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Delicious Pumpkin Cinnamon Crumble Cookies with a cozy spice topping.
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Pumpkin Cinnamon Crumble Cookies

Creamy, warmly spiced, and topped with a buttery cinnamon crumble, these cookies are fall comfort in cookie form.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Hand Mixer

Ingredients

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

Instructions

  • 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.

Notes

Store cooled cookies in an airtight container for up to 3 days. For longer storage, keep in the fridge for up to 7 days or freeze for up to 3 months.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Calcium: 20mg | Iron: 1mg