Go Back
Print

Glazed Pumpkin Streusel Cookies

These are my ultimate pumpkin lover’s cookies! Soft, chewy pumpkin sugar cookies with a vanilla pumpkin glaze and a crunchy streusel topping. Made with real pumpkin, they’re packed with flavor and topped with the perfect blend of sweet glaze and streusel. Simple, delicious, and totally irresistible!
Course Dessert
Author Jessica (swankyrecipes.com)

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!