These Pumpkin Cinnamon Crumble Cookies are soft, flavorful, and perfect for fall! The combination of pumpkin and warm spices makes them a delightful treat for any occasion.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Add the egg, vanilla extract, and pumpkin puree, and mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Prepare Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Shape Cookies: Scoop out small portions of the dough, about 1 tablespoon each, and roll into balls. Roll each dough ball in the cinnamon sugar mixture until well-coated.
- Bake Cookies: Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press them down slightly.
- Bake: Bake for 10-12 minutes, or until the cookies are lightly golden and set at the edges but still soft in the middle.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Additional Tips
- Storage: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: You can freeze unbaked cookie dough balls; just roll in cinnamon sugar before baking from frozen, adding an extra minute or two to the baking time.
- Add-Ins: Consider adding chocolate chips or nuts for extra texture and flavor.
FAQs About Pumpkin Cinnamon Crumble Cookies
- Can I use fresh pumpkin? Yes, you can use fresh pumpkin puree as long as it’s well-drained.
- What can I substitute for pumpkin puree? Unsweetened applesauce can be a good alternative if you need a substitute.
- How can I tell when the cookies are done? The edges should be lightly golden, and the centers will still look soft.
- Can I make these cookies ahead of time? Yes, the dough can be made and stored in the refrigerator for up to 3 days before baking.
- What should I serve with these cookies? They pair wonderfully with a warm beverage like coffee or tea.
Nutritional Information
Each cookie contains approximately 120 calories, varying based on size and specific ingredients used.
These Pumpkin Cinnamon Crumble Cookies are sure to become a fall favorite, offering a delightful balance of flavors and warmth! Enjoy baking and sharing them with friends and family!
