Why We Love Glazed Pumpkin Streusel Cookies
I absolutely love making these Glazed Pumpkin Streusel Sugar Cookies, especially during the fall season. The combination of soft, chewy cookies and the rich pumpkin spice aroma is something I can’t get enough of. I always reach for real pumpkin to give them that authentic flavor, and the streusel topping is what really takes them to the next level. I’ve found that adding a sweet glaze makes them even more irresistible.
I highly recommend making these if you’re looking for a cozy, crowd-pleasing treat. They’ve become a family favorite in our home. I swear by this recipe because it’s so easy to make, yet it delivers big on flavor. I typically make a double batch because everyone loves them straight out of the oven.
These cookies always remind me of fall trips to our family’s cottage in Wisconsin. I personally love how the changing colors of the leaves—those vibrant reds, oranges, and yellows—add to the warmth of the season. I’ve discovered that I can’t go to the local grocery store without picking up ingredients for this recipe, and it’s always on my shopping list. I would suggest making these for any occasion—they’re the best!
Why You Will Love It
You’ll fall head over heels for these Glazed Pumpkin Streusel Cookies because they’re the perfect blend of warm, cozy flavors and melt-in-your-mouth softness. I absolutely love how the pumpkin spice, sweet glaze, and crunchy streusel topping come together to create an irresistible treat that’s so easy to make. Whether you’re enjoying them with a hot cup of coffee or sharing them with loved ones, these cookies will quickly become your go-to fall dessert, bringing a taste of autumn into every bite.
I’ve found that it’s fast and simple to whip up a batch. A quick trip to your local grocery store is all you need to gather these easy-to-find ingredients, and I’ve listed everything for you below, along with the details in the recipe card.
What I love most is that you can make these beautiful cookies in just 30-40 minutes. The hardest part, in my opinion, is drizzling the streusel. I highly recommend using an empty squeeze bottle instead of a spoon—it makes the process so much easier! That’s exactly what I used to create the look in the photograph, and it works perfectly every time.
Glazed Pumpkin Streusel Cookies Ingredients
For the cookies, I always start with the basics: all-purpose flour, baking powder, and baking soda to get that perfect rise and texture. I love using pumpkin spice to really bring out those warm, cozy fall flavors, and of course, granulated sugar for sweetness. The real magic comes from adding pumpkin puree, which makes the cookies so moist and flavorful. I also add an egg for binding and a splash of vanilla extract to round everything out.
For the glaze, powdered sugar is my go-to for that sweet, silky finish. I usually mix it with a few tablespoons of milk (or cream, if I want it extra rich) and a pinch of pumpkin spice to keep those autumn flavors going.
For the streusel topping, I keep it simple with all-purpose flour, brown sugar for that deep, caramel-like sweetness, and, of course, more pumpkin spice. The streusel adds the perfect crunchy contrast to the soft, chewy cookies.
This combination of ingredients comes together beautifully to create a batch of cookies that’s truly irresistible. I love how quick and easy it is to pull everything together, and the result is always a treat that’s perfect for sharing—or enjoying all to yourself!
How to Make Glazed Pumpkin Streusel Cookies
To make these Glazed Pumpkin Streusel Cookies, I always start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat. This makes for easy cleanup and ensures the cookies bake evenly. I like to prepare the dough by whisking together the dry ingredients—flour and pumpkin spice—in one bowl. In another, I cream the butter and sugar until it’s light and fluffy, then mix in the pumpkin puree, egg, and vanilla extract. Gradually combining the wet and dry ingredients, I’m careful not to overmix to keep the cookies soft and tender.
Next, I drop spoonfuls of the dough onto my prepared baking sheet, flatten them slightly, and bake until the cookies turn a beautiful golden color. After baking, I let the cookies cool completely before adding the finishing touches.
For the glaze, I whisk together powdered sugar, milk (or cream for extra richness), and pumpkin spice. Once the cookies are cool, I drizzle the glaze over each one. If I’m in the mood for some extra texture, I sprinkle on a streusel topping, which adds the perfect crunch. I always give the glaze a little time to set before serving.
These cookies are absolutely perfect with a cozy drink, like a hot cup of coffee or tea. Every bite brings out the warm, comforting flavors of fall!
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake, let the dough come to room temperature before shaping and baking.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3-4 days. If you need to keep them longer, you can freeze them for up to 3 months. Just be sure to let them thaw at room temperature before serving.
Can I substitute the pumpkin puree with something else?
Pumpkin puree is key to achieving the flavor and moisture in these cookies. However, you can try substituting it with sweet potato or butternut squash puree for a similar texture and flavor profile.
What if I don’t have pumpkin spice?
If you don’t have pumpkin spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and cloves. Use about 1 teaspoon of cinnamon, 1/4 teaspoon each of nutmeg and ginger, and a pinch of cloves.
How can I make the glaze thicker or thinner?
To make the glaze thicker, add more powdered sugar a little at a time until you reach the desired consistency. If you need to thin the glaze, add a small amount of milk or cream until it’s spreadable.
Can I add mix-ins to the cookie dough?
Absolutely! You can add mix-ins like chocolate chips, chopped nuts, or dried cranberries to the dough before baking for extra texture and flavor. Just be sure not to overmix when incorporating them.
What’s the best way to apply the glaze?
The easiest way to apply the glaze is by using a spoon to drizzle it over the cooled cookies, or you can dip the tops of the cookies directly into the glaze for a more uniform coating.
Glazed Pumpkin Streusel Cookies
Ingredients
Pumpkin Cookies
- 1/2 cup softened butter 1 stick
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon nutmeg
- 2 tablespoons vanilla or pumpkin pudding , optional
Streusel Topping
- 1/4 cup butter , cold
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- 1 dash pumpkin spice
- 1/4 cup old fashioned oats , optional
Pumpkin Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoon water
- 2 dashes pumpkin spice
Instructions
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin spice.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten the dough balls slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk (or cream), and a dash of pumpkin spice until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
- If using a streusel topping, prepare it by mixing together flour, brown sugar, melted butter, and pumpkin spice until crumbly.
- Once the cookies are completely cooled, drizzle or spread the glaze over each cookie.
- Sprinkle the streusel topping over the glaze while it’s still wet, so it adheres to the cookies.
- Allow the glaze to set for a few minutes before serving or storing the cookies.
- Serve your pumpkin sugar cookies with a hot beverage and enjoy the flavors of fall!
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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13 Responses
You’ve created the quintessential Fall cookie. I love your fabulous homemade streusel and infusing pumpkin spice into your glaze was next-level brilliant!
Thanks, Heidi! I’m so glad you enjoyed the Fall vibes in this cookie. The pumpkin spice glaze was a fun twist, and I’m happy to hear it hit the mark for you!
Hi Jessica! Thanks for linking with us at Best of the Weekend – I’ll be featuring your recipe tomorrow night on my blog!
Thanks so much, Deb. I’m honored to be featured!
Okay so… mine definitely weren’t your classic “chewy cookie” texture… more a dense, cakey type texture. Very soft and evenly cooked though. However they didn’t taste very pumpkin-y to me… sort of a bit on the blander side (I’m sorry! 🙁 )? And I only had 1/4 cup vegetable oil, so I even had another 1/4 pumpkin puree to balance that out (like the whole, sub-banana thing). The second batch, I added even MORE puree (like a good two or three tablespoons), and a whole lot more pumpkin pie spice/nutmeg/cinnamon and a bit more sugar to balance out the puree addition. The texture stayed the same ^_^ So it’s a nicely versatile recipe.
I had a similar lack-of-pumpkin taste with the glaze, so I added in some pumpkin puree and more spices and some milk and melted butter and vanilla.
I also added more spices to the streusel and a bit more brown sugar, and a few dashes of salt. It seemed best when putting the streusel on at the very beginning, since they don’t cook too long anyway. I also tried some about halfway through with similar results.
Overall I liked the streusel+pumpkin+glaze idea, and it’s a nice texture and cooks evenly and well. I really do think the streusel should go on halfway through or even before the oven… Mine didn’t, and didn’t seem streusel-y. I had to throw them in the oven, else it seemed like just butter/sugar/flour chunks. And I honestly thought everything needed more pumpkin spice/nutmeg/cinnamon… It was such a mild flavor!
Verdict from others:
My mom loved them, although she thought they were apple until I told her, and then she tasted the pumpkin glaze (with the pumpkin puree in it). She typically doesn’t like cakey cookies, or pumpkin stuff, for that matter! But she said they were delicious and said I could make them any time I felt like it. My friend LOVES pumpkin, but also not cakey cookies, but he loved them also. He said they weren’t too light, like cakey cookies tend to be, although that they had a cakey quality, but that they were dense and satisfying. My fiance thought they were pretty okay tasty, but didn’t understand their super lofty praises. But he’s big on chocolate and not so much pumpkin, so he’s not the best judge. But it’s not your classic chewy sugar or chocolate-chip type cookie either so… but they’re definitely very soft and cook evenly!
So overall it turned out well, but I had to do some doctoring to it, in our case. =\
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For others making the recipe:
This made about 36 cookies for me, about 1 1/2 inch in diameter.
They really don’t spread out at all; they fill out a bit and smooth and puff up, but don’t worry about making space on your pan for them to spread. The size you put in is almost the same size you get out, so definitely follow directions about flattening them. I even rounded the sides and such so they’d be even more uniform.
They also don’t really change color or anything when baking, so you just have to go by the 8-9 minute guide and test the edges. I found when the edges got just a bit stiff, they were good to go. For me that was like 11 or 12 minutes, but my oven is stupid and takes longer.
I *personally* found that adding streusel (chilled) before the cooking (or about 5 minutes in) worked much better than after the cookie cooled, but that’s just me (and my mom preferred that version as well).
I also found adding some of the leftover pumpkin puree (a couple tablespoons or however strong a flavor you want) to the glaze along with some cooled melted butter (like a tablespoon) and a couple dashes of salt and more spices really gave it an overall nice pop of pumpkin flavor. It’d also probably be a good addition to coffee ^_^
These look absolutely delightful! What a great fall dessert. Can’t wait to try them!
Thanks so much, Erin. Have a great weekend and thanks for stopping by.
YUM! As a fellow pumpkin lover, I’ll go ahead and go out on a limb and say I cannot wait to try these beauties because they look delicious and SO perfect for this season!
This was one of my favorite links shared at last week’s #thatsfreshfriday link-up! I’ll be sharing the link on my blog, as well as through my social media, this weekend. I hope to see you back there this week with another fabulous recipe. Keep up the great work!
Pumpkin is the best, probably the best part of fall.
Yumm! I made these today with interesting results. Mine almost have a (pan?)cake like texture, but they are soft, moist and a bit fluffy so I’m happy. I tried them in a Halloween shape pan originally and it wasn’t so great, since they aren’t really fit for streusal now, but that’s okay. I almost tried two dozen being baked with streusal on – loved it! I almost wish I’d done them all that way. But since this made so many, do you think it’s possible to freeze plain ones with good results? And how long would the streusal mix keep in the fridge? I have so much!
Hi Gina, freezing should be fine. Wrap in plastic wrap then in a airtight bag. Also, I still have some streusel topping left. You can keep in the fridge for a month and toss it into your baking as you go or you might be able to freeze it since it is butter after all. Thanks and i’m glad you enjoyed! Have a good weekend
These cookies look amazing! Thanks so much for sharing them at my Creative Ways Link Party. You’re being featured tonight! I hope you’ll be back with more awesome recipes!
Blessings,
Nici
Oh my goodness! You had me at the word “pumpkin” but then I kept reading on and was drooling even more. I can’t wait to try these out.