Pumpkin Cinnamon Crumble Cookies are a delicious way to celebrate the flavors of fall. With their warm spices and rich pumpkin flavor, these cookies are not just tasty but also comforting. The crumble topping adds a delightful crunch, making each bite an absolute treat. Whether you are hosting a gathering or just want to bake something special for your family, these cookies are the perfect choice.
Why Make This Recipe
You should make Pumpkin Cinnamon Crumble Cookies for many reasons. First, they are easy to prepare and require everyday ingredients. Second, they fill your home with a wonderful aroma of spices and baked goods. Finally, they are a great treat to share with friends and family during the cozy season. These cookies are not just delicious; they also bring a bit of joy to your day.
How to Make Pumpkin Cinnamon Crumble Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans
- Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing just until they are incorporated.
- Gently fold in the chopped pecans.
- In a small bowl, prepare the topping by mixing flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter with a pastry blender or fork until it looks like coarse crumbs.
- Drop tablespoon-sized dough balls onto the prepared baking sheets, keeping them about 2 inches apart.
- Sprinkle a good amount of crumble topping onto each cookie dough ball.
- Bake for 12-15 minutes or until the edges are set and the topping is golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to wire racks to cool completely.
How to Serve Pumpkin Cinnamon Crumble Cookies
These cookies are delightful on their own or paired with a glass of milk or a cup of coffee. You can serve them warm or at room temperature. Consider adding a sprinkle of powdered sugar on top for extra sweetness or serving with whipped cream for a special treat.
How to Store Pumpkin Cinnamon Crumble Cookies
To store your cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap each cookie in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to three months.
Tips to Make Pumpkin Cinnamon Crumble Cookies
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough, or the cookies might turn out tough.
- Feel free to adjust the amount of spices to suit your taste.
- To make them even more special, add chocolate chips or dried cranberries to the dough.
Variation
You can easily adapt this recipe to your liking. For a different flavor, you can replace the pecans with walnuts or skip the nuts altogether for a nut-free option. You can also try adding a drizzle of icing on top or incorporate white chocolate chips for an extra sweet take.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it before using, as it should be roughly the same texture as canned pumpkin puree.
2. How do I know when the cookies are done baking?
The cookies are done when the edges are set and the top is lightly golden. You can also do a toothpick test; if it comes out clean, they are ready.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 24 hours before baking. This will enhance the flavors even more.
Enjoy making and sharing these Pumpkin Cinnamon Crumble Cookies! Happy baking!
Pumpkin Cinnamon Crumble Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure the butter is softened for easier mixing.
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree Fresh pumpkin can be used if cooked and pureed.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Adjust spices to taste if desired.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans Can be replaced with walnuts or omitted for a nut-free version.
For the crumble topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cut into small pieces Cut into small pieces for easier mixing.
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, mixing just until they are incorporated.
- Gently fold in the chopped pecans.
Crumble Topping
- In a small bowl, prepare the topping by mixing flour, granulated sugar, brown sugar, and cinnamon.
- Cut in the cold butter with a pastry blender or fork until it looks like coarse crumbs.
Baking
- Drop tablespoon-sized dough balls onto the prepared baking sheets, keeping them about 2 inches apart.
- Sprinkle a good amount of crumble topping onto each cookie dough ball.
- Bake for 12-15 minutes or until the edges are set and the topping is golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to wire racks to cool completely.
