Introduction
Are you looking for a delightful treat that you can whip up in just 20 minutes? Look no further! This easy pumpkin crumb cake cookies recipe is here to save the day. Imagine the warm aroma of pumpkin spice filling your kitchen as you create these quick pumpkin crumb cookies. Not only are they fast to make, but they are also a perfect balance of sweet and spiced flavors that will leave you craving for more. Let’s dive into this simple and fast pumpkin cookies recipe that is sure to become a favorite in your household.
Why You’ll Love This Recipe
These 20 minute pumpkin cookie recipe is a game-changer for those who crave a delicious treat without spending hours in the kitchen. The best part about this recipe is its simplicity and speed. In just a short amount of time, you can enjoy freshly baked pumpkin crumb cake cookies that are perfect for any occasion. The quick bake pumpkin crumb cake is not only a time-saver but also a crowd-pleaser, making it an ideal choice for last-minute gatherings or when you’re craving a tasty dessert without the effort.
Moreover, these low effort pumpkin cookies are versatile and can be customized to suit your preferences. Whether you’re a beginner in baking or an experienced home chef, this recipe offers a foolproof way to create delectable pumpkin crumb cake cookies that will impress your family and friends.
Ingredients
For this simple pumpkin crumb cake cookie recipe, you will need the following ingredients:
– 1 cup canned pumpkin
– 1/2 cup granulated sugar
– 1/2 cup vegetable oil
– 1 large egg
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground cloves
– 1/2 cup packed light brown sugar
– 1/4 cup all-purpose flour
– 3 tablespoons unsalted butter, softened
– 1/2 teaspoon ground cinnamon
– 1/4 cup chopped pecans or walnuts (optional)
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the canned pumpkin, granulated sugar, vegetable oil, and egg. Mix well until smooth.
3. In a separate bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon of cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
6. In a small bowl, mix the brown sugar, 1/4 cup of flour, softened butter, and 1/2 teaspoon of cinnamon until crumbly. Stir in the chopped nuts if desired.
7. Sprinkle the crumb topping over each cookie.
8. Bake the cookies for 12-15 minutes or until lightly golden. Allow them to cool on a wire rack before serving.
Expert Tips for Success
– Make sure to not overmix the cookie dough to keep the cookies tender.
– For a more intense spice flavor, add a pinch of ginger to the dry ingredients.
– Store the cookies in an airtight container to keep them fresh for several days.
Variations and Substitutions
If you prefer a healthier version of these pumpkin crumb cake cookies, you can substitute the granulated sugar with coconut sugar or maple syrup. Additionally, you can swap the all-purpose flour with whole wheat flour for a nuttier flavor. Feel free to experiment with different nuts or add chocolate chips for a decadent twist.
Serving Suggestions
These quick pumpkin crumb cookies are best enjoyed with a cup of hot coffee or a glass of cold milk. For a festive touch, serve them with a scoop of vanilla ice cream and a drizzle of caramel sauce. They also make a great addition to any holiday cookie platter or bake sale.
FAQs
Q: Can I freeze the cookie dough?
A: Yes, you can shape the cookie dough into balls and freeze them for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and bake as directed.
Q: Can I use fresh pumpkin instead of canned?
A: While canned pumpkin provides a consistent texture, you can use fresh pureed pumpkin if desired. Just make sure to drain any excess liquid before adding it to the recipe.
Final Thoughts
In conclusion, these easy pumpkin crumb cake cookies are a must-try for anyone who loves quick and delicious desserts. With their warm spices and irresistible crumb topping, these cookies are sure to become a staple in your baking repertoire. Whether you’re pressed for time or simply craving a sweet treat, this recipe offers a simple and satisfying solution. Give it a try today and indulge in the magic of fall flavors in under 20 minutes!
20-Minute Recipe: Quick Pumpkin Crumb Cake Cookies
Delight in the warm aroma of pumpkin spice with these quick and easy pumpkin crumb cake cookies. These cookies are a perfect balance of sweet and spiced flavors, making them a crowd-pleaser for any occasion. With a simple preparation and baking process, you can enjoy freshly baked pumpkin cookies in just 20 minutes.
Ingredients
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, softened
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
Directions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, mix canned pumpkin, granulated sugar, vegetable oil, and egg until smooth.
-
In another bowl, whisk 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
-
Gradually add dry ingredients to the pumpkin mixture, stir until just combined.
-
Drop spoonfuls of dough on prepared baking sheet, leaving space between each cookie.
-
In a small bowl, combine brown sugar, 1/4 cup of flour, softened butter, and 1/2 teaspoon of cinnamon until crumbly. Add chopped nuts if using.
-
Sprinkle the crumb topping over each cookie.
-
Bake the cookies for 12-15 minutes or until lightly golden. Allow to cool on a wire rack before serving.
