Cooking for a family, while making family time

Pumpkin Crunch Cookies

Pumpkin Crunch Cookies
I am admittedly not a baker, however I do love to dress up a pre-made bag or box mix. Also, when using a pre-made mix, it’s SO much easier! By adding a few extra ingredients you end up with a fabulous cookie and half the work.
1 bag pumpkin spice cookie mix
  • 1 egg
  • 1 stick of butter
  • 1/4 cup of water
1/2 cup chopped walnuts
1/2-1 cup graham cracker crumbs
Preheat your oven to 350 degrees, and line a baking sheet with parchment paper. Prepare your cookie mix per package instructions, using the egg, butter and water it calls for. Once cookie mixture is smooth, fold in diced up walnuts. On a separate plate dump out your graham cracker crumbs. Using a spoon or cookie scoop, make your cookies into 1” or 2” balls depending how big you’d like your cookies to be. Take the cookie ball and roll it in your graham cracker crumbs then place onto your prepared baking sheet. Repeat for all of the cookies until you run out of dough. Bake 9 minutes for 1” cookies, and 11 minutes for 2” cookies. Eat immediately or store in an air tight container 5-7 days.
These cookies are more of the mild variety when it comes to pumpkin spice flavor. They would be perfect if you’re not totally pumpkin crazy and prefer more of a subtle pumpkin flavor. The real show stopper for these is the walnuts, texture is key for me, especially in a soft cookie. If you care for pecans or almonds instead feel free to substitute the nut of your choice. My tip for these is if you choose to roll your cookies by hand, be sure to spray some non stick cooking spray onto you hands to make the dough a little more manageable. Baking made easy with 2 extra ingredients to make a delicious seasonal cookie, doesn’t get any better than that.

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