If fall had an official cookie, these pumpkin streusel cookies would definitely be in the running. They’re soft, fluffy pumpkin cookies made with rich brown butter, topped with a buttery cinnamon streusel, and finished with a sweet maple icing drizzle. Every bite tastes like your favorite pumpkin coffee cake in cookie form.
These cookies are perfect for everything from cozy afternoons at home to holiday cookie exchanges and Thanksgiving dessert tables. The pumpkin keeps them soft and tender, while the crumbly streusel topping adds just the right amount of crunch. And don’t even get me started on the maple glaze.
If you love cozy fall cookies like this, be sure to try my snickerdoodle cookies and sprinkle-topped fall sugar cookies.
Jump to:
Why You’ll Love This Recipe
- Soft, cake-like pumpkin cookies
- Rich brown butter adds incredible flavor
- Sweet cinnamon streusel topping
- Finished with an easy maple icing
- Full of warm fall spices
- Great for holidays, bake sales, and cookie exchanges
- Easy to make with simple pantry ingredients
- Tastes like pumpkin coffee cake in cookie form
Key Ingredients
You’ll find the full list of ingredients and their amounts in the recipe card at the bottom of the post.
- Brown Butter: Browning the butter adds a rich, nutty flavor that makes the cookies taste warm, cozy, and bakery-worthy.
- Pumpkin Puree: Gives the cookies their soft, cake-like texture and classic pumpkin flavor while keeping them extra moist.
- Pumpkin Pie Spice & Cinnamon: The signature fall flavor duo. They add warm, cozy spices that make every bite taste like autumn.
- Streusel Topping: A buttery, cinnamon-spiced crumble that adds a delicious crunchy texture to contrast the soft cookies.
- Maple Extract: Gives the icing a sweet maple flavor that pairs perfectly with the pumpkin and warm spices.
- Powdered Sugar & Milk: Create a smooth, sweet glaze that finishes the cookies with just the right amount of sweetness.
Variations
- Add chopped pecans or walnuts to the streusel.
- Stir mini white chocolate chips into the cookie dough.
- Use maple syrup in the icing for a subtle maple flavor (you may need to adjust the consistency).
- Sprinkle flaky sea salt over the glaze.
- Add a pinch of cloves or nutmeg for extra warmth.
- Mix in toffee bits for added crunch.
- Top with chopped candied pecans after glazing.
How to Make Pumpkin Streusel Cookies
1: Cook the butter in a saucepan over medium heat until it’s nutty and amber and brown bits are in the bottom of the pan. Pour everything into a large mixing bowl and let cool until warm.
2: Whisk the wet ingredients with the brown butter.
3: Whisk the dry ingredients and gradually mix them into the wet until just combined.
4: Use a 2-inch cookie scoop to drop dough rounds onto a prepared baking sheet. Make a divot in the center of each with the back of a spoon.
5: Mix the melted butter and streusel ingredients until crumbly. Spoon into the center of the cookie dough portions.
6: Bake until the edges are golden brown. Cool on the baking sheet for 4 to 5 minutes. Then, transfer to a wire rack to cool completely.
7: Whisk the icing ingredients and drizzle over the cooled cookies.
8: Enjoy!
Expert Tips
- Watch the butter closely while browning so it doesn’t burn.
- Let the browned butter cool slightly before adding the egg.
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the dough after adding the flour.
- Make a deep enough indentation so the streusel stays in place while baking.
- Cool the cookies completely before adding the glaze.
Pumpkin Streusel Cookies FAQs
Streusel adds a buttery, crumbly topping that creates a delicious contrast to the soft pumpkin cookie underneath. It also brings extra cinnamon-spiced flavor and gives the cookies a bakery-style appearance.
Pumpkin pairs beautifully with maple, cinnamon, nutmeg, cloves, vanilla, brown sugar, pecans, walnuts, white chocolate, caramel, and cream cheese. These flavors complement the warm spices and rich pumpkin flavor found in fall desserts.
Yes. Once the maple glaze has set, you can sprinkle the cookies with chopped nuts, festive sprinkles, or a light dusting of pumpkin pie spice or cinnamon. They’re perfect for Thanksgiving dessert tables, fall parties, and holiday cookie trays.
Pure pumpkin puree is the best choice because it provides moisture and pumpkin flavor without added sugar or spices. Be sure to use pumpkin puree rather than pumpkin pie filling unless a recipe specifically calls for it.
Press a shallow indentation into each cookie before adding the streusel so it has a place to rest while baking. Gently pressing the topping into the dough also helps it stay in place.
Yes. The cookies are delicious with just the cinnamon streusel topping. You can also dust them lightly with powdered sugar if you prefer a less sweet finish.
These cookies pair wonderfully with coffee, pumpkin spice lattes, chai tea, hot apple cider, hot chocolate, maple lattes, or a cold glass of milk. Warm beverages especially complement the cozy fall spices.
Allow the glaze to set completely before stacking the cookies. Place parchment or wax paper between layers in an airtight container or bakery box to help protect the streusel topping during transport.
Pumpkin puree naturally adds moisture to baked goods, giving pumpkin cookies their soft, tender, cake-like texture. This makes them stay moist longer than many traditional cookies.
Delicious Pairings for Pumpkin Streusel Cookies
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Pumpkin Streusel Cookies with Maple Icing
Ingredients
Pumpkin Cookies
- ½ cup + 2 tablespoons butter
- 1 cup light brown sugar
- 1 large egg
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Streusel
- ½ cup all purpose flour
- ½ cup light brown sugar
- ¼ cup butter, melted
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
Maple Icing
- 1 cup powdered sugar
- 2 tablespoon whole milk
- 1 teaspoon maple extract
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Pumpkin Cookies
- In a medium sized saucepan, brown butter over medium heat. Stir constantly and cook until butter starts to turn a slight amber color.
- Remove from heat and pour browned butter and all the brown bits into a large mixing bowl and let cool for 5-10 minutes or until slightly warm.
- Once butter has cooled a bit, add in brown sugar, egg, pumpkin purée, and vanilla extract. Whisk until fully combined.
- In another bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Add dry ingredients into wet ingredients and mix until fully incorporated.
- Using a 2 inch cookie scoop, roll the dough into balls and place on the prepared cookie sheet.
- Using the back of a tablespoon measuring spoon, press down in the middle of each dough ball, creating a small divot.
Streusel
- In a microwave safe bowl, melt the butter.
- Add flour, brown sugar, salt, cinnamon, and pumpkin pie spice into the butter. Mix until fully incorporated.
- Place a heaping tablespoon of streusel into the center of each cookie where you made the divots.
- Bake in the preheated oven for 10-12 minutes or until the edges get slightly browned.
- Remove from the oven and let cool on the cookie sheet for 4-5 minutes before moving to a wire cooling rack.
- Let cookies cool.
Maple Icing
- In a medium bowl, mix together powdered sugar, whole milk, and maple extract. Stir until completely combined.
- Once the cookies have cooled, drizzle the maple glaze over the top and enjoy.
Notes
- Watch the butter closely while browning so it doesn’t burn.
- Let the browned butter cool slightly before adding the egg.
- Use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the dough after adding the flour.
- Make a deep enough indentation so the streusel stays in place while baking.
- Cool the cookies completely before adding the glaze.
Nutrition
Leave a Reply