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Pumpkin Coffee Cake Cookies

Pumpkin coffee cake cookies with a thick streusel crumble and a quick cream cheese glaze drizzle. Bake until golden at 375°F, then cool completely for clean, glossy glaze lines.
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Prep Time 25 minutes
Cook Time 14 minutes
refrigerate 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Streusel topping
  • 0.5 cup flour
  • 0.3333333333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter
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
  • 1 cup brown sugar
  • 0.3333333333 cup pumpkin blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
Cream cheese glaze
  • 4 oz cream cheese
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the streusel (refrigerate)
  1. Stir flour, brown sugar, and cinnamon together, then rub in cold butter until the mixture looks like coarse crumbs. Refrigerate while you preheat and mix the cookie dough.
Bake the pumpkin cookies
  1. Preheat the oven to 375°F and line a sheet pan for easy release.
  2. Beat butter and brown sugar until smooth, then add blotted dry pumpkin, egg yolk, and vanilla and mix until combined.
  3. Fold in flour, baking soda, pumpkin pie spice, cinnamon, and salt just until no dry streaks remain.
  4. Scoop 2-tablespoon rounds onto the sheet pan, leaving space between each cookie.
  5. Press a generous pinch of the chilled streusel onto each cookie so it adheres on top.
  6. Bake at 375°F for 12-14 minutes, until the edges look set and the tops are golden.
Glaze and finish
  1. Cool the cookies completely so the glaze won’t melt off.
  2. Stir cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cookies.

Notes

Pro tip: blot the pumpkin well so the cookie dough isn’t wet and the streusel stays thick on top. Store baked cookies in an airtight container in the fridge for up to 5 days; freeze undecorated cookies for up to 2 months, then thaw and glaze after.