Name: Pumpkin Cinnamon Crumble Cookies - Soft & Chewy Recipe
Cuisine: American
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); ½ cup all-purpose flour; ¼ cup granulated sugar; 2 tablespoons brown sugar; 4 tablespoons unsalted butter, melted; 1 teaspoon ground cinnamon

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

Scale

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.

Notes

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.