I know, I know…it’s barely September, but I am FULLY in fall mode. Actually, I kinda have been for about 2 weeks…which is a total sin, because I really, REALLY love summer. My kids actually go back to school today and I am pretty sad about it. It feels like the summer went by in a blink, and I have LOVED having my boys home to hang out with everyday. I know the number of summers I have with them without jobs, or summer school is finite, so I just have really loved this summer and being together. Ugh, I am a mess right now! Jake started high school today and I can’t fully wrap my brain around that…while Max started middle school. SOB! I hate this whole time thing. Anywayyyyyy, I know people are probably major eye rolling at me right now. Yeah. With all that said, I love me some fall. I love getting back to a routine and schedule…I love cozy weather, the leaves changing color, game day food and soccer season for my boys! I do NOT like that fall leads to winter, which I would be more than happy to skip right over. But I’ll take the good with the bad. Which brings me to these Pumpkin Crumb Cake Cookies, which are most definitely GOOD. These are a little spin on my Coffee Cake Cookies that I made a few years back. They are amazing and totally try them, but I thought they could use a fall-ish update. Which means pumpkin in case you’re not as basic as me. The cookie dough is super simple. It will be pretty sticky, but thick. Then make a simple crumb topping. Don’t forget the pumpkin pie spice in this. That would be a tragedy. Scoop the dough onto a baking sheet. I used a medium cookie scoop. Using the back of a spoon make a little well in the center of the dough… And then scoop as much crumb topping as you can get in there. The more the merrier. Oh hello. They will bake up like perfection… And then go ahead and sample a few (dozen)… You can even dust them with some powdered sugar for a little more sweetness…not that they need it. These are the PERFECT fall cookie to enjoy any time of the day! Save
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