Pumpkin Streusel Cookies
Delicious pumpkin streusel cookies with a crunchy topping, perfect for fall!
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.
Notes
For an extra touch, drizzle a simple glaze made of powdered sugar and milk over the cooled cookies.