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Pumpkin Crumb Cake Cookies

Pumpkin Crumb Cake Cookies

These pumpkin crumb cake cookies prove that a soft, impressive fall cookie can combine a tender pumpkin base, buttery streusel, and maple icing without complicated equipment. This easy pumpkin cookie recipe with crumb topping relies on blotted pumpkin and chilled dough to avoid the damp, cakey texture that ruins so many pumpkin cookie batches. Whether you serve these pumpkin cookies with streusel at a potluck or keep them for a quiet afternoon, this soft pumpkin crumb cookies recipe deserves a permanent place in your autumn baking rotation.
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Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 24 servings
Course: Cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup (226g) canned pumpkin puree
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 3/4 teaspoon baking soda
  • 2 teaspoons store-bought or homemade pumpkin pie spice*
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter melted and cooled for 5 minutes
  • 2/3 cup (133g) light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (30g/ml) pure maple syrup
  • 1 egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
Crumb Topping
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/3 cup (67g) light or dark brown sugar
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
  • 4 Tablespoons (56g) unsalted butter softened to room temperature
Maple Icing
  • 2 Tablespoons (28g) unsalted butter
  • 1/3 cup (80g/ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • pinch salt to taste

Equipment

  • Paper towels
  • Medium cookie scoop
  • Glass mixing bowls

Method
 

  1. Blot the pumpkin: Line a medium bowl with several paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin.
    Repeat with new paper towels until the pumpkin feels much drier and has been reduced by half, to 1/2 cup (113g). Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and maple syrup until combined. Whisk in the egg yolk and vanilla extract until incorporated, then whisk in the 1/2 cup of blotted pumpkin.
    Pour the dry ingredients into the wet ingredients and stir with a silicone spatula or wooden spoon until combined. The cookie dough will be very soft.
  4. Cover tightly and refrigerate the cookie dough for at least 2 hours or up to 3 days.
  5. Meanwhile, in a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Using a fork or a handheld mixer on low speed, mix in the butter until sandy and crumbly. Feel free to work the mixture together with your hands if it’s not coming together. Place the topping in the refrigerator or freezer until needed in step 7.
  6. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  7. Scoop and roll the chilled cookie dough into balls, about 1.5 Tbsp (35g) of dough each, and arrange 3 inches apart on the prepared baking sheets. Use your thumb to press a few indents into the middle of each cookie, to make a shallow bowl shape. Sprinkle a generous amount of the cold crumb topping on top of each cookie.
  8. Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack.
  9. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cookies. Icing will set after about 1 hour.
  10. Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Recipe Notes

Make Ahead & Freezing:
Refrigerate the cookie dough and crumb topping for up to 3 days. Freeze baked cookies, dough, or dough balls for up to 3 months. Thaw dough overnight, add the topping, and bake as directed. You can also freeze shaped and topped cookies and bake from frozen, adding 1–2 minutes to the bake time.
Pumpkin Pie Spice:
Use store-bought or homemade pumpkin pie spice. For the cookie dough, use 1/2 teaspoon each ginger, allspice, and nutmeg, plus 1/4 teaspoon cloves and 1/4 teaspoon extra cinnamon. Keep the 1 teaspoon of cinnamon already called for. For the topping, use 1/2 teaspoon cinnamon plus 1/4 teaspoon each ginger, nutmeg, cloves, and allspice.
Pumpkin:
Use 100% pure pumpkin, not pumpkin pie filling. Libby’s works well. Squeeze out as much moisture as possible with paper towels before adding it to the dough for less cakey cookies.