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Sarah

Pumpkin Crinkle Cookies

Soft pumpkin crinkle cookies with warm fall spice and a cracked sugar top, made with real pumpkin puree and pumpkin pie spice.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 25 minutes
Total Time 57 minutes
Servings: 32 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter melted and cooled
  • 2/3 cup granulated sugar for rolling
  • 1 cup powdered sugar for rolling

Method
 

  1. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
  2. Whisk brown sugar, granulated sugar, eggs, pumpkin, and vanilla in a separate bowl, then whisk in the cooled butter.
  3. Fold dry ingredients into wet just until combined. Add up to 2 tbsp more flour if the dough is too loose to hold its shape.
  4. Chill the dough 20-30 minutes.
  5. Scoop into tablespoon-sized balls, roll in granulated sugar then powdered sugar, place 2 inches apart on parchment-lined sheets.
  6. Bake at 350°F for 11-13 minutes until puffed and cracked.
  7. Cool on the pan 10 minutes, then move to a wire rack.

Notes

  • Use canned pumpkin puree, not pie filling, and not fresh-roasted puree, which tends to be wetter and can cause the cookies to spread flat.
  • Roll the dough in granulated sugar before the powdered sugar so the white coating stays visible instead of melting in during baking.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.