Description
Soft pumpkin cookies topped with a buttery cinnamon streusel and sweet glaze, combining the flavors of pumpkin coffee cake in a handheld treat.
Ingredients
-
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Streusel Topping:
-
- 1/3 cup brown sugar
- 1 tbsp granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 4 tbsp unsalted butter, cold and cubed
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the streusel by mixing brown sugar, granulated sugar, flour, and cinnamon. Cut in the cold butter until crumbly; refrigerate.
- In a bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Mix in pumpkin purée, egg, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add dry ingredients to wet ingredients and mix until combined.
- Scoop cookie dough onto baking sheets, flatten slightly, and create a shallow indent in the center.
- Spoon streusel topping generously over each cookie.
- Bake for 12–15 minutes or until edges are set and streusel is lightly golden.
- Cool completely.
- Whisk powdered sugar, milk, and vanilla to make the glaze, then drizzle over cooled cookies.
Notes
- Chill dough for 20 minutes if it feels too soft.
- Use canned pumpkin purée, not pumpkin pie filling.
- Store cookies in an airtight container for 3–4 days.
- Add a pinch of cloves for extra spice depth.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American