Description
Soft, chewy pumpkin cookies topped with a buttery cinnamon crumble for the ultimate cozy fall treat. Perfect for autumn gatherings, coffee breaks, or holiday dessert platters.
Ingredients
- All-Purpose Flour: 2 ¼ cups
- Baking Powder: 1 teaspoon
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Ground Cinnamon: 2 teaspoons
- Ground Nutmeg: ½ teaspoon
- Unsalted Butter: ½ cup (1 stick), softened
- Granulated Sugar: 1 cup
- Brown Sugar: ½ cup packed
- Egg: 1 large
- Pumpkin Puree: ¾ cup
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour (for crumble): ½ cup
- Brown Sugar (for crumble): ⅓ cup
- Ground Cinnamon (for crumble): 1 teaspoon
- Cold Unsalted Butter: 3 tablespoons, cubed
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine Ingredients: Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream butter, granulated sugar, and brown sugar. Add egg, pumpkin, and vanilla. Mix in dry ingredients until just combined. Chill 30 minutes.
- Prepare Your Cooking Vessel: Scoop dough onto baking sheets, spacing 2 inches apart.
- Assemble the Dish: Make crumble by mixing flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Press crumbs gently onto dough mounds.
- Cook to Perfection: Bake 12–15 minutes, until edges are set and centers soft.
- Finishing Touches: Cool cookies on sheets for 5 minutes, then move to wire racks.
- Serve and Enjoy: Enjoy warm or store for later with a cup of tea, coffee, or cider.
Notes
- Tip: Chill dough to prevent cookies from spreading too much.
- Tip: Use pumpkin puree, not pie filling.
- Tip: Add a drizzle of vanilla glaze for extra sweetness.
- Tip: Press crumble gently into dough so it sticks well.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg