These Pumpkin Pie Streusel Cookies are easier to make than Pumpkin Pie and taste lots better! Even if you don’t like pumpkin pie, you’ll love these!
I’ve never been a fan of pumpkin pie. Give me all the apple pie, strawberry pie, and Chocolate Pie, but please no pumpkin pie! Are you the same or do you love pumpkin pie?
But, the funny thing is, I’m obsessed with basically all pumpkin desserts! I will never say “no” to a Pumpkin Chocolate Chunk Cookie or even this Pumpkin Pie Cake. I think the amount of pumpkin in pumpkin pie is just too much for me. Maybe that’s it. It’s pumpkin overwhelm.
But, I love a good streusel topping and crust sandwiched between a delightful sliver of pumpkin filling.
These really are the perfect fall cookie! They’re so easy to make in a muffin pan. Simply make the streusel mixture, then press some into the bottoms of the muffin tin for the crust. Then add a spoonful of pumpkin filling, spread over, and top with a tablespoon of streusel filling. Bake to perfection and then try not to eat the whole batch! 🙂
They are so addicting!
Even for a pumpkin pie hater like me, I couldn’t stay away from these! I know you’ll love them too!
Just a quick tip for removing them from the muffin tins-let them cool for a while before you try to remove them and then run a butter knife around the sides to carefully release them.
Pumpkin Pie Streusel Cookies
Ingredients
- Streusel:
- 2 c. all-purpose flour
- 2/3 c. brown sugar packed
- 1/4 c. granulated sugar
- 1/2 c. old-fashioned oats
- pinch of salt
- 3/4 c. butter softened
- Pumpkin Filling:
- 1 large egg beaten
- 1 1/2 c. canned pumpkin puree not pumpkin pie filling
- 1 1/4 tsp. pumpkin pie spice
- 1/4 c. heavy cream
- 1/4 c. plus 2 Tbsp. brown sugar packed
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease the indents in the muffin pan.
- For the streusel, use a fork to combine the flour, brown sugar, granulated sugar, oats, pinch of salt and softened butter into coarse crumbs.
- For the pumpkin filling, in the bowl of an electric mixer, cream together egg, pumpkin puree, pumpkin pie spice, heavy cream and brown sugar.
- Press 1 Tbsp. of the streusel mixture in the bottom of about 15 muffin tins. Spread 1 heaping Tablespoon pumpkin filling over the crust. Top with 1 Tbsp. streusel mixture. Repeat with remaining mixture until it's gone.
- Bake for approximately 18-20 minutes, or just until set. Let them cool in the pans until they are easy to release (try after 15-20 minutes). Use a butter knife to run it around the edges and release the cookies. Then carefully remove them from the pans.
Oh my, I’m craving these again! These are so irresistible! I hope you get to try them soon!
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