Delight in the cozy flavors of fall with these Pumpkin Latte Crumble Cookies featuring soft pumpkin-spiced dough topped with a buttery espresso crumble and finished with a sweet maple glaze. Perfect for a seasonal treat or festive gathering.
Total Time:32 minutes
Yield:24 cookies
Ingredients
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
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)
Maple Glaze
½ cup powdered sugar
1 tbsp pure maple syrup
1–2 tsp milk (adjust for consistency)
Instructions
Prepare the Crumble Topping: In a small bowl, combine flour, brown sugar, cinnamon, salt, and espresso powder. Add cold diced butter and cut it in using a fork or fingertips until small clumps form. Refrigerate while preparing cookie dough.
Make the Cookie Dough: In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add egg yolk, pumpkin purée, vanilla extract, and espresso powder, mixing until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add dry ingredients to wet ingredients and mix until just combined; dough will be soft.
Shape and Top Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into rounded tablespoons, flatten slightly, and press a spoonful of crumble topping onto each cookie.
Bake: Bake for 12 minutes, or until edges are set and tops no longer appear wet. Avoid overbaking. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare and Add Glaze: Whisk powdered sugar, maple syrup, and 1–2 teaspoons of milk until smooth. Drizzle glaze over cooled cookies before serving.
Notes
Use canned pumpkin purée, not pumpkin pie filling, to control sweetness and spices.
Adjust milk in glaze to achieve desired thickness; more milk for thinner glaze, less for thicker.
Store cookies in an airtight container at room temperature for up to 5 days.
For a stronger espresso flavor, increase instant espresso powder slightly in dough or topping.
Butter should be softened, not melted, for proper creaming texture.
