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Pumpkin Cinnamon Crumble Cookies

Pumpkin cinnamon crumble cookies with buttery cinnamon streusel baked on top and a simple cream cheese glaze drizzle. These tender pumpkin-spice cookies bake until golden, then get finished with a lightly spiced glaze.
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Prep Time 25 minutes
Cook Time 14 minutes
chill 15 minutes
Total Time 54 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

cinnamon crumble
  • 0.33 cup flour
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 2 tbsp cold butter Use cold butter for proper crumb texture.
pumpkin cookies
  • 2.25 cup flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup butter (softened) Softened butter creams more smoothly.
  • 1 cup brown sugar
  • 0.33 cup pumpkin (blotted dry) Blot pumpkin to prevent soggy cookies.
  • 1 egg yolk
  • 1 tsp vanilla
glaze
  • 1 cup powdered sugar
  • 3 tbsp cream cheese Softened for a smooth drizzle.
  • 2 tbsp milk
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Make cinnamon crumble
  1. In a bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture looks like coarse crumbs, then refrigerate for 15 minutes.
Make pumpkin cookie dough
  1. Preheat the oven to 375°F and line a sheet pan. Beat the softened butter and brown sugar until creamy, then add the blotted pumpkin, egg yolk, and vanilla and mix until combined.
  2. Add the flour, baking soda, pumpkin pie spice, cinnamon, and salt, then fold just until no dry streaks remain.
Assemble and bake
  1. Scoop 2-tablespoon rounds of dough and place them on the sheet pan with spacing. Press a generous pinch of chilled crumble into the top of each cookie.
  2. Bake for 12-14 minutes, until the edges look set and the tops are golden. Cool completely before glazing.
Glaze
  1. Whisk the powdered sugar, cream cheese, milk, and cinnamon until smooth and drizzleable. Drizzle the glaze over the cooled cookies.

Notes

Pro tip: refrigerating the crumble keeps it from melting away, so you get a defined streusel topping. Store cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked cookies (no glaze) for up to 2 months and thaw, then glaze. For a dairy-light option, use dairy-free butter and cream cheese for a similar texture.