Description
Enjoy the delightful flavors of fall with these chewy Pumpkin Coffee Cake Cookies, topped with a buttery cinnamon streusel and drizzled with vanilla icing.
Ingredients
- Unsalted Butter
- Light Brown Sugar
- Egg Yolks
- Vanilla Extract
- Canned Pumpkin Puree
- Flour
- Pumpkin Pie Spice
- Baking Soda
- Baking Powder
- Salt
- Powdered Sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy.
- Add in the egg yolks and vanilla extract, mixing until fully incorporated.
- Stir in the canned pumpkin puree until well combined.
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- To make the streusel, mix together some butter, light brown sugar, flour, and a sprinkle of pumpkin pie spice until crumbly, then sprinkle over the cookie dough.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Drizzle with vanilla icing made from powdered sugar and a splash of milk, then serve warm or at room temperature.
Notes
For the best results, ensure all ingredients are at room temperature, especially the butter and egg yolks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Pumpkin Coffee Cake Cookies, pumpkin cookies, fall cookies, dessert recipes