cream cheese glaze drizzle. Bake until golden at 375°F for tender, spiced cookie rounds with a coffee-cake vibe.
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Prep Time 25 minutes
Cook Time 14 minutes
chill 10 minutes
Total Time 49 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

streusel topping
  • 0.5 cup flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter crumble
pumpkin cookies
  • 2.25 cups flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter softened
  • 1 cup brown sugar
  • 0.333 cup pumpkin blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
cream cheese glaze
  • 4 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make streusel
  1. Stir flour, brown sugar, and cinnamon together, then cut in cold butter until clumps form. Refrigerate for 10 minutes until firm.
Mix cookie dough
  1. Preheat the oven to 375°F and set a sheet pan aside. This ensures the dough bakes right away after portioning.
  2. Beat butter and brown sugar until smooth, then mix in pumpkin, egg yolk, and vanilla until evenly combined. Scrape as needed so the pumpkin is dispersed.
  3. Fold in flour, baking soda, pumpkin pie spice, cinnamon, and salt just until no dry streaks remain. Stop mixing when the dough looks cohesive.
Shape and bake
  1. Scoop 2-tablespoon rounds of dough and place them on the sheet pan with space between cookies. Keep rounds similar for even baking.
  2. Press a generous pinch of streusel onto the top of each cookie so it adheres. Aim for a thick crumble layer for a coffee-cake look.
  3. Bake at 375°F for 12-14 minutes until the edges are set and the tops look golden. The centers should still look slightly soft.
Glaze and serve
  1. Cool the cookies completely before glazing so the topping doesn’t melt or slide. Wait until they feel room temperature.
  2. Whisk cream cheese, powdered sugar, milk, and vanilla until smooth and drizzle-ready. Drizzle over the cooled cookies in thin lines.

Notes

Pro tip: blot the pumpkin well so the dough stays thick enough to hold the streusel. Store baked cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days for best glaze texture. Freezing: freeze unglazed cookies up to 2 months, then thaw and glaze after thawing. For a dairy-light swap, use dairy-free cream cheese and milk in the glaze if desired.