Welcome to a world of fall flavors with our Pumpkin Cinnamon Crumb Cookies! These delightful cookies bring together the cozy, comforting taste of pumpkin and cinnamon, perfect for those chilly autumn days. If you’re a fan of seasonal treats, this Pumpkin Cinnamon Crumb Cookie recipe will not disappoint. Whether you’re enjoying these cookies with a hot cup of coffee or serving them at a family gathering, they’re bound to be a hit! Let’s dive into the flavors and textures that make this recipe truly special.
Introduction:
Fall is synonymous with pumpkin, cinnamon, and everything warm and cozy. Our Pumpkin Cinnamon Crumb Cookies are the perfect way to celebrate the season. Soft, fluffy, and generously topped with a sweet cinnamon sugar crumb, these cookies are not only easy to make but also bursting with flavor. A drizzle of sweet icing on top gives them the perfect finishing touch. Whether you’re hosting a gathering or simply indulging in a quiet moment, these cookies are a must-try. For those who love traditional pumpkin desserts, this recipe brings a unique twist that makes it irresistible.
Ingredients for Pumpkin Cinnamon Crumb Cookies:
To make these delicious Pumpkin Cinnamon Crumb Cookies, you’ll need the following ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup cinnamon sugar for topping
- 1 cup powdered sugar
- 2-3 tablespoons milk (for icing)
Optional substitutions:
- Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
- Use a vegan butter alternative to make this recipe dairy-free.
- For a lower sugar version, use a sugar substitute in place of granulated and brown sugar.
How to Make Pumpkin Cinnamon Crumb Cookies – Step by Step:
Let’s get started with this easy Pumpkin Cinnamon Crumb Cookie recipe. Follow these simple steps to create soft, cinnamon-spiced cookies with the perfect crumb topping.
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set this dry mixture aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes with a hand mixer. Then, add in the pumpkin puree, egg, and vanilla extract. Beat until well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Make sure not to overmix, as this can make the cookies tough.
Step 5: Roll the dough into balls, about 1 to 1 ½ inches in diameter, and place them on the prepared baking sheet. Gently flatten each dough ball with your fingers or the back of a spoon.
Step 6: Sprinkle each cookie with the brown sugar and cinnamon sugar topping, making sure to cover them generously.
Step 7: Bake the cookies for 10-12 minutes or until the edges are lightly browned and the tops are set. Be careful not to overbake; you want these cookies to stay soft!
Step 8: While the cookies are cooling, prepare the icing. In a small bowl, mix the powdered sugar with 2-3 tablespoons of milk until smooth and drizzle-ready.
Step 9: Once the cookies have cooled completely, drizzle the icing over the top for a sweet finishing touch.
Helpful Tips for Pumpkin Cinnamon Crumb Cookies:
To make sure your Pumpkin Cinnamon Crumb Cookies turn out perfectly, here are some helpful tips to keep in mind:
- Room temperature ingredients: Make sure your butter and egg are at room temperature to create a smooth and even dough.
- Fresh spices: Use fresh cinnamon and pumpkin pie spice to get the most flavor out of your cookies.
- Icing consistency: If your icing is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
These tips will help enhance the flavor and texture of your cookies, ensuring they are as delicious as possible.
Cooking Tips for the Best Pumpkin Cinnamon Crumb Cookies:
If you want to take your Pumpkin Cinnamon Crumb Cookies to the next level, try these cooking tips:
- Chilling the dough: If you want slightly thicker cookies, refrigerate the dough for 30 minutes before baking. This will prevent the cookies from spreading too much.
- Baking on parchment paper: Always use parchment paper or a silicone baking mat to ensure your cookies bake evenly and don’t stick to the pan.
- Double the cinnamon sugar topping: If you love a bit of extra sweetness, don’t be shy about doubling the amount of cinnamon sugar topping.
These small tweaks will make a big difference in the overall quality of your cookies.
Serving Suggestions for Pumpkin Cinnamon Crumb Cookies:
These Pumpkin Cinnamon Crumb Cookies pair perfectly with a variety of beverages and snacks. Here are a few ideas:
- With coffee or tea: Enjoy your cookies with a cup of hot coffee or spiced chai for a cozy afternoon treat.
- Ice cream sandwich: Turn your cookies into mini ice cream sandwiches by adding a scoop of vanilla or cinnamon ice cream between two cookies.
- Gift idea: Wrap these cookies in festive packaging and give them as gifts during the holiday season!
No matter how you serve them, these cookies are sure to impress!
Nutritional Information:
These Pumpkin Cinnamon Crumb Cookies are a delicious indulgence. Here’s what you can expect in terms of nutrition per serving (based on one cookie):
- Calories: 150
- Total Fat: 6g
- Carbohydrates: 24g
- Sugars: 18g
- Protein: 2g
- Fiber: 1g
- Vitamin A: 45% DV (thanks to the pumpkin puree!)
While these cookies are a sweet treat, they also offer a decent amount of Vitamin A due to the pumpkin puree. For those looking for a fall-inspired cookie with a bit of nutritional benefit, this recipe hits the mark.
Storage and Leftovers for Pumpkin Cinnamon Crumb Cookies:
Storing these Pumpkin Cinnamon Crumb Cookies is easy:
- At room temperature: Store the cookies in an airtight container for up to 5 days. They will stay soft and fresh, especially with the cinnamon sugar topping.
- In the fridge: If you prefer a slightly firmer cookie, refrigerate them for up to 1 week. Just make sure to bring them back to room temperature before serving.
- In the freezer: You can freeze the cookie dough before baking or freeze the baked cookies. For dough, roll it into balls and freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
Reheating tip: For a freshly baked taste, microwave your cookie for 10-15 seconds to warm it up and soften the crumb.
4 Frequently Asked Questions (FAQs) for Pumpkin Cinnamon Crumb Cookies:
1. Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree can be used, but make sure it is well-drained to avoid adding excess moisture to the dough.
2. How can I make these cookies vegan?
To make these cookies vegan, substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and use plant-based milk for the icing.
3. What is the best way to keep these cookies soft?
Store them in an airtight container and add a slice of bread to the container. This will help maintain the cookies’ moisture.
4. Can I add nuts or other mix-ins to the dough?
Absolutely! Chopped pecans or walnuts would add a nice crunch, and chocolate chips could add a fun twist.
Related Recipes for Pumpkin Cinnamon Crumb Cookie Lovers:
If you loved this recipe, you might also enjoy these other fall-inspired cookie recipes. Check out these options:
Conclusion:
There you have it—delicious, soft, and perfectly spiced Pumpkin Cinnamon Crumb Cookies that are easy to make and full of fall flavors. This recipe is sure to become a seasonal favorite in your household. Whether you’re a seasoned baker or a beginner, these cookies will bring warmth and comfort with every bite. Don’t forget to leave a comment or share your own creative twist on this recipe!
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Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle
Description
Welcome to a world of fall flavors with our Pumpkin Cinnamon Crumb Cookies! These delightful cookies bring together the cozy, comforting taste of pumpkin and cinnamon, perfect for those chilly autumn days. If you’re a fan of seasonal treats, this Pumpkin Cinnamon Crumb Cookie recipe will not disappoint. Whether you’re enjoying these cookies with a hot cup of coffee or serving them at a family gathering, they’re bound to be a hit! Let’s dive into the flavors and textures that make this recipe truly special.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup cinnamon sugar for topping
- 1 cup powdered sugar
- 2–3 tablespoons milk (for icing)
Optional substitutions:
- Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
- Use a vegan butter alternative to make this recipe dairy-free.
- For a lower sugar version, use a sugar substitute in place of granulated and brown sugar.
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set this dry mixture aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes with a hand mixer. Then, add in the pumpkin puree, egg, and vanilla extract. Beat until well combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Make sure not to overmix, as this can make the cookies tough.
Step 5: Roll the dough into balls, about 1 to 1 ½ inches in diameter, and place them on the prepared baking sheet. Gently flatten each dough ball with your fingers or the back of a spoon.
Step 6: Sprinkle each cookie with the brown sugar and cinnamon sugar topping, making sure to cover them generously.
Step 7: Bake the cookies for 10-12 minutes or until the edges are lightly browned and the tops are set. Be careful not to overbake; you want these cookies to stay soft!
Step 8: While the cookies are cooling, prepare the icing. In a small bowl, mix the powdered sugar with 2-3 tablespoons of milk until smooth and drizzle-ready.
Step 9: Once the cookies have cooled completely, drizzle the icing over the top for a sweet finishing touch.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Room temperature ingredients: Make sure your butter and egg are at room temperature to create a smooth and even dough.
- Fresh spices: Use fresh cinnamon and pumpkin pie spice to get the most flavor out of your cookies.
- Icing consistency: If your icing is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
