Get ready to indulge in the ultimate fall treat with these mouthwatering Pumpkin Streusel Pudding Cookies! Bursting with the warm flavors of pumpkin and spices, these soft and chewy cookies are not just a delightful dessert; they're a celebration of autumn in every bite. With a hint of sweetness and a crunchy streusel topping, these cookies are perfect for cozy gatherings or simply enjoying with a cup of coffee. Trust us, once you try this recipe, you'll want to make them a staple in your kitchen. So, roll up your sleeves and let’s dive into this scrumptious adventure!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat on medium speed until all ingredients are well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix.
- If using, fold in the chopped nuts gently with a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- For an optional streusel topping, mix together 1/4 cup of flour, 1/4 cup of brown sugar, and 2 tablespoons of softened butter in a small bowl until crumbly. Sprinkle this mixture over the cookie dough before baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Pumpkin Streusel Pudding Cookies with a glass of milk or your favorite beverage!
Tips
- Choose the Right Pumpkin: For the best flavor, use pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature to ensure a smooth and well-emulsified dough.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined to keep your cookies tender and soft.
- Streusel Topping: For an extra layer of flavor, don’t skip the optional streusel topping! It adds a delightful crunch that complements the soft cookie perfectly.
- Watch the Baking Time: Keep an eye on your cookies while they bake. They should be lightly golden at the edges but may look slightly underbaked in the center; they will continue to firm up as they cool.
- Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment!
- Serving Suggestions: Pair these cookies with a glass of milk, a warm cup of tea, or even a scoop of vanilla ice cream for an indulgent treat!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 15g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
