Pumpkin Crumb Cake Cookies Food

PUMPKIN CRUMB CAKE COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.
• In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.
• Bake in preheated oven for 40 to 45 minutes.

PUMPKIN CRUMB CAKE MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

BILL'S FAVORITE PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees . Spray 9x13 inch baking pan with non-stick cooking spray.
• Measure out and set aside 1 cup of the dry cake mix.
• In a large mixing bowl, combine the rest of the dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat with fingers into prepared pan to form a crust layer.
• In a large bowl, mix together the pumpkin puree with the 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.
• In a small bowl, combine the reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling to make crumb topping. Sprinkle walnuts evenly over the top.
• Bake in preheated oven for about 40 to 45 minutes until set and lightly browned.

PUMPKIN CRUMB CAKE

Steps:

• Spray 9×13 inch pan with cooking spray. Place all batter ingredients into large mixing bowl. Mix until well blended.
• In medium bowl, place all topping ingredients. Cut together with a long tined fork until well blended. Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture. Bake for 45 minutes to an hour at 350.
• Cake is done when toothpick inserted in center comes out clean.

PUMPKIN CRUMB CAKE - FROM SCRATCH

Steps:

• Spray 9×13 inch pan with cooking spray.
• Place all batter ingredients into large mixing bowl. Mix until well blended.
• In medium bowl, place all topping ingredients. Cut together until well blended.
• Pour 1/2 of batter into pan, top with 1/2 crumb mixture. Pour remaining batter over and top with remaining crumb mixture.
• Bake for 45 minutes to an hour at 350. Cake is done when toothpick inserted in center comes out clean.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray or grease one 9x13 inch pan.
• Reserve 1 cup cake mix for later. Prepare the crust by combining remaining cake mix with 1 egg and 1/4 lb. melted butter.
• Mix well, spread in pan.
• Beat together the pumpkin, eggs, white sugar, brown sugar and cinnamon.
• Pour over crust.
• Combine reserved cup cake mix, sugar and butter.
• Crumble over filling.
• Add 1/2 cup chopped nuts if desired.
• Bake for 40 to 45 minutes.

PUMPKIN CAKE COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine sugars and butter.
• Beat until fluffy.
• Mix in pumpkin, vanilla and egg.
• Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
• Then stir in nuts if desired.
• Cookie dough will be soft.
• Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
• Bake 10-12 minutes or until cookies are no longer wet.
• Rounded tablespoonfuls bake 11-13 minutes.
• When you remove them from the oven, they may appear under baked, but they will continue to set up--don’t over bake.
• Transfer to a wire rack and cool completely.
• Cool hot sheets between batches.

PUMPKIN CRUMB CAKE

Steps:

• Preheat oven to 350°F and lightly grease and flour a 13x9 inch pan.
• Measure 1 cup of the cake mix and reserve for the topping.
• Mix the remaining cake mix, 8 Tbsp butter and 1 egg in a large bowl.
• Blend with electric mixer on low speed until well mixed, about 1 minute.
• Using your fingers press the mixture over the bottom of the pan until it reaches the sides.
• For the filling, mix the pumpkin, evaporated milk, 1 cup sugar, 3 eggs, and cinnamon on medium speed until for 1 to 2 minutes.
• Pour the filling over the batter in the baking pan and smooth to the side with a spatula.
• Mix the remaining 1/4 cup sugar the chilled butter and the reserved cake mix until crumbly.
• Use your fingers to knead the pecans into this mixture then distribute evenly over the filling mixture.
• Bake the cake until the center is firm and the pecans are browned, 70 to 75 minutes.
• Let cool about 20 minutes and serve with your favorite whipped cream topping.

PUMPKIN CRUMBLE

Steps:

• Preheat oven to 375°. In a large bowl, whisk first pumpkin, milk and sour cream until smooth. Combine brown sugar, flour and cinnamon; stir into pumpkin mixture. Pour into a greased 8-in. square baking dish. For topping, in another bowl, combine brown sugar, flour, oats and spices. Cut in butter until crumbly. Stir in pecans; sprinkle over pumpkin mixture. Bake until topping is golden brown, 35-40 minutes. Serve warm with ice cream, if desired.