Get ready to experience a mouthwatering explosion of autumn flavors that will transport your taste buds straight to cozy sweater weather! These Pumpkin Crumb Pie Cookies are not just another dessert - they're a magical fusion of classic pumpkin pie and irresistible cookie goodness that will make you the star of every holiday gathering. Imagine biting into a soft, spiced pumpkin cookie topped with a crispy, buttery crumb that melts in your mouth - this recipe is about to become your new seasonal obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 30 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup crumb topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer or a whisk, cream the ingredients together until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and pumpkin puree to the creamed mixture. Mix until well combined, ensuring that the egg is fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is on the baking sheets, sprinkle the crumb topping generously over each cookie. Make sure to cover the tops well for added texture and flavor.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers appear set. Keep an eye on them to prevent overbaking.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your Pumpkin Crumb Pie Cookies with a cup of coffee or tea, or store them in an airtight container at room temperature for up to a week.
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. Avoid watery canned pumpkin by draining excess liquid.
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough! Mix just until ingredients are combined to keep cookies tender.
- For extra flavor, try toasting your spices like cinnamon and nutmeg before adding them to the recipe.
- Use a cookie scoop for uniform cookies that bake evenly.
- Allow cookies to cool completely before storing to prevent sogginess.
- These cookies freeze beautifully - make a double batch and save some for later!
- Experiment with additional toppings like a light dusting of powdered sugar or a drizzle of cream cheese glaze.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
