What is the secret to making Soft Pumpkin Crinkle Cookies?

The key to achieving soft Pumpkin Crinkle Cookies lies in the balance of moisture and leavening agents. Using pumpkin puree adds natural moisture, while a mix of baking powder and baking soda ensures they puff up nicely. Don’t over-mix the dough; this keeps the texture tender. Roll the dough in both granulated and powdered sugar to create that classic crinkle look. Baking them just until they puff and crack ensures a soft, cake-like texture.

What makes crinkle cookies unique?

Crinkle cookies are distinguished by their signature cracked surface, which is achieved by rolling the dough in sugar before baking. As the cookies bake, they spread and the sugar coating creates a delightful contrast between the soft interior and slightly crisp exterior. This visual appeal is matched by their rich flavor and tender texture. The magic happens when the dough expands and the sugar hardens, creating those beautiful cracks. They’re both tasty and stunning to look at.

Can I make these cookies without pumpkin pie spice?

Absolutely! If you don’t have pumpkin pie spice on hand, you can easily substitute it with a homemade mix. Combine cinnamon, nutmeg, and ginger in a ratio that suits your taste. Typically, a tablespoon of pumpkin pie spice can be replaced with 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of ginger. This DIY option ensures your cookies still have that warm, autumnal flavor we love.

What are common mistakes to avoid when baking pumpkin cookies?

One common mistake is using pumpkin pie filling instead of pumpkin puree, which can result in overly sweet and dense cookies. Always make sure your baking powder and baking soda are fresh to achieve the right rise. Over-mixing the dough can lead to tough cookies, so fold ingredients until just combined. Lastly, baking for too long can dry them out; keep an eye on them and remove them once they puff and crack.

Soft Pumpkin Crinkle Cookies - Perfect Fall Treat

Name: Soft Pumpkin Crinkle Cookies: Fall's Coziest Treat Awaits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup oil (canola or vegetable); 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 cup pumpkin puree; 1 teaspoon vanilla bean paste; 1/2 cup granulated sugar (for rolling); Powdered sugar (for rolling)

Description

Indulge in Pumpkin Crinkle Cookies, a perfect autumn treat with spiced flavors and a soft, cake-like texture.

Ingredients

Scale

2 cups all-purpose flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup oil (canola or vegetable)

1/2 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 cup pumpkin puree

1 teaspoon vanilla bean paste

1/2 cup granulated sugar (for rolling)

Powdered sugar (for rolling)

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. In a large bowl, whisk together oil, brown sugar, granulated sugar, egg, pumpkin puree, and vanilla bean paste until smooth.

4. Gently fold the dry ingredients into the wet mixture until just combined.

5. Prepare two bowls, one with granulated sugar and the other with powdered sugar for rolling.

6. Scoop out portions of the dough, roll them in granulated sugar, and then in powdered sugar.

7. Place the sugar-coated dough balls on the prepared baking sheets, 2 inches apart.

8. Bake for 9-10 minutes until they puff and crack, then cool for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze for longer storage.

Prep Time: 15
Cook Time: 10
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 8 g
Sodium: 80 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 18 mg