Pumpkin Cinnamon Crumble Cookies are the perfect fall and winter treat, combining the warmth of cinnamon spice with the rich flavor of pumpkin, all topped with a delightful crunchy crumble. These cookies offer a wonderful mix of textures—soft and chewy on the inside, with a sweet, crisp topping that makes every bite a burst of autumnal flavor. Whether you’re baking for a cozy night in, a festive gathering, or holiday gifting, these cookies are sure to impress.

What makes these cookies stand out is the blend of pumpkin, a classic fall ingredient, and cinnamon, a spice synonymous with warmth and comfort. The crumble topping adds an extra layer of sweetness and crunch, making them more than just your average pumpkin cookie. As the weather cools, these treats pair perfectly with a cup of hot cocoa or spiced tea, making them an essential recipe for the colder months.

History and Popularity of Pumpkin Flavored Treats

Pumpkin has a long and rich history in baking, especially in American cuisine, where it has become a staple of fall desserts. The tradition of using pumpkin in sweet treats can be traced back to early colonial America when settlers first learned from Native Americans how to cultivate pumpkins. Initially, pumpkins were used in savory dishes, but over time, sugar and spices like cinnamon and nutmeg transformed pumpkin into the sweet ingredient we know today.

By the 20th century, pumpkin desserts like pies, cakes, and breads became popular, particularly in the fall, when pumpkins are in season. The combination of pumpkin and cinnamon, which has grown to symbolize autumn itself, is now found in a wide array of treats, from muffins and scones to lattes and, of course, cookies. Pumpkin spice, a blend of cinnamon, nutmeg, ginger, and cloves, further boosted pumpkin’s popularity, especially with the rise of the famous pumpkin spice latte. Today, pumpkin-flavored treats are a must-have from September through November, making Pumpkin Cinnamon Crumble Cookies a timeless favorite.

Ingredients Overview

To create the perfect batch of Pumpkin Cinnamon Crumble Cookies, the ingredients play a crucial role in achieving the right balance of flavor and texture. Here’s a breakdown of the key components:

Pumpkin Purée: The star of the recipe. You can use either canned or homemade pumpkin purée. Canned is more convenient, but homemade offers a fresher, richer flavor.
Cinnamon and Other Spices: Cinnamon is the primary spice, providing warmth and a hint of sweetness. For added depth, you can include nutmeg, ginger, and cloves—key ingredients in pumpkin spice.
Flour, Sugar, and Butter: These form the base of the cookie dough. Flour gives structure, sugar adds sweetness, and butter ensures a rich, moist texture.

Crumble Topping: Made from a mixture of flour, butter, and brown sugar, the crumble is sprinkled over the cookies before baking, giving them their signature crunch.

Step-by-Step Instructions for Making Pumpkin Cinnamon Crumble Cookies

Preparing the Cookie Dough
- Wet Ingredients: Begin by mixing together the wet ingredients. In a large bowl, beat softened butter and both granulated and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Next, add the pumpkin purée, an egg, and vanilla extract, mixing thoroughly until the ingredients are well incorporated. The pumpkin not only provides flavor but also moisture, which helps create a soft, chewy cookie.
- Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and any other spices you choose to use, like nutmeg or ginger. Sifting helps ensure the dry ingredients are evenly distributed and prevents clumping. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can make the cookies tough.
Adding Pumpkin Purée and Cinnamon
- As the name suggests, pumpkin and cinnamon are the stars of the show. The key to a well-balanced flavor is the ratio of pumpkin purée to cinnamon. Too much pumpkin can make the cookies dense and overly moist, while too much cinnamon can overpower the delicate pumpkin flavor. Start with ¾ cup of pumpkin purée and 1 teaspoon of cinnamon, adjusting the amounts slightly to suit your taste. You can also add a pinch of cloves or ginger for more complexity.

Creating the Perfect Crumble Topping
- The crumble topping is what sets these cookies apart from ordinary pumpkin cookies. To make the crumble, mix together flour, brown sugar, and cold butter in a small bowl. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. For an extra crunch, you can also add oats or chopped nuts like pecans. Once the topping is ready, set it aside while you prepare the cookie dough balls.
Forming and Baking the Cookies
- Scoop the cookie dough onto a lined baking sheet using a cookie scoop or tablespoon. Leave about 2 inches of space between each ball to allow for spreading. Sprinkle the crumble topping generously over each cookie, pressing it down lightly to ensure it sticks.
- Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges are golden brown and the centers are set but still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Texture Tips
- To achieve the perfect balance between a soft cookie and a crunchy crumble, make sure to:
  - Avoid overmixing the dough.
  - Chill the dough for 30 minutes before baking to help the cookies maintain their shape.
  - Bake the cookies just until the edges are golden; they will continue to firm up as they cool.

Baking Techniques and Troubleshooting

Baking Time and Temperature
- For soft, chewy cookies with a slightly crispy edge, bake at 350°F (175°C) for 12-15 minutes. If you prefer a crisper cookie, bake them for 1-2 minutes longer, but be careful not to overbake, as this can result in a dry cookie.

Common Issues and Solutions
- Cookies Too Soft: If your cookies turn out too soft, you may have added too much pumpkin purée or underbaked them. Try reducing the pumpkin slightly or baking them for an additional minute or two.
- Cookies Too Hard: Overbaking can make the cookies too hard. Check your oven temperature with an oven thermometer to ensure it’s accurate. Also, ensure that the dough has been properly mixed, but not overworked.

Importance of Chilling the Dough
- Chilling the dough for 30 minutes helps solidify the butter, preventing the cookies from spreading too much during baking. This also enhances the flavors, giving you a richer, more satisfying cookie.

Variations of Pumpkin Cinnamon Crumble Cookies

Adding Chocolate Chips or Nuts
- For those who love texture, adding mix-ins like chocolate chips, white chocolate chunks, or chopped nuts (pecans or walnuts) can take these cookies to the next level. Stir in about ½ to 1 cup of your desired add-in right before forming the dough balls.
Gluten-Free or Vegan Options
- Gluten-Free: To make the cookies gluten-free, substitute regular flour with a gluten-free all-purpose flour blend. Be sure to use a blend that includes xanthan gum for better texture.
- Vegan: To make these cookies vegan, replace the butter with a plant-based margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. Additionally, check that your sugar is vegan, as some brands process sugar with bone char.
Alternative Spices
- While cinnamon is essential, adding or substituting other spices like ginger, nutmeg, or allspice can create a more complex flavor profile. You can also experiment with a dash of cardamom for a unique twist on the traditional pumpkin spice blend.

Storage and Freezing Tips

Storing the Cookies
- Once baked, these cookies can be stored in an airtight container at room temperature for up to 5 days. Place a slice of bread inside the container to keep them soft and moist.
Freezing the Dough vs. Freezing Baked Cookies
- Freezing Dough: To freeze the dough, shape it into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag. When ready to bake, thaw for 10-15 minutes and bake as usual.
- Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months. Place them in a single layer in a freezer-safe container or bag. To serve, thaw at room temperature or reheat in the oven at 300°F (150°C) for a few minutes to regain their freshness.
Reheating Tips
- To bring frozen cookies back to life, reheat them in a preheated oven for about 5 minutes at 300°F (150°C). This will restore the crispy crumble topping while keeping the center soft and chewy.

Serving Suggestions and Pairings

Perfect Pairings
- These cookies pair wonderfully with warm drinks, making them an ideal companion to a cup of coffee, spiced chai, or hot chocolate. For a festive treat, try serving them alongside a pumpkin spice latte or mulled cider.

Presentation for Parties
- For a beautiful presentation, arrange the cookies on a rustic wooden board or a cake stand. Garnish the plate with cinnamon sticks, star anise, or mini pumpkins for an autumnal display that enhances the cozy vibe of the cookies.
Gifting Tips
- These cookies make great gifts for the holiday season. Pack them in a decorative tin or mason jar, wrap with a ribbon, and include a handwritten note with the recipe. For an extra personal touch, tuck in a cinnamon stick or small sachet of pumpkin spice.

FAQs Section

Can I use fresh pumpkin instead of canned pumpkin purée?
- Yes! Fresh pumpkin purée can be used in place of canned. To make your own, roast or steam the pumpkin, remove the skin, and blend the flesh into a smooth purée. Make sure to drain any excess water to avoid making the dough too wet.

How do I prevent the crumble topping from becoming too soggy?
- To keep the crumble topping crunchy, make sure it contains enough butter and sugar to create a dry, crumbly texture. Also, avoid storing the cookies in a humid environment, which can cause the topping to soften.
What can I do if my cookies are too soft after baking?
- If the cookies are too soft, bake them for an extra 2-3 minutes, checking to ensure the edges are golden brown. Storing them in an airtight container with a paper towel can also help absorb excess moisture.
Can I make these cookies gluten-free or vegan?
- Yes! For gluten-free, substitute with a gluten-free flour blend. For vegan, use plant-based butter and a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water).

Pumpkin Cinnamon Crumble Cookies

Author: Munil

Print Recipe

Description

These Pumpkin Cinnamon Crumble Cookies are the ultimate fall treat, combining the warmth of cinnamon spice with the richness of pumpkin. With a soft, chewy center and a crispy, buttery crumble topping, these cookies offer a perfect balance of textures and flavors. Whether you’re baking for a family gathering, a cozy evening at home, or holiday gifts, these cookies are sure to bring warmth and comfort to any occasion. Easy to make and full of seasonal flavors, they’re a must-try for pumpkin lovers.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This will ensure all your dry ingredients are evenly distributed.

In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. This step is crucial for getting that soft cookie texture.

Add the egg and vanilla extract to the butter mixture, and mix until well combined.

Gradually add the pumpkin puree, mixing until the batter is smooth. Be careful not to overmix.

Slowly incorporate the dry ingredients into the wet mixture until fully combined.

To make the streusel, combine the flour, sugars, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Scoop cookie dough onto the prepared baking sheet using a cookie scoop or tablespoon. Press a bit of the streusel topping onto each cookie.

Bake for 12-15 minutes or until the cookies are set and slightly golden. Allow them to cool on a wire rack before serving.

Notes

Pumpkin Purée: You can use either canned pumpkin purée or make your own from fresh pumpkin. If using fresh, ensure you drain any excess moisture from the purée to prevent overly soft cookies. Canned is more convenient and works perfectly fine.

Spice Mix: Cinnamon is the primary spice, but feel free to add nutmeg, ginger, or cloves to enhance the flavor. A pre-made pumpkin spice blend can also be used for convenience.

Crumble Topping: The crumble topping adds a delightful crunch to the cookies. Make sure the butter is cold when making the crumble to achieve the perfect crumbly texture. You can also add oats or chopped nuts like pecans to the topping for extra texture.

Chilling the Dough: For the best results, chill the dough for 30 minutes before baking. This step helps the cookies hold their shape and prevents them from spreading too much.

Baking Time: Bake the cookies just until the edges are golden brown, around 12-15 minutes. They may seem slightly soft when you take them out of the oven, but they will firm up as they cool.

Variations: For added variety, consider mixing in chocolate chips, white chocolate, or nuts into the cookie dough. You can also adapt the recipe to be gluten-free by using a 1:1 gluten-free flour blend or make it vegan by using plant-based butter and a flax egg.

Storage: Store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container, which will absorb excess moisture.

Freezing: The dough can be frozen for up to 3 months. Shape the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer-safe bag. To bake, thaw for about 10-15 minutes and bake as directed. You can also freeze baked cookies and reheat them in the oven to enjoy later.

Serving: These cookies are best enjoyed with a warm drink like coffee, tea, or hot chocolate. They’re also perfect for gifting during the holiday season—just pack them in a decorative tin or jar for a thoughtful, homemade present.