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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
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.