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Pumpkin Coffee Cake Cookies

Pumpkin coffee cake cookies with a thick streusel crumble topping and a quick cream cheese glaze drizzle. Soft, golden pumpkin-spice cookies bake at 375°F and are finished after cooling for clean, sweet ribbons of glaze.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For streusel topping
  • 0.5 cup flour
  • 0.333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp butter, cold Cut cold butter into small pieces and crumble.
For pumpkin cookies
  • 2.25 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter Use softened butter.
  • 1 cup brown sugar
  • 0.333 cup pumpkin Blot dry before mixing.
  • 1 egg yolk
  • 1 tsp vanilla
For cream cheese glaze
  • 4 oz cream cheese Softened to room temperature.
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Make streusel
  1. Combine flour, brown sugar, and cinnamon, then cut in cold butter until the mixture forms coarse crumbs; refrigerate for best texture.
Bake the cookies
  1. Preheat the oven to 375F and line a sheet pan for even baking.
  2. Beat butter and brown sugar until smooth, then beat in blotted pumpkin, egg yolk, and vanilla.
  3. Fold in the dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon, and salt) until just combined, without overmixing.
  4. Scoop 2-tablespoon dough rounds and press a generous pinch of streusel onto each cookie.
  5. Bake for 12-14 minutes, until the edges look set and the tops turn golden.
Glaze and finish
  1. Cool the cookies completely before glazing so the drizzle stays thick and doesn’t melt away.
  2. Whisk cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cookies.

Notes

Pro tip: blot the pumpkin well so the dough bakes up thick and doesn’t spread. Store cookies in an airtight container in the fridge for up to 5 days (bring to room temperature before serving). Freeze baked cookies for up to 2 months; thaw overnight in the fridge. For a less-sweet option, use a reduced-sugar powdered sugar for the cream cheese glaze.