Crumble Pumpkin Pie Cookie is like those pumpkin-spice cookies, with the flavor and spice from fall, but instead of a doughy cookie, it is a moist and fluffy crumbly dough. This cookie is made with pumpkin puree and spices like cinnamon, ginger, nutmeg, and cloves.
And in the fall months, when it is chilly outside or snowing, this cookie is a sweet treat that can warm up your tummy as you huddle around a fire.
This cookie can be made with a pumpkin spice mix, a mix of spices frequently added to pumpkin spice lattes like cinnamon, ginger, nutmeg, and cloves.
Why I Love This Recipe?
This cookie is a moist and fluffy crumbly dough, which makes it perfect for serving with a hot cup of tea or coffee.
The cookies are so delicate and gorgeous that you can put them in a glass jar with a ribbon on top for a beautiful gift.
I love the taste of pumpkin in this cookie, which makes my house smell good.
I like this cookie’s pumpkin spice flavor, which tastes like pumpkin pie.
The cookie has a nice crumbly texture, which makes it a perfect fall dessert.
How To Make Crumble Pumpkin Pie Cookie?
- 3/4 cup of packed brown sugar
- One teaspoon of vanilla extract
- 1/2 cup of all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (15-ounce) pumpkin puree
- One tablespoon of ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon of pumpkin pie spice
- Baking sheet
- cookie sheet
- Spoon (for stirring the cookie dough into shape)
- Parchment paper for the cookie sheet.
Combine the brown sugar, vanilla extract and butter using your mixer’s beater.
Mix the flour, baking soda, salt, and pumpkin puree in a medium bowl using a whisk. Using a spoon or spatula, slowly add the dry ingredients to the wet ingredients until well-mixed. Add 1/4 teaspoon of pumpkin pie spice to the mixture.
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper for baking the cookie dough. Form the cookie dough into a small ball and flatten it into shape using your hands.
Place the parchment paper on the baking sheet and repeat this with all of your cookie dough balls. Put the baking sheet in the preheated oven and bake for 8 minutes or until lightly brown on top and golden around the edges.
Take the cookie sheet out of the oven and cool it on a wire rack for 5 minutes. Transfer the cookies to a wire rack to cool completely.
- You could use all-purpose flour instead of whole wheat pastry flour.
- If you do not have pumpkin pie spice, you can make your own by mixing 1/4 teaspoon ground cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg together.
- The cookie dough balls should be smaller than the size in the picture to ensure that they form a nice crumbly texture.
- The cookies will remain soft, so they can be stored in a container and then placed in the freezer if you do not want to eat them immediately.
- Crumble Pumpkin Pie Cookie is a perfectly delicious snack for the holidays or any other time of year. This cookie is best enjoyed with a hot cup of coffee, tea or warm milk. Enjoy!
Nutrition Facts Of Crumble Pumpkin Pie Cookie
Amount per serving
The nutrition provided is an estimate. It will vary based on the specific ingredients used.
07 best Freezing ideas for Crumble Pumpkin Pie Cookie
1. If you do not want to use the cookie immediately, you should freeze it. Freezing will stop the dough from losing moisture.
2. You can put a layer of plastic wrap directly on the cookie dough and then freeze it in an airtight container or bag.
3. When freezing cookies, it is best to allow them to thaw at room temperature or in the refrigerator if frozen for more than three days.
4. You can also freeze the cookies in the oven after allowing them to cool. To do this, place the baking sheet with your cooled cookies directly into the freezer and allow them to freeze, then transfer them to an airtight container.
5. To warm a frozen cookie, preheat the oven to 350 degrees Fahrenheit and allow the frozen cookie dough to thaw out for 10 minutes. Bake in the oven for 10-12 minutes or until the edges are golden brown.
6. You can also freeze the cookie dough in an airtight container, roll the cookie dough into balls, and then place those balls in the freezer. When you are ready to bake them, take the baked cookie dough out of the freezer will thaw and then follow steps 3-4 to bake.
7. When you want to make a fresh batch of cookies with frozen cookie dough, allow frozen cookie dough to thaw for 24 hours in an airtight container.
How Long Will It Take To Prepare?
- Preparation time: 15 minutes
- Cooking time: 8-10 minutes
- Total time: about 23 minutes
- Servings: 36
Have any side effects of Crumble Pumpkin Pie Cookie?
No, it is safe to consume because the pumpkin is cooked before baking, and while baking, it heats the mixture.
Is It Safe For Pregnant And Nursing Women?
Crumble Pumpkin Pie Cookie is safe to use while pregnant or nursing because it contains salt, added as a precaution against low blood pressure during pregnancy. Regular consumption of pumpkin pie spice is not recommended.
Can I Freeze And Store It?
Yes, you can freeze the cookie dough after forming it into small round balls. The recipe will remain suitable for six months in the freezer. Be sure to put a layer of plastic wrap directly on the cookie dough and then freeze it in an airtight container or bag. When you want to bake them, take the frozen cookie dough out of the freezer and let it thaw for 24 hours. Then follow steps 3-4 to bake them.
Crumble Pumpkin Pie Cookie is a delicious sweet treat you can make any time of the year. You can serve them as a snack or help them with milk and coffee for afternoon tea.
Crumble Pumpkin Pie Cookie is quick and easy to make. It tastes great and is a nutritious treat you can enjoy as part of your diet.