Ingredients
Scale
- Cookies
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ tsp ground cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat and Prepare Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. - Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. - Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the butter and brown sugar until light and fluffy. - Add Wet Ingredients
Beat in the egg, pumpkin puree, and vanilla extract until well combined. - Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients, blending just until incorporated. Avoid overmixing. - Prepare Streusel Topping
In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. - Shape Cookies and Add Topping
Scoop the cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Sprinkle the streusel topping generously over each cookie. - Bake
Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For softer cookies, avoid overbaking; they should appear slightly underdone in the center when removed from the oven.
- Customize the recipe by adding chocolate chips or chopped nuts for extra texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.