Description
These Pumpkin Crinkle Cookies are soft, moist, and bursting with warm autumn spices. Coated in powdered sugar, they bake into delightful crinkled tops, making them perfect for holiday gatherings or cozy fall treats. The combination of pumpkin puree and aromatic spices gives these cookies a unique, flavorful twist on the classic crinkle cookie.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Coating
- 1/2 cup powdered sugar
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until thoroughly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to ensure even distribution.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky at this stage.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour or until firm enough to handle comfortably.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Coating: Place the powdered sugar in a small bowl ready for coating the cookies.
- Shape the Cookies: Using a cookie scoop or tablespoon, scoop out portions of the chilled dough and roll them into smooth balls.
- Coat the Dough Balls: Roll each dough ball thoroughly in the powdered sugar until completely coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the cookies are set and the tops are cracked, indicating perfect doneness.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to chill the dough well to prevent spreading and achieve the crinkled effect.
- For a stronger pumpkin flavor, use canned pumpkin puree rather than pumpkin pie filling.
- These cookies can be stored in an airtight container for up to 5 days at room temperature.
- To maintain freshness, you can also freeze the cookie dough balls before baking and bake them directly from frozen, adding an extra minute or two to baking time.
- Feel free to adjust spices according to your preference for a milder or stronger spice flavor.
