Pumpkin Crinkle Cookies Recipe
Delight in the comforting flavors of fall with these Pumpkin Crinkle Cookies. Made with pumpkin puree, pumpkin pie spice, and a crackly powdered sugar coating, they are soft, chewy, and irresistibly delicious.
36 Servings
Ingredients
For the Cookies:
- Pumpkin Puree: 1 cup canned, not pumpkin pie filling
- Granulated Sugar: ¾ cup
- Light Brown Sugar: ½ cup packed
- Unsalted Butter: ½ cup melted and cooled
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 ¼ cups
- Baking Powder: 1 teaspoon
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Pumpkin Pie Spice: 2 teaspoons
For the Coating:
- Granulated Sugar: ½ cup
- Powdered Sugar: 1 cup
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until the mixture is smooth and well-combined.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Ensure the dry ingredients are thoroughly mixed.
Combine Wet and Dry Ingredients
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing, as this may result in dense cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or until the dough is firm enough to roll into balls.
Preheat the Oven and Prepare Baking Sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Form Dough Balls
- Scoop approximately 1½ tablespoons of the chilled dough and roll it into balls.
Coat Dough Balls
- Roll each dough ball first in granulated sugar and then generously in powdered sugar to ensure a proper crinkle effect when baked.
Arrange and Bake
- Place the coated dough balls on the prepared baking sheets, ensuring at least 2 inches of space between each. Bake for 10 to 12 minutes or until the cookies appear puffed and the edges are set. The centers may appear slightly underbaked; they will firm up upon cooling.
Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Additionally, ensure that all other ingredients, particularly the powdered sugar, are certified gluten-free.