Pumpkin crumb cake cookies are like your favorite pumpkin coffee cake, in hand-held cookie form! A soft and chewy pumpkin cookie cradles a buttery, spiced crumb topping, and a dash of pure maple flavor seals the deal: this will be your new favorite fall cookie!
Pumpkin cookie season is my specialty. My brown butter pumpkin oatmeal cookies are a personal and fan favorite because they’re made with ultra-flavorful brown butter. Then there are my frosted and super soft pumpkin cookies, which are always a hit! And if you love the combo of pumpkin and chocolate, you’ll adore these chewy pumpkin chocolate chip cookies.
I have a recipe for crumb cake cookies in my book, Sally’s Baking 101, and wanted to try a pumpkin variation for the fall. With all that pumpkin cookie know-how, and with what I learned while developing the crumb cake cookie recipe for the cookbook, I thought this would be a piece of [crumb] cake!
Boy was I wrong! Today’s recipe went through so many tests, my team and I actually lost count when we got into the double digits… 15 or 16, maybe? The perfect pumpkin crumb cake cookie had to be soft and chewy, packed with pumpkin spice flavor, and topped with crumbles that held their form.
When we finally got it right, there were cheers (and maybe also some tears?) throughout the kitchen. I can now say this with complete confidence: this recipe for pumpkin crumb cake cookies is one you’re going to want to make on repeat all season long.
One reader, Don, commented: “Thanks to you and your team for the many test batches needed to perfect this recipe! These cookies are PERFECT for the fall season! Cookie exteriors but crumb cake centers and the warm spice flavors. I’m going to be making lots of friends happy this fall with these tasty treats! The only addition I made was sprinkling some pecan chips on the top of the crumbs before baking. Can’t wait to try your next experiment! ★★★★★“
Another reader, Grace, commented: “Amazing! A little time intensive with blotting the pumpkin and chilling the dough, but SO worth it. Not difficult, just takes some time. Very soft cookies, definitely a bit of a cake-like texture. Probably some of the best cookies I’ve ever made. Already sending pictures and the link to everyone I know. ★★★★★“
Stock Up on These Ingredients:
- Canned Pumpkin: Be sure to use the can labeled “pure pumpkin puree,” not pumpkin pie filling. (By the way, here’s a list of recipes to make with leftover pumpkin puree!)
- Flour: You need all-purpose flour to create the structure of the cookie.
- Baking Soda: The leavening that will help the cookies puff up and spread just enough in the oven.
- Pumpkin Pie Spice, Cinnamon, & Salt: The seasonings these cookies need for that delicious pumpkin spice flavor you crave. You can use store-bought or homemade pumpkin pie spice. (I recommend making a batch of the homemade stuff now… because you’re going to want to make these cookies again soon!)
- Melted Butter: As you know from chewy chocolate chip cookies, melted butter makes cookies ultra chewy.
- Brown Sugar: More brown sugar than white sugar makes for chewy cookies with that deep molasses-y flavor.
- Granulated Sugar: A little white sugar to help the cookies spread just right.
- Maple Syrup: This deepens the overall flavor and made for the very BEST batch (out of many, many batches). It also helps the cookies spread.
- Egg Yolk: Pumpkin acts like an egg in cookie dough, which is something I learned when testing pumpkin chocolate chip cookies over a decade ago. Testing today’s pumpkin crumb cake cookies, however, proved that an egg—or at least part of an egg—is necessary. Use just 1 large egg yolk because that little extra bit of fat makes a difference. We do the same thing for pumpkin sugar cookies.
- Vanilla Extract: A splash of vanilla rounds out the delicious flavors in these cookies.
The crumb topping is made from ingredients you’ll also use in the cookie dough, so you don’t need anything extra just to make it.
Before You Begin, Blot the Pumpkin
Blotting moisture out of pumpkin puree is remarkably useful when making cookies.
Pumpkin is approximately 90% water by mass, which isn’t really useful in a chewy cookie recipe. (Think about it—there isn’t usually liquid in a chocolate chip cookie recipe, is there?) Using a paper towel, blot out some of the pumpkin’s moisture, so all that’s left is the flavor:
Blot the pumpkin. More moisture = cakier cookies. To prevent overly cakey cookies, blot a lot of the moisture out of the pumpkin. I know it sounds odd, but gently soaking liquid out of the pumpkin puree with paper towels works.
Don’t be afraid to swap for quite a few new paper towels as they become saturated. You want the amount of pumpkin to be fully reduced by half.
After you’ve blotted your pumpkin, the rest of the steps are quick and easy. The cookie dough will be very soft, so it’s imperative that you chill the dough for at least 2 hours before you shape the cookies and bake.
Make the Crumb Topping
While the dough is chilling, whisk together some flour, brown sugar, and pumpkin pie spice. Then use a hand mixer or forks to cut in softened butter until crumbles form. Refrigerate—or even freeze—the crumb topping until you’re ready to make the cookies.
Shaping Pumpkin Crumb Cake Cookies
Use a cookie scoop. I like to use a medium cookie scoop for this cookie dough. Why? This is a sticky dough, and a cookie scoop makes things a little more manageable. Once you scoop the dough, roll it into a ball, then slightly flatten it. Then use your finger or thumb to press a few indents in the center of each cookie, to make a shallow bowl shape.
Generously (and I do mean generously!) sprinkle the cold crumb topping over the cookies.
These cookies take around 15 minutes to bake.
Maple Icing
The maple icing is the same as on these maple brown sugar cookies and these apple cinnamon oatmeal cookies—why yes, it IS an all-purpose fall cookie icing, thank you for noticing! It’s easy to make, and adds that perfect finishing touch on these pumpkin crumb cake cookies. You could, of course, top with vanilla icing, like we do on pumpkin coffee cake, or with brown butter glaze instead.
Because it’s made with butter, which is solid at room temperature, the icing eventually sets, making the cookies a little easier to stack, store, and transport.
Pumpkin Crumb Cake Cookies
- Prep Time: 2 hours, 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Pumpkin crumb cake cookies are like your favorite pumpkin coffee cake, in hand-held cookie form! A soft and chewy pumpkin cookie cradles a buttery, spiced crumb topping, and a dash of pure maple flavor seals the deal: this will be your new favorite fall cookie! Do not skip blotting the pumpkin, to reduce it by half. And be sure to use only an egg yolk, not the whole egg.
Ingredients
Cookies
- 1 cup (226g) canned pumpkin puree
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking soda
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and cooled for 5 minutes
- 2/3 cup (133g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (40g/30ml) pure maple syrup
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
Crumb Topping
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/3 cup (67g) light or dark brown sugar
- 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 4 Tablespoons (56g) unsalted butter, softened to room temperature
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (107g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- Blot the pumpkin: Line a medium bowl with several paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. Repeat with new paper towels until the pumpkin feels much drier and has been reduced by half, to 1/2 cup (113g). Set aside.
- Make the cookies: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and maple syrup until combined. Whisk in the egg yolk and vanilla extract until incorporated, then whisk in the 1/2 cup of blotted pumpkin. Pour the dry ingredients into the wet ingredients and stir with a silicone spatula or wooden spoon until combined. The cookie dough will be very soft.
- Cover tightly and refrigerate the cookie dough for at least 2 hours or up to 3 days.
- Make the crumb topping: Meanwhile, in a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Using a fork or a handheld mixer on low speed, mix in the butter until sandy and crumbly. Feel free to work the mixture together with your hands if it’s not coming together. Place the topping in the refrigerator or freezer until needed in step 7.
- Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and roll the chilled cookie dough into balls, about 1.5 Tbsp (35g) of dough each, and arrange 3 inches apart on the prepared baking sheets. Use your thumb to press a few indents into the middle of each cookie, to make a shallow bowl shape. Sprinkle a generous amount of the cold crumb topping on top of each cookie.
- Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack.
- Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cookies. Icing will set after about 1 hour.
- Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and crumb topping and store both (tightly covered) in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. You can also freeze the cookie dough or cookie dough balls for up to 3 months. Allow to thaw overnight in the refrigerator, add the topping, and bake as directed. You can also freeze the unbaked shaped/topped cookies (after adding the crumb topping), then bake from frozen; no need to thaw, just add an extra minute or two to the bake time.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Handheld Mixer | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices: for the cookie dough, use 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and an extra 1/4 teaspoon ground cinnamon. Do not leave out the 1 teaspoon of ground cinnamon that is also called for in the dough. For the topping, use 1/2 teaspoon ground cinnamon, plus 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice.
- Pumpkin: Make sure to purchase the can labeled 100% pure pumpkin, not pumpkin pie filling. I like Libby’s brand. Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree between paper towels. This will help produce a less cakey cookie. Less moisture is a good thing in these cookies!
Reader Comments and Reviews
Can it be made in bars shape please?
Hi Rania, We have not tested these as cookie bars but let us know if you try it!
So flavourful! I had to stop myself from eating more. Love the texture and the spicy taste.
I tried these for the baking challenge. I’m not a huge fan of pumpkin, but these are yummy. My family says, “these taste like fall!” They were easy enough, and would make a great addition to a fall gathering!
Made this as the alternative monthly challenge, and these are so good!
These were great, and I think the flavor was better the next day. My husband took some into work and got lots of compliments. I had a lot of maple glaze and think the cookies could have used less or gone without it.
Delicious. Loved the texture of the cookie. My filling didn’t come together all that great, but that could have been user error. Would still try this one again!
these were so much fun to make and turned out amazing!! the recipe was very easy to follow and i got so many compliments that the cookies looked like they belonged in a bakery. thank you for the great recipe as always, will definitely be making them again!
They don’t have as much pumpkin flavor as I was expecting, but they were fun to make. I’m not a coffee drinker, but I have a feeling these would go great with a warm cup.
These are very simple to make and WILDLY good. The softest cookies ever! Great pumpkin flavor.
I made them for my boyfriend and he says they are “the best cookies he’s had in his lifetime”
These were easy to make, and came out perfectly! I love the pumpkin flavor, and the drizzle has a very nice flavor, as well. I am overly sensitive to too sweet, and would have probably been better to have left off the drizzle – made them a little too sweet for me. These were great, and the recipe is awesome.
Clarification wanted – 100% pure pumpkin is different than pumpkin puree? Any thoughts on if substitution would be possible?
Hi Jo! 100% pure pumpkin and pumpkin puree are the same.
These cookies are soo soft and delicious! The little extra pop of flavor from the crumb topping and maple glaze makes such a difference. I’m not a huge cookie person but I am a Sally’s believer so I decided to try making them for a party and they were a hit! Thank you for the recipe!!
These cookies came together perfectly, following Sally’s detailed instructions. As the cookies baked, the house was filled with the heavenly aroma of fall baking. I had a lot of the delicious maple glaze left over and put quarter sized drops on parchment paper to make little maple sugar candies. Our family was mixed in the reviews of the flavor profile. Some of us felt the cookies were a bit bland, yet my husband and grandson loved the flavor. Although I am glad I made these pretty cookies, I think I will keep searching for my perfect fall cookie.
These are fabulous! SO much flavor. Great combo of spices!
A perfect fall cookie! The maple glaze sets this cookie apart. This cookie will be added to my regular fall dessert recipes.
A perfect fall cookie! The maple glaze sets this cookie apart. This cookie will be added to my regular fall dessert recipes.
These are the prettiest cookies I’ve ever made! They are super delicious and soft as well!
These Pumpkin Crumb Cake Cookies are DELICIOUS!! 🎃🍪 They’re so soft and fluffy, and that buttery crumb topping adds the perfect little crunch and filling effect. And the maple syrup drizzle on top? 🤤 Absolutely perfection!
I rolled a dozen cookies into 76-gram dough balls and made the little wells as noted in the recipe. I left them with some height before filling them with the crumb topping. I topped each one with about 15 grams of the crumb mixture. And of course, the drizzle was spread generously over each cookie. 😋
They’re already gone! I sold half a dozen and we enjoyed the rest ourselves. Needless to say, they were a BIG hit around here! ❤️
Thanks, Sally!! These are definitely a keeper, and we’ll be making them again real soon! 🎃🍁 I may even try adding some toasted walnuts to the crumb next time—I bet they’d be absolutely delightful! 🌰🤎
This recipe was easy to follow and tasted amazing!
Delicious – perfect for Fall!
I made these for my Bible study girls and they said they were the best cookies they’d ever had!
Question I have tried to bake these in the past and for whatever reason my cookies end of flat and thin I seem to get the same affect when baking these or simple snickerdoodle … what am i doing wrong ?
Hi Lissette, here’s our best tips for preventing cookies from spreading!
Great recipe!! The end product was DELICIOUS, however it took longer than expected and was a little difficult. Blotting the pumping took so long… anyways, still loved and tasted amaze!!
This is my first time making this recipe….but not my first time baking cookies!! It’s definitely gonna become a fall staple in our household! I love the texture of the cookies and really like the crumb topping!
These soft cookies were amazing to bite into with the spiced cookie, maple icing, and brown sugar crumble making an irresistable fall-flavored medley in your mouth! I sprinkled a little bit of cinnamon on top for just a little more spice.
Hello.
I’m not from US – we don’t have canned pumpkin. The only thing here is pumpkin puree that is stored in the fridge. It’s very watery, not solid like the one you used. Impossible to blot with paper. Should I make my own pumpkin puree instead?
Hi Katja, other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629 It will likely still be a bit more watery than canned pumpkin puree, but it should work!
I did everything exactly using a scale, and my pumpkin crumb cake cookies came out delicious. They’re soft and I love the crumb topping and icing. The blotting took a bit, but it was worth it. I loved it.
Forgot to rate !
Super yum. The spice is just right. I used homemade pumpkin puree with great results. Blotting the puree was an extra step but I wouldn’t skip it.
Super yum. The spice is just right.