Chewy Pumpkin Streusel Cookies
An espresso almond streusel adds a wonderful crunch to a warmly spiced chewy pumpkin cookie. A cookie butter center sends this cookie into Fall Flavor Heaven.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 10 cookies
- Cuisine: American
Ingredients
Butter salted – 2 sticks
Pumpkin puree – 1/2 cup
Brown sugar – 1/2 cup
Granulated sugar – 1/2 cup
Egg yolks – 2 large
Pumpkin pie spice – 1 tbsp
All purpose flour – 2 cups
Baking soda – 1 tsp
Cookie Butter (optional) – 1/2 cup
Granulated sugar (streusel) – 1/4 cup
Instant espresso – 1 tsp
Cinnamon – 2 tsp
All purpose flour (streusel) – 1/4 cup
Old fashioned oats – 1/2 cup
Butter salted (streusel) – 3 tbsp
Slivered almonds toasted – 1/3 cup
Instructions
Preheat the oven to 375°F and line sheets with parchment.
Brown 2 sticks of butter in a saucepan; cool to room temperature.
Blot pumpkin puree with 4 paper towels to remove excess water until thick.
Cream cooled brown butter and sugars (1/2 cup each) for 2-3 minutes.
Mix in pumpkin, pumpkin pie spice, and egg yolks until combined.
Gently fold in 2 cups flour and baking soda with a spatula.
Mix streusel ingredients (sugar, espresso, cinnamon, 1/4 cup flour, oats, 3 tbsp butter, almonds) until crumbly.
Scoop 2-ounce portions of dough and create a well in the center.
Fill well with 1/2 tsp cookie butter and pinch closed.
Roll dough balls in streusel and place on baking sheet 3 inches apart.
Bake for 12 minutes until streusel is toasted and fragrant.
Cool on a wire rack before serving.
Notes
• Ensure the browned butter is truly room temperature or the dough will be too soft.
• Blotting the pumpkin is the most important step for a chewy (not cakey) texture.
• Use high-quality instant espresso powder for the best flavor profile in the streusel.
Find it online: https://pinchofwarmthbakes.com/pumpkin-streusel-cookies/