Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (optional)
- ½ cup all-purpose flour (for crumble topping)
- ¼ cup granulated sugar (for crumble topping)
- 2 tablespoons brown sugar (for crumble topping)
- 4 tablespoons unsalted butter, melted (for crumble topping)
- 1 teaspoon ground cinnamon (for crumble topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy. Mix in pumpkin purée, egg, and vanilla until well combined.
- Gradually add dry ingredients to the wet mixture until just combined; fold in walnuts if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- For the crumble topping, mix flour, sugars, melted butter, and cinnamon until crumbly. Sprinkle over cookie dough.
- Bake for 12–14 minutes or until golden brown around edges; let cool for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg