Pumpkin Streusel Cookies: The Ultimate Pumpkin Streusel Cookies Recipe
Introduction to Pumpkin Streusel Cookies
Indulge in the delightful flavors of fall with these scrumptious pumpkin streusel cookies! Combining the warm spices of autumn with the creamy texture of pumpkin, these cookies are perfect for any occasion. Whether you’re enjoying them with a cup of coffee or sharing them at a gathering, these cookies will surely bring smiles to faces. Easy to make and incredibly tasty, pumpkin streusel cookies are a must-try this season!
A Personal Story Behind My Pumpkin Streusel Cookies Journey
Growing up, my family always celebrated the fall season with homemade treats. One of my fondest memories is baking pumpkin cookies with my grandmother. The aroma of spices wafting through the kitchen and the joy of creating something delicious together is a cherished memory. This recipe is a tribute to those wonderful moments, and I hope it brings the same joy to your kitchen!
What Makes This Pumpkin Streusel Cookies Recipe Special?
What sets this pumpkin streusel cookies recipe apart is the delightful streusel topping that adds a crunchy texture to the soft, chewy cookies. The combination of cinnamon and nutmeg brings out the best of pumpkin, making every bite a taste of autumn. Plus, this recipe is simple enough for bakers of all levels, making it a perfect choice for family baking days or solo kitchen adventures.
The Full Pumpkin Streusel Cookies Recipe
Ingredients
- 1 cup (240g) canned pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 2 cups (240g) all-purpose flour
- 1 tsp (5g) baking powder
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (1g) ground nutmeg
- 1/4 tsp (1g) salt
Streusel Topping:
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 2 tbsp (30g) unsalted butter, cold and cubed
- 1/2 tsp (1g) ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. This helps the cookies not stick and makes for easy cleanup.
- In a large bowl, mix the pumpkin puree, sugar, vegetable oil, and egg until well combined. Ensure that all ingredients are fully blended for the best texture.
- Add the flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Mix until a soft dough forms. Be careful not to overmix; a gentle fold is all you need!
- In a separate bowl, combine the streusel topping ingredients – sugar, flour, butter, and cinnamon. Use a fork or pastry cutter to create a crumbly mixture. The butter should remain cold for the best streusel texture.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them apart. This allows the cookies to spread without merging together.
- Sprinkle the streusel topping over each cookie, making sure to cover them generously for a delightful crunch.
- Bake for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking!
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely without breaking apart.
Serving Suggestions and Variations for Pumpkin Streusel Cookies
These pumpkin streusel cookies are delicious on their own, but you can elevate your serving experience by drizzling a simple glaze made of powdered sugar and milk over the cooled cookies. For a fun twist, consider adding chocolate chips or chopped nuts to the dough for added flavor and texture. Serve them warm with a scoop of vanilla ice cream for a delightful dessert that everyone will love!
Frequently Asked Questions About Pumpkin Streusel Cookies
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure you cook and puree the pumpkin until smooth.
How should I store these cookies?
Store them in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend.
Can I use a different oil?
Yes! You can substitute vegetable oil with canola or melted coconut oil if you prefer.
What if I want to make these cookies vegan?
You can replace the egg with a flax egg or applesauce. Just make sure to use a dairy-free butter substitute for the streusel topping.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories per Serving: 150
Servings: 24
Pumpkin Streusel Cookies
Equipment
- Oven Preheat to 350°F (180°C)
- Baking sheet Line with parchment paper
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the pumpkin puree, sugar, vegetable oil, and egg until well combined.
- Add the flour, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Mix until a soft dough forms.
- In a separate bowl, combine the streusel topping ingredients - sugar, flour, butter, and cinnamon. Use a fork or pastry cutter to create a crumbly mixture.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them apart.
- Sprinkle the streusel topping over each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.