Step 3: Cream the Butter and Sugar

3. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and brown sugar using an electric mixer or a stand mixer on medium speed until light and fluffy. This should take about 3 minutes.
4. Add the egg and vanilla: Add the egg and vanilla extract to the butter and sugar mixture, continuing to beat until well combined.

Step 4: Incorporate the Pumpkin Puree and Coffee

5. Mix in the pumpkin puree and coffee: Add the pumpkin puree, brewed coffee, and milk to the wet ingredients, mixing until smooth and fully incorporated. The mixture will be a little wet, but that’s okay—it helps create a soft cookie.

Step 5: Combine Dry and Wet Ingredients

6. Add the dry ingredients: Gradually add the dry ingredients (from Step 2) to the wet mixture, stirring until just combined. Be careful not to overmix to avoid dense cookies.

Step 6: Prepare the Coffee Cake Topping

7. Make the topping: In a small bowl, mix the flour, sugar, melted butter, and cinnamon for the coffee cake topping. Stir until everything is combined and the mixture resembles coarse crumbs.

Step 7: Scoop the Cookie Dough

8. Scoop the dough: Using a cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Add the Coffee Cake Topping

9. Top with the cinnamon mixture: Sprinkle the coffee cake topping generously over the cookie dough balls. Press down gently to help the topping adhere to the cookies.

Step 9: Bake the Cookies

10. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies have spread and are lightly golden around the edges. A toothpick inserted into the center should come out clean or with a few moist crumbs.
11. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.