Pumpkin Crumb Cake Cookies are soft cookies, that have the perfect pumpkin flavor, topped with buttery, pumpkin spice crumb topping!
I know, I know…it’s barely September, but I am FULLY in fall mode. Actually, I kinda have been for about 2 weeks…which is a total sin, because I really, REALLY love summer.
My kids actually go back to school today and I am pretty sad about it. It feels like the summer went by in a blink, and I have LOVED having my boys home to hang out with everyday. I know the number of summers I have with them without jobs, or summer school is finite, so I just have really loved this summer and being together. Ugh, I am a mess right now! Jake started high school today and I can’t fully wrap my brain around that…while Max started middle school. SOB! I hate this whole time thing.
Anywayyyyyy, I know people are probably major eye rolling at me right now. Yeah.
With all that said, I love me some fall. I love getting back to a routine and schedule…I love cozy weather, the leaves changing color, game day food and soccer season for my boys! I do NOT like that fall leads to winter, which I would be more than happy to skip right over. But I’ll take the good with the bad.
Which brings me to these Pumpkin Crumb Cake Cookies, which are most definitely GOOD.
These are a little spin on my Coffee Cake Cookies that I made a few years back. They are amazing and totally try them, but I thought they could use a fall-ish update. Which means pumpkin in case you’re not as basic as me.
The cookie dough is super simple. It will be pretty sticky, but thick.
Then make a simple crumb topping. Don’t forget the pumpkin pie spice in this. That would be a tragedy.
Scoop the dough onto a baking sheet. I used a medium cookie scoop.
Using the back of a spoon make a little well in the center of the dough…
And then scoop as much crumb topping as you can get in there. The more the merrier.
Oh hello.
They will bake up like perfection…
And then go ahead and sample a few (dozen)…
You can even dust them with some powdered sugar for a little more sweetness…not that they need it.
These are the PERFECT fall cookie to enjoy any time of the day!
Print
Pumpkin Crumb Cake Cookies
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 30 cookies 1x
Ingredients
Crumb Topping
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ tsp kosher salt
- 1 2/3 cup flour
Cookies
- 1 cup butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1½ cups pure pumpkin
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 ½ teaspoons pumpkin pie spice
- 2 cups all purpose flour
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Crumb Topping
- Mix the butter, brown sugar, granulated sugar, pumpkin pie spice, salt, and flour together in a medium bowl and cut together with a pastry cutter or a fork until evenly mixed. Refrigerate while making cookie dough.
Cookies
- In the bowl of a stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and brown sugar on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
- Add in the egg, vanilla, and pumpkin, baking powder, baking soda, salt and pumpkin pie spice, mixing until combined and smooth. Turn the mixer to low and add in the flour, mixing until just incorporated.
- Using a medium (2 tablespoon) cookie scoop, drop the dough onto the prepared baking sheet.
- Remove the crumb topping from the refrigerator, and using the back of a spoon, make a well in the center of the cookie dough. Scoop at least 1 tablespoon of crumb topping into the center of the dough pressing lightly to stick. I added as much as I could get in there!
- Bake 9-11 minutes until edges are slightly golden.
- Allow the cookie to rest on the baking sheet for at least 2 minutes and then transfer to a wire rack to cool completely.
Notes
*dust with powdered sugar, if desired
Want To Save This Recipe?
Find more recipes like this:
These were amazing! Although, I think listing them as muffin tops instead of cookies would be more accurate as far as what to expect with handling and final result. I thought these would be actual crumb cookies and, nope! The batter is very wet and you can NOT roll in your hands (I may have tried this…). Nevertheless, it was nice to have something a little different than I’m used to and I would definitely make these again. With a drizzle of icing at the end for that coffee cake feel, these were sooooo good. Thanks for another great recipe!
The ads that super-impose on your website are simply intolerable.
A lot of the ingredients on the recipe are coming up as “?”
“½ cup butter, softened
? cup brown sugar
? cup granulated sugar
1 teaspoon pumpkin pie spice
½ tsp kosher salt
1? cup flour”
Can you please tell me the correct amounts of the sugars and i’m assuming it’s 1 cup of flour?? That’s so weird lol Is this only happening to me!?!?! lol
Nope, happening to me too! I wanted to make these today but can’t since it’s missing amounts!
All fixed! Sorry about that! I am in the process of converting my recipes into a new recipe card system and looks like there are a few glitches. Working on that all now!
Got it all fixed! I am in the process of converting my recipes into a new recipe card format and see a few instances of this. Working on correcting all of the glitches!
Can I freeze these cookies?
yes! The texture of the crumb topping will soften, but they will taste great!
Are these chewy at all or totally cake like? I have lovers of both textures in my house so I try to make a batch of each when I make cookies.
I’m totally basic and stirred a big ol spoonful of pumpkin into my oatmeal this morning.