Description
Deliciously soft and chewy pumpkin crinkle cookies dusted with powdered sugar, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, granulated sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, scoop tablespoon-sized balls of dough and roll them in powdered sugar.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops are crinkled.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger spice flavor, feel free to add more cinnamon or nutmeg.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Pumpkin Crinkle Cookies, Fall Cookies, Pumpkin Dessert, Chewy Cookies