Pumpkin Crinkle Cookies
These Pumpkin Crinkle Cookies are made with real pumpkin, brown sugar and spices.
Servings 36 cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
- 2 ¼ cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 3 eggs room temperature
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- ½ cup granulated white sugar for rolling
- 1 cup sifted powdered sugar for rolling
Instructions
- Preheat oven to 325o F. Line up baking sheets with patchment paper and set aside.
- In the mixing bowl whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
- In the mixing bowl of stand mixer with pedal attachment beat butter and both sugars untill light and fluffy.
- Add eggs, pumpkn puree and vanilla extract. Beat again untill all combined.
- Sift in dry ingredients into mixture and beat untill all combined. The dough will be very soft. This is normal.
- While the dough is chilling, prepare the sugars for rolling. Place the white granulated sugar and sifted powdered sugar into two separate shallow bowls.
- Using a small cookie scoop or a spoon, scoop and drop cookie dough directly into the white sugar. Coat the ball with sugar. Use your hands to make a ball and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined bakign sheet 2 inches apart.
- Bake cookies in the oven for 12-14 minutes, or untill cookies are puffy and edges are set.
- Cool on the baking pan for a few minutes and then move to a wire rack to cool completely.
Notes
All ingredients should be room temperature.