Name: Pumpkin Cinnamon Crumble Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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; 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

Jump to Recipe

Creamy, warmly spiced, and topped with a buttery cinnamon crumble — these Pumpkin Cinnamon Crumble Cookies are fall comfort in cookie form. They bake up soft and cakey with a slightly crisp edge and a tender, pumpkin-scented center that pairs perfectly with the sweet, crumbly topping. Fun fact: pumpkin has been used in baking for centuries to add moisture without extra fat, which makes these cookies delightfully soft without being greasy.

This recipe is special because it’s simple, quick to prepare, and family-friendly — perfect for school lunches, potlucks, or an after-dinner treat. If you love easy fall baking, you’ll find it as satisfying as my take on Big Soft Ginger Cookies, but with pumpkin and a crunchy crumble for contrast. Ready your mixing bowl and a warm mug of tea — these cookies are an invitation to cozy up and bake.

What is Pumpkin Cinnamon Crumble Cookies?

Is it a cookie? Is it a mini crumb cake? Yes — and that’s part of the charm. Pumpkin Cinnamon Crumble Cookies combine tender pumpkin cookie dough with a sweet, buttery crumble on top, giving you the best of both worlds. Ever wondered who decided to put cake topping on a cookie? Maybe a particularly creative baker who believed “the way to a man’s heart is through his stomach.” Who could argue? Try them and you might find the name lives up to the flavor — or name your own version after someone you love. Go on, give them a try and see who they win over.

Why You’ll Love This:

These cookies are irresistible for three big reasons:

Soft, pumpkin-spiced center: The pumpkin puree keeps each cookie moist and tender, while cinnamon, nutmeg, and cloves add classic autumn warmth.
Cost-saving at-home baking: Using pantry staples like flour, sugar, and canned pumpkin is budget-friendly compared with bakery prices, and you control portion size and ingredients.
Crunchy, buttery crumble topping: The simple crumble adds texture and a sweet cinnamon punch that turns an ordinary cookie into a memorable treat.

If you enjoy other spiced cookies on the blog, these are a close cousin to the apple-cinnamon flavor profile found in Apple Cinnamon Chimichangas, but presented as a cozy handheld dessert. Make a batch and share — you’ll see how quickly they disappear.

How to Make:

Quick Overview

This recipe is straightforward and satisfying: cream the butter and sugars, mix in pumpkin and egg, combine dry spices and flour, fold in pecans, and top with a quick crumble. The result is soft, pumpkin-spiced cookies with a crisp, buttery finish. Total time: about 25–30 minutes active time plus 12–15 minutes baking per batch. The standout element is the crumble topping that gives each bite contrast and extra flavor.

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

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. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy—about 2-3 minutes with a hand mixer.
Beat in the 1 cup canned pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until well combined.
In a separate bowl, whisk together 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, and 1/4 teaspoon ground cloves.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
Fold in 1/2 cup chopped pecans evenly into the dough.
To make the crumble topping, in a small bowl combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, and 1/2 teaspoon ground cinnamon.
Cut in 1/4 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Drop spoonfuls of dough (about 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle the crumble evenly over each cookie, pressing lightly so it adheres.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Pumpkin Cinnamon Crumble Cookies

What to Serve With:

A hot cup of coffee, chai tea, or a cinnamon latte for an aromatic pairing.
Vanilla ice cream or spiced whipped cream for an indulgent dessert.
Fresh fruit like sliced pears or apple wedges to balance sweetness.
A light green salad with toasted nuts for a fall-themed brunch spread.

Top Tips for Perfecting:

Ingredient substitutions: Use dairy-free butter to make these vegan-friendly (use a flax egg if needed), or swap pecans for walnuts if preferred.
Timing adjustments: If dough is very soft, chill for 15-20 minutes so cookies hold their shape.
Flavor enhancements: Add a pinch of ground cardamom or a teaspoon of maple extract to deepen fall flavors.
Common mistakes to avoid: Don’t overmix the dough once you add flour — overworking develops gluten and makes cookies tough. Also, ensure butter for the crumble is cold for proper texture.

Storing and Reheating Tips:

Room temperature: Store cooled cookies in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to 7 days if your kitchen is warm.
Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm in a 300°F oven for 5-7 minutes or microwave a single cookie for 10-12 seconds to revive softness.

FAQs

Can I make these cookies without nuts?
Yes. Simply omit the 1/2 cup chopped pecans or replace them with seeds like pumpkin seeds for a nut-free crunch.

What can I use instead of canned pumpkin puree?
You can substitute an equal amount of cooked, pureed butternut squash or sweet potato for a similar texture and flavor.

Will these cookies spread too much while baking?
They should hold their shape if you chill the dough briefly and avoid over-creaming the butter and sugars. Use a cookie scoop for consistent sizing.

Can I make the crumble ahead of time?
Absolutely. The crumble can be made up to 3 days ahead and stored in the fridge; bring it to cold temperature before sprinkling on the cookies.

How do I know when the cookies are done?
They’re done when the edges are lightly golden and the center looks set. They’ll firm up as they cool.

Conclusion

These Pumpkin Cinnamon Crumble Cookies are an easy, cozy bake that delivers soft pumpkin spice centers and a satisfyingly crunchy topping — perfect for fall gatherings or an after-school treat. They’re simple enough for beginners, budget-friendly, and reliably delicious. If you enjoyed exploring similar ideas, try this Pumpkin Crumb Cake Cookies | Easy Fall Baking Ideas or take inspiration from Pumpkin Crumble Cookies with Spiced Icing | Two Market Girls for another twist on the crumble-topped cookie. Give this recipe a try, share with friends, and enjoy the warm, spiced aroma that fills your kitchen.