Description
Soft, chewy, and bursting with pumpkin spice, these Pumpkin Cinnamon Crumble Cookies are the ultimate fall treat! Topped with a buttery cinnamon crumble, they’re simple to make and perfect for cozy days or holiday gatherings.
Ingredients
Scale
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Crumble Topping:
- 1/2 cup quick-cooking oats
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough for 30 minutes.
- Make the Crumble Topping: In a medium bowl, combine the oats, brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. Set aside.
- Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 1 1/2-tablespoon-sized portions of dough and roll into balls. Place on the baking sheet, 2 inches apart, and press the crumble topping onto each dough ball.
- Bake: Bake for 12-15 minutes, or until the edges are set and the crumble is golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve immediately or store as directed below.
Notes
- For extra flavor, add chopped pecans or walnuts to the crumble topping.
- Chilling the dough helps prevent the cookies from spreading too much.
- Store cookies in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 15 minutes