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Pumpkin Crumb Cake Cookies

Pumpkin crumb cake cookies with a thick pumpkin-spice base and a buttery cinnamon crumb topping, baked until set and finished with a generous powdered sugar dusting. This coffee-cake-style cookie recipe uses refrigerated crumb topping for clumpy texture and big flavor in every bite.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For cinnamon crumb topping
  • 1 cup flour
  • 0.75 cup brown sugar
  • 2 tsp cinnamon
  • 0.5 cup butter melted
For pumpkin cookie base
  • 2.25 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter
  • 1 cup brown sugar
  • 0.33 cup pumpkin blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
Finishing
  • 0.5 cup powdered sugar for dusting

Equipment

  • 1 sheet pan

Method
 

Make cinnamon crumb topping
  1. Mix the flour, brown sugar, and cinnamon together until evenly combined, then drizzle in the melted butter and toss until large crumbs form with no dry patches. Refrigerate the crumb topping until cold and clumpy.
Make pumpkin cookie base
  1. Beat the butter and brown sugar together until smooth, then add the blotted pumpkin, egg yolk, and vanilla and mix until incorporated.
  2. Fold in the flour mixture just until the dough comes together with no visible dry streaks. Scoop 2-tablespoon thick rounds and place them on a sheet pan.
  3. Press a generous handful of crumb topping into each cookie so the crumbs adhere to the surface.
Bake and finish
  1. Bake at 375F for 12-14 minutes, until the cookie edges look set and the crumb topping is golden. Cool completely on the pan before finishing.
  2. Dust generously with powdered sugar until the tops are lightly coated.

Notes

For the best crumb texture, make the cinnamon topping first and refrigerate so the butter firms up; it helps the crumbs stay clumpy instead of melting in. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months (freeze without the final powdered sugar dusting, then dust after thawing). For a dairy-free swap, use plant-based butter sticks and melted plant-based butter in the crumb topping.