Pumpkin Crinkle Cookies
Pumpkin Crinkle Cookies ~ soft and sweet, with plenty of pumpkin flavor and pumpkin pie spice, these easy to make cookies are the perfect fall bite!
I believe I’m over-the-top hooked on pumpkin this year, or at least my obsession seems worse than most years! There are so many wonderful ways to use this amazing squash, both sweet and savory, and I can’t seem to get enough. This super easy, no-mixer needed, cookie recipe has been years in the making and I’m thrilled to share it with you.
With a soft brownie-like texture and plenty of chocolate flavor, they’re one of my favorite treats. Our pumpkin spiced version doesn’t disappoint either. The pumpkin pie spice delivers the warm fall flavors we all love, while the pumpkin puree gives them an amazing cake-like texture.
The cookie dough is super soft too and at first you may not think they will form into a ball. But once covered in sugar, the dough should hold a ball shape or at least a sturdy mound. I’ve had several comments from people that have made the recipe and said the dough was too soft. Make sure you are making small cookies and read through the instructions before starting.
This recipe produces a very soft dough
With the super-soft texture of the cookie dough, I find it best to make these into a small, two-bite sized cookie. I use a small cookie scoop that is only 1 1/2-inches wide. The smaller cookies consistently achieve perfect-puffiness with beautiful eye-catching signature cracks. The cookies hold together beautifully, and keep well at room temperature for 3-4 days.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 3 large eggs, room temperature?
- ½ cup pumpkin puree (unsweetened - not pie filling)
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- ? cup granulated sugar, for rolling
- 1 cup powdered sugar, for rolling
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