Delicious Pumpkin Cinnamon Crumble Cookies
Delicious Pumpkin Cinnamon Crumble Cookies are an irresistible treat that perfectly embodies the cozy essence of autumn.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the base of your cookies.
- 1 teaspoon Baking Soda Helps cookies rise.
- 2 teaspoons Cinnamon Provides warm flavor.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 cup Unsalted Butter Softened to room temperature.
- 1 cup Brown Sugar Packed for moisture and sweetness.
- 0.5 cup Granulated Sugar Enhances sweetness.
- 1 cup Pumpkin Puree Use 100% pure pumpkin.
- 2 large Eggs Bind ingredients together.
- 1 teaspoon Vanilla Extract Enhances flavor.
Crumble Topping
- 1 cup Rolled Oats Adds texture.
- 0.25 cup Brown Sugar For topping sweetness.
- 1 teaspoon Cinnamon For topping flavor.
- 2 tablespoons Cold Butter Cubed for crumble texture.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin puree, eggs, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, combine oats, brown sugar, cinnamon, and cold butter to prepare the crumble topping.
- Drop cookie dough onto prepared baking sheets and sprinkle crumble topping over each mound.
- Bake for 12-15 minutes until edges are golden and centers are slightly soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week.