Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight! Made with real pumpkin and seasonal spices, they're the perfect cookie for a crisp autumn day or any time of year.
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Ingredients
2 ¼cupsall-purpose flour
½teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
1tablespooncorn starch
2teaspoons cinnamon
1teaspoonground ginger
½teaspoonground cloves
¾cupgranulated sugar
½cuppacked light brown sugar
½cupbutterroom temperature
1teaspoonvanilla extract
1largeegg
1cuppumpkin pureeNOT pumpkin pie filling
1 ½cupsconfectioners' sugar
Instructions
Preheat oven to 350°F, and line two large cookie sheets with parchment paper.
Whisk the flour, salt, baking soda, baking powder, cornstarch, cinnamon, ginger, and cloves together in a medium bowl.
In a large mixing bowl, use an electric hand mixer to beat the sugar, light brown sugar, and butter until combined and fluffy.
Add the vanilla extract and egg, and beat until mixed.
Add the pumpkin puree and continue mixing with the hand mixer.
Beat in the dry ingredients until just mixed. The cookie dough will be thick and sticky.
Place a piece of parchment paper on a cutting board or separate baking sheet. Use a 1 1/2 tablespoon cookie scoop to drop balls of dough on the parchment paper.
Place the dough balls in the freezer for 15-20 minutes.
Individually drop the dough balls into the powdered sugar, and roll them around until they are well-coated.
Place the sugared dough balls on the parchment-lined cookie sheets about 2 inches apart (about 12 cookies per sheet), and press the balls down slightly.
Bake for 13-15 minutes, or until the cookies have almost doubled in size.