Pumpkin Cinnamon Crumble Cookies
Introduction
Fall is finally here, and what better way to celebrate than with warm, delicious Pumpkin Cinnamon Crumble Cookies? These cookies mix the flavors of pumpkin and cinnamon, creating a sweet treat that everyone will love. Whether you’re baking for a cozy night in or preparing special treats for a gathering, these cookies are sure to hit the spot!
Why Make This Recipe
These Pumpkin Cinnamon Crumble Cookies are not just easy to make; they are also incredibly tasty! The pumpkin adds a nice moistness to the cookies, while the crumble topping gives a delightful crunch. Plus, the warm spices like cinnamon and nutmeg fill your home with a comforting aroma that brings everyone together. Perfect for family gatherings or just a sweet snack during the week!
How to Make Pumpkin Cinnamon Crumble Cookies
Making these cookies is a simple process that anyone can master. Let’s dive right into the steps and get baking!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup granulated sugar (for crumble)
- 1/4 cup brown sugar (for crumble)
- 1 teaspoon cinnamon (for crumble)
- 4 tablespoons butter, cold and cubed (for crumble)
Directions:
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- For the crumble, take a small bowl and mix the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
- Drop spoonfuls of cookie dough onto the lined baking sheets. Be sure to sprinkle a good amount of the cinnamon crumble on top of each dough dollop.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
How to Serve Pumpkin Cinnamon Crumble Cookies
These cookies are perfect on their own but taste even better with a nice cup of hot tea or coffee! You can also serve them to friends and family at gatherings, where they’ll surely be a big hit.
How to Store Pumpkin Cinnamon Crumble Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. You can also freeze them for longer storage. Just make sure to separate layers with parchment paper to avoid sticking.
Tips to Make Pumpkin Cinnamon Crumble Cookies
- Make sure your butter is softened for easy mixing.
- Don’t overmix after adding the dry ingredients. Just mix until combined for fluffier cookies!
- Feel free to adjust the spices to suit your taste; you can add more cinnamon or even a pinch of ginger.
Variation
If you’re feeling adventurous, you can add chocolate chips or nuts to the cookie dough for a little extra texture and flavor!
FAQs
1. Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s 100% pumpkin with no added spices.
2. How can I make these cookies vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter instead.
3. Can I double the recipe?
Absolutely! Just make sure you have enough space on your baking sheets and adjust the baking time if needed based on how many batches you’re making.
Now you’re all set to enjoy some delightful Pumpkin Cinnamon Crumble Cookies! Happy baking!