If you love fall spices, pumpkin, and soft cookies, then this recipe is for you! This Easy pumpkin crinkle cookies recipe has a soft, cakey texture inside, a slightly crispy exterior, and the perfect fall spices flavor, making it perfect for Thanksgiving brunch! Give it a try!😉
Yield: About 36 cookies | Total Time: 2 hrs
- 341g (2⅔ cups) all-purpose flour, spooned and leveled off
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 189g (1 cup packed) light brown sugar
- 182g (3/4 cup) can 100% pure pumpkin puree
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1/3 cup mini semi-sweet chocolate chips
- 1/3 cup granulated sugar
- 1/2 cup of confectioners’ sugar, plus more for dusting
For the Pumpkin Crinkle Cookies:
Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the butter, brown sugar, salt, and pumpkin puree until creamy, about 1 minute. Increase the speed to medium-high and beat until fluffy, about 2 more minutes.
Add the egg and pure vanilla extract and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 increments into the mixing bowl. Scrape the bowl once and mix again until well combined. (Be careful not to over mix!) Cover the bowl with plastic wrap and refrigerate until firm, for at least 2 hours and up to overnight.
Place the granulated sugar and confectioners sugar in separate small bowls and set aside. Roll tablespoonfuls of chilled dough into balls, then roll first in the granulated sugar and then generously in the confectioners’ sugar. Arrange 2 inches apart on 2 ungreased baking sheets. Refrigerate for 20 minutes.
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 ºF—line 2 baking sheets with parchment paper.
Bake until the pumpkin crinkle cookies spread, the tops crack, and edges are just firm, 14 to 16 minutes, switching. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Dust the pumpkin crinkle cookies with more confectioners’ sugar, if desired. Store in an airtight container at room temperature for up to 3 days. Enjoy!
- The cookie dough is very sticky, and at first, you may not think it will form into a ball. However, once chilled, the dough will hold a study shape.
- To Freeze: The Cookie Dough can be frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a ziplock freezer bag and press out as much air as possible. Bake as needed directly from the freezer.
- To Freeze After Baking: Let the pumpkin crinkle cookies cool completely and store in an airtight container separating layers with parchment paper. Before serving, remove the pumpkin crinkle cookies from the container and let them come to room temperature.
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