🍁Pumpkin Crisp Cookies🍁

Yield: About 24 cookies
 
Ingredients
 
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 1/4 molasses
- 2 eggs
- 2/3 cup canned pumpkin puree
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tablespoon of pumpkin spice
- 1/2 teaspoon cloves
- 1/4 tsp salt
 
For the crumble Topping:
- 1/4 cup of butter
- 1 package of Calhoun Bend Mill Apple Crisp Mix
 
For the icing:
- 1 cup of powdered sugar
- 1.5 tablespoons of milk
- 1 teaspoon of pumpkin spice
 
Instructions
 
1. Preheat the Oven:
🍁Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
 
2. Make the Cookie Dough:
🍁In a large bowl, beat the softened butter and granulated sugar until fluffy (about 2-3 minutes).
🍁Add the eggs, molasses, pumpkin puree, and vanilla extract. Mix until combined.
🍁In a separate bowl, whisk the flour, baking powder, baking soda, pumpkin spice, cloves, and salt.
🍁Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough should be soft and slightly sticky.
 
3. Prepare the crumbleTopping:
🍁In a small bowl, combine the melted butter with the Calhoun Bend Mill Apple Crisp Mix and stir until crumbly.
 
4. Shape the Cookies:
🍁Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
🍁Flatten each cookie slightly with the back of a spoon.
🍁Generously sprinkle the streusel topping over each cookie, gently pressing it into the dough.
 
5. Bake the Cookies:
🍁Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set but still soft. Be careful not to overbake
 
6. Cool:
🍁Combine the ingredients for the icing and whisk until well combined.
🍁Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
🍁Once cooled, drizzle the icing on top of the cookies and ENJOY!
 
 

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