Pumpkin Crinkle Cookies
These pumpkin crinkle cookies are sweet and crunchy on the outside, light and fluffy on the inside, and full of pumpkin flavour.These should definitely be added onto your fall baking list.
Earlier this week my toddlers and I attempted to make pumpkin donuts and it tuned into a disaster. It started off well enough; they were excited to bake, were great at pouring in the ingredients, and mixing them up. When it came time to add the batter into the piping bag the disaster struck. I use a tall glass to hold the piping bag while I fill it up. My son lifted up the glass, when I asked him to put it back down he did but with a lot of force and the glass broke. This lead to having to throw out all our batter (obviously couldn’t risk it containing glass) and an abrupt ending to baking time. My little ones were not pleased at the activity being over so quickly.
Yesterday we got back into the swing of things and had a successful baking day with these pumpkin crinkle cookies!
Tips for Making These Crinkle Cookies
Since these cookies are light and have a cake like texture you want to be careful not to over mix the batter. Once you have the dry ingredients and wet ingredients ready add them together. Using a rubber spatula fold batter together until combined. When you can no longer see any flour streaks stop mixing.
This dough is very soft and sticky. Once you have the dough created let it sit for about 5 minutes to stiffen up a little. While the dough rests set up your rolling station. You need two shallow bowls, one with white sugar and the other with the powdered sugar. You also want to have your baking trays lined with parchment paper and close by. I recommend using a small cookie scoop to handle the dough but you can use two spoons as well.
When your ready to start rolling scoop the dough and drop it directly into the white sugar. Using your hands scoop sugar on top of the ball and then gently roll it around to cover it. Once the dough ball is covered in sugar it will be easy to handle with your hands. Remove from the white sugar and gently roll it into a ball in your hands. Place the ball in the powdered sugar and roll around to cover it. Then place it directly on the baking tray. Continue this step until all cookies are rolled out. You want to try and do this step quickly because the sugar will start to dissolve the longer the cookie dough sits out for.
If you find that some of your earlier rolled cookie dough has started to have the sugar dissolve you can quickly just recover with the powdered sugar before baking. Bake for 14 minutes or until cookies are puffy and edges are stiff. Let sit on the baking tray for five minutes before moving them to cool completely.
Bake them by yourself or bake them with your kids, either way you will fall in love with these Pumpkin Crinkle Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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Pumpkin Crinkle CookiesJessie M
- 2 & 1/4 C all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 C brown sugar firmly packed
- 1/2 C white sugar
- 3 eggs at room temperature
- 1/2 C pumpkin puree
- 1 tsp vanilla extract
- 1/4 C unsalted butter melted and cooled to room temperature
- 2/3 C white sugar
- 2/3 C powdered sugar
- Preheat oven to 325 F and line baking sheets with parchment paper.
- Melt butter in the microwave and set aside to cool to room temperature.
- In a medium sized bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl add brown sugar, white sugar, eggs, pumpkin puree, vanilla, and melted butter. Mix until batter is smooth and well combined.
- Add the dry ingredient to the large bowl. Use a rubber spatula fold to the ingredients together. Be careful not to over mix, once you can no longer see any flour stop mixing. Set dough aside for 5 minutes stiffen up.
- While the dough is resting set up the sugars for rolling. Place the white sugar and powdered sugar into two separate shallow bowls.
- Using a small cookie scoop (about 1.5 tbsp), scoop and drop cookie dough directly into the white sugar. The dough is very soft and hard to handle. Once dough is dropped in white sugar, scoop sugar over top and coat the ball. This will make the dough handleable. Once coated roll the dough into a ball using your hands and place into the powdered sugar bowl. Cover it in powdered sugar and place on your lined baking sheet.
- Continue this step until all the dough is rolled into balls. You want to place them 2 inches apart on the baking sheet. I do 12 cookies per sheet. Try to do the rolling steps quickly as the sugar dissolves the longer it sits for on the cookie dough.
- If you find your first cookies have had a lot of sugar dissolved you can roll them once again in the powdered sugar before baking.
- Bake in the oven for approximately 14 minutes or until cookies are puffy and edges are set.
- Cool on the pan for 5 minutes before moving to a wire rack to cool completely.