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Pumpkin Cinnamon Crumble Cookies: The Perfect Fall Treat for Busy Lives

When the leaves start to turn and the air cools, there’s nothing quite like the warm embrace of fall-flavored treats wafting from the oven. That’s where my Pumpkin Cinnamon Crumble Cookies come into play! With their delightful blend of spicy pumpkin goodness and a crunchy cinnamon topping, these cookies are the kind of comfort food that fills your kitchen with love and warmth. Not to mention, they’re a fantastic solution for busy days when you want to whip up something easy yet impressive.

Why You’ll Love These Pumpkin Cinnamon Crumble Cookies

Picture this: you’re juggling work, family, and the oh-so-needy household chores, when suddenly, you find yourself yearning for a sweet escape. These cookies embody that warm, fuzzy feeling and are surprisingly simple to make—perfect for those moments when you need a little indulgence without sacrificing a whole afternoon in the kitchen. And let’s be real, who doesn’t want a delicious homemade cookie that can make even the busiest of moms feel like a master baker?

Ingredients You’ll Need

Before we dive into the deliciousness, let’s gather our ingredients. You might even have some of them sitting around your kitchen already!

For the Cookies:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

For the Crumble Topping:

• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted

Directions to Cookie Heaven

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This step is crucial! Your cookies want a warm hug from the oven as soon as they land in there.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, softened butter, and vanilla extract. Get in there and give it a good whisk until everything is well blended and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Sprinkle the dry ingredients into the pumpkin mixture a little at a time, stirring until just combined. Don’t overmix—think of this as a gentle hug rather than a wrestling match!

Step 4: Make the Crumble

For the crumble topping, combine the oats, flour, brown sugar, cinnamon, and melted butter in a small bowl. Stir until the mixture resembles coarse crumbs. It should be crumbly yet hold together nicely.

Step 5: Form and Bake

Scoop tablespoon-sized portions of your cookie dough onto a lined baking sheet, leaving some space for them to spread. Top each cookie with the crumble mixture. Pop the baking sheet in your preheated oven and bake for 12-15 minutes or until the edges are lightly golden.

Step 6: Cool and Enjoy

Once they’re baked, allow the cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack. Because let’s be honest, you want to inhale these while they’re still warm.

Cooking Tips for Success

• Don’t Skip the Chill: If your dough is too sticky, you can chill it for about 30 minutes before scooping. It helps in creating beautifully shaped cookies.
• Experiment with Spices: Feeling adventurous? Try adding a pinch of ginger or cloves to your cookie mix for an extra flavor kick. No one will judge you!
• Cookie Storage: If by some miracle there are leftovers (we know, it’s hard to believe), store them in an airtight container for up to five days.

A Little Personal Note

You know, the first time I made these cookies was during a particularly hectic Halloween season. With my kids clamoring for treats and the pressure to impress at school bake sales, I needed something that could shine without stealing hours of my precious time. These cookies became my saving grace and the highlight of every gathering, quickly ensuring my unofficial title as “Cookie Queen” among friends and family. 😊

FAQs About Pumpkin Cinnamon Crumble Cookies

Can I substitute the butter?
Absolutely! If you want to make this a bit lighter, feel free to use coconut oil or even applesauce for a healthier twist.

How long can I store these cookies?
These cookies will stay fresh for about a week in an airtight container, though I doubt they’ll last that long.

Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze them in a single layer. Once frozen, transfer them to a freezer bag. You can bake them straight from the freezer—just add a couple of extra minutes to the baking time.

With these Pumpkin Cinnamon Crumble Cookies, not only will your home smell like the comforts of fall, but you’ll also be whipping up treats that your loved ones will adore. So go ahead, grab your apron and let these cookies become a delightful staple in your kitchen this season. Embrace the joy of baking and create some sweet moments with your family today!

Ready for more autumn-inspired flavors? Check out my apple pie oatmeal or spiced pumpkin bread for more delicious ideas that complement this lovely season!

Meta Description

Pumpkin Cinnamon Crumble Cookies are the perfect recipe for busy lives. Quick, easy, and delicious, these treats will become your go-to this fall!

Delightful Fall Treats

Author: Dana R Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 35 minutesServings:24 cookies servingsCalories:150 kcal Best Season:Summer

Description

These Pumpkin Cinnamon Crumble Cookies are a blend of spicy pumpkin goodness topped with a crunchy cinnamon crumble, perfect for busy lives.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, softened butter, and vanilla extract. Whisk until well blended and creamy.
3. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the pumpkin mixture and stir until just combined.
4. In a small bowl, combine the oats, flour, brown sugar, cinnamon, and melted butter. Stir until the mixture resembles coarse crumbs.
5. Scoop tablespoon-sized portions of the cookie dough onto a lined baking sheet, top each with the crumble mixture, and bake for 12-15 minutes or until the edges are lightly golden.
6. Allow cookies to cool on the baking sheet for about five minutes before transferring them to a wire rack.

Notes

Chill dough if sticky for easier handling.

Keywords:pumpkin, cookies, crumble, fall, easy desserts