Description
Tender pumpkin cookies swirled with warm spices and crowned by a buttery cinnamon crumb that crackles under your fork. The tender centers yield to a sweet crunch, filling the kitchen with autumn aromas from the first bite to the last.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl whisk together 2 1/2 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, pumpkin pie spice and salt.
- In another bowl cream butter, granulated sugar and packed brown sugar until light and fluffy.
- Beat in egg, vanilla extract and pumpkin puree until well combined.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- In a small bowl combine 1/2 cup flour, packed brown sugar and 1/2 teaspoon cinnamon and cut in cold butter until crumbly.
- Drop rounded tablespoons of dough onto prepared sheets and gently sprinkle with crumb topping.
- Bake for 12 to 15 minutes until edges are set and centers are slightly soft.
- Let cookies cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days
- Cookie dough can be frozen for up to 1 month before baking
- Adjust pumpkin pie spice to taste for more warmth
- For extra crunch press crumb topping gently into dough before baking