Description
These Pumpkin Cinnamon Crumble Cookies are soft, chewy, and bursting with cozy fall flavors. Made with real pumpkin purée and warm spices, they’re the perfect seasonal treat for cookie lovers.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Add pumpkin purée, egg, and vanilla extract, mixing until smooth.
- Gradually mix in the dry ingredients until combined. Fold in chopped walnuts if desired.
- Scoop cookie dough onto the prepared baking sheet, spacing evenly.
- Bake for 10–12 minutes or until the edges are set and the centers are slightly soft.
- Allow cookies to cool on a wire rack before serving. Enjoy!
Notes
- For extra flavor, sprinkle cinnamon sugar on top before baking.
- These cookies stay soft for days—store them in an airtight container at room temperature.
- Chill dough for 30 minutes before baking for thicker, chewier cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American