Description
Delight in the soft, moist texture and warm autumn spices of these Pumpkin Crinkle Cookies. Featuring a generous amount of pumpkin puree and a familiar blend of cinnamon, nutmeg, ginger, and cloves, these cookies are coated in powdered sugar to create a beautiful crinkled effect as they bake. Perfect for fall gatherings or a cozy treat with your favorite hot beverage.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For Coating
- 1/2 cup powdered sugar
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy to create a smooth base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract until all ingredients are well combined, ensuring a uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to distribute the spices evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough will be sticky, which is normal for this recipe.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm it up, making it easier to handle and shape.
- Preheat the Oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Prepare Powdered Sugar: Pour the powdered sugar into a small bowl for coating the dough balls later.
- Shape the Cookies: Using a cookie scoop or tablespoon, portion out the chilled dough and roll it into balls by hand.
- Coat in Sugar: Roll each dough ball thoroughly in the powdered sugar until fully coated, which will create the signature crinkled appearance during baking.
- Arrange on Baking Sheet: Place the sugared dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and cracks appear on the tops, signaling they are perfectly baked.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- The dough needs to be chilled for at least one hour to make it easier to handle and help the cookies maintain their shape during baking.
- Make sure not to overmix once the dry ingredients are added to keep the cookies tender.
- For an extra festive touch, you can sprinkle a little extra powdered sugar on top after baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
