Pumpkin Crinkle Cookies
Pumpkin Crinkle Cookies are a delightful fall treat that combines the cozy flavors of pumpkin and warm spices. These soft, chewy cookies are not just full of flavor; they also have a beautiful crinkled top that adds to their charm. Perfect for gatherings or quiet evenings at home, these cookies are sure to bring smiles to anyone who tries them.
Why Make This Recipe
Making Pumpkin Crinkle Cookies is a great way to celebrate the flavors of autumn. They are easy to prepare and require simple ingredients that you might already have in your pantry. Whether you’re baking for a holiday party, a cozy evening with family, or just to satisfy your sweet tooth, these cookies are a delicious choice. Plus, the combination of pumpkin and spices makes them a healthier alternative to typical cookies.
How to Make Pumpkin Crinkle Cookies
Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
Directions:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the powdered sugar in a small bowl.
- Using a cookie scoop or tablespoon, scoop out portions of the chilled dough and roll them into balls. Roll each dough ball in the powdered sugar until completely coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops have cracked. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Pumpkin Crinkle Cookies with a warm beverage or as a sweet treat anytime. Store any leftovers in an airtight container at room temperature for up to 5 days.
How to Serve Pumpkin Crinkle Cookies
Serve your Pumpkin Crinkle Cookies fresh from the oven or at room temperature. They pair wonderfully with a cup of coffee, tea, or hot chocolate. You can also sprinkle a little extra powdered sugar on top before serving for a nice presentation.
How to Store Pumpkin Crinkle Cookies
To keep your Pumpkin Crinkle Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about 5 days. If you want to store them longer, consider freezing them. Just place them in a freezer-safe container, and they can last for up to 3 months.
Tips to Make Pumpkin Crinkle Cookies
- Make sure your butter is softened but not melted for the best texture.
- Chill the dough as directed; this helps the cookies hold their shape and develop their crinkled tops.
- Don’t overbake! They should remain soft in the center to ensure a chewy texture.
- Experiment with adding chocolate chips or nuts for a different twist.
Variations
- Chocolate Pumpkin Crinkle Cookies: Add semi-sweet chocolate chips to the dough for a chocolatey twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make these cookies gluten-free.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree. Just make sure it is well-drained to prevent the cookies from becoming too moist.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Roll it into balls, place them on a baking sheet to freeze, then transfer to a freezer bag. Bake them straight from the freezer, adding a minute or two to the baking time.
How can I tell when the cookies are done?
The cookies should be set around the edges and have a slightly cracked top. They may look soft in the center, but they will firm up as they cool.
Pumpkin Crinkle Cookies
Ingredients
For the Cookie Batter
- 1/2 cup unsalted butter, softened Make sure the butter is softened but not melted.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree Canned or homemade, well-drained.
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 2 cups all-purpose flour Can be substituted with a gluten-free blend.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Rolling
- 1/2 cup powdered sugar For rolling the dough balls.
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the powdered sugar in a small bowl.
- Using a cookie scoop or tablespoon, scoop out portions of the chilled dough and roll them into balls.
- Roll each dough ball in the powdered sugar until completely coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops have cracked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.