If you love the taste of pumpkin and the crunch of crumb topping, these cookies are going to be your new favorite. So, grab your apron, and let’s get started!
Pumpkin Crumb Cookies
Before we jump into the recipe, here’s a quick note: Some ingredients in the recipe don’t have specific measurements listed. For example, you’ll need a pinch of salt, a splash of vanilla, and the all-important pumpkin pie spice. These little touches make the cookies taste amazing, so don’t skip them!
What You’ll Need
For the Crumb Topping:
- 1/2 cup butter (room temperature)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 2/3 cup flour
For the Cookies:
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups pumpkin filling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 1/2 teaspoons pumpkin pie spice (yes, more of that delicious spice!)
- 2 cups all-purpose flour
How to Make These Delicious Cookies
Get Ready to Bake
Preheat your oven to 350°F. Line a baking sheet with parchment paper so the cookies don’t stick. Set it aside for now.
Make the Crumb Topping
In a medium bowl, mix together the softened butter, brown sugar, granulated sugar, pumpkin pie spice, and kosher salt. Then add in the flour. Use a pastry cutter or a fork to blend everything until it looks crumbly and mixed. Put this mixture in the fridge while you make the cookie dough. This helps it stay nice and crumbly when you put it on the cookies.
Mix the Cookie Dough
In a stand mixer (or you can use a hand mixer if that’s what you have), beat the butter, granulated sugar, and brown sugar on medium speed for about 2 minutes. Make sure you scrape the sides of the bowl so everything gets mixed well. Next, add in the egg, vanilla extract, and pure pumpkin. Mix everything together until it’s smooth. Then, add the baking powder, baking soda, salt, and pumpkin pie spice. Mix again until everything’s combined. Turn the mixer speed to low and add the flour. Mix until just combined. Don’t overmix, or your cookies might turn out tough.
Shape the Cookies
Use a medium cookie scoop (about 2 tablespoons) to drop dough onto the prepared baking sheet. You can also use two spoons if you don’t have a scoop. The dough might be a bit sticky, but that’s okay!
Add the Crumb Topping
Take the crumb topping out of the fridge. With the back of a spoon, make a little well (or indent) in the center of each cookie dough ball. Scoop about 1 tablespoon of the crumb topping into each well. Press it down a little so it sticks. Feel free to pile it on – more crumb topping means more yum!
Bake the Cookies
Pop the baking sheet into the oven and bake the cookies for 9 to 11 minutes. You want the edges to be just slightly golden. Don’t worry if the centers look a bit soft; they’ll firm up as they cool.
Cool and Enjoy
Let the cookies rest on the baking sheet for at least 2 minutes. This helps them set and makes it easier to move them. After that, transfer the cookies to a wire rack to cool completely. This step is important because it prevents them from getting soggy.
Pumpkin Crumb Cookies Recipe
These Pumpkin Crumb Cookies are not only super tasty but also really fun to make. The pumpkin makes them soft and chewy, while the crumb topping adds a delicious crunch. They’re perfect for fall, and they’ll fill your kitchen with a cozy, spicy aroma. Plus, they’re great for sharing with friends and family or enjoying with a warm cup of cider. Try these mini pumpkin pies or the pumpkin chocolate chip cookie bar recipe for even more fall treats!
Variations to Try
- Add Chocolate Chips
For a sweet twist, mix in a cup of chocolate chips into the cookie dough. The chocolate pairs beautifully with the pumpkin and spice flavors. - Nutty Crumb Topping
If you like a bit of crunch, add 1/2 cup of chopped pecans or walnuts to the crumb topping. Just mix them in with the rest of the crumb topping ingredients. - Cranberry Boost
Add a handful of dried cranberries to the cookie dough for a tart contrast to the sweet and spiced cookie. - Maple Syrup Twist
Replace the granulated sugar in the cookie dough with maple syrup for a unique flavor. Just reduce the amount of other liquids in the recipe to balance it out. - Glazed Pumpkin Crumb Cookies
Drizzle a simple glaze over the cooled cookies. Mix 1 cup powdered sugar with 2 tablespoons milk and a splash of vanilla extract, then drizzle over the cookies for an extra sweet touch.
So next time you’re craving something sweet and seasonal, give these Pumpkin Crumb Cookies a try. They’re sure to be a hit!
Happy baking!
Pumpkin Crumb Cookies
Try these Pumpkin Crumb Cookies: soft, chewy pumpkin cookies with a spiced crumb topping. Perfect for fall, with tasty variations like chocolate chips and nuts!
Ingredients
- Crumb Topping
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ tsp kosher salt
- 1 2/3 cup flour
- Cookies
- 1 cup butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1½ cups pure pumpkin
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 ½ teaspoons pumpkin pie spice
- 2 cups all purpose flour
Instructions
- Preheat oven to 350°F.
- Make the Crumb Topping -Mix the butter, sugars, pumpkin pie spice, salt, and flour together in a bowl and cut together with a pastry cutter.
- Put this mixture in the refrigerator.
- Make the Cookies
- In a stand mixer fitted with the paddle attachment mix the butter and sugars on medium speed for 2 minutes.
- Add in the egg, vanilla, pumpkin, baking powder, baking soda, salt and pumpkin pie spice, mixing until combined.
- Add in the flour, and mix well.
- Using a cookie scoop, drop the dough onto the baking sheet.
- Using the back of a spoon, make a well in the center of the cookie dough.( dough will be sticky)
- Scoop 1 tablespoon of crumb topping into the center of the dough pressing lightly to stick.
- Bake 9-11 minutes until edges are golden - be sure not to over bake.
- Allow the cookie to rest on the baking sheet for at least 2 minutes.
- Transfer to a wire rack to cool completely.
