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coffee cake pumpkin snickerdoodle
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 minutes
Cook Time 30 minutes
Total Time 1 hour
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:
  1. Pre-heat oven to 350°F and line your baking sheets with parchment paper.
  2. 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.
  3. In a large bowl add your slightly cooled browned butter, brown sugar, and sugar and whisk until combined.
  4. 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.
  5. Add your dry ingredients, including your flour, cornstarch, baking soda, salt, cinnamon, nutmeg, ginger and fold until just combined.
For Cinnamon Sugar:
  1. In a small bowl add the rest of your sugar (1/3 cup) and cinnamon (1 tbsp) and stir together.
  2. 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:
  1. In a small bowl or large measuring cup, add your oats, brown sugar, flour, cinnamon and salt and stir until well combined.
  2. 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.
  3. Crumble a small spoonful of your mixture onto each cookie.
  4. Bake in the oven at 350℉ for 8-10 minutes until edges start to set.
  5. Remove from oven and let cool.
  6. 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:
  1. 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.
  2. Drizzle over your cooled down Pumpkin Coffee Cake Cookies!
  3. Share, and enjoy!!