Description
These soft, cake-like Pumpkin Crinkle Cookies are the ultimate autumn treat. Featuring real pumpkin puree, a warming blend of pumpkin pie spice, and a stunning powdered sugar coating, these cookies offer a delightful texture that is pillow-soft and festive. Perfect for sharing with family, they capture the essence of cozy fall afternoons with every delicious, aromatic bite.
Ingredients
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk the oil, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Scoop rounded tablespoons of dough and roll them into balls using your hands.
Roll each dough ball generously in the powdered sugar until fully coated.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 14 minutes or until the edges are set and the tops have cracked.
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use pumpkin puree, not pumpkin pie filling. For the best results, use room temperature ingredients. Store in an airtight container at room temperature for up to 3 days to maintain their soft, cake-like texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg