Pumpkin Crinkle Cookies
These soft, chewy Pumpkin Crinkle Cookies combine cozy flavors of pumpkin and warm spices, with a beautiful crinkled top, making them a delightful treat for any occasion.
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.
Notes
These cookies can be enjoyed fresh or at room temperature. Store in an airtight container at room temperature for up to 5 days. Consider freezing for up to 3 months. For added variations, chocolate chips can be introduced for a chocolatey twist.