Pumpkin Crinkle Cookies

Course: Dessert, Snack

Cuisine: American, Halloween, Thanksgiving

Prep Time: 15

Cook Time: 13

Total Time: 28

Servings: cookies

Calories: 117kcal

Author: Lord Byron's Kitchen

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 addicting. Seriously, I dare you to try eating just one!

Print Recipe

Ingredients

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

Instructions

Preheat your oven to 375 degrees F. 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. The 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.

Nutrition