Step-by-step instructions
- Preheat your oven to 350°F and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, and cloves).
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the chopped pecans, ensuring they’re evenly distributed throughout the dough.
- For the crumble topping, mix the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
- Drop spoonfuls of cookie dough onto the prepared baking sheets and sprinkle an even layer of the crumble topping over each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Best ways to enjoy it
These Pumpkin Cinnamon Crumble Cookies are delicious on their own, but you can elevate the experience by pairing them with a warm cup of chai tea or a pumpkin spice latte. For an extra treat, serve them alongside a scoop of vanilla ice cream, allowing the warm cookie to soften the ice cream just a bit for an indulgent dessert that’s hard to resist.
Storage and reheating tips
To keep your Pumpkin Cinnamon Crumble Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, freeze them in a freezer-safe container or bag. Just ensure they’re fully cooled before freezing. To reheat, pop them in the microwave for about 10-15 seconds, and they’ll be just like fresh out of the oven!
Helpful cooking tips
- Make sure your butter is at room temperature to achieve the best creaming consistency.
- When mixing dry ingredients, be careful not to over-mix the dough as this might result in tougher cookies.
- If you don’t have pecans on hand, walnuts or chocolate chips can be excellent substitutions for a twist on flavor.
Creative twists
Experiment with your Pumpkin Cinnamon Crumble Cookies by adding different spices, such as cardamom or ginger, for added warmth. You could also incorporate white chocolate chips or dried cranberries for extra texture and flavor. If you’re feeling adventurous, try using gluten-free flour or even a nut flour like almond for a unique twist!
FAQs
How long does it take to prep and bake?
Prep time is around 15 minutes, with a baking time of about 12-15 minutes. So you can have these cookies ready in roughly 30 minutes!
Can I use fresh pumpkin instead of canned?
Definitely! If using fresh pumpkin, ensure it’s properly cooked and pureed. You’ll need about 1 cup, which is roughly equivalent to a small sugar pumpkin.
How can I tell when the cookies are done?
Look for lightly golden edges. The center may still appear soft, but they’ll firm up as they cool. Overbaking can result in dry cookies, so keep an eye on them in the last few minutes.
With the comforting flavors of fall and a delightful crumble topping, these Pumpkin Cinnamon Crumble Cookies are sure to charm anyone fortunate enough to enjoy them. Happy baking!
