Description
These Pumpkin Crinkle Cookies offer an irresistible blend of warm spices and sweet pumpkin. With simple ingredients and easy preparation, they’re perfect for autumn gatherings or cozy nights at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar – packed
- ½ cup vegetable oil or canola oil
- 1 large egg – beaten
- 1 tsp vanilla extract
- 1 cup powdered sugar (for rolling)
- ½ cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- In a medium bowl, whisk dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, combine wet ingredients: oil, brown sugar, granulated sugar, beaten egg, pumpkin puree, and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture until combined, avoiding overmixing.
- Prepare sugar coating: place granulated sugar in one bowl and powdered sugar in another.
- Shape dough into balls, roll in granulated sugar, then in powdered sugar.
- Place cookie balls on baking sheets, spacing them 2 inches apart, and bake for 9-10 minutes until puffy and cracked.
- Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
Use pure pumpkin puree, not pie filling, for the best results.
Store cookies in an airtight container for up to a week; refrigerate for two weeks.
For a gluten-free option, substitute all-purpose flour with gluten-free 1:1 flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg