Introduction to Pumpkin Coffee Cake Cookies
Why Pumpkin Coffee Cake Cookies are a Must-Try?
If you’re looking for a delightful treat that perfectly marries the flavors of autumn with a touch of nostalgia, Pumpkin Coffee Cake Cookies are just what you need. These cookies combine the warm spices of pumpkin pie with the soft, cake-like texture of coffee cake, making them an ideal companion for your morning coffee or an afternoon tea.
What sets these cookies apart is their incredible versatility. Whether you're preparing for a cozy gathering or simply indulging in a sweet treat for yourself, they never disappoint. Imagine sinking your teeth into a soft cookie, topped with a crumbly streusel, complemented by a drizzle of vanilla glaze—each bite is a warm hug!
Moreover, pumpkin is not just delicious; it’s rich in vitamins and antioxidants, elevating your cookie game to something somewhat guilt-free. According to the USDA, foods like pumpkin are high in fiber, which can help with digestion and keep you feeling satisfied. Who knew a cookie could pack a nutritious punch? So gather your ingredients and get ready to make these irresistible Pumpkin Coffee Cake Cookies that are sure to impress friends and family alike.
For more pumpkin-infused recipes, check out this article on health benefits of pumpkin!
Ingredients for Pumpkin Coffee Cake Cookies
When you're ready to dive into baking these delightful Pumpkin Coffee Cake Cookies, gathering the right ingredients is crucial to your success. Here's a simple breakdown to make the process smooth and enjoyable!
For the Streusel
To create that irresistible streusel topping that adds a nice crunch, you'll need:
- 6 tablespoon unsalted butter, softened
- ¾ cup (165 g) brown sugar, packed
- ¾ cup (94 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon pumpkin pie spice
- A pinch of salt
This combination not only enhances the flavor but also gives your cookies a classic coffee cake vibe.
For the Pumpkin Cookies
The heart of your cookies is the pumpkin mixture. Grab these essentials:
- ½ cup (122 g) canned pumpkin puree (Libby's is a top pick!)
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 2 egg yolks, at room temperature
- 2 teaspoon vanilla extract
These ingredients ensure your cookies are fluffy, flavorful, and utterly delicious.
For the Vanilla Glaze
Finish off your Pumpkin Coffee Cake Cookies with a drizzle of sweet glaze. You’ll need:
- 1 cup (130 g) powdered sugar
- 1 teaspoon vanilla extract
- 2-4 teaspoon whole milk (to achieve your desired consistency)
This glaze not only adds sweetness but also an appealing shine that makes these cookies irresistible.
Now that you have everything you need, let’s transform these simple ingredients into a delicious treat! Happy baking!
Preparing Pumpkin Coffee Cake Cookies
Getting ready to whip up a batch of Pumpkin Coffee Cake Cookies? You're in for a treat! These cookies are the perfect blend of chewy cookie goodness and a crumbly streusel topping that makes them absolutely irresistible. Let’s dive right into the steps to create these fall-inspired delights!
Step 1: Prepare the streusel
The delicious streusel topping is a must-have for those cozy, pumpkiny vibes! Start by taking 6 tablespoons of softened unsalted butter and mixing it with ¾ cup of packed brown sugar in a medium bowl using an electric mixer. Blend this on high until combined. Then, add ¾ cup of all-purpose flour, 2 ½ teaspoons of pumpkin pie spice, and a pinch of salt. Continue mixing until the texture resembles crumbs—don't hesitate to use your hands for the final touches. After that, pop the streusel in the fridge while you work on the cookie dough.
Step 2: Dry the canned pumpkin
Properly drying your canned pumpkin is crucial. Take ½ cup of canned pumpkin puree (Libby's is a good choice!) and spread it onto a plate. Press with a paper towel to absorb the excess moisture. Repeat this process at least four times until you’ve dried it substantially. You should end up with about ¼ cup of concentrated pumpkin goodness.
Step 3: Mix the dry ingredients
In a small bowl, whisk together your dry ingredients: 1 ¾ cups of flour, 1 tablespoon of pumpkin pie spice, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and another ½ teaspoon of salt. This will help ensure your cookies rise perfectly and have the right flavor.
Step 4: Cream the butter and sugar
In a large bowl, cream together ¾ cup of softened butter and 1 cup of packed brown sugar for about 1-2 minutes on high speed, until the mixture is light and fluffy. Then, mix in 2 egg yolks (at room temperature) and 2 teaspoons of vanilla extract until everything is pale and fluffy.
Step 5: Combine all components
Now it’s time to bring everything together! Gently add your dried pumpkin to the butter mixture, then mix on low speed just until combined. Gradually add your previously mixed dry ingredients and beat until just incorporated. If the dough feels a bit sticky, chill it in the fridge for about 10 minutes.
Step 6: Shape and bake the cookies
Using a 2-tablespoon cookie scoop, form dough balls and place them on a lined baking sheet, six at a time. Gently indent the tops with your palm and generously apply the chilled streusel on top, pressing it down lightly. Bake these beauties at 350°F for 11-12 minutes. Pro tip: Immediately after baking, use a large round cookie cutter to shape them nicely!
Step 7: Make the vanilla glaze
As your cookies cool, whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 2-4 teaspoons of whole milk in a small bowl until you reach a drizzle-able consistency.
Once cooled, drizzle that delicious vanilla glaze over your Pumpkin Coffee Cake Cookies and enjoy the delightful combination of flavors! Perfect for any fall gathering, these cookies are a sure hit.
For more delightful recipes, check out sources like The Kitchn for tips and inspiration!
Variations on Pumpkin Coffee Cake Cookies
Gluten-Free Pumpkin Coffee Cake Cookies
You don’t have to miss out on the delightful flavors of Pumpkin Coffee Cake Cookies just because you need a gluten-free option! Simply swap out regular flour for a 1:1 gluten-free baking blend. Make sure to check that the rest of your ingredients, like baking powder and spices, are certified gluten-free to keep your cookies safe and scrumptious for everyone.
Pumpkin Spice Latte Cookies
For those who love their morning caffeine fix, try infusing your Pumpkin Coffee Cake Cookies with bold espresso flavor. Add finely ground espresso powder to your cookie dough and a splash of coffee extract for an added kick. Topping it off with a sprinkle of cinnamon sugar before baking will take your cookies to the next level, creating the perfect balance between sweetness and rich coffee flavor.
Curious about more variations? Check out King Arthur Baking for more inspiration!
Cooking Tips and Notes for Pumpkin Coffee Cake Cookies
When crafting your Pumpkin Coffee Cake Cookies, a few key tips will elevate your baking experience:
-
Pumpkin Prep: Always make sure to dry your pumpkin thoroughly. Using Libby’s canned pumpkin ensures a consistent texture. This step is crucial for achieving the right cookie consistency.
-
Streusel Texture: For the perfect streusel topping, don’t hesitate to get your hands in there! The mixture should look like large crumbs, enhancing the cookie's charming texture.
-
Baking Process: Remember to set a timer and use a large round cookie cutter immediately after baking to ensure lovely shapes. Freshly baked cookies can sometimes look a bit rustic, and we want them to shine!
For further insights on enhancing your baking skills, check out this baking guide from the Food Network.
Serving Suggestions for Pumpkin Coffee Cake Cookies
Pairing with Coffee or Tea
There's nothing quite like enjoying Pumpkin Coffee Cake Cookies with a warm beverage. For a cozy afternoon treat, pair them with a rich cup of coffee or a spiced chai tea. The spices in the cookies enhance the flavors of your drink, making every bite and sip delightful. If you’re in the mood for something sweeter, consider a creamy pumpkin spice latte—it’s a match made in fall heaven!
Creative Presentation Ideas
Serve your cookies with flair! Arrange them on a rustic wooden board, sprinkle some cinnamon on top, and add a small dish of maple syrup for dipping. Feeling festive? Use colorful fall-themed plates or cupcake liners for individual servings. A drizzle of the vanilla glaze adds a sophisticated touch that elevates the visual appeal. For more tips on cookie presentation, check out this handy guide from Food52.
Time Breakdown for Pumpkin Coffee Cake Cookies
Preparation Time
Get ready to roll up your sleeves! You’ll need about 20 minutes to gather your ingredients and whip up both the streusel and pumpkin cookies dough. Don’t rush; enjoy the process!
Baking Time
Once your dough is ready, the delicious Pumpkin Coffee Cake Cookies will take around 12 minutes to bake. Keep an eye on them to achieve that perfectly golden hue.
Total Time
In just under 40 minutes, you'll have a batch of Pumpkin Coffee Cake Cookies ready to delight your taste buds! Perfect for a cozy fall afternoon or an unexpected snack attack.
Make sure to try out more of our seasonal recipes to keep your kitchen buzzing with deliciousness!
Nutritional Facts for Pumpkin Coffee Cake Cookies
When indulging in Pumpkin Coffee Cake Cookies, knowing the nutritional content can enhance your enjoyment. Here’s a quick look:
Calories
Each cookie contains approximately 150-200 calories, making them a delightful treat without overindulging.
Protein
You can expect around 2-3 grams of protein per cookie, contributing to a balanced snacking experience.
Sugar
These cookies have about 10-12 grams of sugar each, providing that perfect touch of sweetness you crave!
By understanding these nutritional facts, you can savor your Pumpkin Coffee Cake Cookies guilt-free. If you're curious to learn more about the health benefits of pumpkin, check out Healthline.
For a more comprehensive breakdown of ingredients and alternatives, consider visiting USDA's FoodData Central. Happy baking!
FAQs about Pumpkin Coffee Cake Cookies
Can I use fresh pumpkin instead of canned?
Absolutely! While canned pumpkin puree is convenient and often consistent in texture, you can use fresh pumpkin if you prefer. Just ensure you cook it down and puree it until smooth, then drain any excess moisture. This can influence the texture of your cookies, so keep an eye on the consistency.
How do I store leftover cookies?
To keep your Pumpkin Coffee Cake Cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to maintain their softness, consider placing a slice of bread in the container with the cookies to absorb moisture without making them soggy.
Can I freeze the dough or baked cookies?
Yes, you can freeze both! For dough, scoop it into balls and freeze them on a baking sheet before transferring to a freezer bag. They can be baked straight from frozen, just add a couple of extra minutes to the baking time. As for baked cookies, freeze them in a single layer on a baking sheet, then transfer to an airtight container for up to three months. It’s the perfect way to enjoy them later!
Conclusion on Pumpkin Coffee Cake Cookies
In summary, Pumpkin Coffee Cake Cookies are the perfect blend of pumpkin spice flavors and soft, chewy texture. They’re easy to make and ideal for cozy gatherings or afternoon coffee breaks. You’ll impress friends and family with this delightful treat that captures the essence of fall. Enjoy!
Pumpkin Coffee Cake Cookies: The Best Cozy Fall Treats
Equipment
- Electric mixer
- baking sheets
- parchment paper
- Cookie scoop
- bowl
- wire rack
Ingredients
For the Streusel
- 6 tablespoon unsalted butter softened
- ¾ cup brown sugar packed
- ¾ cup all purpose flour spooned and leveled
- 2 ½ teaspoon pumpkin pie spice
- 1 pinch salt
For the Pumpkin Cookies
- ½ cup canned pumpkin puree Libby's canned pumpkin works best
- 1 ¾ cups all purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar packed
- 2 large egg yolks at room temperature
- 2 teaspoon vanilla extract
For the Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-4 teaspoon whole milk
Instructions
For the Streusel
- Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.
- Add in the flour, pumpkin pie spice and salt and mix together until the mixture resembles large crumbs. (You may need to use your hands for this part.)
- Pop the streusel in the fridge to chill while making the pumpkin cookie dough.
For the Pumpkin Cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Start by drying your pumpkin. Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
- Add in the pumpkin and mix on medium-low speed to combine.
- Add in the dry ingredients and mix on low speed just until combined.
- Scoop the dough with a 2 tablespoon cookie scoop and roll into balls. Transfer the cookie dough, six at a time, to a prepared baking sheet.
- Make a slight indent in the cookie dough balls using the palm of your hand. Measure out a slightly packed, heaping tablespoon of streusel topping and flip it on top of each portion of cookie dough.
- Bake the cookies for 11-12 minutes. When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.
- Let them cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely.
For the Vanilla Glaze
- While the cookies cool make the vanilla glaze by mixing the powdered sugar, vanilla extract and milk together in a small bowl until you achieve a drizzle-able consistency.
- Once the cookies are cool, drizzle the vanilla glaze over them and serve!
Leave a Reply