Pumpkin Coffee Cake Cookies

All the cozy flavor of pumpkin coffee cake, packed into a single cookie. Caputo Baking Flour hits the sweet spot, giving the pumpkin-spiced dough a soft, tender bite without tipping all the way into cake. A buttery brown sugar crumble brings the crunch, and a drizzle of confectioners’ sugar glaze finishes the job. Coffee cake meets cookie—and your morning cup just found its match.

Pumpkin Coffee Cake Cookies

Makes 12 cookies

Ingredients

Crumble

¾ cup (95 grams) Caputo Baking Flour⅓ cup (73 grams) firmly packed light brown sugar1½ teaspoons (3 grams) pumpkin pie spice¼ teaspoon kosher salt⅓ cup (75 grams) unsalted butter, cold and cubed

Cookies

½ cup (113 grams) unsalted butter, softened⅔ cup (133 grams) granulated sugar¼ cup (55 grams) firmly packed light brown sugar¼ cup (60 grams) pumpkin puree2 large egg yolks (38 grams), room temperature1 teaspoon vanilla extract1¾ cups (219 grams) Caputo Baking Flour1 teaspoon kosher salt1 teaspoon pumpkin pie spice¾ teaspoon baking soda½ teaspoon baking powder½ teaspoon cinnamon¾ cup (90 grams) confectioners’ sugar1 tablespoon (15 grams) water

Instructions

For the crumble: In a medium bowl, whisk together flour, sugar, pie spice, and salt. Add butter, and work with your fingers or two forks until butter is worked in and mixture is crumbly. Refrigerate until ready to use.

For the cookies: Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until well combined, stopping to scrape sides of bowl. Beat in egg yolks and vanilla, one at a time, stopping to scrape sides of bowl and beating until combined after each addition.

In a medium bowl, whisk together flour, salt, pie spice, baking powder, baking soda, and cinnamon. With the mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and no flour streaks remain, and stopping to scrape sides of bowl.

Place crumble topping in a shallow dish. Using a 3-tablespoon scoop, scoop dough (about 50 grams each) and place onto crumble topping, pressing lightly to adhere. It should adhere easily to the cookie dough. Place dough portions, crumble side up, at least 2 inches apart on prepared baking sheets, flattening slightly.

Bake for 10 minutes. Carefully remove pan from oven and sprinkle with additional crumb topping. Bake until set and golden along the edges, 4 to 5 minutes more. While cookies are still hot, gently swirl a 4-inch to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool on pan for 5 minutes, then move to a wire rack to cool completely.

In a small bowl, whisk together confectioners’ sugar and 1 tablespoon (15 grams) water until smooth. Drizzle glaze over cookies. Store in an airtight container for up to 1 week.

The post Pumpkin Coffee Cake Cookies first appeared on Bake from Scratch.

Dessert

Pumpkin Coffee Cake Cookies