Pumpkin Coffee Cake Cookies
Ingredients
Cookies
- 10 Tbsp butter
- ⅓ cup Pumpkin puree
- 1 cup brown sugar light
- ½ cup sugar
- 1 ½ tsp Pumpkin Pie Spice
- 2 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp salt
- 3 ¼ cup all purpose flour
Crumb Topping
- ½ cup butter softened
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 ⅓ cup all purpose flour
Glaze
- 1 cups powdered sugar
- 1 tbsp butter
- 1 tbsp Pumpkin Spice Creamer
Instructions
- Preheat oven to 350°
- Line cookie sheet with parchment paper. Set aside.Crumb Topping
- Mix all the crumb ingredients together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Chill while making cookie dough.Cookies
- In a large mixer, mix together butter, pumpkin and both sugars for 1-2 minutes on medium speed, until combined and creamy.
- Add in Pumpkin pie spice, eggs and vanilla and continue mixing until evenly combined.
- Turn mixer to low and mix in baking powder, salt and flour, mixing until dough comes together evenly.
- Scoop cookies out, using a cookie scoop and place on lined cookie sheet.
- Make an indentation in the center of the cookie dough. Scoop at least 1 Tablespoon of Crumb Topping into the center of the dough pressing lightly to stick.
- Bake cookies for 9-10 minutes, or until edges start to get golden.
- Remove from oven and allow to cool for about 5 minutes on cookie sheet, then move to a cooling rack
Glaze
- Whisk together the powdered sugar, butter and milk until a glaze forms. You may need to increase or decrease the amount of creamer to get the correct consistency. Lightly drizzle over the cookies once they are cool.