Description
Soft and flavorful pumpkin pie cookies topped with a sweet crumb topping — perfect for fall or Thanksgiving dessert tables.
Ingredients
Scale
- 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 unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla extract
- For the crumb topping: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cold butter, cubed, 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream butter, oil, granulated sugar, and brown sugar until light and fluffy. Beat in pumpkin puree and vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- For crumb topping, combine flour, brown sugar, cinnamon, and cubed butter; mix until crumbly. Sprinkle over each cookie.
- Bake for 12–15 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy! Store in an airtight container for up to 3 days.
Notes
Optional: Add chopped nuts or drizzle with white chocolate for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: crumb pumpkin pie cookies, fall cookies, pumpkin dessert, thanksgiving cookies, sweet pumpkin cookies