Description
Soft and chewy pumpkin cookies topped with a buttery cinnamon crumble, perfect for fall baking.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the crumble: 1/4 cup all-purpose flour
- For the crumble: 1/4 cup brown sugar
- For the crumble: 1/2 teaspoon ground cinnamon
- For the crumble: 2 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, then add pumpkin puree and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- In a small bowl, make the crumble: combine flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry blender until crumbly.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Sprinkle crumble generously over each cookie.
- Bake for 12-14 minutes, or until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
You can customize the seasonings to taste. For extra crunch, add chopped nuts to the crumble.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American