Description
Delightful Pumpkin Cinnamon Crumble Cookies blend autumn’s warmth with sweet, spiced comfort. Rich, buttery dough embraces classic fall flavors, promising a delectable treat you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients (Wet):
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) packed brown sugar
- 1 cup (240 milliliters) canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Spices and Optional Ingredient:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (60 grams) chopped pecans (optional)
Instructions
- Prepare the oven at 350F (175C) and arrange parchment paper on baking sheets for optimal cookie performance.
- In a spacious mixing bowl, whip butter and sugars until they transform into a light, airy texture that’s creamy and smooth.
- Incorporate pumpkin puree, egg, and vanilla, blending thoroughly until the mixture becomes uniform and silky.
- Create a separate mixture by whisking together all dry ingredients: flour, baking soda, baking powder, salt, and warming spices like cinnamon, nutmeg, and cloves.
- Gently fold dry ingredients into the wet mixture, stirring minimally to maintain a tender cookie texture. Integrate chopped pecans if desired.
- Craft the crumble topping by combining flour, sugars, and cinnamon in a small bowl, then work cold butter into the mixture using fingertips until it resembles rustic, uneven crumbs.
- Drop cookie dough onto prepared sheets, ensuring consistent spacing, and generously dust each portion with the prepared crumble mixture.
- Bake for 12-15 minutes until cookie edges achieve a delicate golden hue. Allow cookies to rest briefly on baking sheets before transferring to cooling racks for complete cooling.
Notes
- Toast pecans briefly before chopping to enhance their nutty flavor and provide a deeper, richer taste profile.
- Ensure pumpkin puree is well-drained to prevent excess moisture that could make cookies soggy or spread incorrectly.
- Chill cookie dough for 30 minutes before baking to help prevent excessive spreading and maintain a more structured shape.
- Substitute gluten-free flour blend for a celiac-friendly version, keeping the same measurements for a similar texture and taste.
- Prep Time: 15-20 minutes
- Cook Time: 12-15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg