Empty My Fridge
Pumpkin Coffee Cake Cookies Might Be the Best Fall Cookies
Ingredients
- Butter½ cups + 6 tbsp
- Brown sugar1 cup
- Sugar1 ⅓ cups
- Pumpkin2 tsp + ⅓ cups
- Egg1
- Vanilla1 ½ tsp
- Flour3 ⅓ cups
- Baking soda½ tsp
- Baking powder¼ tsp
- Salt¾ tsp
- Cinnamon¾ tsp
- Milk1–2 tbsp
- Cookie
- Streusel
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the butter, brown sugar, granulated sugar and pumpkin pie spice until creamy. Add the pumpkin puree, egg yolk and vanilla and mix until combined.
- Whisk the flour, baking soda, baking powder and salt in a separate bowl. Add to the wet mixture in several parts, mixing after each addition until fully combined.
- For the streusel, whisk together the flour, both sugars, cinnamon and salt. Melt the 6 tablespoons of butter, let it cool until it is not very warm, then drizzle it over the dry mix and toss with a fork until it forms crumbly clumps.
- Scoop level 1 1/2-tablespoon portions of dough onto the sheets, spacing them at least 2 inches (5 cm) apart. Press about 1 1/2 tablespoons of streusel onto each, top with another dough scoop, add another 1 1/2 tablespoons of streusel, and press gently to flatten and join the layers.
- Bake in the centre of the oven for 11 to 13 minutes, until the edges just turn light golden. Cool completely on the sheet.
- Whisk the powdered sugar with 1 tablespoon of milk until smooth, adding more milk a little at a time until the glaze ribbons off the whisk. Drizzle over the cooled cookies and let it set.
Summarized from Sugar Spun Run's video. Watch it for the details.
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