Ingredients:
1 cup unsalted butter, softened
1/2 cup packed brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped pecans (optional)
For the Crumble Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup unsalted butter, cold and cut into small pieces
1/2 teaspoon ground cinnamon
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans, if using.
To make the crumble topping, in a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Scoop spoonfuls of cookie dough onto the prepared baking sheets. Sprinkle the crumble topping evenly over each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.