Chewy Pumpkin Streusel Cookies
These delightful cookies combine the soft, chewy texture of pumpkin dough with a crunchy, espresso-kissed streusel topping, perfect for fall baking.
Ingredients
For the cookie dough
- 2 sticks Salted butter (browned) Use a heavy-bottomed skillet to brown the butter.
- 1/2 cup Pumpkin puree 100% pure pumpkin, not pie filling. Blot excess moisture.
- 1/2 cup Brown sugar
- 1/2 cup Granulated sugar
- 2 large Egg yolks Using yolks concentrates the fat.
- 1 tbsp Pumpkin pie spice
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/2 cup Cookie Butter (optional) Fill for a gooey surprise.
For the streusel
- 1/4 cup Granulated sugar
- 1 tsp Instant espresso
- 2 tsp Cinnamon
- 1/4 cup All-purpose flour (streusel)
- 1/2 cup Old-fashioned oats Avoid quick oats for better texture.
- 3 tbsp Salted butter (streusel) Melted and incorporated into the mixture.
- 1/3 cup Slivered almonds, toasted Enhances flavor and crunch.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium saucepan, melt the two sticks of salted butter over medium heat, stirring constantly until golden brown.
- Blot the pumpkin puree with paper towels to remove excess moisture.
- Allow the browned butter to cool before creaming it with the sugars for 2–3 minutes until glossy.
- Mix in the pumpkin puree, pumpkin pie spice, and egg yolks until uniform.
- Fold in the flour and baking soda gently until just combined.
Making the Streusel
- In a separate bowl, combine the streusel ingredients and work in the butter until crumbly.
Baking
- Scoop 2-ounce portions of dough, fill with cookie butter if using, and roll in the streusel mixture.
- Bake for 12 minutes or until the edges are firm and streusel is toasted.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Allow cookies to cool completely before storing. They can be kept at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.