Pumpkin Crinkle Cookies
Indulge in the ultimate seasonal treat with Pumpkin Crinkle Cookies! These soft and spiced pumpkin cookies, coated in powdered sugar, capture the essence of fall in every delicious bite.
Pumpkin Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup pure pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/2 cup powdered sugar (for rolling)
Instructions
Nutrition Facts
Calories
149.36Fat (grams)
4.33 gSat. Fat (grams)
2.58 gCarbs (grams)
25.97 gFiber (grams)
0.61 gNet carbs
25.38 gSugar (grams)
13.51 gProtein (grams)
1.89 gSodium (milligrams)
166.1 mgCholesterol (grams)
21.64 mgDirections
1. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
2. In a large bowl or the bowl of a stand mixer, add the butter and the sugars. Beat together until incorporated.
3. Add the egg yolk, pumpkin puree, and vanilla. Mix until well combined.
4. Add the flour mixture and mix until just combined.
5. Cover and refrigerate for at least an hour.
6. Preheat oven to 350 degrees and line baking sheets with parchment paper.
7. Scoop 1 1/2-inch globs (golf ball size) of dough and roll into balls.
8. Generously roll balls of dough in the powdered sugar mixture and place on baking sheets a couple inches apart.
9. Bake for 12-14 minutes until lightly golden brown on the bottom. Do not overbake.
10. Remove from oven and let cool for 10 minutes. Cookies should look cracked and puffy. Transfer to a wire rack to cool completely.