Cozy Pumpkin Cookies Recipe Perfect for Fall Baking

The scent of warm pumpkin and cinnamon filling my kitchen is enough to make me stop in my tracks every time. These Cozy Pumpkin Cinnamon Crumble Cookies are everything you crave during the fall—soft, spiced, and perfectly comforting. The first time I baked these was on a crisp autumn afternoon, and let me tell you, the combination of pumpkin’s gentle sweetness with the buttery crumble topping was like discovering a hug in cookie form. It was the kind of moment where you pause, take a deep breath, and know you’ve created something magical.

These cookies have become a beloved staple in my family. My kids love sneaking them right off the cooling rack, and I don’t blame them! Even my husband, who claims he doesn’t have a sweet tooth, can’t seem to resist these fall treats. Honestly, these cookies are dangerously easy to make, which is both a blessing and a curse because I find myself making them all season long. Whether you’re planning a cozy afternoon with a cup of tea or need a sweet addition to your Thanksgiving dessert spread, this recipe has you covered. You’re going to want to bookmark this one—it’s that good.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in about 30 minutes, making them perfect for last-minute baking.
• Simple Ingredients: Everything you need is likely already in your pantry or fridge—no fancy ingredients required.
• Perfect for Fall: From Halloween gatherings to Thanksgiving feasts, these cookies are the ultimate autumn dessert.
• Crowd-Pleaser: The combination of soft pumpkin cookies and buttery cinnamon crumble is irresistible to kids and adults alike.
• Unbelievably Delicious: The moist, cake-like texture paired with the crumbly topping will have you going back for seconds (or thirds!).

What sets this recipe apart is the delicate balance of flavors and textures. The pumpkin flavor isn’t overwhelming—it’s just right, paired with warm spices like cinnamon and nutmeg. And let’s not forget the crumble topping! It adds a buttery crunch that takes these cookies to the next level. They’re the perfect way to embrace the cozy spirit of fall while treating yourself to something truly special.

What Ingredients You Will Need

This recipe uses wholesome, seasonal ingredients to create that perfect fall flavor. Many of these are pantry staples, so you might already have them on hand!

For the cookies:

• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the crumble topping:

• 1/4 cup (50g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons (30g) unsalted butter, melted

Optional: Add a sprinkle of coarse sugar or chopped pecans for extra texture and flavor!

Equipment Needed

You don’t need much to whip up these cookies, but here are the basics:

• Mixing bowls (you’ll need at least 2 for the cookies and crumble)
• Electric mixer (hand or stand mixer works great)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Spatula or wooden spoon

If you don’t have an electric mixer, you can mix by hand—it’s a bit of a workout, but it works! For budget-friendly options, I love using silicone mats for easy cleanup.

Preparation Method

Follow these simple steps to make these delicious pumpkin cinnamon crumble cookies:

1. Preheat your oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
2. Make the cookie dough: In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes). Add the pumpkin puree, egg, and vanilla extract, mixing until combined.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—this keeps the cookies soft and tender.
5. Prepare the crumble topping: In a small bowl, mix the sugar, flour, and cinnamon. Pour in the melted butter and stir until crumbly. If it feels too wet, add a touch more flour.
6. Shape the cookies: Scoop the dough onto your prepared baking sheets using a spoon or cookie scoop. Flatten slightly with the back of the scoop or a spoon.
7. Add the crumble topping: Sprinkle the crumble mixture generously over each cookie, pressing lightly to help it stick.
8. Bake: Bake for 12-15 minutes, or until the edges are set and the tops are slightly golden. The cookies should feel soft but not doughy.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: For perfectly round cookies, use a small offset spatula to shape edges while they’re still warm.

Cooking Tips & Techniques

• Don’t overmix: Overmixing the dough can lead to dense cookies. Stir just until the dry ingredients are incorporated.
• Use room-temperature ingredients: This helps everything blend more smoothly and evenly.
• Chill the dough: If your dough feels sticky, pop it in the refrigerator for 15 minutes before scooping.
• Test for doneness: Cookies should be slightly soft when removed from the oven—they’ll firm up as they cool.
• Double the crumble: If you’re a crumble fanatic like me, make a little extra topping for an ultra-indulgent treat.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Vegan-Friendly: Use plant-based butter and a flax egg in place of the regular egg.
• Add-ins: Stir in chocolate chips, raisins, or chopped nuts for extra texture and flavor.
• Seasonal Twist: Replace cinnamon with pumpkin spice for a bolder fall flavor.
• Extra Crunch: Sprinkle coarse sugar or crushed graham crackers over the crumble topping.

I once added dark chocolate chunks and chopped pecans, and the result was a rich, nutty twist that everyone loved!

Serving & Storage Suggestions

These cookies are best served warm, fresh out of the oven. Pair them with a steaming cup of coffee, tea, or hot apple cider for the ultimate fall treat. They also make a lovely addition to holiday cookie platters!

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to a week—let them come to room temperature before serving.
• Freezer: Freeze baked cookies for up to 3 months. Thaw overnight or microwave briefly to warm.
• Reheating: Warm cookies in the oven at 300°F (150°C) for 5-7 minutes for that fresh-baked feel.

The flavors deepen after a day, making them even more irresistible!

Nutritional Information & Benefits

Each cookie is approximately:

• Calories: 120
• Fat: 6g
• Carbohydrates: 15g
• Protein: 2g

Pumpkin is rich in vitamin A, which supports vision and immune health. Cinnamon adds antioxidants and anti-inflammatory benefits, making these cookies a deliciously wholesome choice. Be mindful of the sugar if you’re watching your intake!

Conclusion

If you’re looking for a fall recipe that’s both cozy and crowd-pleasing, these Pumpkin Cinnamon Crumble Cookies have your back. They’re easy to customize for different diets and taste preferences, making them perfect for sharing with friends and family. Personally, I love how they bring the flavors of autumn to life—it feels like wrapping yourself in a warm blanket on a chilly day.

Give these cookies a try and let me know how they turn out! Share your adaptations in the comments or tag me on social media—I’d love to see your creations. Happy baking!

FAQs

Can I use fresh pumpkin puree instead of canned?

Yes! Just make sure to drain excess liquid for the same consistency as canned pumpkin.

How do I make the cookies less sweet?

You can reduce the sugar in the dough by 1/4 cup without affecting the texture.

Can I freeze the cookie dough?

Absolutely! Scoop dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the time.

What’s the best way to store leftovers?

Keep cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Can I use pumpkin pie spice instead of individual spices?

Yes, substitute 1 1/2 teaspoons of pumpkin pie spice for the cinnamon and nutmeg.

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