Pumpkin Cinnamon Crumb Cookies with Icing Drizzle
Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle
- Author: Patricia
Description
Enjoy the warm flavors of autumn with these Pumpkin Cinnamon Crumb Cookies. Soft, tender cookies are enriched with pumpkin puree and spiced with cinnamon and pumpkin pie spice, then finished with a crunchy cinnamon-sugar crumb and a simple sweet icing drizzle. They’re easy to make, ideal for sharing, and pair wonderfully with coffee, tea, or a scoop of ice cream. This recipe highlights cozy seasonal spices without being overly complicated—perfect for bakers of any skill level.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar (for crumb topping)
- ½ cup cinnamon sugar (for topping)
- 1 cup powdered sugar (for icing)
- 2–3 tablespoons milk (for icing)
Optional substitutions:
- Swap all-purpose flour for a gluten-free blend to make the recipe gluten-free.
- Use a plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) to make it vegan.
- Replace granulated or brown sugar with a preferred sugar substitute for a lower-sugar version.
Instructions
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
Step 3: In a large bowl, cream the softened butter and granulated sugar until light and fluffy (3–4 minutes with a mixer). Add the pumpkin puree, egg, and vanilla; beat until combined.
Step 4: Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Stir just until combined to avoid tough cookies.
Step 5: Shape the dough into balls about 1–1½ inches in diameter and arrange them on the prepared sheet. Gently flatten each ball with your fingers or the back of a spoon.
Step 6: Generously sprinkle the tops with a mixture of brown sugar and cinnamon sugar so each cookie has a good crumb topping.
Step 7: Bake 10–12 minutes, until edges are lightly browned and tops are set. Avoid overbaking to keep cookies soft.
Step 8: While cookies cool, whisk powdered sugar with 2–3 tablespoons milk until smooth and drizzleable. Adjust milk to reach desired consistency.
Step 9: After the cookies cool completely, drizzle the icing over the tops for a sweet finish.
Notes & Tips
- Room-temperature ingredients: Bring butter and egg to room temperature so they incorporate smoothly and create a tender texture.
- Use fresh spices: Freshly measured ground cinnamon and pumpkin pie spice give a brighter flavor than old spices.
- Adjust icing: If the icing is too thick, add a little more milk. If too thin, add more powdered sugar one tablespoon at a time.
- Chill for thicker cookies: Refrigerate the dough 30 minutes before baking to reduce spread and produce slightly thicker cookies.
- Parchment or silicone mat: Bake on parchment paper or a silicone mat for even baking and easy cleanup.
- Extra topping: If you prefer extra sweetness and crunch, increase the cinnamon-sugar crumb topping.
Serving Suggestions
- Serve warm with a mug of coffee, chai, or hot apple cider for a cozy pairing.
- Turn two cookies into an ice cream sandwich with vanilla or cinnamon ice cream.
- Package in a festive box or bag for a homemade seasonal gift.
Nutritional Information (per cookie)
- Calories: ~150
- Total Fat: ~6 g
- Carbohydrates: ~24 g
- Sugars: ~18 g
- Protein: ~2 g
- Fiber: ~1 g
- Vitamin A: A source of vitamin A thanks to the pumpkin puree
Storage & Leftovers
- Room temperature: Store in an airtight container for up to 5 days to keep them soft.
- Refrigerator: Refrigerate up to 1 week if you prefer a firmer texture; bring to room temperature before serving.
- Freezing: Freeze shaped dough balls on a sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to baking time. Baked cookies freeze well too—thaw at room temperature.
- Reheating: Microwave a cookie 10–15 seconds for a freshly baked warmth and softer crumb.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. If using fresh pumpkin, cook and puree it and drain excess moisture before measuring to avoid a wet dough.
How can I make these vegan?
Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and plant-based milk for the icing.
How do I keep the cookies soft?
Store them in an airtight container and optionally add a slice of bread to maintain moisture.
Can I add mix-ins?
Yes—chopped pecans, walnuts, or chocolate chips make great additions. Fold them into the dough before shaping.
Conclusion
These Pumpkin Cinnamon Crumb Cookies are a simple, flavorful way to celebrate fall. With tender pumpkin cookie bases, a sweet cinnamon-sugar crumb, and a light icing drizzle, they deliver seasonal spice without fuss. Perfect for sharing at gatherings, giving as gifts, or enjoying with your daily cup of coffee—try this recipe and adjust spices or mix-ins to make it your own.