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Pumpkin Crumb Cake Cookies

Pumpkin crumb cake cookies with a buttery cinnamon crumb topping and a soft pumpkin-spice base, baked until set and slightly golden. Thick crumb topping is pressed on for that coffee-cake feel, then finished with a generous powdered sugar dusting.
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Prep Time 25 minutes
Cook Time 14 minutes
refrigeration 4 minutes
Total Time 43 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon crumb topping
  • 1 cup flour
  • 0.75 cup brown sugar
  • 2 tsp cinnamon
  • 0.5 cup butter melted
Pumpkin cookie base
  • 2.25 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter
  • 1 cup brown sugar
  • 0.33 cup pumpkin blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
Finishing
  • 1 powdered sugar

Equipment

  • 1 sheet pan

Method
 

Make the cinnamon crumb topping
  1. Mix flour, brown sugar, and cinnamon until evenly combined, then drizzle in melted butter and toss until large crumbs form with a dry look. Refrigerate the crumb mixture for 4 minutes so it firms up and clings to the dough.
Make the pumpkin cookie base
  1. Beat butter and brown sugar until smooth and creamy, scraping the bowl as needed. Add the blotted pumpkin, egg yolk, and vanilla and beat just until incorporated.
  2. Fold in flour, baking soda, pumpkin pie spice, cinnamon, and salt until no dry streaks remain, then scoop 2-tablespoon thick rounds.
Assemble and bake
  1. Press a generous handful of crumb topping into each cookie so the surface is well blanketed and packed.
  2. Bake on a sheet pan at 375°F for 12-14 minutes, until the tops look set and lightly golden at the edges. Cool completely before finishing.
  3. Dust generously with powdered sugar, keeping the coating thick for a coffee-cake cookie finish.

Notes

Pro tip: blot the pumpkin well so the dough bakes thick and doesn’t turn cakey-wet. Store cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies up to 2 months. For a gluten-free swap, use a 1:1 gluten-free baking flour blend for both flour calls and verify your blend supports cookies.