Pumpkin Latte Crumble Cookies

Jump to Recipe Print Recipe
Pumpkin Latte Crumble Cookies

Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–35 minutes
Yield: About 18 cookies

Nutrition Facts (Per Cookie – Approximate)

  • Calories: 140
  • Fat: 6.5g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 75mg
  • Carbohydrates: 19g
  • Fiber: 0.5g
  • Sugar: 10g
  • Protein: 1.5g

Nutrition may vary slightly depending on ingredient brands used.

A plate of round cookies with white icing drizzled on top, arranged on a white marble surface, with a small bowl of orange spread nearby.

How To Make Pumpkin Latte Crumble Cookies

Assorted baking ingredients including flour, sugar, brown sugar, butter, egg yolk, pumpkin puree, spices, cocoa, milk, vanilla, and baking powder arranged in glass bowls on a marble surface.

Ingredients

For the Soft Pumpkin Latte Cookies:

  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ cup pumpkin purée (not pie filling)
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt

For the Crumble Topping:

  • ⅓ cup all-purpose flour
  • 3 tbsp light brown sugar
  • 2 tbsp cold unsalted butter, diced
  • ¼ tsp cinnamon
  • Pinch of salt
  • ¼ tsp instant espresso powder (optional)

For the Maple Glaze:

  • ½ cup powdered sugar
  • 1 tbsp pure maple syrup
  • 1–2 tsp milk (adjust for consistency)
A plate of round, iced cookies with a drizzle of white glaze sits on a white surface next to a few cinnamon sticks.

Step-by-Step Guide

1. Make the Crumble Topping:

In a small bowl, mix flour, brown sugar, cinnamon, salt, and espresso powder.

  • A white bowl with flour, a small glass bowl with sliced butter, and another bowl with brown sugar on a marble countertop.
  • A hand holds a small bowl containing brown sugar and spices over a larger bowl of flour; a separate bowl with butter is nearby on a marble countertop.
  • A white bowl contains flour, brown sugar, and cinnamon. Next to it, a small glass bowl holds several pieces of sliced butter on a marble surface.

Add cold butter and work it in with a fork or fingertips until it forms small clumps.

  • A white bowl on a marble surface contains flour, sliced butter, ground cinnamon, and brown sugar.
  • A white bowl filled with crumbly brown mixture sits on a white marble surface.

Refrigerate while you make the cookie dough.

2. Make the Cookie Dough:

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

  • A white mixing bowl with a red handle containing butter, granulated sugar, and brown sugar, placed on a marble countertop.
  • A white mixing bowl with light brown cookie dough batter sits on a marble countertop.
Pumpkin Rice Krispies Donuts
RELATED RECIPE:Pumpkin Rice Krispies Donuts

Add egg yolk, pumpkin purée, vanilla, and espresso powder.

  • A glass cup holding a raw egg yolk is positioned above a white mixing bowl containing a creamed mixture on a marble countertop.
  • A white mixing bowl with creamed brown sugar and butter, and a cracked egg yolk in the center, sits on a marble countertop.
  • A hand holds a bowl of pumpkin puree above a mixing bowl containing creamed sugar and butter on a marble countertop.
  • A white mixing bowl contains creamed sugar and butter, pumpkin puree, and an egg. A glass cup with vanilla extract is being poured in. The bowl is on a marble countertop.
  • A glass bowl with instant coffee granules is held above a white mixing bowl containing pumpkin puree and creamed mixture on a marble countertop.
  • A white mixing bowl with brown sugar mixture, pumpkin puree, an egg, and spices on a marble countertop.
  • A white mixing bowl with a handle contains light brown cookie dough, sitting on a white marble countertop.

Mix until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

  • A glass bowl filled with flour sits on a marble surface next to a smaller bowl containing brown and white powders.
  • A hand holds a bowl containing cocoa powder, baking powder, and flour above another bowl filled with flour on a marble surface.
  • A glass bowl on a marble surface contains a mix of flour, ground cinnamon, and baking soda, with the ingredients separated but slightly overlapping.
  • A mixing bowl with creamed cookie dough sits on a marble countertop next to a smaller bowl of flour.
  • A white mixing bowl with a partially mixed batter and flour on top sits on a marble surface; a small bowl of flour is nearby.
  • A white mixing bowl containing creamed brown cookie dough sits on a marble countertop.

Add dry ingredients to wet and mix until combined. Dough will be soft.

3. Shape & Top:

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment.

No Bake Neapolitan Cheesecake
RELATED RECIPE:No Bake Neapolitan Cheesecake

Scoop dough into rounded tablespoons.

  • A mixing bowl with cookie dough, a cookie scoop, a bowl of brown sugar, and a baking sheet lined with parchment paper on a marble countertop.
  • A metal cookie scoop holds a portion of cookie dough above a white mixing bowl filled with more dough. A baking sheet and a bowl of brown sugar are nearby.
  • A baking tray lined with parchment paper holds nine evenly spaced scoops of cookie dough; a bowl of brown sugar sits nearby on a marble surface.
  • Scoops of cookie dough are evenly spaced on a parchment-lined baking sheet, ready for baking.
  • A scoop of unbaked cookie dough sits on a sheet of parchment paper, with other dough portions spaced around it.
  • Scoops of cookie dough spaced evenly on a baking sheet lined with parchment paper, ready for baking.

Slightly flatten the tops and gently press a spoonful of crumble on each.

  • Six unbaked cookie dough balls are arranged on a parchment-lined baking sheet.
  • A baking sheet lined with parchment paper holds spaced, unbaked cookie dough balls topped with crumbly streusel.
  • Scoops of cookie dough topped with brown sugar are arranged on a parchment-lined baking sheet, with some loose brown sugar scattered around.
  • A baking sheet lined with parchment paper holds eight unbaked dough balls sprinkled with crumb topping, on a marble surface.

4. Bake:

Bake for 10–12 minutes, or until edges are set and tops no longer look wet.

  • A baking tray lined with parchment paper holds eight round cookies, evenly spaced, with a crumbly topping. The tray is on a white marble surface.
  • Round, golden-brown cookies with crumbly topping are arranged on a parchment-lined baking sheet.

Do not overbake.

Cool on the pan for 5 minutes, then transfer to a wire rack.

5. Glaze:

Whisk glaze ingredients until smooth and drizzle over cooled cookies.

  • A cooling rack with crumb-topped muffins next to bowls of powdered sugar and milk on a marble surface.
  • A bowl of white glaze with a spoon rests on a marble surface; muffins are cooling on a wire rack in the background.
  • A cooling rack with pumpkin muffins topped with crumbly streusel, arranged on a white marble surface.
  • Pumpkin muffins with a crumb topping are cooling on a wire rack placed on a white surface.
  • Several crumb-topped cookies are cooling on a metal wire rack placed on a white surface.
  • A spoonful of white glaze is held over pumpkin streusel muffins on a wire cooling rack.
Close-up of several pumpkin cookies topped with white icing drizzle and crumbly streusel.
A close-up of several round cookies topped with white icing drizzle, arranged on a white plate.

Frequently Asked Questions (FAQ)

Q: Can I use pumpkin pie filling instead of pumpkin purée?

A: No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin
purée for accurate results.

Q: Do I need to chill the cookie dough?

A: No chilling is required for this recipe. The dough is ready to bake right after
mixing.

Q: Can I make these cookies ahead of time?

A: Yes! They store well in an airtight container at room temperature for up to
3 days or in the fridge for up to 5 days.

Q: Can I freeze the cookies?

A: Yes. Freeze baked and cooled cookies (without glaze) for up to 2 months. Thaw and glaze before serving.

Q: Is the espresso powder necessary?

A: It adds a subtle latte flavor, but you can omit it if desired.

A hand holds a round cookie topped with white icing drizzle; more cookies and cinnamon sticks are on a plate in the background.
A plate of crumb-topped cookies with white icing drizzle, one cookie broken in half to show the inside.

Pumpkin Latte Crumble Cookies

Print Recipe
A stack of iced cookies with one cookie on top missing a bite, showing the soft texture inside.
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes

Ingredients

For the Soft Pumpkin Latte Cookies:

  • ½ cup 1 stick unsalted butter, softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ cup pumpkin purée not pie filling
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt

For the Crumble Topping:

  • ⅓ cup all-purpose flour
  • 3 tbsp light brown sugar
  • 2 tbsp cold unsalted butter diced
  • ¼ tsp cinnamon
  • Pinch of salt
  • ¼ tsp instant espresso powder optional

For the Maple Glaze:

  • ½ cup powdered sugar
  • 1 tbsp pure maple syrup
  • 1 –2 tsp milk adjust for consistency

Instructions

  • Make the Crumble Topping: In a small bowl, mix flour, brown sugar, cinnamon, salt, and espresso powder. Add cold butter and work it in with a fork or fingertips until it forms small clumps. Refrigerate while you make the cookie dough.
  • Make the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add egg yolk, pumpkin purée, vanilla, and espresso powder. Mix until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add dry ingredients to wet and mix until combined. Dough will be soft.
  • Shape & Top: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into rounded tablespoons. Slightly flatten the tops and gently press a spoonful of crumble on each.
  • Bake: Bake for 10–12 minutes, or until edges are set and tops no longer look wet. Do not overbake.Cool on the pan for 5 minutes, then transfer to a wire rack.
  • Glaze: Whisk glaze ingredients until smooth and drizzle over cooled cookies.

Notes

Q: Can I use pumpkin pie filling instead of pumpkin purée?

A: No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin purée for accurate results.

Q: Do I need to chill the cookie dough?

A: No chilling is required for this recipe. The dough is ready to bake right after mixing.

Q: Can I make these cookies ahead of time?

A: Yes! They store well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I freeze the cookies?

A: Yes. Freeze baked and cooled cookies (without glaze) for up to 2 months. Thaw and glaze before serving.

Q: Is the espresso powder necessary?

A: It adds a subtle latte flavor, but you can omit it if desired.
Servings: 18 cookies
Calories: 140kcal
A stack of glazed cookies with one cookie in front showing a bite taken out, set on a white wooden surface with cinnamon sticks in the background.
A stack of four iced cookies sits on a white wooden surface, with one cookie partially eaten and more cookies in the background.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating