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
So scrumptious and easy to make! I followed the recipe to a tee and it is perfect! I’ve also made Sally’s pumpkin coffee cake that these cookies are modelled after, and both are so good that I’m not sure which I prefer!
I made these and they were delicious. I made a big batch to freeze. I baked them with the crumb topping, but not the icing. Can I freeze these?
Hi Frances, you can absolutely freeze these cookies – with or without the icing. For the best tasting results, however, icing is always best when it’s fresh. You can freeze the cookies without and then when you are ready to serve the thawed cookies, top with freshly-made maple icing. Enjoy!
These cookies are delicious. They are so soft and perfectly sweet even without the glaze. I can’t wait to share them at my work Halloween potluck this week.
Not the best recipe I’ve made from Sally but definitely yummy!
Perfect fall cookie!! Moist and yummy!!
These are delicious, and so soft! The entire house smelled like autumn when the cookies were baking. The maple icing is perfect. It is quite difficult to fit all of the crumb topping on the cookies, but after the cookies bake it ends up being the perfect amount of topping.
Delicious! Had to make my own pumpkin puree as you can’t buy it where I live but turned out just as good.
Delightful! It takes some time and steps, but worth the effort. These are pretty special cookies.
Best cookies I’ve made in a long time! So soft and flavorful, they were a big hit at a family gathering and perfect for fall.
Wonderful cookies! A new favourite!
Great for the fall season
These were amazing! I made them for a small get together and they disappeared! They really do taste like a coffee cake in cookie form. Definitely will make again!
These were so delicious I could hardly hold the kids off! They were disappearing so fast I almost didn’t get a photo for the October baking challenge! I guess it’s clear we’ll be making these again.
These cookies taste like fall!!
A little time consuming with all the steps but they are delicious!
These are some of the best cookies I’ve ever made! The cookies have a wonderful flavor and it pairs so well with the maple icing. Definitely will be making again
We really liked these! The frosting really makes it for me.
These are delicious! I had a little trouble with the crumb part (because I have never made that before), but the cookies turned out great. The icing makes all the difference.
This recipe was super fun and easy to make. I found it from the October baking challenge and it is so delicious. Pretty random, but for me this is the gingerbread of fall.
Delicious. The icing makes it extra good.
I made these for a bake sale, they were very popular. Don’t skip the maple glaze, it really enhances the flavor
Cookies are delicious! Easy to make and snapped up by family quickly!☺️ another great recipe from Sally’s Baking!!!
I was a little hesitant about the pumpkin getting from 1 cup to half a cup BUT it worked! I am not usually a pumpkin flavored anything fan but these are delicious! My little 18 month grand daughter helped by adding the streusel to the cookies even! She did so good!! Until she found out the streusel was also delicious 🤣 Thankfully we were about done by that time 🤣
These turned out perfectly with no adjustments for altitude needed, I’m at 7500’. My family ate them for breakfast AND dessert!
The cookie part is so good on its own, but then combined with the crumb and drizzle it tastes like such an elevated cookie for something so easy to make. My family will love these!
YUM! Our whole family loved these. We enjoyed making (and eating) them together and will absolutely make them again.
I found “blotting” the pumpkin a little tricky and just ended up sort of wrapping it in paper towels. That worked just fine!
My son (4) gave these cookies 2 thumbs up and ate 3 of them! They are delicious! The first tray I did 14 minutes, after that I did 12 minutes so they stayed more cakey.
These cookies were delicious! They’re good with or without the glaze, and they have a lovely pumpkin flavor. My husband likes them as well!
These cookies taste like fall! They are the best pumpkin cookie recipe I have made-these will not disappoint ❤️
These cookies taste like fall! They are the best pumpkin cookie recipe I have made-these will not disappoint ❤️
The whole family loved them; even those who don’t usually eat pumpkin treats! Definitely going to make these again!
These cookies were really good! The hardest part was waiting for the dough to chill. They are worth the wait, however!