Pumpkin Cinnamon Crumble Cookies

Embrace the flavors of fall with these delightful Pumpkin Cinnamon Crumble Cookies. Soft, chewy, and topped with a crunchy crumble, these cookies are perfect for cozy evenings or festive gatherings. The combination of pumpkin and warm spices makes them a seasonal favorite that will have everyone reaching for seconds.

Ingredients

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/2 cup brown sugar
1/2 cup pumpkin puree
1/2 cup butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1 cup crumble topping (mix of flour, sugar, butter)

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, cream together the melted butter, sugar, and brown sugar. Add the pumpkin puree and mix until well combined.
4. Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
5. Drop spoonfuls of the dough onto the prepared baking sheet. Top each cookie with the crumble topping for added flavor and crunch.
6. Bake for 10-12 minutes, until the edges are golden but the center is still soft. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.

Servings and Timing

This recipe yields approximately 24 cookies. The total preparation and cooking time is about 30 minutes.

Variations

• Add chocolate chips or nuts for extra texture and flavor.
• Substitute some of the flour with oat flour for a heartier cookie.
• Try using maple syrup instead of brown sugar for a different sweetness profile.
• Experiment with different spices, such as ginger or allspice, for a unique flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, you can microwave them for about 10 seconds.

10 FAQs

1. Can I use canned pumpkin puree?
   Yes, canned pumpkin puree works perfectly for this recipe.
2. What can I substitute for butter?
   You can use coconut oil or a plant-based butter alternative.
3. Can I freeze these cookies?
   Yes, you can freeze the cookies for up to 3 months. Thaw at room temperature before enjoying.
4. What if I don’t have brown sugar?
   You can substitute with an equal amount of white sugar and a teaspoon of molasses.
5. How do I know when the cookies are done?
   The edges should be golden while the centers remain soft; they will firm up as they cool.
6. Can I use pumpkin spice instead of individual spices?
   Yes, you can use pumpkin spice in place of cinnamon and nutmeg for convenience.
7. What’s the best way to store the crumble topping?
   You can make the crumble topping ahead of time and store it in the refrigerator for up to a week.
8. Can I use gluten-free flour?
   Yes, you can substitute with a gluten-free all-purpose flour blend.
9. What should I do if my dough is too sticky?
   If the dough is too sticky, you can add a little more flour until it reaches the desired consistency.
10. How do I make the crumble topping?
    Combine equal parts flour, sugar, and melted butter until crumbly, adjusting the ratios to your taste.

Conclusion

Pumpkin Cinnamon Crumble Cookies are a perfect way to celebrate the flavors of autumn. With their soft texture and crunchy topping, these cookies are a delicious treat that’s simple to make and hard to resist. Whether enjoyed with a warm drink or shared with friends and family, they’re sure to bring comfort and joy to your season. Enjoy every bite!

Print