Pumpkin Crinkle Cookies

Name: Pumpkin Crinkle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup Pumpkin puree; 1.5 cups Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract

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Okay, friend, let me tell you about these things.Pumpkin Crinkle Cookies: What are. They’re like a hug in cookie form, and honestly? They blow pumpkin spice lattes out of the water. If you love the soft, chewy texture of a snickerdoodle but crave that warm, autumnal pumpkin spice flavor, then get ready. These are ridiculously easy to make, and they disappear FAST. My kids literally hover around the oven when I bake these, the smell is just that irresistible! And don’t even get me started on the powdered sugar coating – it’s pure magic!

What is a pumpkin crinkle cookie?

Think of Pumpkin Crinkle Cookies: What are as the cozy, comforting cousin of your classic chocolate crinkle cookie. It’s essentially a soft, pumpkin-spiced dough rolled in powdered sugar before baking. As they bake, the cookies spread and crackle, creating that signature “crinkle” effect. The result? A beautifully textured cookie with a slightly crisp edge and a soft, chewy center, bursting with pumpkin flavor. It’s like autumn in every single bite, perfect with a cup of hot cocoa or a simple glass of milk.

Why you’ll love this recipe?

Where do I start? What I love most about this recipe is how it combines the best of both worlds: comfort food and a healthy diet. What are some of the comforting flavors of fall?flavorIs cinnamon, nutmeg, and ginger just right for sweets? What is powdered sugar for? Is it addictive?simplicity of this recipe is a huge win. You don’t need any fancy equipment or complicated techniques; just a bowl, a spoon, and a little patience. Third, these are super cost-efficientWhy is pumpkin puree so affordable? What are pantry staples?
Is it true that you’ll love the movies?versatility. These Pumpkin Crinkle Cookies: How do are perfect for holiday baking, but they’re also amazing anytime you’re craving a little autumnal comfort. They make a fantastic addition to cookie exchanges, potlucks, or even just a simple afternoon snack. They’re also incredibly easy to customize; you can add chocolate chips, nuts, or even a drizzle of caramel for an extra touch of decadence. Honestly, once you try these, you might just find yourself making them all year round. They are far easier than those complicated pumpkin pies you see and taste just as amazing!

How to Make Pumpkin Crinkle Cookies

Quick Overview

Making these Pumpkin Crinkle Cookies: What are is easier than you think! You’ll start by mixing the dry ingredients, then the wet, and combining them to form a soft, fragrant dough. After a little chill time in the fridge, you’ll roll the dough into balls, coat them generously in powdered sugar, and bake until they’re puffed, cracked, and utterly irresistible. The key is to not overbake them – you want that soft, chewy center. Trust me, even a novice baker can nail this recipe. It is so straightforward that it will be an automatic recipe you go to!

Ingredients

For the Cookies:
* 1 1/2 cups all-purpose flour: I always use unbleached because I prefer it, but either works!
* 1 teaspoon baking powder: Make sure it’s fresh for the best rise.
* 1/2 teaspoon baking soda: This gives the cookies that nice, soft texture.
* 1/2 teaspoon ground cinnamon: Adds that warm, cozy flavor.
* 1/4 teaspoon ground nutmeg: A little nutmeg goes a long way!
* 1/4 teaspoon ground ginger: For that extra spice kick.
* 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
* 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s really soft so it creams easily.
* 3/4 cup granulated sugar: For sweetness and moisture.
* 1/2 cup packed Brown Sugar: Adds a deeper, molasses-like flavor.
* 1 large egg: Use a room-temperature egg for best results.
* 1 teaspoon vanilla extract: Adds a lovely aroma and enhances the other flavors.
* 1 cup pumpkin puree: Not pumpkin pie filling! Just plain pumpkin puree.
* 1/2 cup powdered sugar: For coating the cookies.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. I always do this first – it sets the stage for success! I even sometimes use silicon mats for extra ease!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisking ensures that everything is evenly distributed. You don’t want a bite of cookie with a clump of baking powder! This helps the leavening agents be evenly dispersed.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and Brown Sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Beat in the egg and vanilla extract until well combined. Then, stir in the pumpkin puree until everything is smooth and creamy. Make sure your butter is soft enough to cream properly; otherwise, you’ll end up with lumpy dough. Don’t skip this step!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cookies – this can result in tough cookies. The dough will be soft and slightly sticky, and that’s exactly what you want. Just until it all comes together!

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 hours. This chilling time is crucial – it allows the dough to firm up, making it easier to handle and prevents the cookies from spreading too thin while baking. I have tried skipping this and I do not advise! You can even make the dough the day before and bake them when you are ready!

Step 6: Roll in Powdered Sugar

Place the powdered sugar in a shallow bowl. Roll the chilled dough into 1-inch balls. Then, roll each ball generously in the powdered sugar, making sure it’s completely coated. Place the sugared balls onto the prepared baking sheet, leaving about 2 inches between each cookie. It is better to use more powdered sugar than less. More powdered sugar leads to more dramatic crinkling!

Step 7: Bake

Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. How do you crack a cookie? Keep a close eye on them – you want them to be slightly underbaked for that soft, chewy texture. If they start browning too quickly, you can tent them with foil.

Step 8: Cool & Serve

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. Is it possible to cool completely? Serve immediately and enjoy!

What should I serve it with?

These Pumpkin Crinkle Cookies: What areAren’t they amazing on their own, but they’re even better when paired with the right accompaniments? I love serving them in a multitude of ways depending on my mood or the time of day!

For a Cozy Breakfast: Enjoy them with a cup of freshly brewed coffee or a warm glass of milk. The spices in the cookies complement the coffee perfectly, and the milk adds a touch of comforting sweetness. Serve on a decorative plate or in a basket lined with a cloth napkin for a homey touch.

For an Elegant Brunch:Can you serve these cookies on a platter with other fall treats? Can you make cranberry scones? Serve with mimosas or spiced Apple Cider for a festive touch. Garnish with fresh cranberries and rosemary for a visually stunning presentation.

As a Decadent Dessert:Pair them with a scoop of vanilla Ice Cream or whipped cream. Drizzle with caramel sauce or chocolate syrup for an extra layer of indulgence. Serve in bowls with chopped nuts or chocolate shavings.

What is a good cozy snack?Can you curl up on the couch with a plate of these cookies and some good books? Serve with a cup of hot chocolate or herbal tea for ultimate relaxation. What are some great cookies to keep on the counter?

How do you make a pumpkin crinkle cookie?

Over the years, I’ve learnt a few tricks to ensure these are the best.Pumpkin Crinkle Cookies: What are turn out perfectly every time. Here are my top tips:

Butter Basics: Make sure your butter is softened, but not melted. It should be soft enough to cream easily with the sugar, but still hold its shape. If it’s too melted, the cookies will spread too thin and won’t have that nice, chewy texture. Also, make sure the egg is at room temperature because this will bind better with the butter and pumpkin mixture.

Chill Time is Crucial: Don’t skip the chilling step! It’s essential for preventing the cookies from spreading too much in the oven and helps develop that signature crinkle effect. The longer the dough chills, the easier it will be to handle and the more defined the crinkles will be.

Don’t Overmix: Overmixing the dough will result in tough cookies. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay. The dough will be soft and slightly sticky, and that’s perfectly fine.

Powdered Sugar Power: Be generous with the powdered sugar! Roll the dough balls completely in the sugar, making sure they’re fully coated. This is what creates that beautiful white contrast against the warm, spiced cookie. The thicker the coating, the more dramatic the crinkles will be.

Baking Bliss: Keep a close eye on the cookies while they’re baking. You want them to be slightly underbaked for that soft, chewy center. The edges should be set and the centers should be slightly soft to the touch. If they start browning too quickly, you can tent them with foil.

Spice It Up: Feel free to adjust the spices to your liking. If you prefer a stronger cinnamon flavor, add a little extra. If you’re not a fan of nutmeg, you can leave it out. Experiment and find the perfect balance for your taste.

Storing and Reheating Tips

These Pumpkin Crinkle Cookies are best enjoyed fresh, but they can be stored for later. Here’s how:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy, but the powdered sugar coating may start to dissolve slightly over time. Add a layer of wax paper between them to keep them fresh.

Refrigerator Storage: For longer storage, you can keep the cookies in an airtight container in the refrigerator for up to 1 week. They may become a little firmer in the fridge, but they’ll still taste delicious. I would suggest letting them get back to room temperature before enjoying.

Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving. Do not add the powdered sugar until after thawing.

Reheating Advice: To reheat the cookies, you can microwave them for a few seconds or warm them in a low oven (around 200°F or 95°C) for a few minutes. This will help restore their soft, chewy texture. Do not overheat!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free blend. I’ve had success with a 1:1 replacement using a blend that contains xanthan gum. Keep in mind that gluten-free flours can sometimes be a bit drier, so you might need to add an extra tablespoon or two of pumpkin puree to achieve the right dough consistency. Keep an eye on them while baking as gluten free flour may bake faster.

Do I need to chill the dough?

Yes, chilling the dough is crucial for preventing the cookies from spreading too much and for creating that signature crinkle effect. It also makes the dough easier to handle. I recommend chilling for at least an hour, but you can chill it for up to two hours or even overnight.

Can I use pumpkin pie filling instead of pumpkin puree?

No, do not use pumpkin pie filling! It contains added sugars and spices that will throw off the flavor balance of the cookies. You want to use plain pumpkin puree, which is just cooked and pureed pumpkin with nothing else added.

How can I make the crinkles more pronounced?

Make sure you are generous with the powdered sugar and that your dough is sufficiently chilled. A thicker coating of powdered sugar and a firmer dough will result in more dramatic crinkles.

Can I add chocolate chips to these cookies?

Absolutely! Chocolate chips would be a delicious addition. I recommend using semi-sweet or dark chocolate chips to balance the sweetness of the cookie. Gently fold them into the dough after you’ve combined the wet and dry ingredients.

Final Thoughts

So, there you have it: my absolute favorite Pumpkin Crinkle Cookie recipe. It’s more than just a recipe; it’s a little piece of autumn happiness that I love sharing with my family and friends. The incredible flavor, the surprising ease, and the smiles it brings make it a true winner in my book. If you’re looking for other cozy fall recipes, be sure to check out my spiced apple cake or my butternut squash soup. And, I am working on a recipe for chocolate version of these cookies – imagine that! Happy baking, friends! Can’t wait to hear how yours turn out! Share your photos and variations in the comments below, and don’t forget to rate the recipe if you loved it!

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