why make this recipe
Pumpkin Cinnamon Crumble Cookies are a delicious treat that brings the warm flavors of fall right into your kitchen. With the sweetness of pumpkin and the spice of cinnamon, these cookies are perfect for any occasion. They are easy to make and provide a wonderful aroma that will fill your home. Whether you want a sweet snack or a dessert to impress your friends, these cookies are sure to please.
how to make Pumpkin Cinnamon Crumble Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans (optional)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pecans, if using.
- To make the crumble topping, in a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Scoop spoonfuls of cookie dough onto the prepared baking sheets. Sprinkle the crumble topping evenly over each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Pumpkin Cinnamon Crumble Cookies
Serve these cookies warm or at room temperature. They can be enjoyed alone or with a cup of coffee or tea. For a special touch, consider adding a scoop of vanilla ice cream on top or drizzling a little caramel sauce over them.
how to store Pumpkin Cinnamon Crumble Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure they are completely cooled before placing them in a freezer-safe container. They can be frozen for up to three months.
tips to make Pumpkin Cinnamon Crumble Cookies
- Make sure your butter is softened for easy mixing.
- Don’t overmix the dough to keep the cookies tender.
- For extra flavor, try adding some chocolate chips or dried cranberries to the dough.
variation (if any)
You can make these cookies healthier by substituting some of the all-purpose flour with whole wheat flour. You can also use different nuts, such as walnuts or almonds, or simply leave them out for a nut-free option.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
2. Are these cookies chewy or crispy?
These cookies are soft and chewy, especially if they are slightly underbaked.
3. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend instead of the all-purpose flour for a gluten-free version of these cookies.
