Description
These Pumpkin Crinkle Cookies are soft, chewy, and perfectly spiced, making them an ideal fall dessert. Featuring a delightful pumpkin purée base combined with warm spices like cinnamon, nutmeg, and cloves, these cookies have a beautiful crinkled sugar coating and a tender texture that melts in your mouth.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin purée
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat and prepare the baking sheets. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin purée and vanilla extract, mixing until smooth and fully incorporated.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, ensuring the spices are evenly distributed.
- Incorporate dry ingredients into wet. Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms and all ingredients are fully incorporated.
- Chill the dough. Cover the dough bowl and refrigerate it for 1 hour to firm up, which makes it easier to handle and helps the cookies hold their shape during baking.
- Form the cookies. Once chilled, scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in powdered sugar until fully coated, creating the signature crinkle effect.
- Arrange and bake. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake in the preheated oven for 12–14 minutes, or until the cookies puff up and the tops display crinkles.
- Cool the cookies. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their texture.
Notes
- For a stronger spice flavor, increase the cinnamon or add a dash of pumpkin pie spice to the dry ingredients.
- The dough will be sticky; chilling it helps with handling and shaping the cookies.
- You can substitute vegetable oil with melted butter to achieve a richer flavor and softer texture.
