Pumpkin Streusel Cookies With a Brown Sugar Glaze

These pumpkin streusel cookies are soft, spiced, and topped with a buttery crumble and sweet brown sugar glaze. They’ve got all the cozy flavors of fall wrapped up in one simple pumpkin cookie.

The pumpkin gives them a soft, tender texture without being too cakey, while the streusel topping adds a bit of crunch and a cozy, spiced finish. Once they’re baked and cooled, a quick glaze brings it all together with a touch of sweetness that really complements the pumpkin and spice.

They’re great for a fall bake sale cookie, holiday cookie swaps, or just as a treat to keep around the house when the weather starts to cool down.

Let’s make some cookies!

Ingredients

Cookies

Topping

Glaze

Steps to make Pumpkin Streusel Cookies

1. Preheat the oven to 350 degrees and line baking sheets with parchment paper

2. Make the streusel topping by mixing together: 6 tbsp melted butter, ¾ c brown sugar sugar, ¾ c flour and 2 ½ tsp pumpkin pie spice.

3. In a stand mixer, add the 6 tbsp butter, 1 cup sugar and 1-2 tablespoons of pumpkin pie spice (depending on how much pumpkin pie spice flavor you prefer), 1/2 teaspoons of baking soda and baking powder. 

4. Beat on low/medium until combined. The mixture should look crumbly.

5. Add the egg and mix until smooth.

6. Before adding the pumpkin to the mix, pat the pumpkin dry with a paper towel. Pumpkin puree holds a lot of liquid; skipping this step will lead to a runny dough. Place the puree on a paper towel and fold it over the top. Let it rest for a few moments, and scrape the puree off of the paper towel into the mixing bowl.

7. Beat the pumpkin into the batter by mixing on medium for 1 minute.

8. Add the 1.75 cup flour and pinch of salt, beating again until mixed.

9. Place the dough in the fridge to allow it to rest for  10 minutes. Scoop the dough with a cookie scoop or ice cream scoop, depending on the size of the cookie you’d like. Place the cookies on a cookie sheet 3” apart.

10. After placing the cookies on a baking sheet, use a spoon to make a little indentation on the top, then sprinkle the streusel topping into the indentation.

11. Bake for 12-14 minutes for cookie scoop-sized cookies or 18-22 minutes for ice cream scoop-sized cookie. Allow cookies to cool for at least 30 minutes.

12. Mix the glaze by adding 2 tablespoons of milk, vanilla and brown sugar to a bowl and whisking it until it is smooth. If the glaze feels too thick to drizzle you can add the additional milk, a splash at a time until you achieve the desired consistency.