Description
Soft, spiced pumpkin cookies topped with a buttery cinnamon crumb and optional vanilla glaze. These cozy cookies are like individual bites of pumpkin coffee cake—perfect for fall baking.
Ingredients
For the Cookies:
1 cup pumpkin purée (not pumpkin pie filling)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 egg yolks
2 teaspoons vanilla extract
For the Crumb Topping:
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
For the Glaze (optional):
1 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2–3 minutes.
4. Add egg yolks and vanilla extract; mix until combined.
5. Stir in pumpkin purée until smooth and well mixed.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
7. Scoop dough onto baking sheets using a tablespoon or small cookie scoop, spacing 2 inches apart.
8. Make the crumb topping by combining butter, brown sugar, flour, and cinnamon until crumbly.
9. Sprinkle a generous amount of crumb topping over each cookie dough ball.
10. Bake for 12–15 minutes, or until edges are golden and centers are set.
11. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. For glaze, whisk together powdered sugar, vanilla, and milk until smooth.
13. Drizzle glaze over cooled cookies and let set before serving.
Notes
Use pure pumpkin purée, not pumpkin pie filling, for best results.
Do not overmix the dough—this helps the cookies stay soft and tender.
The crumb topping is generous by design—don’t skimp!
Cookies can be enjoyed with or without the glaze.
Store cookies in an airtight container for up to 3 days.