Pumpkin Coffee Cake Cookies

What’s better than coffee cake? Coffee cake with more crumb than cake. What’s even better than that? Pumpkin Coffee Cake Cookies.


  • For The Crumb:
  • ¼ cup butter, softened
  • ¼ cup Brownwood Farms Pumpkin Butter (Add to Cart)
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 ¼  tsp cinnamon
  • 1/2 tsp salt
  • 1- 2/3 cup flour


  • For The Dough:
  • 8 Tbsp Brownwood Farms Pumpkin Butter (Add to Cart)
  • 2 T butter
  • 1/3 cup shortening
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 2 eggs
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 1/3 cup flour
  • 1/2 cup powdered sugar for dusting



  1. Preheat oven to 350°
  2. Line cookie sheet with parchment paper or silicone liner. Set aside.
  3. 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. Refrigerate while making cookie dough.
  4. Cookies:  Mix together butter, shortening and both sugars for 1-2 minutes on medium speed, until combined and fluffy.
  5. In a separate small bowl, whisk the cinnamon, eggs and vanilla and add to the butter mixture until evenly combined.
  6. Turn mixer to low and mix in baking powder, salt and flour, mixing until dough comes together evenly.
  7. Scoop out cookies (about 2 heaping tablespoons)  and place on lined cookie sheet. If using a spoon, form the dough into rounded balls.  Make an indentation in the center of the cookie dough.
  8. Scoop 1-1/2Tablespoon of Crumb Topping into the center of the dough, pressing lightly to stick. Bake cookies for 9 minutes, or until edges start to get golden.
  9. Remove from oven and allow to cool for 3 minutes on cookie sheet, transferring to a wire rack to finish cooling.
  10. Dust with powdered sugar.

Ice-cream sandwiches? Don’t mind if we do. These cookies are a perfect compliment for making a bit more decadent dessert.