Soft Chewy Pumpkin Crinkles (Printable Version)
Tender, spiced pumpkin crinkles with a soft, chewy texture and delightful cracked tops.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 tablespoon pumpkin pie spice
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
1 cup pumpkin puree
07 -
½ cup granulated sugar
08 -
½ cup packed brown sugar
09 -
½ cup vegetable oil
10 -
1 large egg, beaten
11 -
1 teaspoon vanilla extract
→ For Rolling
12 -
1 cup powdered sugar
13 -
½ cup granulated sugar
# Steps to Cook:
01 -
Preheat oven to 350°F and line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly blended.
03 -
In a large bowl, combine vegetable oil, brown sugar, granulated sugar, beaten egg, pumpkin puree, and vanilla extract; whisk until smooth.
04 -
Add dry ingredient mixture to the wet ingredients and stir just until combined, forming a sticky dough.
05 -
Pour granulated sugar and powdered sugar separately into two small bowls for coating the dough.
06 -
Drop 1 tablespoon of dough into the granulated sugar bowl; toss to coat, then gently shape into a ball and roll it in powdered sugar until fully coated.
07 -
Place coated dough balls on prepared baking sheets, spaced 2 inches apart; repeat shaping process with remaining dough.
08 -
Bake in the preheated oven for 9 to 10 minutes until cookies are puffed and cracked on top.
09 -
Allow cookies to cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
# Extra Suggestions:
01 -
Store cookies in an airtight container to maintain freshness. For variation, incorporate chocolate chips into the dough before baking.