Pumpkin Crinkle Cookies
Pumpkin crinkle cookies are soft and moist cookies with the perfect amount of pumpkin spice flavor, perfect for Fall baking!
Servings 12
Calories 145kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup of vegetable oil
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 cup pumpkin not pie filling
- 1 teaspoon vanilla
For Rolling the cookies
- 1 1/2 cups confectioners sugar
Instructions
- Preheat oven to 350 degrees. Line parchment paper or baking mats on baking sheets
- In a medium bowl add flour, pumpkin spice, baking powder, baking soda, and salt mix and set aside.
- In a large bowl add oil, brown sugar, granulated sugar, egg, pumpkin, and vanilla. Mix just until combined.
- Mix the dry ingredients into the wet ingredients just until combined.
- Let it rest 10 minutes. See notes
- Place confectioners sugar for rolling in a shallow bowl.
- Scoop the cookie dough by using a 2 tablespoon cookie scoop or spoon, form into a ball (the dough is soft) then roll in the confectioner's sugar and roll again until well coated.
- Place on a baking sheet. Bake 9-10 minutes until puffy and cracked. Do not over bake.
- Cool slightly and remove to a wire cooling rack.
Notes
Make sure you get 100% pure pumpkin and not pumpkin pie filling.
Some brands of pumpkin can be more watery than others. If that's the case, pop it into the fridge for 30 to firm it up a bit.
The dough is very soft; the balls don't have to be perfectly formed.
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 141mg | Sugar: 15g
