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Pumpkin Cinnamon Crumble Cookies

Soft Pumpkin Cinnamon Crumble Cookies That Feel Like Fall

Irresistible Soft Pumpkin Cinnamon Crumble Cookies that bring a warm, cozy feeling of fall in every bite.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend containing xanthan gum.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • 2 teaspoons Ground Cinnamon Pumpkin pie spice can be used as an alternative.
  • 1/4 teaspoon Ground Nutmeg Optional for a milder spice profile.
  • 1 teaspoon Salt Sea salt can enhance taste.
  • 1/2 cup Unsalted Butter For a dairy-free version, use vegan butter.
  • 3/4 cup Brown Sugar (packed) Coconut sugar can lower the glycemic index.
  • 1/4 cup Granulated Sugar Feel free to reduce for less sweetness.
  • 1 cup Pumpkin Purée Can replace with sweet potato purée or mashed bananas.
  • 1 large Egg For vegan, use 1 tbsp flaxseed mixed with 2.5 tbsp water.
  • 1 teaspoon Vanilla Extract Optional but recommended.
  • 1/2 cup Chopped Walnuts Substitute with pecans or omit for nut-free.
For the Crumble Topping
  • 1/2 cup All-Purpose Flour Gluten-free substitution applies.
  • 1/4 cup Granulated Sugar Adjust according to taste preferences.
  • 1/4 cup Brown Sugar Coconut sugar can be used.
  • 1/4 cup Melted Butter Use vegan butter for dairy-free.
  • 1 teaspoon Ground Cinnamon Same lovely spice used in the cookies.

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, ground cinnamon, nutmeg, and salt.
  3. Cream together the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
  4. Mix in the pumpkin purée, egg, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Drop heaping tablespoons of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. In a separate bowl, mix the crumble topping ingredients until crumbly.
  8. Sprinkle the crumble mixture over each cookie mound and bake for 12-14 minutes.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 250IUCalcium: 15mgIron: 1mg

Notes

Ensure your pumpkin purée is well-drained to prevent flat cookies. Chill the dough for about 20 minutes before baking for better shape.

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