Delicious Pumpkin Crumb Cake Cookies with Maple Icing

Pumpkin Crumb Cake Cookies are a seasonal treat that tastes like a coffee cake in cookie form. They emerge soft, chewy, and warmly spiced, with a buttery crumb topping and a drizzle of maple icing. Perfect for fall baking, these cookies celebrate pumpkin in a cozy, approachable way. This recipe has been extensively tested to deliver reliable results for busy bakers who want flavor without fuss.

Why You’ll Love These Pumpkin Crumb Cake Cookies

• They taste like a classic pumpkin coffee cake in a portable bite.
• The texture stays soft and chewy, not crumbly or dry.
• Fall pumpkin spice notes sparkle in every bite.
• A buttery crumb topping adds irresistible crunch and texture.
• Maple icing provides a sweet, complementary finish.
• Ideal for autumn gatherings or a cozy moment with a mug of coffee.
• Thoroughly tested for consistent results you can rely on.

Ingredients + Notes/Substitutions

For the Pumpkin Crumb Cookies:

• Canned pumpkin puree (blotted to 1/2 cup)
• All-purpose flour (spooned and leveled)
• Baking soda
• Pumpkin pie spice (store-bought or homemade)
• Ground cinnamon
• Salt
• Unsalted butter (melted, cooled)
• Light or dark brown sugar
• Granulated sugar
• Pure maple syrup
• Egg yolk (at room temperature)
• Pure vanilla extract

For the Crumb Topping:

• All-purpose flour (spooned and leveled)
• Light or dark brown sugar
• Pumpkin pie spice
• Unsalted butter (softened)

For the Maple Icing:

• Unsalted butter
• Pure maple syrup
• Sifted confectioners’ sugar
• Pinch of salt (to taste)

Notes & Substitutions

• Blotting pumpkin thoroughly draws out moisture for a chewier crumb. Patience here pays off in texture. As detailed by The Kitchn, removing excess moisture from pumpkin puree is a crucial step to prevent a cakey texture in baked goods.
• Using only an egg yolk adds richness and a tender crumb; the pumpkin helps bind the dough. Adding extra egg yolk to cookie dough provides richness and moisture, leading to a chewier and more flavorful cookie.
• A simple homemade pumpkin pie spice mix is easy to assemble: 2 parts cinnamon to 1 part each of ginger, nutmeg, and allspice.
• Brown sugar depth varies by type; light brown yields a lighter bite, dark brown deepens flavor.
• Comments from readers show dairy-free or gluten-free tweaks can work with careful substitutions.

Equipment

• Medium mixing bowls
• Large mixing bowl
• Whisk
• Silicone spatula or wooden spoon
• Small saucepan
• Large baking sheets
• Parchment paper or silicone baking mats
• Medium cookie scoop (1.5 Tbsp)
• Cooling rack
• Handheld mixer (optional for crumb topping)
• Kitchen scale (for precision)

Instructions

1. Blot the pumpkin: Line a medium bowl with paper towels. Place the pumpkin puree in the bowl and press with towels until much of the moisture is absorbed, reducing to about 1/2 cup.
2. Make the cookies: In a medium bowl, whisk flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
3. In a large bowl, whisk melted butter, granulated sugar, brown sugar, and maple syrup until smooth.
4. Whisk in the egg yolk and vanilla, then whisk in the blotted pumpkin until incorporated.
5. Add the dry mixture to the wet and stir with a spatula until a soft dough forms.
6. Cover and refrigerate the dough for at least 2 hours or up to 3 days.
7. Make the crumb topping: In a small bowl, whisk flour, brown sugar, and pumpkin pie spice. Cut in butter with a fork until sandy and crumbly.
8. Chill the crumb topping until it’s needed.
9. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or mats.
10. Scoop and roll dough into 1.5 Tbsp balls, placing them 3 inches apart. Press a shallow indent in each to form a bowl.
11. Generously sprinkle cold crumb topping over each cookie.
12. Bake 14–15 minutes until edges are lightly browned and set. Cool on the sheet 10 minutes, then transfer to a rack.
13. Make the icing: In a small saucepan, melt butter with maple syrup over low heat. Remove from heat and whisk in the confectioners’ sugar until smooth. Add a pinch of salt if desired.
14. Drizzle icing over cooled cookies. Let icing set for about 1 hour.

Note: This sequence preserves the Pumpkin Crumb Cake Cookies’ signature look and texture while keeping steps streamlined for easy execution.

Pro Tips & Troubleshooting

Common Mistakes to Avoid

• Not blotting enough moisture from the pumpkin, which can lead to a softer, less chewy cookie.
• Skipping chilling, which can cause over-spread in the oven.
• Overworking the dough, risking a tougher bite.
• Letting the crumb topping get too warm, which can turn crumbly into greasy.
• Over-measuring flour, which can yield cakier cookies and less spread.

Expert Tips for Success

• Use a kitchen scale for precision to ensure consistent results.
• Confirm butter is at the right temperature to balance crumb and dough texture.
• Don’t be shy with crumb topping; it defines the cookie’s character.
• If you want perfectly round cookies, re-shape while warm with a cutter.
• For easy blotting, a clean piece of cheesecloth can help absorb moisture efficiently.

Serving, Storage, & Variations

Serving Suggestions

• Pair with coffee, tea, or a glass of milk.
• Great for potlucks, bake sales, or cozy family moments.
• A comforting addition to fall dessert tables.

Storage & Freezing Instructions

• Store cookies airtight at room temperature up to 4 days.
• Refrigerate up to 1 week.
• Freeze baked cookies (iced or uniced) up to 3 months.
• Freeze raw dough or scooped dough balls up to 3 months; thaw before baking.
• Bake from frozen with an extra 1–2 minutes.

Flavor Variations

• Fold in chopped pecans or walnuts for extra crunch.
• Add chocolate chips for a pumpkin chocolate chip crumb twist.
• Swap maple icing for vanilla or a browned butter glaze.
• Try a pinch of ground ginger or nutmeg for a warmer spice profile.

Nutrition

Nutritional information is approximate and depends on portion size and specific ingredients used.

Note: Values are estimates for a standard serving and can vary with substitutions.

FAQ

Conclusion

These Pumpkin Crumb Cake Cookies deliver a delightful blend of fall flavors in a cookie that’s quick to make and easy to enjoy. The soft, chewy interior, buttery crumb, and maple icing come together for a comforting treat that busy parents and baking beginners can master. Give this Autumn favorite a try, bake with family or friends, and savor the cozy vibes. If you try it, share your experience in the comments or rating, and spread the pumpkin love.

Delicious Pumpkin Crumb Cake Cookies with Maple Icing

These delightful pumpkin crumb cake cookies feature a soft, spiced pumpkin base, a sweet crumbly topping, and a luscious maple icing, perfect for a cozy treat.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 39 minutes mins

Cook Time 15 minutes mins

Total Time 2 hours hrs 54 minutes mins

Servings 24 cookies

Calories 190 kcal

Equipment

• Medium bowl
• Paper towels
• Large bowl
• whisk
• silicone spatula or wooden spoon
• fork or handheld mixer
• Large baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Small saucepan

Ingredients

  

Cookies

• 1 cup canned pumpkin puree (226g)
• 2 1/4 cups all-purpose flour (281g) (spooned & leveled)
• 3/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice store-bought or homemade
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter (12 Tbsp; 170g), melted and cooled for 5 minutes
• 2/3 cup light or dark brown sugar (133g)
• 1/2 cup granulated sugar (100g)
• 2 Tablespoons pure maple syrup (30g/ml)
• 1 egg yolk at room temperature
• 1 teaspoon pure vanilla extract

Crumb Topping

• 1/2 cup all-purpose flour (63g) (spooned & leveled)
• 1/3 cup light or dark brown sugar (67g)
• 1 1/2 teaspoons pumpkin pie spice store-bought or homemade
• 4 Tablespoons unsalted butter (56g), softened to room temperature

Maple Icing

• 2 Tablespoons unsalted butter (28g)
• 1/3 cup pure maple syrup (80g/ml)
• 1 cup sifted confectioners’ sugar (112g)
• pinch salt to taste

Instructions

 

Blot the pumpkin

• Line a medium bowl with paper towels and blot excess moisture from the pumpkin puree until it is reduced to 1/2 cup, then set aside.

Make the cookies

• In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then set aside.
• In a large bowl, whisk melted butter, both sugars, and maple syrup; then whisk in the egg yolk, vanilla extract, and the blotted pumpkin.
• Pour the dry ingredients into the wet ingredients and stir with a spatula or spoon until just combined.
• Cover and refrigerate the soft cookie dough for at least 2 hours or up to 3 days.

Make the crumb topping

• In a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice.
• Mix in the softened butter with a fork or handheld mixer until sandy and crumbly; refrigerate until needed.

Bake the cookies

• Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
• Scoop chilled dough into 1.5 Tbsp balls, arrange 3 inches apart, press indents in the middle, and sprinkle generously with cold crumb topping.
• Bake for 14–15 minutes until edges are lightly browned and set; cool on the baking sheet for 10 minutes, then transfer to a cooling rack.

Make the icing

• In a small saucepan over low heat, melt butter and maple syrup, then remove from heat and whisk in sifted confectioners’ sugar.
• Taste and add a pinch of salt if desired, then drizzle over cooled cookies; the icing will set after about 1 hour.

Store cookies

• Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Notes

Blotting the pumpkin puree thoroughly is crucial for the cookie dough’s consistency. The cookie dough requires at least 2 hours of chilling. Adjust the pinch of salt in the maple icing to your taste preference. Store cookies in an airtight container for best freshness.