Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup canned pumpkin puree
- For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup rolled oats
- ¼ cup unsalted butter, cold and cubed
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract, then mix in the pumpkin puree until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients, mixing just until combined. Do not overmix.
- Prepare the Crumb Topping: In a small bowl, combine flour, brown sugar, oats, and cubed butter. Use a pastry cutter or fingers to blend until coarse crumbs form.
- Assemble and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet. Sprinkle crumb topping on each. Bake at 350°F (175°C) for 12-15 minutes until edges are golden. Cool slightly before serving.
Notes
- Chill the dough for 15-30 minutes if too soft to handle.
- Adjust spices to taste, adding cloves or ginger for extra fall flavor.
- Use room temperature butter for best creaming results.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Reheat briefly before serving for fresh-out-of-the-oven taste.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg