Print
Ingredients
Scale
- 6 tbsp unsalted butter, softened
- 3/4 cup (165 g) brown sugar, packed
- 3/4 cup (94 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp pumpkin pie spice
- Pinch of salt
- 1/2 cup (122 g) canned pumpkin puree (Libby's recommended)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1 cup (130 g) powdered sugar
- 1 tsp vanilla extract
- 2–4 tsp whole milk
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Dry the canned pumpkin puree to achieve desired consistency.
- Mix dry ingredients in a bowl: flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream butter and brown sugar until light and fluffy.
- Incorporate egg yolks and pumpkin into the butter mixture until well combined.
- Gradually add dry ingredients into the wet mix until just combined.
- Scoop dough onto baking sheets and create a slight indent for the topping.
- Top with chilled streusel mixture and bake for 11-12 minutes.
- Cool cookies and prepare glaze with powdered sugar, vanilla, and milk.
- Drizzle glaze over cooled cookies and serve.
Notes
Ensuring the pumpkin is dried thoroughly helps achieve the right texture.
If the dough feels sticky, chill it in the fridge for 10 minutes for easier handling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg