Go Back
Chewy pumpkin streusel cookies with a crumbly topping on a plate.

Chewy Pumpkin Streusel Cookies

Warm, cinnamon-scented cookies featuring a chewy center and a crunchy streusel shell, perfect for autumn snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 sticks salted butter Browned for richer flavor.
  • 1/2 cup pumpkin puree Blotted to remove excess moisture.
  • 1/2 cup brown sugar Packed; adds moisture.
  • 1/2 cup granulated sugar Encourages spread and light crisping.
  • 2 large egg yolks Adds richness and chewiness.
  • 1 tbsp pumpkin pie spice Autumnal flavor blend.
  • 2 cups all-purpose flour Provides structure.
  • 1 tsp baking soda For lift.
  • 1/2 cup cookie butter Optional filling.
For the streusel
  • 1/4 cup granulated sugar Adds sweetness and crispiness.
  • 1 tsp instant espresso Enhances aroma.
  • 2 tsp cinnamon Ties back to the cookie's spice.
  • 1/4 cup all-purpose flour For streusel structure.
  • 1/2 cup old fashioned oats Adds crunch.
  • 3 tbsp salted butter Cold for crisper crumbs.
  • 1/3 cup slivered almonds Toasted for flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. Melt and brown 2 sticks of salted butter in a light-colored saucepan until the milk solids are golden and fragrant.
  3. Blot the pumpkin puree with paper towels until it is thick and not watery.
Mixing
  1. Cream cooled brown butter with brown sugar and granulated sugar for 2-3 minutes until glossy and cohesive.
  2. Mix in blotted pumpkin, pumpkin pie spice, and egg yolks until uniform.
  3. Gently fold in flour and baking soda until just combined.
Making Streusel
  1. Combine streusel ingredients in a bowl, using a fork or pastry cutter until crumbly.
Forming Cookies
  1. Scoop dough into 2-ounce portions and create a well in the center of each ball.
  2. Fill each well with 1/2 tsp cookie butter and pinch the dough closed.
Baking
  1. Roll each dough ball in streusel to coat and place them on the baking sheet 3 inches apart.
  2. Bake for 12 minutes, until the streusel is toasted and fragrant.
Cooling
  1. Let cookies cool on the baking sheet for 3-5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container for up to 5 days or freeze for up to 3 months. Allow to cool completely before storing.