introduction

This Pumpkin Crumb Cake Cookies recipe makes soft pumpkin cookies with a crunchy crumb topping and a sweet maple glaze. They taste like a little slice of fall in cookie form. The dough is pumpkin spiced and rich, the crumb adds texture, and the maple glaze finishes them with a bright sweet note. If you like pumpkin treats, try this similar brown butter pumpkin oatmeal cookies recipe for another twist on pumpkin cookies.

These cookies are great for a simple dessert, a snack, or a holiday plate. Read on to learn why you’ll love them, what you need, how to make them step by step, and tips to store and vary the recipe.

Why You’ll Love This Pumpkin Crumb Cake Cookies

You will love these cookies because they are soft and moist inside with a buttery, crunchy crumb on top. The pumpkin keeps them tender and adds a warm flavor that pairs well with cinnamon and pumpkin pie spice. The crumb topping gives a cake-like texture on every bite so the cookie feels like a mini crumb cake. The maple glaze adds a clear, smooth sweetness that ties the flavors together without overpowering the pumpkin.

They are also simple to make. The dough chills and then bakes; you do not need special equipment. The crumb can be mixed by fork or by hand. These cookies come together with basic pantry staples and a can of pumpkin puree, and they hold well for several days.

Why Make This Recipe

Make this recipe when you want a comforting fall treat that is a bit different from plain cookies. They are perfect for cookie swaps, school events, or when you want a cozy dessert after dinner. The recipe scales well and the dough can rest in the fridge for a few days, which makes baking ahead easy.

If you enjoy textures — soft cake-like centers and crisp crumb topping — this recipe gives both. The flavors are familiar and not too strong: pumpkin, cinnamon, maple, and a touch of spice. The glaze is optional but adds a nice final note that makes these cookies feel special.

What You Need for Pumpkin Crumb Cake Cookies

You need a few baking tools and a few simple ingredients. For tools: mixing bowls, a whisk, a silicone spatula or wooden spoon, measuring cups and spoons, a fork or handheld mixer for the crumb, baking sheets, parchment paper or silicone mats, and a cooling rack. You also need a small saucepan for the glaze.

Ingredients (full list is below in the How to Make section). Use canned pumpkin puree, all-purpose flour, baking soda, pumpkin pie spice, cinnamon, butter in both melted and softened forms, brown and granulated sugar, maple syrup, an egg yolk, vanilla, confectioners’ sugar, and a pinch of salt. Keep the pumpkin blotted dry before adding so the dough does not get too wet.

How to Make Pumpkin Crumb Cake Cookies

Ingredients:
1 cup (226g) canned pumpkin puree, 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), 3/4 teaspoon baking soda, 2 teaspoons store-bought or homemade pumpkin pie spice*, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and cooled for 5 minutes, 2/3 cup (133g) light or dark brown sugar, 1/2 cup (100g) granulated sugar, 2 Tablespoons (30g/ml) pure maple syrup, 1 egg yolk, at room temperature, 1 teaspoon pure vanilla extract, 1/2 cup (63g) all-purpose flour (spooned & leveled), 1/3 cup (67g) light or dark brown sugar, 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*, 4 Tablespoons (56g) unsalted butter, softened to room temperature, 2 Tablespoons (28g) unsalted butter, 1/3 cup (80g/ml) pure maple syrup, 1 cup (112g) sifted confectioners’ sugar, pinch salt, to taste

Directions:

Blot the pumpkin: Line a medium bowl with several paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture out of the pumpkin. Repeat with new paper towels until the pumpkin feels much drier and has been reduced by half, to 1/2 cup (113g). Set aside.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and maple syrup until combined. Whisk in the egg yolk and vanilla extract until incorporated, then whisk in the 1/2 cup of blotted pumpkin. Pour the dry ingredients into the wet ingredients and stir with a silicone spatula or wooden spoon until combined. The cookie dough will be very soft.
Cover tightly and refrigerate the cookie dough for at least 2 hours or up to 3 days.
Meanwhile, in a small bowl, whisk together the flour, brown sugar, and pumpkin pie spice. Using a fork or a handheld mixer on low speed, mix in the butter until sandy and crumbly. Feel free to work the mixture together with your hands if it’s not coming together. Place the topping in the refrigerator or freezer until needed in step 7.
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Scoop and roll the chilled cookie dough into balls, about 1.5 Tbsp (35g) of dough each, and arrange 3 inches apart on the prepared baking sheets. Use your thumb to press a few indents into the middle of each cookie, to make a shallow bowl shape. Sprinkle a generous amount of the cold crumb topping on top of each cookie.
Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack.
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cookies. Icing will set after about 1 hour.
Store cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

These directions are simple. Take your time blotting the pumpkin so the dough is not too wet, chill the dough so the cookies hold their shape, and keep the crumb cold so it keeps its texture while baking.

Best Ways to Serve Pumpkin Crumb Cake Cookies

Serve these cookies slightly warm or at room temperature. Warm them for 8–10 seconds in the microwave if you want the crumbs to feel freshly baked and the glaze to soften a touch. They pair well with a hot cup of coffee, tea, or a glass of milk. For an extra treat, serve a warm cookie with a scoop of vanilla ice cream for a pumpkin crumb cookie sundae.

On a plate, arrange them with a few autumn decorations like cinnamon sticks or a sprig of rosemary for a simple presentation. They travel well, so pack them in a tin for gifts or bring to a fall party.

How to Store Pumpkin Crumb Cake Cookies

Store cooled cookies in an airtight container. At room temperature they will stay moist for up to 4 days. If you want them to last longer, place the container in the refrigerator for up to 1 week. To freeze, put cookies in a single layer on a tray, freeze until firm, then transfer to a freezer bag or container. They will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

If you glaze them before storing, keep them in a single layer or use parchment between layers so the glaze does not stick.

Easy Tips to Make Pumpkin Crumb Cake Cookies

Blot the pumpkin well. Too much moisture will make the dough too loose and affect bake time.
Measure flour by spooning it into the cup and leveling it off. This avoids dense cookies.
Chill the dough for at least 2 hours. Chilled dough handles easier and keeps shape while baking.
Keep the crumb topping cold until you use it so it stays crumbly and bakes crisp.
Use good quality maple syrup for the best glaze flavor. You can use light or dark, depending on how strong you like the maple taste.
If dough becomes too hard after long fridge time, let it sit 5–10 minutes at room temperature before scooping.

Try These Variations of Pumpkin Crumb Cake Cookies

Add chopped pecans or walnuts to the crumb for extra crunch.
Stir in 1/2 cup of chocolate chips into the dough for a sweeter cookie.
Replace the maple glaze with a simple cream cheese glaze for a tangy finish.
Swap half the butter for browned butter for a nuttier flavor.
Add 1/2 teaspoon of ground ginger or nutmeg to change the spice profile.

Common Questions About Pumpkin Crumb Cake Cookies

Q: Can I use fresh pumpkin instead of canned?
A: Yes, you can, but cook and puree it first. Roast or steam the pumpkin, then blend and blot extra moisture. You need 1 cup canned pumpkin to start so plan to reduce fresh puree until it equals the blotted amount.

Q: Can I make the crumb topping ahead of time?
A: Yes. Make the crumb topping and keep it in the fridge or freezer until ready to use. Cold crumbs work best when you sprinkle them on the cookie dough.

Q: Why is the dough so soft?
A: The pumpkin and melted butter make the dough soft. Chilling firms it up so you can scoop and bake without spreading too much.

Q: Can I skip the glaze?
A: Yes. The cookies are good without glaze. The glaze adds sweetness and shine, but the crumb and cookie are tasty on their own.

Q: How do I keep the crumbs from falling off?
A: Press the crumbs lightly into the shallow bowl indentation you make in each cookie before baking. This helps them stick while they bake.

Final Thoughts

Pumpkin Crumb Cake Cookies are a warm, simple treat that combines soft, spiced pumpkin cookie dough with a buttery crumb and a sweet maple glaze. The steps are easy and the result is a cookie that feels special and cozy. Follow the tips above for consistent results and enjoy a seasonal favorite that works for many occasions.

Ready to Give It a Try?

Gather your ingredients and give these Pumpkin Crumb Cake Cookies a try this week. They fill the kitchen with a nice pumpkin spice smell and make a great snack or dessert for friends and family.

Pumpkin Crumb Cake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: nobakedessertsrecipes_admin
Total Time: 135 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Enjoy soft pumpkin cookies with a crunchy crumb topping and a sweet maple glaze, capturing the flavors of fall in every bite.

Ingredients

Scale

1 cup (226g) canned pumpkin puree
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
3/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and cooled
2/3 cup (133g) light or dark brown sugar
1/2 cup (100g) granulated sugar
2 tablespoons pure maple syrup
1 egg yolk, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/3 cup (67g) light or dark brown sugar
1 and 1/2 teaspoons pumpkin pie spice
4 tablespoons (56g) unsalted butter, softened
2 tablespoons (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
Pinch of salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Blot the pumpkin: Place pumpkin puree in a bowl lined with paper towels, press to remove excess moisture until reduced to 1/2 cup (113g).
In a bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt; set aside.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, and maple syrup until combined. Whisk in egg yolk and vanilla, then stir in blotted pumpkin.
Pour dry ingredients into wet and stir until combined; the dough will be soft.
Cover and refrigerate dough for at least 2 hours or up to 3 days.
In a small bowl, mix flour, brown sugar, and pumpkin pie spice. Add softened butter, mix until sandy and crumbly. Refrigerate topping until needed.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Scoop dough into 1.5 tablespoons (35g) balls, place on baking sheets, and make indents in the middle of each cookie. Sprinkle crumb topping on each.
Bake for 14–15 minutes until edges are lightly browned. Cool for 10 minutes on sheets before transferring to a rack.
For the glaze, melt butter and maple syrup in a saucepan, mix in confectioners’ sugar and a pinch of salt, drizzle over cooled cookies. Icing will set in about 1 hour.

Notes

For extra flavor, use good quality maple syrup, and keep the crumb topping cold until use to maintain texture.

Prep Time: 120 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 130mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg