Hello, baking enthusiasts! If you’re craving a delightful mix of pumpkin, cinnamon, and buttery crumble in a soft and chewy cookie, you’re in for a treat! These Pumpkin Cinnamon Crumble Cookies are perfect for fall or any time you want a cozy, comforting dessert. Let’s dive into the recipe and discover how to make these delicious cookies!
Introduction
Pumpkin Cinnamon Crumble Cookies are a seasonal favorite, packed with warm spices, rich pumpkin flavor, and topped with a crunchy, sweet crumble. Whether you’re looking to bake something special for a holiday gathering or just want a treat to enjoy with your afternoon coffee, these cookies hit the mark every time. Their soft, chewy texture combined with the crispy crumble makes them irresistible!
Growing up, my family would bake these cookies every autumn, and the smell of cinnamon and nutmeg would fill the house with warmth. These cookies are not only delicious but also bring back cherished memories. Trust me, once you make them, they’ll become a regular in your kitchen!
Ingredients
To prepare this comforting Pumpkin Cinnamon Crumble Cookies recipe, you’ll need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
You can substitute the walnuts with pecans or skip them altogether for a nut-free option. For a vegan version, use plant-based butter and flaxseed instead of eggs.
How to Make Pumpkin Cinnamon Crumble Cookies
Follow these steps to create your own delicious Pumpkin Cinnamon Crumble Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin purée, egg, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined. Fold in the walnuts if using.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, combine the crumble topping ingredients, mixing with a fork until crumbly.
- Generously sprinkle the crumble mixture over each cookie.
- Bake for 12-14 minutes or until the cookies are golden and the crumble is set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Helpful Tips
To make sure your Pumpkin Cinnamon Crumble Cookies turn out perfect every time, here are a few helpful tips:
- Use chilled butter to create a fluffier cookie texture.
- Make sure the pumpkin purée is not too watery; strain it if needed to avoid soggy cookies.
- If you want a more intense cinnamon flavor, sprinkle a little extra cinnamon on top of the crumble before baking.
Cooking Tips
When making these Pumpkin Cinnamon Crumble Cookies, consider the following:
- For a crispier edge, bake the cookies for an extra minute or two.
- If you prefer a thicker cookie, refrigerate the dough for 20-30 minutes before baking.
- A cookie scoop can help ensure all your cookies are the same size, leading to even baking.
Serving Suggestions
These Pumpkin Cinnamon Crumble Cookies pair wonderfully with a cup of coffee, hot chocolate, or tea. For a fun twist, you can also serve them with a scoop of vanilla ice cream on top, letting the ice cream melt over the warm cookie for a decadent treat.
If you’re serving them for a special occasion or holiday gathering, arrange them on a decorative plate with a dusting of powdered sugar for an elegant touch.
Nutritional Information
Here’s a brief overview of the nutritional information for Pumpkin Cinnamon Crumble Cookies. While cookies are generally a treat, this recipe includes pumpkin, which is a great source of vitamin A.
Nutritional Information (per serving)
- Calories: 180
- Carbohydrates: 24g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 90mg
- Potassium: 60mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 3000 IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1mg
Pumpkin is rich in vitamin A, which supports good vision and a healthy immune system. These cookies are a balanced treat, perfect for an occasional indulgence.
Storage and Leftovers
Refrigerate: Store leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them fresh longer, refrigerate them for up to a week.
Reheat: Reheat the cookies in the microwave for 10-15 seconds if you’d like to enjoy them warm again.
You can also freeze the dough before baking if you’d like to prepare these cookies in advance. Simply scoop the dough onto a baking sheet, freeze, and transfer to a freezer-safe bag. When ready to bake, just add a couple of extra minutes to the baking time.
Frequently Asked Questions (FAQs)
Can I substitute the pumpkin purée with something else?
Yes, you can substitute the pumpkin purée with sweet potato purée or mashed bananas, though the flavor will change slightly.
Can I make these cookies gluten-free?
Absolutely! Just use a gluten-free flour blend in place of the all-purpose flour. Make sure the blend contains xanthan gum for the best texture.
Why are my cookies turning out flat?
Flat cookies may result from too much moisture in the dough. Make sure to strain your pumpkin purée if it’s too wet, or chill the dough for 20 minutes before baking to help maintain its shape.
Related Recipes
Here are some other tasty recipes you might enjoy:
Conclusion
I hope you enjoy making and devouring these Pumpkin Cinnamon Crumble Cookies as much as I do! They’re a delightful combination of soft pumpkin cookie goodness and crispy, sweet crumble topping. Don’t forget to share your baking experiences and any creative twists you make with this recipe. Happy baking!
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Pumpkin Cinnamon Crumble Cookies – Soft & Chewy Recipe
Description
Hello, baking enthusiasts! If you’re craving a delightful mix of pumpkin, cinnamon, and buttery crumble in a soft and chewy cookie, you’re in for a treat! These Pumpkin Cinnamon Crumble Cookies are perfect for fall or any time you want a cozy, comforting dessert. Let’s dive into the recipe and discover how to make these delicious cookies!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin purée, egg, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined. Fold in the walnuts if using.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, combine the crumble topping ingredients, mixing with a fork until crumbly.
- Generously sprinkle the crumble mixture over each cookie.
- Bake for 12-14 minutes or until the cookies are golden and the crumble is set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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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- Use chilled butter to create a fluffier cookie texture.
- Make sure the pumpkin purée is not too watery; strain it if needed to avoid soggy cookies.
- If you want a more intense cinnamon flavor, sprinkle a little extra cinnamon on top of the crumble before baking.
