Pumpkin Coffee Cake Cookies
These are soft pumpkin cookies made with brown butter and topped with a streusel crumble and a maple glaze.
Ingredients
For the Streusel Topping
- 3 tablespoons unsalted butter softened
- 1/3 cup packed light brown sugar
- 1/3 cup + 1 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
For the Cookies
- 1/2 cup unsalted butter 1 stick
- 1/3 cup pumpkin puree this will be blotted
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg yolk room temperature
- 3/4 teaspoon vanilla bean paste or vanilla extract
- 7/8 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
For the Glaze
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla bean paste
- 1 teaspoon maple syrup
- 1 to 2 tablespoons milk
Method
- Make streusel by mixing butter, brown sugar, flour, and cinnamon. Chill in refrigerator.
- Brown butter in saucepan until amber-colored with dark bits. Cool to liquid.
- Blot pumpkin puree with paper towels to remove excess moisture.
- Preheat oven to 350F. Line baking sheet with parchment.
- Whisk brown butter, sugars, egg yolk, pumpkin, and vanilla.
- Fold in flour, pumpkin pie spice, baking soda, and salt.
- Scoop dough onto baking sheet. Make thumb indent in each cookie.
- Fill indents with chilled streusel. Bake 13-14 minutes.
- Midway through baking, add more streusel if desired.
- Cool cookies on baking sheet, then transfer to wire rack.
- Mix glaze with powdered sugar, vanilla, maple syrup, and milk.
- Drizzle glaze over cooled cookies.
Notes
Use a cookie cutter to shape warm cookies if needed. Adjust milk in glaze for desired consistency.