Description
Delight in the warm, comforting flavors of fall with these Pumpkin Cinnamon Crumble Cookies. Soft and chewy, each cookie is topped with a sweet, crunchy crumble that perfectly complements the spiced pumpkin base.
Ingredients
Scale
- 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 (optional)
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
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans, if using.
- To make the crumble topping, in a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Scoop spoonfuls of cookie dough onto the prepared baking sheets. Sprinkle the crumble topping evenly over each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For an extra touch, drizzle with icing or serve with a scoop of vanilla ice cream.
- Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
