Description
Chewy pumpkin spice cookies topped with buttery brown sugar streusel and finished with a smooth vanilla glaze. These bakery-style cookies combine the flavor of pumpkin coffee cake with the convenience of a handheld fall dessert.
Ingredients
Scale
- 6 tablespoons unsalted butter, softened, for the streusel
- 3/4 cup packed brown sugar, for the streusel
- 3/4 cup all-purpose flour, spooned and leveled, for the streusel
- 2 1/2 teaspoons pumpkin pie spice, for the streusel
- 1 pinch salt, for the streusel
- 1/2 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour, spooned and leveled, for the cookies
- 1 tablespoon pumpkin pie spice, for the cookies
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened, for the cookies
- 1 cup packed brown sugar, for the cookies
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract, for the cookies
- 1 cup powdered sugar
- 1 teaspoon vanilla extract, for the glaze
- 2 to 4 teaspoons whole milk
Instructions
- Beat 6 tablespoons softened butter and 3/4 cup brown sugar in a medium bowl until combined.
- Add 3/4 cup flour, 2 1/2 teaspoons pumpkin pie spice, and a pinch of salt. Mix until large crumbs form.
- Refrigerate the streusel while preparing the cookie dough.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Spread the pumpkin puree on a plate and press it repeatedly with clean paper towels until it reduces to about 1/4 cup.
- Whisk 1 3/4 cups flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt in a small bowl.
- Beat 3/4 cup softened butter and 1 cup brown sugar for 1 to 2 minutes until light and fluffy.
- Add the egg yolks and 2 teaspoons vanilla. Beat for another 1 to 2 minutes.
- Mix in the dried pumpkin on medium-low speed.
- Add the dry ingredients and mix on low only until combined.
- Chill the dough for 10 minutes if it feels excessively sticky.
- Scoop the dough into 2-tablespoon portions and roll each portion into a ball.
- Arrange six dough balls on each prepared baking sheet and press them lightly.
- Top each dough ball with one heaping tablespoon of chilled streusel and press gently.
- Bake for 11 to 12 minutes.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack.
- Mix the powdered sugar, 1 teaspoon vanilla, and 2 teaspoons milk until smooth.
- Add more milk gradually until the glaze reaches a drizzleable consistency.
- Drizzle the glaze over completely cooled cookies and serve.
Notes
- Blot the pumpkin thoroughly or the cookies may become cakey.
- Measure flour by spooning it into the measuring cup and leveling the top.
- Keep the streusel cold until you place it on the cookie dough.
- Do not glaze the cookies until they have cooled completely.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 29
- Sodium: 120
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 3
- Cholesterol: 55