Pumpkin Spice Crinkle Cookies
The best pumpkin crinkle cookies ever! They have a soft, pillowy inside that’s like a blend of pumpkin pie and pumpkin cake, and a perfectly flaky, sugary outside that melts in your mouth, these cookies are a pumpkin spice dream come true. The cozy pumpkin spice flavor shines through beautifully, and the powdered sugar dusting pairs perfectly with the rich pumpkin puree.
Ingredients
Pumpkin Spice Crinkle Cookies
- 2 1/4 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 1 Tbsp Cinnamon heaping size
- 1 Tbsp Pumpkin Spice
- 1/8 Tsp Cloves optional
- 1/8 Tsp Nutmeg optional
- 1/2 Tsp Ginger optional
- 1/2 Cup Butter room temperature
- 1 1/4 Cups Sugar granulated
- 1 Large Egg
- 1 Large Egg Yolk
- 1/2 Cup Pumpkin Puree
- 2 Tsps Pure Vanilla Extract
Pumpkin Crinkle Cookie Dusting
- 1/2 Cup Sugar granulated
- 1/2 Cup Powdered Sugar
Instructions
Pumpkin Spice Crinkle Cookies
- Preheat the oven to 350°F
- In a medium-sized bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon, pumpkin spice, cloves, nutmeg, and ginger. Set aside.
- In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
- On low speed, mix in the pumpkin puree and vanilla until well combined. Scrape down the sides, then add the egg and egg yolk, mixing until incorporated.
- Add the dry ingredients to the mixer on low speed until combined.
- Roll 80-gram portions of dough into balls.Coat each ball first in granulated sugar, then in powdered sugar, pressing down gently to pack on the powdered sugar.
- Place the cookies about 1 1/2 inches apart on a lined baking sheet.Bake for 15 minutes. Let them cool completely before serving.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Tried this recipe?Leave a Rating!