Thursday Recipe Exchange: Spicy Pumpkin Cookies with Crumble Topping
Posted by TaMara
It’s been pumpkin week here. I’ve made several pumpkin recipes, all sweets. I had planned on having two recipes for you tonight, one being a Pumpkin Cream Pie, unfortunately I forgot to pick up cream cheese and it’s now raining/sleeting/snowing, so I am not going back out for it. You’ll just have to check back later this weekend for the recipe. Lighter and creamier than traditional pumpkin pie, I really liked the piece I had the other night and am hoping on recreating it. Stay tuned…
Meanwhile, I started the week out with Pumpkin Bars (recipe here), a real favorite at my office and with my neighbors, so a big pan goes pretty quickly. Then it was on to create a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe.
Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin product this time of year? I love Dunkin Donuts Pumpkin Donuts, but I have admit, the cookies were a pretty good substitute. If not pumpkin, what treat really puts you in a fall mood?
Spicy Pumpkin Cookies with Crumble Topping
- 1 stick (1/2 cup) butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 1/2 tsp vanilla extract
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin spice
Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.
Bake for 12-13 minutes at 375 degrees. Makes 2 dozen
- 1/2 cup rolled oats (not quick)
- 1/2 cup flour
- 1/4 cup melted butter
- 1/4 tsp cinnamon
Mix together until crumbly
About TaMaraWhat's to say? I love to cook and I think families benefit from sitting down together for dinner every night.
Posted on October 25, 2012, in TaMara, Thursday Night Menu and tagged butter, cinnamon, cookies, eggs, flour, food, ginger, menu, nutmeg, oatmeal, pumpkin, pumpkin bars, recipe, recipe exchange, sugar. Bookmark the permalink. 3 Comments.