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.