Description
These Pumpkin Streusel Crumble Cookies with Maple Glaze are a delightful treat combining the flavors of pumpkin and warm spices, topped with a sweet maple glaze.
Ingredients
Scale
- For the Streusel Crumble:
- 6 tablespoons butter, softened
- ¾ cup light brown sugar, packed
- ¾ cup all-purpose flour
- 2 ½ tsp custom spice mix
- Pinch of salt
- Spice Mix:
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom, optional but unique
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Pinch of allspice
- For the Pumpkin Cookies:
- ½ cup canned pumpkin puree, Libby’s preferred
- 1 ¾ cups all-purpose flour
- 1 tablespoon of the same spice mix above
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, browned and cooled slightly
- 1 cup light brown sugar, packed
- 2 egg yolks, room temperature
- 2 teaspoon vanilla extract
- For the Maple Glaze:
- 1 cup powdered sugar
- 1 teaspoon maple extract
- 2 –4 teaspoons whole milk
Instructions
- Make the Streusel: In a medium bowl, mix the softened butter and light brown sugar until well combined. Add flour, your spice mix, and a pinch of salt. Mix until the texture is crumbly and holds together in clumps. Use your hands if needed. Place the bowl in the fridge while you make the cookie dough.
- Prep the Pumpkin: Spread the pumpkin puree onto a plate and blot with paper towels. Keep blotting until most of the moisture is gone—you should be left with about ¼ cup of concentrated pumpkin. Set aside.
- Make the Dough: Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, spice mix, baking powder, baking soda, and salt. In a large mixing bowl, beat the browned butter and light brown sugar until light and fluffy (about 1–2 minutes). Add in egg yolks and vanilla extract. Mix until creamy. Add the blotted pumpkin and mix just until combined. Slowly add in the dry ingredients and mix on low until the dough forms. If it feels too sticky, chill for 10 minutes.
- Assemble & Bake: Scoop dough using a 2-tablespoon cookie scoop and roll into balls. Place six cookies per baking sheet, gently flatten the tops. Press a heaping tablespoon of chilled streusel onto each dough ball, lightly pressing it in. Bake for 11–12 minutes, until edges are set but centers still look soft. If desired, use a round cutter to gently “scoot” cookies into a perfect circle right after baking. Cool on the pan for 10 minutes, then transfer to a wire rack.
- Make the Maple Glaze: Whisk together powdered sugar, maple extract, and milk until smooth and drizzle-able. Start with 2 tsp milk and add more if needed. Once cookies are cool, drizzle glaze over the tops. Let it set before storing.
Notes
- Ensure that the butter is softened for the streusel and browned for the cookie dough for the best texture.
- Chilling the dough helps to prevent the cookies from spreading too much while baking.
- Feel free to customize the spice mix to your preference or add nuts for extra crunch.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg