Pumpkin crumb cake cookies are like your favourite pumpkin espresso cake, in hand-held cookie type! A mushy and chewy pumpkin cookie cradles a buttery, spiced crumb topping, and a splash of pure maple taste seals the deal: this will probably be your new favourite fall cookie!

Pumpkin cookie season is my specialty. My brown butter pumpkin oatmeal cookies are a private and fan favourite as a result of they’re made with ultra-flavorful brown butter. Then there are my frosted and tremendous mushy pumpkin cookies, that are all the time a success! And should you love the combo of pumpkin and chocolate, you’ll adore these chewy pumpkin chocolate chip cookies.

I’ve a recipe for crumb cake cookies in my guide, Sally’s Baking 101, and wished to strive a pumpkin variation for the autumn. With all that pumpkin cookie know-how, and with what I discovered whereas creating the crumb cake cookie recipe for the cookbook, I believed this is able to be a bit of [crumb] cake!

Boy was I incorrect! At this time’s recipe went via so many exams, my group and I really misplaced depend once we received into the double digits… 15 or 16, perhaps? The proper pumpkin crumb cake cookie needed to be mushy and chewy, full of pumpkin spice taste, and topped with crumbles that held their type.

After we lastly received it proper, there have been cheers (and perhaps additionally some tears?) all through the kitchen. I can now say this with full confidence: this recipe for pumpkin crumb cake cookies is one you’re going to need to make on repeat all season lengthy.

Inventory Up on These Components:

1. Canned Pumpkin: You’ll want to use the can labeled “pure pumpkin puree,” not pumpkin pie filling. (By the best way, right here’s a listing of recipes to make with leftover pumpkin puree!)
2. Flour: You want all-purpose flour to create the construction of the cookie.
3. Baking Soda: The leavening that may assist the cookies puff up and unfold simply sufficient within the oven.
4. Pumpkin Pie Spice, Cinnamon, & Salt: The seasonings these cookies want for that scrumptious pumpkin spice taste you crave. You need to use store-bought or selfmade pumpkin pie spice. (I like to recommend making a batch of the selfmade stuff now… since you’re going to need to make these cookies once more quickly!)
5. Melted Butter: As you understand from chewy chocolate chip cookies, melted butter makes cookies extremely chewy.
6. Brown Sugar: Extra brown sugar than white sugar makes for chewy cookies with that deep molasses-y taste.
7. Granulated Sugar: Slightly white sugar to assist the cookies unfold good.
8. Maple Syrup: This deepens the general taste and made for the very BEST batch (out of many, many batches). It additionally helps the cookies unfold.
9. Egg Yolk: Pumpkin acts like an egg in cookie dough, which is one thing I discovered when testing pumpkin chocolate chip cookies over a decade in the past. Testing as we speak’s pumpkin crumb cake cookies, nonetheless, proved that an egg—or no less than a part of an egg—is critical. Use simply 1 giant egg yolk as a result of that little further little bit of fats makes a distinction.
10. Vanilla Extract: A splash of vanilla rounds out the scrumptious flavors in these cookies.

The crumb topping is produced from elements you’ll additionally use within the cookie dough, so that you don’t want something further simply to make it.

Earlier than You Start, Blot the Pumpkin

Blotting moisture out of pumpkin puree is remarkably helpful when making cookies.

Pumpkin is roughly 90% water by mass, which isn’t actually helpful in a chewy cookie recipe. (Give it some thought—there isn’t often liquid in a chocolate chip cookie recipe, is there?) Utilizing a paper towel, blot out a few of the pumpkin’s moisture, so all that’s left is the flavour:

Blot the pumpkin. Extra moisture = cakier cookies. To stop overly cakey cookies, blot plenty of the moisture out of the pumpkin. I do know it sounds odd, however gently soaking liquid out of the pumpkin puree with paper towels works.

Don’t be afraid to swap for fairly a couple of new paper towels as they grow to be saturated. You need the quantity of pumpkin to be absolutely diminished by half.

After you’ve blotted your pumpkin, the remainder of the steps are fast and straightforward. The cookie dough will probably be very mushy, so it’s crucial that you simply chill the dough for no less than 2 hours earlier than you form the cookies and bake.

Make the Crumb Topping

Whereas the dough is chilling, whisk collectively some flour, brown sugar, and pumpkin pie spice. Then use a hand mixer or forks to chop in softened butter till crumbles type. Refrigerate—and even freeze—the crumb topping till you’re able to make the cookies.

Shaping Pumpkin Crumb Cake Cookies

Use a cookie scoop. I like to make use of a medium cookie scoop for this cookie dough. Why? It is a sticky dough, and a cookie scoop makes issues somewhat extra manageable. When you scoop the dough, roll it right into a ball, then barely flatten it. Then use your finger or thumb to press a couple of indents within the middle of every cookie, to make a shallow bowl form.

Generously (and I do imply generously!) sprinkle the chilly crumb topping over the cookies.

These cookies take round quarter-hour to bake.

Maple Icing

The maple icing is identical as on these maple brown sugar cookies and these apple cinnamon oatmeal cookies—why sure, it IS an all-purpose fall cookie icing, thanks for noticing! It’s straightforward to make, and provides that excellent of entirety on these pumpkin crumb cake cookies. You possibly can, after all, high with vanilla icing, like we do on pumpkin espresso cake, or with brown butter glaze as an alternative.

As a result of it’s made with butter, which is strong at room temperature, the icing ultimately units, making the cookies somewhat simpler to stack, retailer, and transport.

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