As the leaves turn golden and the air turns crisp, there’s nothing quite like the delightful taste of pumpkin treats. Pumpkin Crumb Cake Cookies merge the rich, cozy flavors of pumpkin spice with the cake-like texture of a cookie, making them a perfect fall snack. With a crumbly topping and a hint of maple syrup, these cookies are a great way to celebrate the season.
Why Make This Recipe
Pumpkin Crumb Cake Cookies are an excellent choice for several reasons. First, they are super easy to make and require simple ingredients that most bakers already have at home. Second, they are soft, moist, and packed with flavor, making them a hit at any gathering. Finally, these cookies provide a delicious way to enjoy the nutritional benefits of pumpkin, such as vitamins A and C, while satisfying your sweet tooth.
How to Make Pumpkin Crumb Cake Cookies
Ingredients
- 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
- 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
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80g/ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Directions
- Blot the pumpkin: Line a medium bowl with several paper towels. Put the pumpkin puree in the bowl. Press down with another paper towel to blot excess moisture, repeating until you have about 1/2 cup (113g) of dry pumpkin. Set aside.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and maple syrup until combined. Mix in the egg yolk and vanilla extract, then add the blotted pumpkin.
- Combine the ingredients: Pour the dry ingredients into the wet ingredients and stir with a spatula until fully combined. The cookie dough will be very soft.
- Chill the dough: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
- Prepare the crumb topping: In a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Mix in the softened butter until sandy and crumbly. Chill the topping until needed.
- Preheat the oven: Heat your oven to 350°F (177°C) and line large baking sheets with parchment paper.
- Shape the cookies: Scoop and roll the chilled dough into balls, about 1.5 tablespoons each. Place them on the baking sheets, spacing them 3 inches apart, and make indents in the middle with your thumb. Sprinkle the crumb topping generously on each cookie.
- Bake: Bake for 14–15 minutes until the edges are lightly browned. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Make the icing: In a small saucepan over low heat, melt the butter and maple syrup, whisking occasionally. Once melted, remove from heat and whisk in the sifted confectioners’ sugar, adding a pinch of salt if desired. Drizzle over cookies and allow to set for about 1 hour.
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
How to Serve Pumpkin Crumb Cake Cookies
These cookies are fantastic on their own or served with a warm cup of coffee or tea. For an extra touch, you can pair them with whipped cream or serve them alongside a scoop of vanilla ice cream for a delicious dessert experience.
How to Store Pumpkin Crumb Cake Cookies
Store your Pumpkin Crumb Cake Cookies in an airtight container at room temperature for up to four days. If you want them to last longer, you can refrigerate them for up to one week. Just make sure they are covered properly to keep them fresh.
Tips to Make Pumpkin Crumb Cake Cookies
- Blotting the pumpkin: Removing excess moisture from the pumpkin puree will help prevent soggy cookies.
- Chilling the dough: Don’t skip the chilling step! This helps the cookies maintain their shape during baking.
- Use room temperature ingredients: Make sure the butter, eggs, and other ingredients are at room temperature for better mixing.
Variation
Feel free to add chocolate chips or chopped nuts for extra flavor and texture. You could also incorporate different spices or extracts to customize your cookie experience.
FAQs
- Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook and blend it to achieve a similar consistency as canned pumpkin. - Can I freeze these cookies?
Yes! You can freeze the cookies in an airtight container for up to three months. Just let them thaw before serving. - What can I use instead of maple syrup?
If you don’t have maple syrup, you can use honey or agave syrup as a substitute, but keep in mind it may change the flavor slightly.
Enjoy making and sharing these delicious Pumpkin Crumb Cake Cookies this fall!
Pumpkin Crumb Cake Cookies
Delightful pumpkin treats that combine the rich flavors of pumpkin spice with a cake-like cookie texture, topped with a crumbly layer.
Ingredients
For the cookie dough
- 1 cup canned pumpkin puree Blotted to reduce moisture
- 2.25 cups all-purpose flour Spoon and leveled
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice Store-bought or homemade
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted Cooled for 5 minutes
- 2/3 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons pure maple syrup
- 1 egg yolk At room temperature
- 1 teaspoon pure vanilla extract
For the crumb topping
- 1/2 cup all-purpose flour Spoon and leveled
- 1/3 cup light or dark brown sugar
- 1.5 teaspoons pumpkin pie spice Store-bought or homemade
- 4 tablespoons unsalted butter, softened To room temperature
For the icing
- 2 tablespoons unsalted butter
- 1/3 cup pure maple syrup
- 1 cup sifted confectioners’ sugar
- pinch salt To taste
Instructions
Preparation
- Blot the pumpkin by pressing pumpkin puree between paper towels to reduce moisture, yielding about 1/2 cup dry pumpkin.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then set aside.
- In a large bowl, combine melted butter, granulated sugar, brown sugar, and maple syrup, then mix in egg yolk and vanilla extract, followed by the blotted pumpkin.
Dough Assembly
- Combine the dry ingredients with the wet ingredients and stir until fully combined into a soft dough.
- Cover the dough tightly and refrigerate for at least 2 hours, or up to 3 days.
Crumb Topping
- In a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice.
- Mix in softened butter until the mixture resembles sandy crumbs, and chill until needed.
Baking
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Shape the chilled dough into balls, approximately 1.5 tablespoons each, placing them 3 inches apart on the baking sheets. Make thumb indents in each cookie and sprinkle with crumb topping.
- Bake for 14-15 minutes until the edges are lightly browned. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- For the icing, melt butter and maple syrup in a small saucepan over low heat, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar. Drizzle over cooled cookies and allow to set.
Notes
Store cookies in an airtight container for up to 4 days at room temperature, or refrigerate for up to 1 week. Consider adding chocolate chips or nuts for added flavor.
