Pumpkin Cinnamon Crumble Cookies are a delightful treat that perfectly encapsulates the warm flavors of fall. These cookies combine the earthy sweetness of pumpkin with fragrant spices and a crumbly texture that makes each bite irresistible. No matter the occasion, whether you’re hosting a gathering, preparing a cozy evening at home, or simply indulging yourself, these cookies are sure to enchant your taste buds.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Servings: 24 cookies
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 120
- Protein: 2g
- Carbohydrates: 17g
- Fat: 6g
- Fiber: 1g
- Sugar: 8g
- Sodium: 100mg
Why Make This Pumpkin Cinnamon Crumble Cookies
These cookies are not just delicious; they embody the essence of the autumn season. The creamy pumpkin, combined with warm cinnamon and nutmeg, fills your kitchen with an inviting aroma that warms the heart. They’re perfect for sharing, making them a wonderful gift for friends or a delightful treat for family gatherings. Plus, they’re easy to whip up, meaning you can have a batch ready in no time!
How to Make Pumpkin Cinnamon Crumble Cookies
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup oats
- 1/2 cup chopped nuts or chocolate chips (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). This temperature is perfect for baking cookies, allowing them to rise and become golden without burning.
Step 2: Mixing
In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is smooth and fluffy. This should take about 2-3 minutes of mixing. The sugars help create that perfect chewy texture that everyone loves.
Step 3: Adding Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. The pumpkin adds moisture and a wonderful flavor, while the egg helps bind the ingredients together.
Step 4: Dry Ingredients
In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually blend this dry mixture into the pumpkin mixture. Mixing dry and wet ingredients separately first ensures an even distribution of the leavening agents and spices.
Step 5: Final Touches
Stir in the oats and any optional nuts or chocolate chips for added texture and flavor. The oats add a slight chewiness that contrasts beautifully with the soft cookie base.
Step 6: Baking
Drop spoonfuls of dough onto ungreased baking sheets, leaving some space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, until the edges are golden brown. They will smell amazing while baking!
Step 7: Cooling
Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely. This helps them firm up without falling apart.
How to Serve Pumpkin Cinnamon Crumble Cookies
These cookies are delightful on their own but pair wonderfully with a tall glass of milk or a cup of hot coffee or cider. They make an excellent addition to dessert platters, ideal for fall festivities or cozy gatherings.
How to Store Pumpkin Cinnamon Crumble Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze them in a single layer and then store them in a zip-top freezer bag for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
Expert Tips for Perfect Pumpkin Cinnamon Crumble Cookies
- Use fresh pumpkin puree for the best flavor. If you use canned, ensure it’s pure pumpkin and not pumpkin pie filling.
- Sift your dry ingredients to aerate the flour, leading to lighter cookies.
- Customize spices: Feel free to add a touch of ginger or cloves for extra warmth and depth in flavor.
- Try different mix-ins, like dried cranberries or white chocolate chips for a fun twist!
- Check cookies early as ovens can vary; remove them as soon as the edges begin to brown for a chewy center.
Delicious Variations
- Gluten-Free: Substitute all-purpose flour with gluten-free flour to cater to those with dietary restrictions.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce for moisture.
- Chocolate Lovers: Add cocoa powder into the batter or drizzle melted chocolate on top after cooling.
Frequently Asked Questions
-
Can I use pumpkin pie filling instead of pumpkin puree?
Yes, but pumpkin pie filling is sweetened and spiced, which will alter the flavor of the cookies. Adjust sugar and spices accordingly. -
What can I use instead of butter?
You can use coconut oil or a vegan butter substitute for a dairy-free option. -
How can I make these cookies chewier?
Adding an extra egg yolk or slightly reducing the baking time can produce chewier cookies. -
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days before baking. Just allow it to come to room temperature before scooping and baking. -
Is it necessary to cool the cookies on the wire racks?
This step allows air to circulate around the cookies, preventing them from becoming soggy on the bottom.
Conclusion
Pumpkin Cinnamon Crumble Cookies are the perfect way to embrace the cozy fall flavors in your home. Their soft texture, combined with hints of cinnamon and nutmeg, evoke warmth and comfort in every bite. Whether you enjoy them as a treat for yourself or share them with loved ones, these cookies are sure to bring joy. So don your apron, gather your ingredients, and try making these delicious cookies today! You won’t regret it!
Print
Pumpkin Cinnamon Crumble Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies that perfectly encapsulate warm fall flavors with pumpkin, cinnamon, and nutmeg.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup oats
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, white sugar, and brown sugar until smooth and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually blend this into the pumpkin mixture.
- Stir in the oats and any optional nuts or chocolate chips.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 10-12 minutes until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
Use fresh pumpkin puree for best flavor. Adjust sugar and spices if using pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
