Description
Soft, spiced pumpkin cookies with a crumbly cinnamon streusel topping and a drizzle of glaze — the perfect cozy fall treat that tastes like pumpkin coffee cake in cookie form.
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 1/3 cup (75g) pumpkin puree
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- For the Streusel Topping: 3 tbsp unsalted butter (melted), 1/3 cup (65g) brown sugar, 1/2 cup (60g) all-purpose flour, 1/2 tsp cinnamon
- For the Glaze: 1/2 cup (60g) powdered sugar, 1–2 tbsp milk, 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add to wet ingredients and stir until just combined.
- In a small bowl, combine melted butter, brown sugar, flour, and cinnamon to make the streusel. Mix with a fork until crumbly.
- Scoop cookie dough onto the baking sheet (about 2 tbsp per cookie). Flatten slightly and press a small indentation in the center.
- Sprinkle each cookie generously with the streusel topping.
- Bake for 12–14 minutes, or until the edges are set and the centers look soft.
- Let cookies cool completely on a wire rack.
- In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies before serving.
Notes
- Do not overbake — cookies should remain soft and tender.
- Store in an airtight container at room temperature for up to 3 days.
- For extra fall flavor, add a pinch of nutmeg to the dough.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American