Soft Pumpkin Crinkle Cookies: Fall's Coziest Treat Awaits
Indulge in Pumpkin Crinkle Cookies, a perfect autumn treat with spiced flavors and a soft, cake-like texture.
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
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.