Go Back

Pumpkin Crumb Cake Cookies

Pumpkin crumb cake cookies with a thick pumpkin-spice base and buttery cinnamon crumb topping. The cookies bake until set and are finished with a generous powdered sugar dust for a coffee-cake vibe in cookie form.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Chill 5 minutes
Total Time 44 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 240
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 softened
  • 1 cup brown sugar
  • 0.33 cup pumpkin blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
Finishing
  • 0.25 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Make cinnamon crumb topping
  1. In a bowl, mix flour, brown sugar, and cinnamon until evenly combined. Drizzle in melted butter and toss until large crumbs form, with no dry flour streaks.
  2. Refrigerate the crumb topping for 5 minutes until firm enough to press onto cookies.
Mix pumpkin cookie base
  1. In a mixing bowl, beat softened butter and brown sugar until creamy and smooth. Add blotted pumpkin, egg yolk, and vanilla and beat until thick and uniform.
  2. Add the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold just until no dry pockets remain and the dough is thick.
Assemble and bake
  1. Scoop 2-tablespoon rounds of dough and place them on a sheet pan, spacing them apart. Press a generous handful of crumb topping into each cookie so it adheres to the surface.
  2. Bake at 375F for 12-14 minutes, until the edges look set and the tops feel set. Cool completely on the pan before finishing.
Finish
  1. Dust generously with powdered sugar, using a light shake for an even coating. Serve after the cookies are fully cool so the topping stays crisp.

Notes

Pro tip: blot the pumpkin well before mixing to keep the dough thick and prevent spreading. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies for up to 2 months (thaw overnight). For a dairy-light swap, replace butter with a 1:1 plant-butter that bakes well, and keep chilling the crumb so it firms up.