Description
Soft, tender, and warmly spiced, these Pumpkin Crinkle Cookies are a quick way to welcome fall flavors into your kitchen. Crisp exterior with a chewy, cake-like center and a dusting of powdered sugar.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Roll each cookie in powdered sugar to coat fully.
- Bake for 10-12 minutes or until the cookies are set and slightly crinkled on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a softer cookie, reduce bake time by 1-2 minutes. Store in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 11g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg