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Pumpkin Cinnamon Crumble Cookies

Pumpkin Cinnamon Crumble Cookies: A Cozy Fall Treat

These Pumpkin Cinnamon Crumble Cookies are a delightful blend of cozy fall flavors, soft and chewy texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free cookies
  • 1 tsp baking soda
  • 1 tsp ground cinnamon adjust to taste
  • 0.25 tsp ground nutmeg omit for milder taste
  • 0.5 tsp salt
  • 0.5 cups unsalted butter (softened) opt for plant-based butter for vegan version
  • 0.5 cups brown sugar (packed)
  • 0.5 cups granulated sugar
  • 1 cup pumpkin purée can be swapped with sweet potato purée
  • 1 large egg use flaxseed for vegan version
  • 1 tsp vanilla extract
Optional Add-ins
  • 0.5 cups chopped walnuts substitute with pecans or omit for nut-free option
For the Crumble Topping
  • 0.5 cups extra flour
  • 0.25 cups brown sugar
  • 0.25 cups unsalted butter (melted)
  • 1 tsp ground cinnamon

Equipment

  • Mixing bowls
  • Hand mixer
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk until blended.
  3. In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until fluffy.
  4. Add the pumpkin purée, large egg, and vanilla extract to the creamed mixture and blend until well combined.
  5. Gradually add the dry ingredients and mix gently until just combined. Optionally fold in the chopped walnuts.
  6. Drop rounded spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. In a small bowl, mix together the extra flour, brown sugar, melted butter, and ground cinnamon for the crumble topping.
  8. Generously sprinkle the crumble topping over each scooped cookie.
  9. Bake for 12-14 minutes until golden brown and set. Let cool on the baking sheet for 5 minutes.
  10. Transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 9gVitamin A: 3000IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

For a more indulgent treat, dust with powdered sugar or serve warm with a scoop of vanilla ice cream.

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