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Pumpkin Cinnamon Crumble Cookies
Alyssa

Pumpkin Cinnamon Crumble Cookies

Enjoy these soft, spiced pumpkin cookies topped with a crunchy cinnamon crumble, perfect for fall gatherings.
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Ingredients Method

Ingredients
  

  • 1 cup unsalted butter: This provides the creamy base of the cookies contributing to their softness and rich flavor.
  • 1 cup granulated sugar: This sweetener enhances the cookies’ flavor providing the right amount of sweetness.
  • ½ cup brown sugar: Brown sugar adds moisture and depth while also lending to a slight caramel flavor.
  • 1 cup pumpkin puree: A must-have for these cookies pumpkin puree adds flavor, moisture, and a rich orange color, making them unmistakably fall.
  • 1 egg: The egg helps bind the ingredients together and contributes to the cookies' chewiness.
  • 1 tsp vanilla extract: A touch of vanilla rounds out the flavors adding warmth to the cookie.
  • 2 ½ cups all-purpose flour: Flour is essential for structure giving the cookies body and shape.
  • 1 tsp baking soda: This is the leavening agent that helps the cookies rise.
  • ½ tsp baking powder: Another leavening agent that works with baking soda to ensure a fluffy texture.
  • ½ tsp salt: Salt balances the sweetness bringing all flavors together.
  • 1 tsp ground cinnamon: A quintessential spice of fall it adds warmth and aromatic flavor.
  • ½ tsp ground nutmeg: Nutmeg pairs beautifully with pumpkin enhancing the cookie's fall essence.
  • ¼ tsp ground cloves: This spice adds a distinct warmth contributing to the autumnal flavor profile.
  • ½ cup chopped pecans optional: For those who enjoy nuts, adding pecans offers a lovely crunch and nuttiness that complements the cookie.
The Crumble Topping consists of:
  • ½ cup all-purpose flour: This forms the base of the crumble providing the necessary structure.
  • ¼ cup granulated sugar: Adds sweetness to the topping.
  • ¼ cup brown sugar: Contributes moisture and a rich flavor to the crumble.
  • ¼ cup cold butter: Cold butter creates a crumbly texture when mixed with the dry ingredients.
  • ½ tsp ground cinnamon: This spice adds an extra layer of flavor to the topping.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). This will ensure that the cookies bake evenly. Line two baking sheets with parchment paper to prevent sticking.
  2. Prepare the cookie dough: In a large mixing bowl, beat together 1 cup unsalted butter, 1 cup granulated sugar, and ½ cup brown sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 3-5 minutes. Next, mix in 1 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves. Gradually add the dry ingredients to the wet mixture, mixing until just combined; avoid overmixing.
  4. Make the crumble topping: In a smaller bowl, prepare the crumble by mixing ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ cup cold butter, and ½ tsp ground cinnamon. Use your fingertips or a fork to blend until crumbly.
  5. Form the cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the crumble topping generously over each dough ball.
  6. Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown around the edges. The centers may still look slightly soft, which is normal.
  7. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.