Pumpkin Crinkle Cookies
Pumpkin Crinkle Cookies are the perfect cookie for the fall season - with the perfect combination of a chewy texture, tons of pumpkin spice flavor, and those iconic crackly powdered sugar edges.
Servings 30
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt (I use kosher salt or sea salt)
- 1/2 cup (1 stick) salted butter softened
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup pure pumpkin
- 2 teaspoons vanilla extract
- 1½ cups powdered sugar
Instructions
- Preheat the oven to 350℉. Line a rimmed cookie sheet(s) with parchment paper and set aside.
- In a small mixing bowl whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside for now.2 cups all-purpose flour, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl using an electric mixer, or use the stand mixer with the paddle attachment, beat the butter, granulated sugar, and light brown sugar until its lighter in color and fluffy; about 1-2 minutes.1/2 cup (1 stick) salted butter, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar
- Add in the large egg and beat on low speed just until combined.1 large egg
- Add in the pure pumpkin and vanilla extract, beat on low speed just until combined.1/2 cup pure pumpkin, 2 teaspoons vanilla extract
- Add the dry ingredients into the wet ingredients, and beat on low speed just until combined and no flour streaks remain in the dough. The dough should be soft and slightly sticky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Put the powdered sugar into a bowl or shallow dish.1½ cups powdered sugar
- Use a medium cookie scoop (1.5 to 2 tablespoons of dough) to scoop out the dough and drop it directly into the bowl of powdered sugar. Gently roll the dough ball around until it's fully coated in the powdered sugar. Then, use your hands to gently shape it into a round and smooth ball. Place 12 cookie balls per cookie sheet. *Don't skimp on the powdered sugar, make sure the doughy ball is fully and well coated in it. Add more powdered sugar to the bowl if needed.
- Bake for 14-18 minutes or until the tops are puffed up, cracks appear on the top of each cookie, and the edges are set.
- Let the cookies cool on the warm cookie sheet for 5 minutes and then transfer them to a cooling rack (wire rack) to finish cooling.