Ingredients
Scale
For the Crust:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- For the crumble: 1/4 cup cold butter, cubed
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and brown sugar. Mix in pumpkin puree and egg until smooth.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add to wet ingredients, mixing until just combined.
- For the crumble, combine cold butter, flour, brown sugar, and cinnamon in a small bowl. Use your fingers to mix until crumbly.
- Drop tablespoon-sized portions of cookie dough onto prepared sheets. Sprinkle generously with crumble topping.
- Bake for 12-15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.