These Pumpkin Muffin Top Cookies with Chunky Streusel combine everything you love about fall from the warm spices to pumpkin purée and buttery crumbles. Everything you love in one irresistible treat. Imagine soft, spiced cookies that melt in your mouth, topped with golden brown streusel that adds the perfect sweet crunch.

They’re the kind of cookie that makes your kitchen smell like a bakery and your coffee taste even better. If you love pumpkin coffee cake, these cookies give you the same cozy flavor in handheld form.

Why You’ll Love This Recipe

• Soft and tender pumpkin base — perfectly spiced and melt-in-your-mouth good.
• Chunky streusel topping made with grated frozen butter for bakery-style crumbs.
• Simple ingredients you probably already have on hand.
• Perfect with coffee or tea — or as a fall dessert platter favorite!

Tips for the Best Streusel

• Keep the butter cold: Cold, grated butter creates those irresistible chunky crumbs that hold up as they bake.
• Don’t overmix the cookie dough: Stir just until the flour disappears for a soft, cake-like texture.
• Chill the streusel before baking: This helps it hold its shape instead of melting into the cookies.

Storage & Make-Ahead

• Room Temperature: Store cooled cookies in an airtight container for up to 3 days.
• To Keep the Streusel Crunchy: Leave the lid slightly ajar the first day to prevent trapped moisture.
• Freezing: You can freeze the baked cookies (without glaze) for up to 2 months. Thaw and drizzle with glaze before serving.

Cozy Pairings

These cookies pair perfectly with:

• A warm chai latte or maple cinnamon coffee
• A scoop of vanilla ice cream for dessert
• Or a drizzle of maple glaze instead of vanilla for extra fall flavor

Pumpkin Muffin Top Cookies with Chunky Streusel

Yield: 12-14

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

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Ingredients

Cookies

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup light brown sugar, packed
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch cloves)

Chunky Streusel Topping

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, packed
• 1 tsp pumpkin pie spice (or cinnamon)
• 4 Tbsp (1/2 stick) unsalted butter, frozen

Optional Glaze

• 1/2 cup powdered sugar
• 1–2 Tbsp milk or cream
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, brown sugar, and spice. Take the frozen butter and grate it on the large holes of a box grater directly into the dry mix. Use your fingertips to gently toss and rub the butter into the mixture until you have coarse, clumpy crumbs. Keep chilled in the fridge until ready to use.
3. In a large bowl, whisk melted butter and brown sugar until smooth. Mix in pumpkin purée and vanilla. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir dry ingredients into wet until just combined. Dough will be soft and slightly sticky.
4. Scoop about 1 1/2 Tbsp portions (I used a 2 inch cookie scoop) of dough onto prepared baking sheets. Flatten slightly with your fingertips. Top each with a generous spoonful of streusel, pressing lightly so it sticks. You want the cookies loaded up with streusel topping before baking because it will spread out slightly while baking.
5. Bake 12–14 minutes, until edges are set and centers look just dry. Let cool 5 minutes on the pan before transferring to a rack.
6. Optional Glaze: Stir powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies. Enjoy!