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
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