Description
Pumpkin crumb cake cookies are soft, spiced cookies topped with a buttery crumb topping and drizzled with maple icing. Combining the cozy flavors of pumpkin pie and crumb cake, these cookies are perfect for fall gatherings, holiday baking, or year-round indulgence.
Ingredients
Scale
Cookies:
- 1 cup canned pumpkin puree (blotted to ½ cup)
- 2 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup melted butter
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons maple syrup
- 1 egg yolk
- 1 teaspoon vanilla extract
Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 4 tablespoons softened butter
Maple Icing:
- 2 tablespoons unsalted butter
- ⅓ cup maple syrup
- 1 cup sifted confectioners’ sugar
- Pinch of salt
Optional Add-ins:
- Chopped nuts
- White chocolate chips
- Coarse sugar for topping
Instructions
- Blot pumpkin puree: Place puree between paper towels until reduced to ½ cup.
- In a medium bowl, whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, whisk melted butter, brown sugar, granulated sugar, maple syrup, egg yolk, and vanilla. Stir in blotted pumpkin.
- Add dry ingredients to wet ingredients and stir until dough forms. Refrigerate for at least 2 hours.
- For crumb topping: Mix flour, brown sugar, and pumpkin pie spice. Add softened butter and mix until crumbly.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll chilled dough into 1.5 tablespoon balls. Place on sheets and press indentations in the center.
- Sprinkle crumb topping over each cookie.
- Bake 14–15 minutes or until edges are lightly browned. Cool 10 minutes on sheets, then transfer to a rack.
- Make icing: Melt butter and maple syrup over low heat. Whisk in sugar and salt. Drizzle over cooled cookies. Let set for 1 hour.
Notes
- Use room-temperature ingredients for best results.
- Blot pumpkin puree well to prevent cakey texture.
- Avoid overmixing dough to keep cookies tender.
- Store at room temperature up to 4 days, fridge up to 1 week, or freeze up to 3 months.
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~160
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg