Description
Warm, spiced pumpkin cookies topped with a crunchy crumb and silky vanilla icing make every bite fall perfection. Bake these cozy treats for your next gathering or treat yourself.
Ingredients
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1 cup (240 g) pumpkin puree
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1/2 cup (115 g) unsalted butter, softened
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1/2 cup (100 g) granulated sugar
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1/4 cup (50 g) brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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2 cups (240 g) all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1 cup (120 g) all-purpose flour (for crumb topping)
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1/4 cup (50 g) brown sugar (for crumb topping)
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1/4 cup (57 g) unsalted butter, cold and cubed (for crumb topping)
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1 cup (120 g) powdered sugar (for icing)
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2–3 tablespoons milk (for icing)
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1/2 teaspoon vanilla extract (for icing)
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and pumpkin puree, mixing until smooth.
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In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually fold into wet mixture until combined.
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Prepare crumb topping by cutting cold butter into flour and brown sugar until coarse crumbs form.
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Scoop dough onto baking sheets and sprinkle with crumb topping. Press lightly to adhere.
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Bake 12–15 minutes until edges are golden and crumbs set. Cool 5 minutes, then transfer to a wire rack.
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Whisk powdered sugar, milk, and vanilla to make icing. Adjust consistency as needed.
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Drizzle icing over cooled cookies and let set 10–15 minutes before serving.
- Prep Time: 15 minutes
- Category: cooking
- Cuisine: American