Soft Pumpkin Coffee Cake Cookies

Name: Soft Pumpkin Coffee Cake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 18
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1/2 cup pumpkin puree; 1 egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all purpose flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup brown sugar (for streusel); 1/4 cup granulated sugar (for streusel); 1 teaspoon cinnamon (for streusel); 1/2 cup butter, melted (for streusel); 1 1/4 cups all purpose flour (for streusel)

These soft, spiced cookies taste just like a mini coffee cake and are topped with a buttery streusel crumble.

By Enzo81 Kitchen· American· October 14, 2026

enzo81.xyz

Prep

15 minutes

Cook

12 minutes

Total

27 minutes

Serves

I used to be a bit picky about pumpkin desserts, but these cookies changed my mind completely. They have such a soft texture and the cozy spices make your whole house smell amazing while they bake. It really is like eating the best part of a pumpkin muffin.

The best part is that you do not need to chill the dough or use a fancy pastry cutter for the topping. If you like thick cookies with a bit of crunch on top, you are going to love these little treats with a cup of coffee or tea.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar (for streusel)
1/4 cup granulated sugar (for streusel)
1 teaspoon cinnamon (for streusel)
1/2 cup butter, melted (for streusel)
1 1/4 cups all purpose flour (for streusel)

9Instructions

1
Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
2
Start by making the streusel topping. In a small bowl, stir together the sugars, cinnamon, and melted butter. Add the flour and stir until it forms thick, sandy clumps, then set it aside.
3
In a large mixing bowl, beat the softened butter and sugars together until the mixture is light and fluffy.
4
Stir in the pumpkin puree, egg yolk, and vanilla extract. Make sure everything is well combined and smooth.
5
Add the flour, pumpkin pie spice, baking soda, and salt. Mix gently just until the white streaks of flour disappear, making sure not to overmix the dough.
6
Scoop about two tablespoons of dough for each cookie and place them on the prepared baking sheets about two inches apart.
7
Press a generous amount of the streusel clumps into the top of each cookie dough ball, pushing down slightly so the crumbs stick.
8
Bake for 10 to 12 minutes. The cookies are done when the edges are set but the centers still look slightly soft.
9
Let the cookies cool on the baking sheet for at least five minutes before moving them to a wire rack to cool completely.

Tips

Store these cookies in an airtight container at room temperature for up to three days. For an extra treat, you can whisk together a little powdered sugar and milk to drizzle over the tops once they are cool.

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