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As autumn breezes in, so does the irresistible aroma of pumpkin spice wafting through kitchens across the globe. Pumpkin recipes, synonymous with cozy fall vibes, have carved out a special place in our hearts and on our tables. Among the many delightful pumpkin treats, the Pumpkin Cinnamon Crumble Cookies stand out for their unique combination of flavors and textures. These cookies are not just a seasonal delight; they bring a crunch from the crumble topping and a soft, chewy interior that will have everyone reaching for seconds.

Pumpkin Cinnamon Crumble Cookies

Embrace the flavors of fall with these delightful Pumpkin Cinnamon Crumble Cookies! Soft, chewy, and topped with a crunchy crumble, they’re perfect for any occasion, from cozy evenings to holiday gatherings. Using wholesome ingredients like pumpkin puree and warm spices, these cookies are not only delicious but nutritious too. Bake a batch today and fill your home with an irresistible autumn aroma! #PumpkinCookies #FallBaking #CinnamonCookies #CozyTreats #AutumnFlavors #BakingLove #HomeBakedGoods
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Ingredients
  

For the cookie dough:

1 cup pumpkin puree (canned or fresh)

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

For the crumble topping:

1/2 cup all-purpose flour

1/4 cup rolled oats

1/4 cup brown sugar, packed

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

1/4 cup chopped pecans or walnuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Cookie Dough:

      - In a large mixing bowl, cream together the softened butter, brown sugar, and granulated 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, cinnamon, nutmeg, ginger, and salt.

            - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

              Make the Crumble Topping:

                - In a medium bowl, combine the flour, rolled oats, brown sugar, and cinnamon.

                  - Pour in the melted butter and mix until crumbly. If using, stir in the chopped nuts.

                    Assemble the Cookies:

                      - Using a tablespoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

                        - Sprinkle the crumble topping generously over each cookie.

                          Bake:

                            - Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.

                              Cool:

                                - Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                                  Serve and Enjoy:

                                    - Serve your delightful Pumpkin Cinnamon Crumble Cookies warm or at room temperature. They pair wonderfully with a hot cup of coffee or tea!

                                      Prep Time: 15 minutes | Total Time: 30-35 minutes | Servings: 24 cookies