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.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup canned pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, cold
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.