Pumpkin Cinnamon Crumble Cookies
Soft, spiced pumpkin cookies topped with a buttery cinnamon crumble — the perfect cozy treat for fall! These cookies combine warm spices, a tender pumpkin base, and a crisp crumble topping for a delicious balance of textures and flavors.
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
Chill the cookie dough for 30 minutes before baking to prevent spreading and enhance flavor. Use cold butter in the crumble topping for a crisp, buttery texture. Store cookies in an airtight container for up to 5 days or freeze for later enjoyment.