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Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle

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

Scale
  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/pumpkin-cinnamon-crumb-cookies-with-sweet-icing-drizzle/