Description
Deliciously soft and chewy Pumpkin Crinkle Cookies, perfect for fall!
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 350F. Line 2 baking sheets with parchment paper.
- Mix together dry ingredients in a medium bowl: all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt.
- In a separate large bowl, mix the vegetable oil, brown sugar, granulated sugar, egg, pumpkin puree, and vanilla extract.
- Add in the dry ingredients to the wet ingredients. Mix just until they are combined. The dough will be quite sticky.
- Add the granulated sugar and powdered sugar (for rolling) to two separate small bowls.
- Drop 1 Tbsp of cookie dough into the granulated sugar. Toss it around the sugar, then gently form into a ball with hands.
- Place in the bowl of powdered sugar and toss it around until it’s evenly coated.
- Place on baking sheet 2 inches apart. Repeat until the rest of the dough is prepared.
- Bake for 9-10 minutes, until the cookies are puffy and cracked.
- Let cool for 3 minutes, then transfer to a rack using a spatula to cool completely.
Notes
- Store in an airtight container for freshness.
- These cookies are best enjoyed within a few days.
- Experiment with adding chocolate chips for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg