Ingredients
Cookie Dough:
1 cup unsalted butter (softened) 
1 cup granulated sugar 
1/2 cup packed brown sugar 
1 cup canned pumpkin puree 
1 large egg 
1 tsp vanilla extract 
2 1/2 cups all-purpose flour 
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt 
1 tsp ground cinnamon 
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup chopped pecans (optional)
Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup cold unsalted butter (cut into small pieces)
1/2 tsp ground cinnamon
Instructions
Preheat the Oven:
Preheat to 350°F (175°C).
Line baking sheets with parchment paper.
Cream the Butter and Sugars:
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the Wet Ingredients:
Mix in the pumpkin puree, egg, and vanilla extract until smooth.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Mix the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in chopped pecans, if desired.
Make the Crumble Topping:
In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon.
Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Assemble the Cookies:
Scoop spoonfuls of dough onto the prepared baking sheets.
Generously sprinkle the crumble topping over each cookie.
Bake the Cookies:
Bake for 12-15 minutes, or until edges are lightly golden.
Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Quick Details
Prep Time: 15 minutes
Total Time: 30 minutes
Yields: 24 cookies
These Pumpkin Cinnamon Crumble Cookies are a delightful mix of soft, spiced dough and a buttery crumble topping. Enjoy them with a warm cup of tea or coffee on a crisp autumn day!
