These Pumpkin Muffin Cookies are such an amazing and unique fall treat to bake. They are a soft pumpkin cookie topped with a muffin like crumble.
Fall is here and it is time to make all the pumpkin treats! These pumpkin muffin cookies taste amazing. They are like a combination of soft pumpkin cookie with a muffin like topping. They are easy to make too! No need to chill the dough or roll anything out.
If you need even more delicious pumpkin recipe ideas be sure to also try this Amish Pumpkin Bread and this Pumpkin Bread in an 8×8 Pan.
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❤️ Why you’ll love this recipe
- Favorites combined: This recipe is a lot like both a soft pumpkin cookie and a tender muffin with a crumble topping. The flavor combination is also amazing!
- Fall: These are the perfect cookie to bake when you are craving fall comfort food.
- Quick and easy: There’s no need to chill the dough and this recipe is made with common pantry staples.
🥣 Ingredients needed
Complete list of ingredients and amounts can be found in the recipe card below.
For the cookies, you will need:
- Flour
- Baking soda and baking powder
- Cinnamon, nutmeg, and ground cloves: The spices for the cookies.
- Salt
- Sugar
- Butter: I recommend using unsalted butter so you can control the amount of salt going into the cookie dough. Make sure you soften your butter to room temperature (do not melt it).
- Pumpkin: If using homemade pumpkin puree to blot it with a paper towel. It often has more moisture than cannned.
- Egg
- Vanilla extract
For the topping, you will need:
- Brown sugar, sugar, and cinnamon
🌰 Variations
- You can add in chopped pecan or walnut pieces, if you like.
🔪 Equipment needed
For this recipe you’ll need a hand or stand mixer, mixing bowl, small bowl, large cookie scoop, baking sheet and parchment paper (not wax paper). I highly recommend you use parchment paper because the crumble can be messy.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350° and line a baking sheet with parchment paper.
In a small bowl combine the cinnamon, sugar, and brown sugar for the topping (image 1). Set aside.
Next, cream together the vanilla extract, softened butter, and sugar (image 2). Add in the remaining ingredients for the cookies and mix until well combined (image 3).
Drop the cookies onto your parchment paper lined baking sheet using a large cookie scoop (image 4). Cover with the cinnamon sugar topping (image 5). Note that it may seem like a lot of topping but be sure to use all of it. The cookies will expand in the oven.
Bake for 16 to 18 minutes or until the edges are golden brown. Let the cookies rest for about 5 minutes before transferring.
👩🏻🍳 Tips
- Use parchment paper for this recipe since the crumble can make a mess.
- Add all of the crumble to your cookies. It may seem like a lot when the cookies are not baked but as they baked the cookies will expand.
- The dough may seem sticky, this is normal.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
For these pumpkin muffin cookies, the dough IS sticky. Use a cookie scoop to help you.
If using homemade pumpkin puree for this recipe, try blotting it with a paper towel first. It has a higher moisture content than canned.
Other recipes you may like:
If you tried these Pumpkin Muffin Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Pumpkin Muffin Cookies
Equipment
- Parchment paper not wax paper
- Large mixing bowl
- Hand or stand mixer
- small bowl
- Baking sheet
- Large cookie scoop
Ingredients
For the cookie dough
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pinch ground cloves
- ½ teaspoon salt
- 1 ½ cups sugar
- ½ cup unsalted butter softened to room temperature
- 1 cup canned pumpkin not pumpkin pie mix
- 1 large egg
- ½ teaspoon vanilla
For the topping
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350° and line a baking sheet with parchment paper (not wax paper).
- In a small bowl combine the cinnamon, sugar, and brown sugar for the topping. Set aside.¼ cup sugar, ½ teaspoon cinnamon, ¼ cup brown sugar
- Next, cream together the vanilla extract, softened butter, and sugar.1 ½ cups sugar, ½ cup unsalted butter, ½ teaspoon vanilla
- Add in the remaining ingredients for the cookies and mix until well combined. Do not over mix.2 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 pinch ground cloves, ½ teaspoon salt, 1 cup canned pumpkin , 1 large egg
- Drop the cookies onto your parchment paper lined baking sheet using a large cookie scoop.
- Cover with the cinnamon sugar topping. Note that it may seem like a lot of topping but be sure to use all of it. The cookies will expand in the oven.
- Bake for 16 to 18 minutes or until the edges are golden brown. Let the cookies rest for about 5 minutes before transferring.
Notes
- Be sure to use parchment paper for this recipe (do not use wax paper). The crumble can get messy.
- Add all of the crumble to your cookies. It may seem like a lot when the cookies are not baked but as they baked the cookies will expand.
- The dough may seem sticky, this is normal. I recommend using a cookie scoop.
- If using homemade pumpkin you may need to blot it with a paper towel first. Homemade pumpkin usually has more moisture than canned.
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