Pumpkin Cinnamon Crumble Cookies
These delightful Pumpkin Cinnamon Crumble Cookies are a perfect blend of seasonal flavors and textures. Made with a soft pumpkin base and topped with a crunchy cinnamon crumble, these cookies will satisfy your sweet tooth while celebrating the flavors of fall.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 set measuring cups and spoons
- 1 baking sheet
- 1 sheet parchment paper
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter Softened.
- ½ cup brown sugar Packed.
- ¼ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup old-fashioned oats
- ¼ cup all-purpose flour
- ¼ cup brown sugar Packed.
- 1 teaspoon cinnamon
- ¼ cup unsalted butter Melted.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Add in the pumpkin puree, vanilla extract, and egg, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- For the crumble, mix the oats, flour, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and stir until crumbly.
- Drop tablespoon-sized amounts of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the crumble topping generously over each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will still be soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- For extra flavor, consider adding chocolate chips or nuts to the cookie dough.
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
Notes
For extra flavor, consider adding chocolate chips or nuts to the cookie dough.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
These cookies can also be frozen. Place them in a freezer-safe bag and enjoy them at a later time! Just thaw at room temperature before serving.