The charming flavors of pumpkin and cinnamon come together in these delightful Pumpkin Cinnamon Crumb Cookies. Topped with a luscious drizzle of sweet icing, they are perfect for sharing with loved ones or enjoying on a chilly evening with your favorite hot drink.
Introduction
If you’re craving a treat that’s bursting with the flavors of autumn, look no further than these delicious Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle! With their soft texture and a delightful crunch from the crumbly topping, these cookies are sure to become a favorite in your household. They are not only perfect for fall gatherings but also comforting enough to savor on a rainy afternoon. Everyone from kids to adults will love indulging in these tasty treasures!
A Bit About the Recipe
These Pumpkin Cinnamon Crumb Cookies are the ideal blend of soft and crumbly. The use of wholesome pumpkin puree makes them moist, while the spices evoke the cozy feeling of autumn. Topped with a sweet icing drizzle, these cookies offer a delightful sweet-spicy contrast that’s simply irresistible. Plus, they are easy to make, so baking a batch doesn’t have to be a chore. Get ready to impress your friends and family with these delectable cookies!
Ingredients for Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup cinnamon sugar for topping
- 1 cup powdered sugar
- 2–3 tablespoons milk (for icing)
Optional Substitutions:
- Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.
- Try a vegan butter alternative for a dairy-free version.
- For a lower sugar option, swap out granulated and brown sugar for a sugar substitute.
How to Make Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle – Step by Step:
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set this dry mixture aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes with a hand mixer. Add in the pumpkin puree, egg, and vanilla extract, beating until well combined.
Step 4: Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Be careful not to overmix to keep the cookies tender.
Step 5: Roll the dough into balls about 1 to 1 ½ inches across and place them on the prepared baking sheet. Gently flatten each ball with your fingers or the back of a spoon.
Step 6: Generously sprinkle each cookie with the brown sugar and cinnamon sugar topping.
Step 7: Bake the cookies for 10-12 minutes or until the edges are lightly browned and the tops are set. Avoid overbaking to ensure they remain soft!
Step 8: While the cookies cool, prepare the icing by mixing the powdered sugar with 2-3 tablespoons of milk until smooth and ready for drizzling.
Step 9: Once the cookies have cooled completely, drizzle the icing on top to add a sweet finishing touch.
Helpful Tips for Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle:
- Ensure your butter is adequately softened to create a light and airy texture.
- For an extra spice boost, add a sprinkle of nutmeg to the dough.
- Allow the cookies to cool fully before icing to avoid melting the glaze.
Serving Suggestions for Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle:
These cookies pair wonderfully with a warm cup of spiced chai or a classic pumpkin latte. They make a delightful addition to a fall dessert platter or can be served with a scoop of vanilla ice cream for an indulgent treat!
Storage and Leftovers for Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle:
Store leftover cookies in an airtight container at room temperature for up to five days. If you’d like to keep them longer, they can be frozen for up to three months—just make sure to separate layers with parchment paper to prevent sticking.
Frequently Asked Questions (FAQs) for Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle:
- Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree; just make sure it’s well-cooked and blended until smooth. - How can I make these cookies spicier?
Add more ground cinnamon or even a pinch of cloves to boost the fall flavors. - Can these cookies be made vegan?
Absolutely! Substitute the butter with a vegan alternative and use flaxseed meal as an egg replacement.
Conclusion:
Now that you have the recipe for these delightful Pumpkin Cinnamon Crumb Cookies with Sweet Icing Drizzle, it’s time to roll up your sleeves and get baking! We hope you enjoy every bite of these sweet and comforting cookies. Don’t forget to share your baking experiences and connect with us by leaving a comment below! Happy baking!