Pumpkin Crumb Cake Cookies are a delightful twist on traditional cookies, combining the comforting flavors of pumpkin with a sweet, crumbly topping. These cookies are soft, rich, and aromatic, making them the perfect treat to enjoy during the fall. With their nostalgic scent reminiscent of baking at home and their easy preparation, this recipe is not only simple but also family-friendly. In this step-by-step guide, you’ll learn how to create these mouthwatering cookies that will surely impress your friends and family!

Ingredients

To make these delicious Pumpkin Crumb Cake Cookies, you will need the following ingredients:

• 1 cup (226g) canned pumpkin puree: This creamy pumpkin adds moisture and flavor to the cookies.
• 2 and 1/4 cups (281g) all-purpose flour: The flour creates a soft base, giving structure to the cookie.
• 3/4 teaspoon baking soda: This leavening agent helps the cookies rise slightly during baking.
• 2 teaspoons pumpkin pie spice: This aromatic blend infuses the cookies with warm flavors.
• 1 teaspoon ground cinnamon: The cinnamon adds a cozy touch to the overall flavor profile.
• 1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
• 3/4 cup (170g) unsalted butter, melted: Provides richness and a tender texture.
• 2/3 cup (133g) light or dark brown sugar: Adds moisture and a caramel-like flavor.
• 1/2 cup (100g) granulated sugar: Contributes sweetness and a light texture.
• 2 tablespoons (30ml) pure maple syrup: This natural sweetener intensifies the pumpkin flavor.
• 1 egg yolk: Adds richness and helps bind the dough.
• 1 teaspoon pure vanilla extract: Enhances the overall flavor.
• 1/2 cup (63g) all-purpose flour: For the crumb topping.
• 1/3 cup (67g) brown sugar: Sweetness for the topping.
• 1 and 1/2 teaspoons pumpkin pie spice: Additional flavor for the crumb topping.
• 4 tablespoons (56g) unsalted butter, softened: Helps create a sandy consistency for the crumb.
• 2 tablespoons (28g) unsalted butter: For drizzling.
• 1/3 cup (80ml) pure maple syrup: Sweet glaze to finish off the cookies.
• 1 cup (112g) sifted confectioners’ sugar: Adds sweetness to the glaze.
• Pinch salt, to taste: Enhances the glaze flavor.

Step-by-Step Directions

Blot the Pumpkin

Start by preparing the pumpkin puree. Line a medium bowl with several paper towels, placing the pumpkin puree inside. Using another paper towel, press down to absorb excess moisture. Repeat this process until the pumpkin feels significantly drier, ideally reducing its volume by half to about 1/2 cup (113g). Set this aside for later use.

Prepare the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt until well combined. This step ensures that each cookie has a uniform flavor.

Combine Wet Ingredients

In a large bowl, combine the melted butter, granulated sugar, brown sugar, and maple syrup, whisking until fully integrated. Next, add the egg yolk and vanilla extract, continuing to whisk until smooth. Gently fold in the 1/2 cup of blotted pumpkin until everything is well-mixed.

Mix the Dough

Pour the dry ingredients from the previous step into the wet mixture. Using a silicone spatula or wooden spoon, stir until just combined. Be careful not to overmix; the dough will be soft and slightly sticky. Cover the bowl tightly and refrigerate the dough for at least 2 hours or up to 3 days. Chilling improves the texture and flavor.

Make the Crumb Topping

While waiting for the dough to chill, prepare the crumb topping. In a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Use a fork or handheld mixer on low speed to incorporate the softened butter into the dry mixture. Continue mixing until the mixture resembles sandy crumbs. If necessary, work it with your hands until combined. Set aside in the refrigerator or freezer until needed in step 7.

Preheat the Oven

Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.

Shape the Cookies

Once the dough has chilled, scoop and roll it into balls, approximately 1.5 tablespoons (35g) each. Arrange the cookie balls about 3 inches apart on the prepared baking sheets. Use your thumb to create indents in the center of each cookie, forming a shallow bowl shape. Generously sprinkle the cold crumb topping over each cookie.

Bake the Cookies

Bake the cookies in the preheated oven for 14-15 minutes, or until the edges are lightly browned and set. Allow them to cool on the baking sheets for about 10 minutes before transferring them to a wire cooling rack.

Drizzle the Icing

In a small saucepan over low heat, melt the 2 tablespoons of butter together with the maple syrup, whisking occasionally. Once dissolved, remove from the heat and whisk in the sifted confectioners’ sugar until smooth. Taste the icing, adding a pinch of salt if desired. Drizzle this delicious glaze over the cooled cookies. Let the icing set for about an hour before enjoying.

Store the Cookies

Store your delicious cookies in an airtight container at room temperature for up to 4 days, or refrigerate them for up to 1 week. These cookies may also be frozen for longer storage; simply thaw and decorate with icing before serving.

Tips & Tricks

• For an added crunch, consider mixing in chopped nuts or chocolate chips into the dough before chilling.
• Adjust the amount of pumpkin pie spice according to your taste preferences; some may prefer a stronger spice flavor.
• Experiment with different glazes, like vanilla or caramel, for a unique twist on the icing.
• If the dough becomes too soft at room temperature, chill it for a bit before scooping.
• Serve these cookies warm for a delightful gooey texture—just pop them in the microwave for a few seconds before serving!

Serving Suggestions & Pairings

Pumpkin Crumb Cake Cookies are perfect for a cozy fall afternoon with a warm cup of chai tea or apple cider. They make an ideal dessert for Thanksgiving gatherings, potlucks, and family reunions. Pair them with vanilla ice cream or whipped cream for an indulgent treat!

Nutritional Information

Each cookie serves as a foolproof energy booster with approximately 190 calories, including 8g of fat, 28g of carbohydrates, and 2g of protein. While these cookies are a tasty treat, enjoying them as part of a balanced diet is key to moderation.

Storing Tips & Variations

To maintain freshness, store the cookies in an airtight container at room temperature. For longer storage, they freeze well. Place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. For rewarming, microwave them in 10-second increments. Variations could include using sweet potato puree instead of pumpkin for a different flavor or adding cranberries for a tart contrast to the sweet cookie base.

Conclusion

Now that you have all the details to create scrumptious Pumpkin Crumb Cake Cookies, it’s time to roll up your sleeves and start baking! This recipe serves as a wonderful way to bring warmth to your kitchen and create cherished memories with loved ones. Don’t forget to share your experience and any variations you try!

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Absolutely! Just be sure to roast and puree the pumpkin first, ensuring you remove excess moisture for the best results.

2. How can I make these cookies dairy-free?
You can substitute the unsalted butter with a plant-based butter alternative and use a non-dairy milk in the glaze.

3. Can I prepare the dough ahead of time?
Yes! The cookie dough can be refrigerated for up to three days, making it convenient for you to bake fresh cookies whenever you want.

4. What if I don’t have pumpkin pie spice?
You can easily make your own blend using ground cinnamon, nutmeg, ginger, and allspice.

5. How can I tell when the cookies are done baking?
Look for lightly browned edges and a set center. They will continue to cook a little more while cooling on the baking sheet.

Pumpkin Crumb Cake Cookies

A delightful twist on traditional cookies, these Pumpkin Crumb Cake Cookies combine the comforting flavors of pumpkin with a sweet, crumbly topping, making them perfect for fall.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 190

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup canned pumpkin puree This creamy pumpkin adds moisture and flavor.
• 2.25 cups all-purpose flour Creates a soft base.
• 0.75 teaspoon baking soda Helps the cookies rise.
• 2 teaspoons pumpkin pie spice Infuses cookies with warm flavors.
• 1 teaspoon ground cinnamon Adds a cozy touch.
• 0.5 teaspoon salt Balances sweetness.
• 0.75 cup unsalted butter, melted Provides richness.
• 2/3 cup light or dark brown sugar Adds moisture and flavor.
• 1/2 cup granulated sugar Contributes sweetness.
• 2 tablespoons pure maple syrup Intensifies pumpkin flavor.
• 1 large egg yolk Adds richness.
• 1 teaspoon pure vanilla extract Enhances overall flavor.

For the Crumb Topping

• 1/2 cup all-purpose flour For the crumb topping.
• 1/3 cup brown sugar Provides sweetness.
• 1.5 teaspoons pumpkin pie spice Additional flavor for the topping.
• 4 tablespoons unsalted butter, softened Creates a sandy consistency.

For the Icing

• 2 tablespoons unsalted butter For drizzling.
• 1/3 cup pure maple syrup Sweet glaze.
• 1 cup sifted confectioners’ sugar Adds sweetness to the glaze.
• pinch salt salt Enhances the glaze flavor.

Method

 

Preparation

1. Blot the pumpkin puree. Line a bowl with paper towels and place pumpkin inside, pressing to absorb excess moisture. Repeat until dry.
2. In a bowl, whisk together the flour, baking soda, pumpkin pie spice, ground cinnamon, and salt. Set aside.
3. In a large bowl, mix melted butter, granulated sugar, brown sugar, and maple syrup until combined. Add egg yolk and vanilla; whisk until smooth. Fold in the blotted pumpkin.
4. Mix the wet and dry ingredients gently until just combined. Cover and refrigerate for 2 hours.
5. Prepare the crumb topping: whisk together flour, brown sugar, and pumpkin pie spice. Incorporate softened butter until the mixture resembles sandy crumbs.

Baking

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. Scoop and roll chilled dough into balls, placing them 3 inches apart on sheets. Indent each cookie center and sprinkle with crumb topping.
3. Bake for 14-15 minutes until edges are lightly browned. Cool on sheets for 10 minutes, then transfer to a cooling rack.

Icing

1. Melt butter and maple syrup in a saucepan over low heat. Whisk in sifted confectioners’ sugar until smooth. Adjust seasoning with salt if needed.
2. Drizzle icing over cooled cookies and let set for about an hour.

Notes

For added crunch, mix in chopped nuts or chocolate chips. Adjust pumpkin pie spice to taste. Store in an airtight container for up to 4 days or freeze for longer storage.