Description
These Pumpkin Crinkle Cookies are soft, chewy, and bursting with warm pumpkin spice flavor. Rolled in a sweet powdered sugar coating, they create a perfect fall treat with a delightful crinkled appearance after baking. Easy to make and perfect for festive occasions or cozy afternoons.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, softened
Coating
- â…” cup granulated sugar
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the brown sugar, ½ cup granulated sugar, eggs, pumpkin puree, and vanilla extract until smooth and well incorporated.
- Add Butter: Beat the softened unsalted butter into the wet mixture until fully combined and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, beating until the dough is smooth and well blended.
- Prepare Sugar Coating: In a small bowl, mix together the â…” cup granulated sugar and 1 cup powdered sugar thoroughly.
- Scoop Dough: Using a small ice cream scooper or spoon, scoop portions of dough and drop them into the sugar mixture.
- Coat Dough: Roll each dough scoop completely in the sugar mixture to coat thoroughly, then roll into a ball shape.
- Arrange on Baking Sheet: Place each coated dough ball onto the prepared cookie sheets, spacing them evenly to allow for spreading.
- Repeat with Remaining Dough: Continue scooping, coating, and placing dough balls on the baking sheets until all dough is used.
- Bake: Bake in the preheated oven for 12 to 14 minutes or until cookies are puffed and the crinkle effect appears on the surface.
- Cool: Remove cookies from the oven and allow them to cool completely on the baking sheets before serving or storing.
Notes
- Ensure pumpkin puree is pure and not pumpkin pie filling for best results.
- Do not overbake to maintain soft and chewy texture.
- For extra flavor, consider adding a pinch of cinnamon or nutmeg along with pumpkin pie spice.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Use parchment paper or silicone baking mats to avoid sticking and ease cleanup.