Description
Deliciously spiced pumpkin cookies with a buttery streusel topping and creamy icing, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For the streusel:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- For the icing:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Incorporate the pumpkin purée, egg, and vanilla extract until fully combined.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Prepare the streusel by mixing the brown sugar, flour, and butter until crumbly.
- Drop spoonfuls of dough onto the baking sheet and sprinkle with streusel.
- Bake for 12-15 minutes until edges are lightly golden.
- Make the icing by whisking powdered sugar and milk until smooth, adjusting milk for consistency.
- Drizzle the icing over cooled cookies and enjoy!
Notes
Store unbaked dough in the fridge for up to 3 days or in the freezer for up to a month. They can also be made in an air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, fall desserts, coffee cake cookies