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Overhead view of several freshly baked Pumpkin Crumb Cake Cookies with streusel topping and icing drizzle on parchment paper.

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.
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Prep Time 2 hours 39 minutes
Cook Time 15 minutes
Total Time 2 hours 54 minutes
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.