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Pumpkin Cinnamon Crumble Cookies

Pumpkin cinnamon crumble cookies with a buttery cinnamon streusel baked into the top of each cookie. Crisp edges with a tender pumpkin-spiced center, finished with a quick cream cheese glaze drizzle.
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Prep Time 25 minutes
Cook Time 14 minutes
Chill time 20 minutes
Total Time 59 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

cinnamon crumble
  • 0.33 cup flour
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp butter cold butter, cut into small pieces
pumpkin cookies
  • 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
glaze
  • 1 cup powdered sugar
  • 3 tbsp cream cheese softened
  • 2 tbsp milk
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Make cinnamon crumble
  1. Combine flour, brown sugar, and cinnamon in a bowl, then cut in cold butter until the mixture looks like moist crumbs.
  2. Refrigerate the crumble for 20 minutes so it firms up and holds its texture when baked.
Mix pumpkin cookie dough
  1. Preheat the oven to 375°F and line a sheet pan for baking.
  2. Beat softened butter and brown sugar until smooth, then mix in blotted dry pumpkin, egg yolk, and vanilla.
  3. Fold in the flour mixture until a thick cookie dough forms.
Assemble and bake
  1. Scoop 2-tablespoon rounds of dough onto the prepared sheet pan.
  2. Press a generous pinch of cinnamon crumble into the top of each cookie.
  3. Bake for 12 to 14 minutes, until the cookies turn golden at the edges.
Cool and glaze
  1. Cool the cookies until they’re no longer hot to the touch, then drizzle with the cream cheese glaze.

Notes

Pro tip: blot the pumpkin thoroughly so the cookie dough bakes up tender instead of spreading. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Freeze baked cookies up to 2 months; thaw and glaze after thawing for best texture. For a dairy-free swap, use dairy-free cream cheese and unsweetened plant milk in the glaze (cookie flavor remains pumpkin-spiced).