Irresistible Pumpkin Streusel Crumble Cookies w Maple Glaze

Ingredients List

• 1 cup pumpkin puree (substitute with sweet potato puree for a twist)
• 1/2 cup unsalted butter, softened (coconut oil works as a dairy-free alternative)
• 1 cup granulated sugar (you can reduce this by using a sugar substitute like monk fruit)
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour (substitute almond flour for a gluten-free option)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup rolled oats
• 3/4 cup chopped pecans or walnuts (optional)
• For the maple glaze:
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon milk (or non-dairy milk)

Timing

This delightful recipe takes approximately 90 minutes, which is notably 20% less time than the average cookie recipe. Here’s the breakdown:

• Preparation Time: 20 minutes
• Cooking Time: 15 minutes per batch
• Total Time: 90 minutes

Step-by-Step Instructions

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes. Enjoy the sweet aroma as it comes together!

Step 3: Add the Wet Ingredients

Incorporate the pumpkin puree, eggs, and vanilla extract into the creamed mixture. Beat well until fully combined, ensuring there are no lumps.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Slowly add this mixture to the wet ingredients, gently folding until just combined. Avoid over-mixing to maintain the cookies’ tenderness.

Step 5: Mix in Oats and Nuts

Fold in the rolled oats and chopped pecans or walnuts. The texture will become heartier, adding lovely crunch!

Step 6: Shape and Bake

Using a cookie scoop, drop dough balls onto the prepared baking sheets about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool for a few minutes on the sheets before transferring to wire racks.

Nutritional Information

Per cookie (assuming a yield of 24 cookies):

• Calories: About 180
• Fat: 7g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 10g
• Protein: 2g

These cookies are a delightful treat, but remember that moderation is key, especially considering the sugar content!

Healthier Alternatives for the Recipe

• Use whole wheat flour instead of all-purpose to increase fiber content.
• Replace granulated sugar with coconut sugar for a lower glycemic index.
• Incorporate flaxseed meal for added omega-3 fatty acids.
• Substitute pumpkin spice with fresh grated nutmeg and cinnamon for a deeper flavor profile.

Serving Suggestions

Serve these cookies warm with a dollop of whipped cream or ice cream for a cozy dessert. Pair with a cup of hot apple cider or spiced tea for an autumn-themed tea party. You can even divide cookies into jars as wonderful homemade gifts!

Common Mistakes to Avoid

• Overmixing: This can lead to tough cookies. Mix until just incorporated.
• Not measuring flour correctly: Spoon flour into your measuring cup and level it off for accuracy.
• Baking on a cold sheet: Chill cookie dough for 30 minutes for a fluffier texture and to prevent spreading.

Storing Tips for the Recipe

Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, consider freezing them. Place cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can last up to three months in the freezer!

Conclusion

With just a few simple steps, you can create these Pumpkin Streusel Crumble Cookies with Maple Glaze, the ultimate seasonal treat that friends and family will adore. The combination of spices, textures, and the sweet finish elevates your cookie-baking game. Don’t hesitate to try this recipe at home, and please share your feedback or variations in the comments below!

FAQs

Can I make these cookies dairy-free?

Absolutely! You can substitute the butter with coconut oil or a plant-based margarine to create a delightful dairy-free version.

What type of pumpkin puree should I use?

Using 100% pure pumpkin puree is best. You can find canned versions at most stores. Just avoid pumpkin pie filling, which has added sugars and spices.

Are these cookies suitable for freezing?

Yes! These cookies freeze well. Store them in an airtight container with layers separated by parchment paper to maintain freshness.

Can I use honey instead of sugar?

While you can use honey as a sweetener, you’ll need to adjust the liquid in the recipe. Use about 3/4 cup of honey and reduce other liquids slightly to compensate.

Irresistible Pumpkin Streusel Crumble Cookies w Maple Glaze

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• Author: amelia
• Total Time: 27 minute
• Yield: 24 cookies 1x

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Description

Soft, spiced pumpkin cookies topped with a crunchy streusel and drizzled with sweet maple glaze—fall in love with every bite!

 

 

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Ingredients

Scale 1x2x3x

Cookies:

• 1 cup pumpkin puree

• 1/2 cup butter, softened

• 1 cup brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

Streusel:

• 1/2 cup brown sugar

• 1/4 cup flour

• 1/4 cup butter, cold

• 1/2 tsp cinnamon

Maple Glaze:

• 1 cup powdered sugar

• 2–3 tbsp pure maple syrup

• 1–2 tsp milk (optional, for consistency)

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Instructions

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

• Cream butter and brown sugar, then mix in pumpkin, egg, and vanilla.

• Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually combine with wet ingredients.

• Form cookies onto baking sheet (about 2 tbsp dough each).

• Prepare streusel: Mix brown sugar, flour, cinnamon, and cold butter until crumbly. Sprinkle over cookies.

• Bake 12–15 minutes or until edges are lightly golden. Cool completely.

• Mix maple glaze ingredients until smooth. Drizzle over cooled cookies.

Notes

• Use canned pumpkin puree for convenience.

• Cookies can be stored in an airtight container up to 5 days.

• For extra crunch, add chopped pecans to the streusel.

• Prep Time: 20 minutes |
• Cook Time: 15 minutes

Nutrition

• Calories: 180
• Sugar: 18g
• Fat: 7g
• Carbohydrates: 28 g
• Fiber: 1g
• Protein: 2g

Irresistible Pumpkin Streusel Crumble Cookies w Maple Glaze

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• Author: mery
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x

Print Recipe

Pin Recipe

Description

Indulge in irresistible Pumpkin Streusel Crumble Cookies topped with a decadent maple glaze Perfect for fall gatherings or cozy nights in

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Ingredients

Scale 1x2x3x

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup rolled oats

3/4 cup chopped pecans or walnuts (optional)

1 cup powdered sugar

2 tablespoons pure maple syrup

1 tablespoon milk or non-dairy milk

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Incorporate the pumpkin puree, eggs, and vanilla extract into the creamed mixture and mix well.

In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Gradually add to the wet ingredients.

Fold in the rolled oats and chopped pecans or walnuts.

Using a cookie scoop, drop dough balls onto prepared baking sheets and bake for 12-15 minutes. Let cool before transferring.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 180 calories
• Sugar: 10 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 26 grams
• Fiber: 1 gram
• Protein: 2 grams

Keywords: Pumpkin Cookies, Fall Baking, Dessert Recipe