Description
Warm pumpkin puree and aromatic spices blend into tender cookies, each topped with a golden crumb that offers a buttery crunch. The air fills with cinnamon and ginger as they bake to a perfect golden edge.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter chilled and cubed
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl cream together the softened butter and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract and mix until fully combined.
- In another bowl whisk together the 1 3/4 cups flour, 1 tsp cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Chill the dough in the refrigerator for 30 minutes.
- Meanwhile, prepare the crumble topping by combining the 1/2 cup flour, brown sugar, 1 tsp cinnamon, and chilled cubed butter; use your fingers to rub the mixture until it becomes crumbly.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a generous amount of the crumble topping over each cookie and gently press it in.
- Bake for 12 to 14 minutes or until the edges are golden, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra warmth, add a pinch of ground cloves to the dough.
- Dough can be prepared a day ahead and stored in the refrigerator.
- Store cooled cookies in an airtight container for up to 3 days.
- These cookies also freeze well for up to 2 months.