Pumpkin Crumb Cake Cookies
Soft, chewy pumpkin cookies topped with a buttery cinnamon streusel and sweet vanilla glaze. The perfect fall treat that tastes just like coffee cake.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, melted
1/2 cup canned pumpkin puree (blotted to remove moisture)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg yolk
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
4 tbsp cold butter (for streusel)
1/2 cup flour (for streusel)
1/3 cup brown sugar (for streusel)
1 tsp cinnamon (for streusel)
1/2 cup powdered sugar (for glaze)
1 tbsp milk (for glaze)
Instructions
1.Spread pumpkin puree on paper towels to remove excess moisture.
2.Mix melted butter, sugars, pumpkin, egg yolk, and vanilla in a bowl.
3.Stir in flour, spices, baking soda, and salt until combined.
4.Chill dough for 30 minutes.
5.Preheat oven to 350°F (175°C).
6.Mix streusel ingredients (cold butter, flour, sugar, cinnamon) until crumbly.
7.Scoop dough onto baking sheet and press streusel on top.
8.Bake for 10-12 minutes.
9.Cool cookies and drizzle with glaze made from powdered sugar and milk.
Notes
Blotting the pumpkin is essential for a chewy texture.
Store in an airtight container for up to 4 days.
Dough can be frozen for up to 2 months.