These Pumpkin Coffee Cake Cookies are the definition of fall. They’re soft, chewy and have the perfect bite with the streusel topping. Pumpkin snickerdoodle cookies rolled in cinnamon sugar and topped with a homemade crumble oat topping. It’s coffee cake and pumpkin in one delicious cookie recipe.

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Don’t worry, they don’t actually have any coffee in them but coffee lovers, FEEL FREE to dip them in your coffee!! Hehe Coffee Cake is a very underrated dessert so, making a cookie version for fall came so natural to me.

Baking recipes during fall is one of my absolute favorite times to bake!! Everything is so warm and cozy and comforting. I love using all the fall flavors in my baked goods. Fruity flavors like apples and berries, cozy flavors like maple, brown sugar and vanilla. Warm hints of cinnamon and nutmeg and the nutty flavor of brown butter. It’s all good and so nostalgic. Oh and can’t forget pumpkin!!

What Should I Make These for?

You could make these Pumpkin Coffee Cake Snickerdoodle cookies for SO many things. The recipe makes about 30 cookies making this perfect for any get together, fall party or event. This is such a warm and comforting recipe for a cozy fall baking night or girls day. This cookie recipe could also be a fun and easy recipe to make for thanksgiving.

Pumpkin Recipes:

If you are a fan of pumpkin, then you’ve come to the right place. Down below is a list of all my favorite Pumpkin Recipes:

All of these pumpkin recipes are so easy to make and are a perfect fall recipe to make any weekend or fun cozy evening.

What is Brown Butter & How do You Make it?

Basically brown butter is just butter that’s been cooked on the stove. It foams up and the milk solids caramelize giving it it’s delicious deep nutty flavor. It takes a few quick minutes on the stove and the smell is like no other. Let’s just say it’s amazing and it’s a GAME CHANGER when baking. It’s hard to go back once you make it a few times and super simple to make so the extra step is optional but 100% worth it.

You can still make this recipe without using brown butter it just won’t have the nutty flavor but will still be delicious. If you also want the texture to be the same, I would use melted butter because the consistency of brown butter and melted will be the most similar.

Be careful not to walk away as it could burn or overflow when it foams. I have a quick video on how to make brown butter- HERE!! It takes just a few minutes to make but this video is a visual way to see if that helps you out!!i

fall pumpkin recipes — pumpkin coffee cake cookies

I love creating a list of all the ingredients you will need to make my recipe on the post before the recipe. That way you can clearly see everything you’ll need and what you may need to go grab at the store to make them.

What You’ll Need:

butter
sugar
brown sugar
eggs
vanilla extract or paste
pumpkin
cinnamon
baking soda
baking powder
cornstarch
salt
all purpose flour
oats
parchment paper

All the ingredients are very simple and easy to find at your local grocery store OR already in your kitchen ready to go. They are simple ingredients but together make such a delicious fun recipe and I’m so excited for you to try them out.

I love making my cookie round and all the same size. I use this by using my favorite baking hack of using a cookie cutter or mason jar lid to scoot around the cookies when they are fresh out of the oven. It’s so easy and works so well. Here are some affordable ones you could use for cookies of all sizes. I also want to link my favorite baking pan. It holds so many and is so high quality yet still affordable.

Let’s Get Started!

Cassidy Morris

Pumpkin Coffee Cake Cookies

These Pumpkin Coffee Cake Cookies are the definition of fall. They're soft, chewy and have the perfect bite with the streusel topping. Pumpkin snickerdoodle cookies rolled in cinnamon sugar and topped with a homemade crumble oat topping. It's coffee cake and pumpkin in one delicious cookie recipe.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 3 dozen

Course: Dessert

Ingredients Method

Ingredients

For Pumpkin Snickerdoodles:

1 cup butter 2 sticks, browned
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
1 tsp vanilla bean paste or extract
1/2 cup pumpkin puree patted dry
2 1/2 cups flour all purpose
1 tbsp cornstarch
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg optional
1/4 tsp ginger optional

For Cinnamon Sugar Mixture:

1 tbsp cinnamon
1/3 cup sugar

For Crumble Topping:

1/4 cup oats I used old fashioned
1/4 cup brown sugar
1/4 cup flour all purpose
1 tsp cinnamon
pinch of salt
1/4 cup cold butter 1/2 stick, cubed

For Glaze:

2 cups powdered sugar
2 tbsp milk
1 tsp vanilla

Method

For Pumpkin Snickerdoodles:

Pre-heat oven to 350°F and line your baking sheets with parchment paper.
In a sauce pan over medium high heat, add your butter and let it melt. Once it’s melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let it cool.
In a large bowl add your slightly cooled browned butter, brown sugar, and sugar and whisk until combined.
Add your egg, egg yolk, vanilla bean paste, and pumpkin (that has been patted dry and is not wet or they can become caked from too much liquid) Whisk until well combined and light and fluffy.
Add your dry ingredients, including your flour, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger and fold until just combined.

For Cinnamon Sugar:

In a small bowl add the rest of your sugar (1/3 cup) and cinnamon (1 tbsp) and stir together.
Scoop your cookies into 1-2 inch balls and roll in the cinnamon sugar. Place on your baking sheets lined with parchment paper a couple inches apart.

For Crumble Topping:

In a small bowl or large measuring cup, add your oats, brown sugar, flour, cinnamon and salt and stir until well combined.
Add your cubed, cold butter and use a fork to mix until it starts to come together into a cinnamon crumble. You can also use your hands to combine it.
Crumble a small spoonful of your mixture onto each cookie.
Bake in the oven at 350℉ for 8-10 minutes until edges start to set.
Remove from oven and let cool.
If you'd like all your cookies to be the same size, use a circular cookie cutter to scoot around the cookies to make them all uniform.

For Glaze:

In a large glass measuring cup add your powdered sugar, milk and vanilla extract and stir until it comes together. If glaze is too thin, add a little more powdered sugar. If glaze is too thick, add a tsp of milk until it reaches your desired consistency.
Drizzle over your cooled down Pumpkin Coffee Cake Cookies!
Share, and enjoy!!

Did you enjoy this recipe? If so, I would So APPRECIATE if you write a review so others can try it out too! Don’t forget to smile because you are so loved! <3

I hope that you enjoy this recipe with your loved ones and that it brings people together. This recipe was meant to be enjoyed!!

If you make it, I would love to see! Please tag me on my socials: my instagram and TikTok handle is @whiskfullyblessed. I can’t wait to see how you like it and I’m so excited to reshare your cute photos and videos!!

Jesus LOVES you SO so so much!! John 3:16