Soft and tender pumpkin cookies topped with a cinnamon crumble and drizzled with a spiced icing. These Pumpkin Crumble Cookies are the only pumpkin treat you need.
As we all likely have, I had a Tupperware of leftover pumpkin purée sitting in the back of my fridge that I knew only had days left. So it wasn’t even a question that I had to make some cookies. We have a few pumpkin cookies on our blog already, but what we didn’t have was a super soft Pumpkin Crumble Cookie.
Inspired by coffee cake (a recipe we also have on our blog here) these super soft and pillow-y pumpkin cookies are topped with a cinnamon crumble then baked and drizzled with a spiced icing. Let’s be honest, baking a whole cake is fine but no one finishes an entire cake. These cookies are a great alternative that will actually get gobbled down.
Why you’ll love this recipe:
- Soft and pillow-y pumpkin cookies.
- Comes together in just 45 minutes.
- A great way to use up leftover pumpkin purée.
Top tips for making Pumpkin Crumble Cookies:
- Make sure your oven is preheated. To avoid over or under baking cookies, be patient and place the cookies in the oven after it’s fully preheated. To ensure your oven is properly preheated, we highly recommend getting an oven thermometer.
- The butter needs to be soft. 15-20 minutes before you want to prepare the cookies take the butter out of the fridge to soften and come to room temperature. Don’t try and make this recipe with butter that is still cold and hard.
- Beat butter longer than you think. To get the proper texture and air in cookies, beat the butter and sugar for at least 6-7 minutes.
- Don’t overmix the flour. Overmixing flour can result in tough cookies. To avoid this do the bulk of your mixing at the butter/sugar stage and just mix the flour until just combined.
- Chill cookie dough at least 30 minutes. Not only does the chill time help to solidify the texture of the dough, it also helps develop more flavour.
- Measure out your cookies with a cookie scoop. For a quick and easy way to make evenly sized cookies, a cookie scoop is a great kitchen gadget. This helps your cookies to bake evenly.
- Use a spoon to create a nest for the crumble. Using the back of a spoon create a deep indent into the cookie dough balls. This is what will keep the crumble in place. Then really load on as much crumble as you can to each cookie.
Ingredient Notes:
- Non-dairy Butter – We use Becel’s plant-based butter for most of our recipes. We find its the most like real butter. But use whatever your favourite dairy-free butter is.
- Pumpkin Purée – Be sure you’re using pumpkin purée not pumpkin pie filling. A lot of recipes ask you to press moisture out of pumpkin purée, but not ours. You can use the pumpkin purée straight out of a can, no extra work.
- All-Purpose Flour – We use our local store-brand unbleached all-purpose flour. Flour can make a difference but as long as you’re using the same type it should be fine.
- Icing Sugar – Also known as confectioners sugar or powdered sugar, this is required for the icing.
- Spices – We use cinnamon throughout the cookie, then a variety of cozy spices in the icing. If you don’t like any specific spice feel free to leave it out.
How to make Pumpkin Crumble Cookies:
Pumpkin Crumble Cookies
Soft and tender pumpkin cookies topped with a cinnamon crumble and drizzled with a spiced icing. These Pumpkin Crumble Cookies are the only pumpkin treat you need.
Print Pin It RateServings: 12 cookies
Ingredients
Pumpkin Cookies:
- 226 g (1 cup) vegan butter, softened
- 200 g (1 cup) brown sugar
- 1 tsp vanilla extract
- 125 g (½ cup) pumpkin purée
- 270 g (2 ¼ cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- pinch kosher salt
Cinnamon Crumble:
- 84 g (6 tbsp) vegan butter, softened
- 90 g (¾ cup) all-purpose flour
- 150 g (¾ cup) brown sugar
- 1 tsp cinnamon
Spiced Icing:
- 60 g (½ cup) icing sugar
- 1 tbsp non-dairy milk
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
Instructions
- Using a stand mixer or hand mixer, beat softened butter and brown sugar until light and fluffy – about 5-7 minutes.
- Beat in the pumpkin puree and vanilla extract until combined.
- Mix in the all-purpose flour, baking powder, baking soda, and salt until just combined. Stop mixing when no dry flour remains.
- Place the cookie dough into the fridge to set while you make the crumble topping.
- In a small bowl make the crumble topping by combining vegan butter, all-purpose flour, brown sugar, and spices with a fork. Cut in the butter until the mixture is crumbly and looks like wet sand. Set aside.
- Heat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- Once the oven is heated, use a large cookie scoop to scoop the cookie dough then roll into a ball using your palms. Set on the prepared baking sheet at least 2 inches apart. Repeat for remaining cookie dough.
- Using a the back of a small spoon, press down into the top of the cookies to create a deep indent into the cookies. This is what will hold the crumble topping.
- Fill the indent with the prepared crumble and sprinkle more on top – be as generous as your cookie allows.
- Bake in heated oven for 12-14 minutes, we typically do the full 14 minutes. Time will depend on your oven, you’re looking for a golden brown bake with deep golden brown edges.
- Let cool on the baking sheet before transferring to a wire rack.
- Prepare the icing by combining all the ingredients in a small bowl and whisk until smooth and combined.
- Drizzle over the cooled cookies.
- Store in an air-tight container to keep them soft for days.
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