Why do I need to dry the pumpkin puree?

Pumpkin puree contains a lot of water, which can affect the texture and spread of cookies. Drying it removes excess moisture while preserving the pumpkin flavor, helping these cookies bake up soft and chewy with a texture closer to traditional coffee cake cookies.

Can I make these cookies gluten-free?

You can try substituting a measure-for-measure gluten-free flour blend designed for baking. Choose one that contains xanthan gum if it's not already included. The texture may vary slightly depending on the blend you use.

Why did my cookies spread too much?

These cookies will spread a bit. Excess moisture in the pumpkin, overly soft butter, or too little flour can cause excessive spreading. Make sure the pumpkin is properly dried, measure the flour accurately, and avoid using melted vegan butter. Chilling the dough is also essential.

Can I make the cookie dough ahead of time?

Yes! Prepare the dough, cover it tightly, and refrigerate it for up to 24 hours before baking. For the best results, prepare the streusel shortly before assembling the cookies. If the dough becomes firm in the refrigerator, let it sit at room temperature briefly so it's easier to portion.

How do I keep the streusel from falling off?

Gently press the streusel into the tops of the cookie dough portions before baking. Avoid making the crumbs too large or piling them too high, as loose pieces may fall off during baking or handling.

vegan pumpkin coffee cake cookies

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Soft, chewy pumpkin cookie with streusel topping and a sweet, sticky glaze.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 18 minutes
Total Time: 48 minutes
Yield: 18 3-inch Cookies 1x
Category: Cookies
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Cookies

1 cup vegan butter, softened slightly
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup pumpkin puree, dried* (see recipe)
2 3/4 cup all purpose flour

For the Streusel Topping

3/4 cup all purpose flour
1/2 cup light brown sugar
2 teaspoon ground cinnamon
1/4 cup vegan butter, softened

For the Glaze

1 cup powdered sugar
1-2 tablespoons nondairy milk
pinch of salt

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Instructions

Cream: Cream together the vegan butter, granulated sugar and light brown sugar in a large bowl until light and fluffy. This should take about 1 minute. Add the baking soda, salt and spices to the bowl and beat again to distribute evenly.
Dry: Scoop the pumpkin puree onto an absorbent paper towel and press lightly until the towel is completely saturated. Transfer to a second paper towel and repeat the process. Your goal here is to remove some of the excess water - not all of it! Don’t squeeze or wring. Saturating two absorbent half-sheets is enough. Add the dried pumpkin to the bowl and mix until combined.
Mix: Add the all purpose flour to the bowl and mix until cookie dough just comes together. Do not over-mix!
Chill: Cover the bowl and place in the refrigerator to chill for at least 1 hour or overnight.
Prep: While the dough is chilling, preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Add all of the streusel topping ingredients to a medium bowl. Work the vegan butter into the dry ingredients using your hands until mixture is crumbly. Set in the refrigerator to chill until ready to use.
Bake: Place 3-tablespoon scoops of cookie dough on your prepared baking sheet, at least 2 inches apart. Remaining cookie dough should be kept in the refrigerator between batches. Press down on each cookie to flatten slightly. Press the bottom of a 1/8 cup measuring cup (or circular object of similar size) down slightly into the top of each cookie to create a well. Sprinkle about 2 tablespoons of the streusel into the wells. Place baking sheet on the center rack of your preheated oven and bake for 18 minutes.
Shape: The cookies will spread as they bake. Immediately upon taking the cookies out of the oven, gently swirl a round cookie cutter around each of the cookies to bring the edges in. Allow cookies to cool on the baking sheet for 5-8 minutes before transferring to a wire rack to cool completely. Repeat baking step with remaining cookie dough.
Leftover Streusel: Spread the leftover streusel out onto your parchment paper-lined baking sheet. Place in the oven to bake for 7-8 minutes. Remove from oven and sprinkle streusel over any naked spots that stick out on your baked cookies.
Glaze: Whisk together the powdered sugar and nondairy milk until the glaze reaches your desired consistency. Drizzle glaze over the top of your cooled cookies using a wire whisk.