Imagine the aroma of warm spices filling your kitchen as you bake a batch of Pumpkin Crinkle Cookies.
These delightful treats aren’t only easy to whip up, but they also envelop you in a cozy, autumnal embrace.
Watch as simple ingredients like pumpkin puree and cinnamon transform into cookies with a crackled, sugar-dusted surface.
The delightful texture and comforting flavors are sure to make them a favorite.
Let’s bring these cookies to life!
Kitchen Tools Required
- 1 Medium mixing bowl
- 1 Large mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 Baking sheet
- Parchment paper
- 1 Wire rack
- 2 Small bowls
Ingredients
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, softened
- 1/4 cup Canned pumpkin puree
- 1 Large egg
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 cup Powdered sugar
Cook & Prep Time
To efficiently manage your time while making Pumpkin Crinkle Cookies, follow this timeline that incorporates preparation, cooking, and resting activities, along with some time for reading:
Step 1: Gather Ingredients and Equipment (5 minutes)
– Collect all ingredients and equipment listed in the recipe to guarantee you have everything you need.
Step 2: Read the Recipe Thoroughly (5 minutes)
– Take a moment to read through the entire recipe to familiarize yourself with the steps and guarantee a smooth cooking process.
Step 3: Prep Work (10 minutes)
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) in a medium mixing bowl.
Step 4: Mix Wet Ingredients (5 minutes)
– In a large mixing bowl, use an electric mixer to cream together the granulated sugar and softened butter until light and fluffy.
Step 5: Combine Ingredients (5 minutes)
- Add pumpkin puree, egg, and vanilla extract to the butter mixture and blend until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
Step 6: Chill the Dough (30 minutes)
– Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
Step 7: Shape and Coat Dough (10 minutes)
- Place powdered sugar in a small bowl.
- Scoop tablespoon-sized amounts of dough, roll into balls, and roll each ball in powdered sugar until fully coated.
- Arrange coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
Step 8: Bake the Cookies (12 minutes)
– Bake in the preheated oven for 10-12 minutes or until the cookies are set and the tops are cracked.
Step 9: Cooling Period (5 minutes)
– Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, cream together the granulated sugar and butter until light and fluffy using an electric mixer.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture and blend until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
Place the powdered sugar in a small bowl.
Scoop tablespoon-sized amounts of dough, roll into balls, and then roll each ball in powdered sugar until fully coated.
Arrange the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are cracked.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips
- Warm Spiced Tea: Pair the cookies with a cup of warm spiced tea to complement the pumpkin and spice flavors.
- Vanilla Ice Cream: Serve the cookies alongside a scoop of vanilla ice cream for a delightful contrast of warm and cold.
- Pumpkin Spice Latte: Enhance the autumn vibes by enjoying the cookies with a homemade pumpkin spice latte.
- Whipped Cream: Top the cookies with a dollop of whipped cream for an extra layer of sweetness and creaminess.
- Caramel Drizzle: Drizzle some caramel sauce over the cookies for a rich and indulgent treat.
Storage
Store Pumpkin Crinkle Cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
Freezing
To freeze Pumpkin Crinkle Cookies, allow them to cool completely before placing them in an airtight container.
Separate layers with parchment paper.
They can be frozen for up to three months.
Reheating
To reheat Pumpkin Crinkle Cookies, place them on a baking sheet and warm in a preheated oven at 300°F (150°C) for 5 minutes.
This will restore their softness and enhance flavor.
Final Thoughts
Pumpkin Crinkle Cookies are a delightful fall treat that combines the warm flavors of pumpkin and spices with the fun texture of crinkle cookies.
With a prep time of just 15 minutes, these cookies are quick and easy to make.
The key to achieving the perfect crinkle effect lies in generously coating the dough balls in powdered sugar.
If the dough feels too sticky, lightly flour your hands or chill the dough a bit longer.
For an extra flavor boost, consider adding a pinch of ground cloves or ginger to the dry ingredients.
Enjoy these cookies with a warm cup of spiced tea or coffee for a cozy, seasonal dessert.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can substitute fresh pumpkin for canned puree. Cook and puree the fresh pumpkin, ensuring it’s smooth and moisture-reduced. Use the same measurement, 1/4 cup, ensuring consistency in texture and flavor for ideal results.
How Do I Make These Cookies Gluten-Free?
Substitute all-purpose flour with 2 cups of gluten-free all-purpose flour blend. Confirm the blend contains xanthan gum for structure. Adjust liquid ratio if needed. Verify all other ingredients are certified gluten-free for best results.
What Can I Substitute for Butter to Make It Dairy-Free?
To make it dairy-free, replace butter with an equal amount of coconut oil or vegan butter. Verify it’s softened for ideal mixing. This substitution maintains texture and flavor while accommodating dietary restrictions.
Can I Add Chocolate Chips to the Cookie Dough?
You can add chocolate chips to the dough. Integrate 1 cup of chocolate chips after combining the wet and dry ingredients. Guarantee even distribution for ideal results. This addition will enhance texture and introduce a complementary flavor profile.
How Can I Adjust the Recipe for High-Altitude Baking?
Increase oven temperature by 15°F, reduce baking powder to 3/4 teaspoon and sugar by 2 tablespoons. Add 1-2 tablespoons of extra flour. Bake for a slightly shorter time, monitoring closely to prevent overbaking.
Pumpkin Crinkle Cookies
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 Baking sheet
- 1 Parchment paper
- 1 Wire rack
- 2 Small bowls
Ingredients
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter softened
- 1/4 cup Canned pumpkin puree
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream together the granulated sugar and butter until light and fluffy using an electric mixer.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture and blend until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Place the powdered sugar in a small bowl.
- Scoop tablespoon-sized amounts of dough, roll into balls, and then roll each ball in powdered sugar until fully coated.
- Arrange the coated dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the tops are cracked.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
