Pumpkin Sugar Cookie Crumble Dessert

I was listening to the radio on my way to work this morning, and the DJs were of course chatting about the fast-approaching festivities of Thanksgiving, and one of them “casually” mentioned that on average we’d be consuming double the normal calories during this time of the year. And as expected, gasps of shock and disbelief ensued on air (and in my head) for the next few seconds.

Okay, so it seems somewhat strange that I would recount something like this considering I’m about ready to share yet another yummy dessert recipe. But the point here is, let’s be real, I think we’re all well aware of what we’re getting ourselves into right around the holidays. So we break out our sweatpants and let loose just a little bit, because you can’t fully enjoy a celebration without good food, and it’s okay to treat yourselves once in a while, especially when your hanging out with family and all your loved ones! If you ask me, I’d say Food should be considered one of the love languages. And I’m seeing some head nods now, which would make the perfect segway into the recipe of the day: Pumpkin Sugar Cookie Crumble Dessert.

pumpkin sugar cookie treat

You Will Need:

  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 package Immaculate Baking Co.® Vanilla Sugar Cookies
  • 1 cup chopped pecans or walnuts
  • Sweetened whipped cream, if desired
  • Additional pumpkin pie spice, if desired

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening or cooking spray. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
  2. With hands, break up cookie dough. Sprinkle dough and pecans evenly over pumpkin mixture.
  3. Bake 40 to 45 minutes or until knife inserted in center comes out clean and topping is golden brown. Serve slightly warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

I’m going to take a wild guess and say that you won’t really care of the nutrition information. I, for one, will worry about that come January. Remember? Food should be one of the love languages, so let’s just focus on enjoying the love and thankfulness we’ll be sharing with friends and family 🙂

Nutrition Information
12 servings

1 Serving: Calories 510 (Calories from Fat 240); Total Fat 27g (Saturated Fat 9g, Trans Fat 1.5g, Polyunsaturated Fat 3.5g, Monounsaturated Fat 11g, Omega 3 0g); Cholesterol 90mg; Sodium 410mg; Potassium 260mg; Total Carbohydrate 60g (Dietary Fiber 3g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 42g); Protein 6g
% Daily Value: Total Fat 41% (Saturated Fat 47%); Cholesterol 29%; Sodium 17%; Potassium 8%; Total Carbohydrate 20% (Dietary Fiber 12%); Vitamin A 120% (Beta Carotene 160%); Vitamin C 0%; Calcium 20%; Iron 10%; Vitamin D 10%; Vitamin E 4%; Thiamin 15%; Riboflavin 15%; Niacin 6%; Vitamin B6 4%; Folic Acid 10%; Vitamin B12 4%; Pantothenic Acid 6%; Phosphorus 15%; Magnesium 8%; Zinc 8%; Selenium 8%; Copper 10%; Manganese 40%
Exchanges: 2 Starch, 2 Other Carbohydrate, 5 Fat
Carbohydrate Choices: 4

2 thoughts on “Pumpkin Sugar Cookie Crumble Dessert

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