Description
Delight in the cozy flavors of fall with these soft and chewy Pumpkin Spice Crinkle Cookies, perfectly dusted with powdered sugar for a festive touch.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- Powdered sugar (for rolling)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In another large bowl, beat together granulated sugar, brown sugar, and pumpkin puree until smooth. Add eggs one at a time, mixing in vanilla extract until well blended.
- Mix It All Together: Gradually add the dry ingredients into the wet mixture and stir until just combined; don't worry about lumps.
- Roll and Coat: Using a tablespoon or cookie scoop, form balls of dough. Roll each ball in powdered sugar until completely coated.
- Bake & Enjoy: Place dough balls on prepared baking sheets about two inches apart. Bake for 12-15 minutes or until edges are set but centers remain soft. Cool on wire racks before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 115
- Sugar: 10g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill the dough for at least 30 minutes for better crinkling. For added texture, try mixing in white chocolate chips or nuts. Store cookies in an airtight container at room temperature for up to a week.