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To make Pumpkin Cinnamon Crumble Cookies, you need a few simple ingredients. Here’s what you’ll gather: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup rolled oats - 1/2 cup chopped pecans or walnuts (optional) - 1/4 cup granulated sugar (for topping) - 1 teaspoon cinnamon (for topping) With these fresh ingredients, you can create a delightful cookie that bursts with flavor. The canned pumpkin puree keeps the cookies moist and adds a natural sweetness. Unsalted butter gives a rich taste, while brown sugar adds depth and chewiness. I love mixing the warm spices like cinnamon and nutmeg into the dough. They make your kitchen smell amazing as they bake. The oats give a nice texture, and if you add chopped nuts, they provide a wonderful crunch. Don't forget the topping! A sprinkle of cinnamon and sugar on top makes these cookies look as good as they taste. If you want the full recipe, it includes all the steps you need to make these tasty treats! Set your oven to 350°F (175°C). This is the perfect temperature to bake your cookies. Next, grab a baking sheet and line it with parchment paper. This prevents sticking and makes cleanup easy. In a large bowl, mix the softened butter with brown sugar and granulated sugar. Use a hand mixer or a whisk to blend them well. You want this mixture to be light and fluffy. This step helps create cookies that are soft and tender. Now, it’s time to add the fun stuff! Pour in the canned pumpkin puree, crack in the egg, and add vanilla extract. Stir everything together until it looks smooth and well combined. The pumpkin gives a nice flavor and keeps the cookies moist. In another bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This helps mix the dry ingredients evenly. Slowly add this dry mixture to your wet mixture. Stir gently until just combined. Don’t overmix, or the cookies can become tough. Grab your rolled oats and optional chopped nuts. Gently fold them into the cookie dough. The oats add texture, while the nuts give a nice crunch. If you don’t want nuts, you can skip this step. Use a cookie scoop to drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. This gives them room to spread. Sprinkle the tops with the cinnamon-sugar mixture. Bake your cookies for 12-15 minutes. They should be golden at the edges and soft in the center. You can find the full recipe to refer back to whenever you need it! How do I check for doneness? To check if your cookies are done, look for golden edges. The centers should still be soft but not wet. You can also gently touch the top; it should bounce back slightly. Why is it important to let cookies cool before transferring? Letting the cookies cool on the baking sheet for five minutes helps them set. This prevents them from breaking when you move them. After that, transfer them to a wire rack to cool completely. This step keeps your cookies soft and chewy. What are some suggestions for plating and serving? For a lovely presentation, use a fun dish. Stack the cookies high and dust them lightly with powdered sugar. This adds a sweet touch. You can also arrange them in a basket lined with a festive cloth. What are good pairing ideas with beverages? Enjoy your cookies with a warm cup of tea or coffee. The spices in the cookies match nicely with these drinks. You could also try them with a glass of milk for a classic treat. What happens if I overmix the cookie dough? Overmixing can make your cookies tough. Mix until just combined to keep them soft. Why is measuring ingredients properly important? Measuring correctly ensures you have the right balance of flavors. Too much or too little can change the texture and taste. Use measuring cups and spoons for accuracy. {{image_2}} You can take your pumpkin cinnamon crumble cookies to the next level. Try adding chocolate chips or dried fruits for richness. Dark chocolate chips add a nice contrast to the spices. Dried cranberries or raisins boost the sweetness. You can also experiment with spices. Swap ground cinnamon for pumpkin pie spice or add ginger for a kick. Each twist opens a new world of flavors. If you need gluten-free options, you can use alternative flours. Almond flour or oat flour work well in this recipe. They keep the cookies soft and chewy. For vegan substitutions, replace butter with coconut oil or vegan butter. Instead of an egg, try a flax egg made from ground flaxseed and water. These swaps let everyone enjoy these tasty treats. Toppings can change the cookie game. Try different combinations like chopped nuts, shredded coconut, or even a drizzle of caramel. You can also sprinkle some sea salt for a sweet and salty mix. For an extra flavor boost, consider adding a dash of cayenne pepper to the topping mix. This adds warmth and a hint of spice, making your cookies stand out. To keep your cookies fresh, place them in an airtight container. This helps lock in moisture and flavor. You can stack them with parchment paper between layers to avoid sticking. For the best taste, enjoy the cookies within one week. If you want to save cookies for later, freezing is a great option. To freeze cookie dough, scoop the dough into balls and place them on a baking sheet. Flash freeze them for about an hour, then transfer the balls to a freezer bag. When you’re ready to bake, simply take out the desired amount. Thaw the dough in the fridge overnight before baking. Bake straight from frozen, adding a couple of extra minutes to your baking time. If your cookies lose their softness, don't worry! You can revive them easily. Place the cookies in the microwave for about 10 seconds. Alternatively, put a slice of bread in the container with the cookies overnight. The bread will absorb moisture, leaving the cookies soft and fresh. For long-lasting softness, store cookies with a piece of bread from the start. Look for a few signs. The edges should be golden brown. The centers will look set, not wet. You can also gently press the top. If it springs back, they are done. Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor. It also has more moisture, which can change the cookie's texture. Canned pumpkin is easier and saves time. It has a consistent flavor and texture. You can use coconut oil or applesauce for a healthier option. Margarine also works well. Keep in mind that these may change the flavor slightly. If you use coconut oil, melt it first for better mixing. To get chewy cookies, don’t overmix your dough. Use less flour by measuring carefully. You can also add an extra egg yolk for moisture. Bake them for a shorter time to keep them soft. Yes, frosting can add a sweet touch. Cream cheese frosting pairs well with pumpkin flavors. You can spread it on top after the cookies cool. Drizzle frosting for a fun look, or dip half the cookie in it. For a lighter option, use a simple glaze. You now have everything you need to make tasty pumpkin cookies. We covered ingredients, mixing methods, and storage tips. Plus, I shared ways to change flavors and avoid common mistakes. Making your own cookies is fun and satisfying. With the right techniques, your cookies can be soft, chewy, and flavorful. Enjoy baking and experimenting with these delicious treats!

- Pumpkin Cinnamon Crumble Cookies

Indulge in the warm flavors of fall with these delightful Pumpkin Cinnamon Crumble Cookies! Packed with pumpkin puree, butter, and spices, these cookies are easy to make and perfect for any occasion. Enjoy a burst of cinnamon and sweetness with every bite. Dive into the recipe to discover how to create these irresistible treats that will wow your family and friends. Click now to get the full recipe and bake a batch today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup rolled oats

1/2 cup chopped pecans or walnuts (optional)

1/4 cup granulated sugar (for topping)

1 teaspoon cinnamon (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.

          Fold in Oats and Nuts: Gently fold in the rolled oats and chopped nuts (if using) into the cookie dough.

            Prepare Topping: In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon cinnamon to make the topping.

              Scoop Cookies: Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Add Topping: Sprinkle the cinnamon-sugar mixture generously over the tops of each cookie.

                  Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set.

                    Cool: Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | makes about 24 cookies

                        - Presentation Tips: Plate the cookies on a festive dish and sprinkle a light dusting of powdered sugar on top for an extra touch of sweetness. Enjoy with a warm cup of tea or coffee!