Description
Soft and chewy pumpkin cookies topped with a buttery cinnamon crumble. Perfect for fall baking.
Ingredients
Scale
For the Crust:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- For the crumble topping: 1/4 cup all-purpose flour, 1/4 cup brown sugar, 3 tbsp cold butter, 1/2 tsp cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, vanilla, and pumpkin puree.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add to wet mixture and mix until just combined.
- In a small bowl, combine crumble ingredients: flour, brown sugar, butter, and cinnamon. Use a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Scoop tablespoon-sized balls of cookie dough onto prepared baking sheets, spacing 2 inches apart. Top each with a generous sprinkle of crumble.
- Bake for 12-15 minutes, or until edges are set and crumble is golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste. For extra crunch, add 1/2 cup chopped pecans to the crumble.