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Pumpkin Crumb Cake Cookies

Pumpkin Crumb Cake Cookies
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Pumpkin Crumb Cake Cookies are soft, tender cookies that perfectly blend the moist warmth of pumpkin with a buttery, crumbly streusel topping. They capture the essence of fall with spices like cinnamon, nutmeg, ginger, and cloves, making them an irresistible treat for holiday gatherings or cozy afternoons.

Ingredients

Scale

Cookie Dough

  • 1 cup pumpkin puree
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup brown sugar
  • 1/2 cup (1 stick) softened butter
  • 1 large egg (or flax egg for vegan option)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 teaspoon vanilla extract

Crumb Topping

  • 1/2 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup (4 tablespoons) softened butter

Instructions

  1. Prepare the Crumb Topping: Combine flour, brown sugar, cinnamon, and softened butter in a bowl. Use a pastry cutter or your fingers to mix until pea-sized crumbs form. Set aside to top the cookies later.
  2. Mix the Cookie Dough: In a large bowl, beat softened butter and brown sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing well to combine all wet ingredients smoothly.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add this dry mixture to the wet pumpkin mixture, stirring gently until just combined; avoid overmixing.
  4. Assemble and Bake: Drop spoonfuls of cookie dough onto a parchment-lined baking sheet. Generously sprinkle each cookie with the prepared crumb topping. Bake in a preheated oven at 350°F (175°C) for 12–15 minutes, or until the edges are golden and the crumb topping looks set.
  5. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps the crumb topping set while keeping the insides soft and moist.

Notes

  • Use butter and eggs at room temperature for even mixing and better texture.
  • Do not overmix the dough to avoid tough cookies; stir until just combined.
  • Spoon and level the flour when measuring to prevent dense cookies.
  • If dough is too sticky, chill for 30 minutes before baking to reduce spreading.
  • Remove cookies when edges are golden for the softest crumb.

Nutrition

Keywords: pumpkin, crumb cake, cookies, fall recipe, pumpkin spice, autumn dessert, soft cookies

Find it online: https://lillysplate.com/pumpkin-crumb-cake-cookies/