When the air turns crisp and the leaves begin to change, the craving for warm, comforting treats kicks in. Pumpkin Cinnamon Crumble Cookies are not only a delicious way to celebrate fall but also a delightful excuse to fill your kitchen with wonderful aromas. Imagine the scent of cinnamon and pumpkin wafting through your home — it’s enough to make anyone feel cozy.
These cookies are a perfect balance of soft and chewy, topped with a crunchy cinnamon crumble that adds a delightful texture. They’re great for sharing with family or friends during a festive gathering, or just for treating yourself on a quiet evening. Combining the humble pumpkin with warm spices creates a cookie that comforts the soul and satisfies the sweet tooth.
And let’s be honest, who doesn’t love an excuse to eat cookies?
Table of Contents
How to Make Pumpkin Cinnamon Crumble Cookies
Making these cookies is a fun and simple task. Whether you’re a seasoned baker or a kitchen novice, you’ll find the process straightforward and enjoyable. Let’s dive into the recipe and get your baking adventure started.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup granulated sugar (for crumble)
- 1/4 cup brown sugar (for crumble)
- 1 teaspoon cinnamon (for crumble)
- 4 tablespoons butter, cold and cubed (for crumble)
Directions:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and rise beautifully.
Prepare the Baking Sheets: Line your baking sheets with parchment paper. This not only helps prevent the cookies from sticking but also makes for easier clean-up later.
Cream the Butters and Sugars: In a large mixing bowl, using an electric mixer or a sturdy spatula, cream together the softened unsalted butter, granulated sugar, and brown sugar until it becomes light and fluffy. This step is essential as it helps incorporate air, leading to soft and tender cookies.
Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree. Mix until everything is well combined and smooth. The pumpkin puree adds moisture and a hint of natural sweetness that pairs perfectly with the spices.
Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. The combination of spices here not only contributes to the cookies’ flavor but also offers a subtle warming sensation that feels perfect for the season.
Mix Together: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix; you want your cookies to stay tender.
Make the Crumble: In a small bowl, prepare the crumble by mixing together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This crumble will give your cookies that delightful, sweet crunch on top.
Form the Cookies: Drop spoonfuls of the cookie dough onto the lined baking sheets. Be sure to sprinkle a generous amount of the crumble on top of each dough dollop. You can use your hands to slightly flatten them if you like a softer cookie.
Bake: Place the trays in the preheated oven and bake for about 12-15 minutes. Keep an eye on them; you want the edges to turn a light golden brown while keeping the centers soft.
Cool: Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. This step allows the cookies to firm up just a bit more.
How to Serve Pumpkin Cinnamon Crumble Cookies
These cookies shine on their own, but if you’re looking to elevate the experience, here are a few ideas:
With a Glass of Milk: The classic pairing of cookies and milk never goes out of style. The creaminess of milk balances the sweetness and spices beautifully.
With Coffee or Tea: The warm spices in these cookies complement your favorite coffee or chai tea perfectly. Enjoy them with a cup to wind down your day.
As a Dessert Stacker: Try turning these cookies into a dessert stack. Layer two cookies with a scoop of vanilla ice cream or whipped cream in between for a deliciously gooey treat.
Garnish with Nuts: Add some chopped nuts, like pecans or walnuts, on top of the crumble for an extra crunch and a dose of healthy fats.
Dust with Powdered Sugar: For a touch of elegance, sprinkle some powdered sugar on top before serving. It adds a beautiful visual appeal and a little extra sweetness.
How to Store Pumpkin Cinnamon Crumble Cookies
Storing your cookies correctly will help keep them fresh and delicious for longer. Here’s how to do it right:
Room Temperature: You can keep these cookies at room temperature in an airtight container for up to a week. They should stay soft and tasty during this time.
Refrigeration: If you prefer a chewier texture, feel free to store them in the fridge. Just be sure they’re in an airtight container to prevent them from drying out. They will last about two weeks this way.
Freezing: For longer-term storage, you can freeze the cookies. Place them in a single layer in an airtight container or freezer bag, separating layers with parchment paper. When you’re ready to enjoy, just thaw them at room temperature or pop them in a warm oven for a few minutes.
Pre-baked Dough: If you find yourself too busy to bake everything at once, you can also freeze the cookie dough. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready to bake, you can bake them directly from frozen; just add a couple of extra minutes to the baking time.
Pumpkin Cinnamon Crumble Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Baking Sheets
- Parchment Paper
- Wire Rack
- Pastry Cutter
Ingredients
Cookie Dough
- 1 cup unsalted butter softened (salted butter can be used as preference)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped pecans optional
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 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to pumpkin mixture, mixing until just combined.
- Fold in chopped pecans if using.
- For the crumble topping, combine flour, granulated sugar, brown sugar, and cinnamon in a small bowl.
- Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Drop tablespoon-sized scoops of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a generous amount of crumble topping over each cookie.
- Bake for 12–15 minutes, or until edges are lightly golden and centers are set.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Notes
Tips to Make Pumpkin Cinnamon Crumble Cookies
Room Temperature Ingredients: Always use room temperature butter and eggs for a better mixture. It helps incorporate air and gives you a better texture in the cookies.
Fresh Spices: Make sure your spices are fresh! Old spices can lose their potency, so check your pantry. Fresh cinnamon and nutmeg can make a huge difference in flavor.
Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies.
Use an Ice Cream Scoop: For even-sized cookies, consider using an ice cream scoop. This tool helps create uniform cookies, ensuring they all bake at the same rate.
Experiment with Add-ins: Feel free to get creative. Adding chocolate chips, dried cranberries, or even white chocolate can change up the flavors and make fun variations.
Healthy Notes About Pumpkin Cinnamon Crumble Cookies
While cookies are typically a treat, there are some healthy aspects to this recipe that you can feel good about:
Pumpkin Power: Pumpkin is rich in vitamins A, C, and E. It’s also high in fiber, which aids digestion and enhances feelings of fullness.
Healthier Fats: Using unsalted butter allows you to control the amount of sodium in your cookies. Plus, the fat in butter provides a sense of satisfaction and can help keep you full.
Spice Benefits: The spices used, like cinnamon and nutmeg, not only add flavor but also come with health benefits. Cinnamon has been linked to lowering blood sugar levels, while nutmeg contains compounds that potentially help with digestion.
Sweetness Balance: The recipe uses both granulated and brown sugar, allowing you to achieve a balance of sweetness while still using less than what some recipes might call for. You can also experiment with using less sugar or substituting half with applesauce for a healthier version.
Whole Grain Swap: If you’re feeling adventurous, consider using whole wheat flour instead of regular all-purpose flour. It will add a nuttier flavor and give you more fiber per cookie!
Variation
While the standard pumpkin cinnamon crumble cookie recipe is absolutely delicious, there are plenty of ways to switch things up and make it your own:
Chocolate Chip Version: Add a cup of semi-sweet or dark chocolate chips for a decadent treat. The rich chocolate pairs beautifully with the spice and sweetness.
Nutty Crumble: Incorporate chopped nuts, like walnuts or pecans, into the crumble mix for added texture and healthy fats.
Spice Mix: Experiment with additional spices like ginger or cloves. They not only bring their unique flavors but also complement the pumpkin beautifully.
Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free. They will still turn out delicious and satisfying!
Maple Glaze: Drizzle a maple glaze over the cookies after baking. Just mix powdered sugar with a bit of maple syrup till smooth for a lovely finish.
You may read also :
Cinnamon Roll French Toast Bites
Baked Apple Cinnamon Cottage Cheese Breakfast Bowls
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree can be used in this recipe. Just be sure it’s well drained and not too watery, as the texture can affect the cookies.
Can I make these cookies vegan?
Yes, you can substitute the butter with a vegan butter alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg substitute, like applesauce or silken tofu.
How can I tell when the cookies are done?
The edges of the cookies should look lightly golden, and the centers should appear set but may still look slightly soft. They will continue to cook a bit while cooling.
Can I double this recipe?
Sure! If you’re planning to bake a large batch for a gathering or for gifting, feel free to double the ingredients. Just ensure you have enough space on your baking sheets.
What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be stored in an airtight container in the fridge for about a week. You can also freeze it in ice cube trays for future baking or add it to smoothies, oatmeal, or soups for extra nutrients.
With these Pumpkin Cinnamon Crumble Cookies, you’re not just making a treat; you’re creating warm memories that last. Enjoy the process, take your time, and savor every bite — happy baking!