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@raaaimutyss:
raaaimutyss
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Region: ID
Monday 05 October 2026 14:50:22 GMT
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Pumpkin Cinnamon Crumble COOKIES-COOKING WITH BRIGHT EYES 1 cup unsalted butter, softened 1 cup granulated sugar ½ cup packed brown sugar 1 cup canned pumpkin purée 1 large egg 1 teaspoon vanilla extract 2½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ cup chopped pecans Topping ½ cup all-purpose flour ¼ cup granulated sugar ¼ cup packed brown sugar ¼ cup cold unsalted butter, cut into small pieces ½ teaspoon ground cinnamon Preheat the oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin purée, egg, and vanilla until smooth. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the pecans. For the topping, combine the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Drop spoonfuls of dough onto the prepared baking sheets. Sprinkle each cookie generously with the crumble topping. Bake for 12 to 15 minutes, until the edges are lightly golden. Cool briefly on the baking sheets, then transfer to wire racks to cool completely.
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