Pumpkin Cinnamon Crumble Cookies
Deliciously spiced cookies with a crunchy crumble topping, perfect for fall gatherings or cozy family treats.
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.
Notes
These cookies are delightful on their own or served with milk or coffee. To store, place in an airtight container at room temperature for about a week or freeze for up to three months. Optionally, add chocolate chips or dried cranberries for extra flavor.