Pumpkin Crumb Cake Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Blot the pumpkin puree between paper towels, repeating with fresh towels until it is much drier and has reduced by half to 1/2 cup (113g).
2. Whisk together the 2 1/4 cups (281g) flour, baking soda, pumpkin pie spice, cinnamon and salt.
3. Whisk the melted butter, granulated sugar, brown sugar and maple syrup together, then whisk in the egg yolk, vanilla and the 1/2 cup blotted pumpkin. Stir in the dry ingredients until combined; the dough will be very soft.
4. Cover tightly and refrigerate the dough for at least 2 hours, or up to 3 days.
5. For the topping, whisk the 1/2 cup (63g) flour, 1/3 cup (67g) brown sugar and 1 1/2 teaspoons pumpkin pie spice together. Mix in the 4 Tbsp softened butter with a fork or low-speed mixer until sandy and crumbly, using your hands if needed. Chill or freeze until needed.
6. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
7. Roll the chilled dough into balls of about 1.5 Tbsp (35g) each and place them 3 inches apart on the sheets. Press a few indents into each cookie with your thumb to make a shallow bowl shape, then sprinkle a generous amount of the cold topping on each.
8. Bake for 14 to 15 minutes, until the edges are lightly browned and set. Cool on the sheet for 10 minutes, then move to a cooling rack.
9. Melt the 2 Tbsp butter and 1/3 cup (107g/80ml) maple syrup together in a small pan over low heat, stirring occasionally. Off the heat, whisk in the sifted 1 cup (112g) confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over the cookies and let the icing set for about 1 hour.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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