Pumpkin Coffee Cake Cookies 🍪🎃

🎃 Pumpkin Coffee Cake Cookies 🍪

These chewy pumpkin cookies are topped with crunchy brown sugar streusel and a vanilla glaze—perfect for fall!

Ingredients:

For the Streusel:

6 tbsp unsalted butter, softened

¾ cup brown sugar

¾ cup all-purpose flour

2 ½ tsp pumpkin pie spice

Pinch of salt

For the Pumpkin Cookies:

½ cup canned pumpkin puree

1 ¾ cups all-purpose flour

1 tbsp pumpkin pie spice

½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup unsalted butter, softened

1 cup brown sugar

2 egg yolks

2 tsp vanilla extract

For the Vanilla Glaze:

1 cup powdered sugar

1 tsp vanilla extract

2-4 tsp whole milk

Directions:

Make the Streusel:

Mix butter and brown sugar until combined.

Add flour, pumpkin pie spice, and salt, mixing until crumbs form.

Chill the mixture in the fridge.

Dry the Pumpkin:

Spread canned pumpkin on a plate and press with paper towels to remove excess moisture. Set aside.

Prepare the Cookie Dough:

Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt together.

In another bowl, cream butter and brown sugar until fluffy.

Add egg yolks, vanilla, and dried pumpkin, mixing until combined.

Slowly add the dry ingredients and mix until dough forms.

Form the Cookies:

Scoop dough into 16 balls, slightly flatten with your hand.

Add a spoonful of streusel on top of each cookie, pressing lightly.

Bake:

Bake at 350°F for 11-12 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.

Make the Glaze:

Mix powdered sugar, vanilla extract, and milk until smooth.

Drizzle over cooled cookies.

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