Pumpkin Crinkle Cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 36 cookies
If you're looking for a soft, chewy, moist, pillow-y, pumpkin spiced cookie, then you've come to the right place! Pumpkin Crinkle Cookies are all of those things and more - like, delicious and addictive!
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups confectioner's sugar
Preheat your oven to 375 degrees. Line a baking sheet with silicone baking mat (preferably) or parchment paper if you don't have a silicone baking mat. Set aside.
In a large bowl, use a hand mixer to blend together the sugar and butter.
Add the pumpkin puree, egg, and vanilla. Beat until well incorporated.
Next, add the flour, baking soda, baking powder, pumpkin spice, and salt. Blend until just mixed. Don't over mix the cookie dough.
Use a 2-tablespoon-sized cookie scoop (see post for details) to mound the batter. Batter will be very wet! Leave mounds about 2 inches apart on the baking sheet.
Dust the top of each cookie with confectioner's sugar. You can use a sifter, a sieve, or a sugar dusting can. Be generous with the sugar!
Bake for exactly 13 minutes. Remove from oven and transfer cookies to a wire cooling rack immediately, using a thin, metal cookie lifter.
Allow cookies to cool completely before storing.
Calories: 117kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 36mg | Fiber: 0g | Sugar: 15g | Vitamin A: 22.9% | Vitamin C: 0.4% | Calcium: 1% | Iron: 3.1%