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Pumpkin Crumb Cake Cookies Recipe

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3.9 from 6 reviews

Pumpkin crumb cake cookies deliver your favorite pumpkin coffee cake flavor in a portable cookie format. These soft and chewy cookies feature a rich pumpkin base topped with a buttery, spiced crumb topping and finished with a maple glaze. Perfectly balanced with warm spices and a hint of pure maple syrup, these cookies are ideal for fall gatherings or cozy afternoon treats. Blotting the pumpkin puree significantly reduces moisture for the ideal soft yet non-cakey texture, while using only an egg yolk keeps the cookie tender and moist.

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 (40g/30ml) 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 (107g/80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • pinch salt, to taste

Instructions

  1. Blot the pumpkin: Line a medium bowl with several paper towels and place the pumpkin puree inside. Using another paper towel, press down to blot out excess moisture. Repeat this process with new paper towels until the pumpkin is reduced by half and feels drier, about 1/2 cup (113g). Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, ground cinnamon, and salt to combine. Set aside.
  3. Prepare cookie dough: In a large bowl, whisk melted and cooled butter with granulated sugar, brown sugar, and pure maple syrup until smooth. Add the egg yolk and vanilla extract, whisking until incorporated. Add the blotted pumpkin and blend well. Gradually fold in the dry ingredients using a silicone spatula or wooden spoon until combined. The dough will be very soft.
  4. Chill dough: Cover the cookie dough tightly and refrigerate for at least 2 hours, or up to 3 days for optimal texture and flavor development.
  5. Make crumb topping: In a small bowl, whisk the flour, brown sugar, and pumpkin pie spice. Use a fork or handheld mixer on low speed to incorporate softened butter until the mixture is sandy and crumbly. Work with your hands if needed. Refrigerate or freeze the topping until ready to use in step 7.
  6. Preheat oven and prepare baking sheets: Set oven temperature to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  7. Scoop and shape cookies: Using a medium cookie scoop or tablespoon, portion about 1.5 tablespoons (35g) of chilled dough into balls. Space them 3 inches apart on prepared baking sheets. Press your thumb gently into the center of each ball to create a shallow bowl shape.
  8. Add crumb topping: Generously sprinkle the cold crumb topping over each cookie’s indented center.
  9. Bake cookies: Bake for 14 to 15 minutes until edges are lightly browned and cookies are set. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  10. Prepare maple icing: In a small saucepan over low heat, melt butter and maple syrup together, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar until smooth. Add a pinch of salt to taste if desired.
  11. Glaze cookies: Drizzle maple icing over cooled cookies. Allow icing to set for about 1 hour before serving.
  12. Store: Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Notes

  • You can prepare cookie dough and crumb topping ahead and store both refrigerated for up to 3 days.
  • Baked cookies freeze well up to 3 months. Freeze dough or shaped dough balls for 3 months; thaw overnight before baking.
  • You can also freeze unbaked shaped cookies with crumb topping and bake directly from frozen, adding 1-2 minutes to baking time.
  • Use 100% pure pumpkin puree, not pumpkin pie filling. Libby’s is a recommended brand.
  • Blotting pumpkin puree to reduce moisture is essential to prevent cakey cookies.
  • For homemade pumpkin pie spice substitute: For dough – 1/2 tsp ground ginger, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp extra cinnamon; for topping – 1/2 tsp cinnamon plus 1/4 tsp each ginger, nutmeg, cloves, allspice.
  • Special tools like mixing bowls, handheld mixer, cookie scoop and silicone mats help ease preparation but are optional.

Find it online: https://cookedbysarah.com/pumpkin-crumb-cake-cookies-recipe/