Down Home Pumpkin Crinkle Cookies
Pumpkin Crinkle Cookies are a fun twist on the age-old Ginger Crinkles, but instead with pumpkin. Have you ever made crinkle cookies before? As you know the 'cracks' are what make these cookies special. Rolling them in powdered sugar also is another one of its 'signatures'.
Ingredients
Cookie Ingredients
- 2 ¼ cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 2 tsp pumpkin pie spice
- 1 cup light brown sugar packed
- ½ cup sugar
- 3 large eggs
- ½ cup pumpkin puree
- 1 tsp pure vanilla extract
- 4 tbsp unsalted sweet cream butter softened
Ingredients to roll the cookies in:
- ⅔ cup sugar
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Using a large mixing bowl, beat together the brown sugar, ½ C sugar, eggs, pumpkin puree, and vanilla until combined and smooth.
- Beat in the butter until combined.
- Gradually beat in the dry ingredients until combined and smooth.
- Using a small bowl, combine the sugar and powdered sugar.
- Using a small ice cream scooper, scoop out some dough and drop it into the sugar mixture.
- Completely coat the dough, remove the dough and roll it into a ball.
- Place onto the cookie sheet.
- Repeat the steps with the remaining dough.
- Bake in the oven for 12-14 minutes or until the cookies are puffy.
- Remove from oven and allow to cool completely
Notes
Cookies can be baked between 12-14 minutes. (I picked 13 because that is usually the temp I have to do these at.
Nutrition
Serving: 1gCalories: 156kcalCarbohydrates: 31gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 28mgSodium: 133mgSugar: 22g
Tried this recipe?Let us know how it was!