Easy Pumpkin Crinkle Cookies Recipe

Pumpkin Crinkle Cookies Have A Soft , Cakey Texture, Slightly Crispy Outer, With The Perfect Fall Flavor. The Taste Of Pure Pumpkin Puree,  Spice Mix, Combined With The Sweetness Of Powdered Sugar From The Outer Crinkle, Makes It The Perfect Bite. This Recipe Produces The Signature Crinkle, With  A  Cracked  Look, And The Contrast Snowy White Outer, And Soft- Moist Inner Texture. Make These Scrumptious Cookies In Just 25 Minutes , And No Long Hours Dough Resting Time Needed.

These cookies are not you’re typical cookies , texture of the crinkle is so different. It melts in your mouth, and so addictive , you cannot stop eating it! I got pumpkin puree to make pumpkin pie, but AJ wanted pumpkin cookies instead. Nestle pumpkin flavored candy, had pumpkin spice cookies recipe given behind the cover , I followed the recipe, except adding the melted candy part and very slight variation to the original recipe. Had to try few times to make the perfect batch.

My only problem when baking was , the cookies wouldn’t crack open , so I had to try baking in different temperatures , and initially I used only baking powder, then referred to wonder how to blog. It recommends to include both baking powder and baking soda,  and rolling the dough in granulated sugar first, which helps for the right amount of spread for the cookies.

What Pumpkin Puree To Use?

Any brand 100 % pure canned pumpkin will work for this recipe , I used Libby’s 100% Pure Pumpkin .

Note – Do Not use pumpkin pie mix.

Coating Cookie Dough In Granulated Sugar And Confectioner Sugar Is Important

Coating cookies in white granulated sugar prior to coating them in powdered sugar promotes proper cracking of the cookies. Use only white granulated sugar , ( not the fine sugar variety).

Make sure to coat the dough balls with enough confectioner / powdered sugar, it gives them their traditional crinkle look. Coating them with good amount of powdered sugars creates their cracked appearance. Gently press the dough ball using the spoon and roll to coat well.

Cookie Dough Is Very Soft And Sticky

This dough is soft – sticky, and it is difficult to make balls using you’re hands , so I recommend using a cookie scoop to scoop the dough, and use two spoons to roll – coat it with the sugars, without using the hands , it is much easier and non – sticky, to do it this way.

If you do not have a cookie scoop , use a tablespoon to scoop the dough

No Dough refrigeration time needed for this recipe

I just rested the dough for ten minutes , while pre – heating the oven, and preparing the baking pans.

Storing Instructions For The Cookie Dough And Baked Cookies

After baking the cookies , cool them completely to room temperature before storing it. Store cookies in airtight container at room temperature for up to three days or in the refrigerator for up to a week. Store baked cookies in the freezer for up to 3 months , in a ziploc freezer bags, lay them flat in the freezer.

Storing cookie dough – You can freeze tablespoon – sized portions of dough in a single layer on a baking sheet lined with parchment paper or silicon mat , freeze for an hour or until the dough is hard, and then transfer to a freezer ziploc bag , Squeeze out the air and freeze. Cookie doughs freeze well for up to 3 months.

For baking frozen cookie dough – Bring the frozen cookies to room temperature, 30 minutes before baking it.

Yield From The Recipe

The Recipe yields ’18’ medium sized cookies , I used one tablespoon cookie scoop to make the balls.

Other baking recipes , Macarons and black forest cake , both recipes have step by step pictures , tips , and FAQ’s given.

• French Macarons With Mango Buttercream
• Eggless Black Forest Cake

Step By Step Pictures Of How To Make The Pumpkin Crinkle Cookies

Measure all the Ingredients required and keep it ready – pure pumpkin , pumpkin pie spice powder , all purpose flour, baking powder , baking soda , brown sugar , white granulated sugar , canola oil , egg, vanilla extract , salt and granulated white sugar – powdered sugar for coating the cookies.

Sift Dry Ingredients

Place all the dry ingredients except the sugars into the sifter / fine-meshed strainer and hold the sifter over the bowl. Add all purpose flour, salt , baking soda, baking powder and pumpkin pie spice powder into the sifter at once and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute them better).

Mix Wet Ingredients

In a bowl , add pure pumpkin , canola oil , egg , vanilla extract , white granulated sugar, brown sugar, and WHISK JUST UNTIL the sugars has dissolved, and combined ( Do not overbeat it).

Add The Dry Into The Wet

Add the sifted dry ingredients to the wet and JUST FOLD UNTIL COMBINED ( use a rubber spatula to fold) ( Again, do not overmix the batter). Let the batter rest for TEN MINUTES. In the meantime , preheat the oven to 350 F / 180 C. Use a external oven thermometer to check the accurate temperature of the oven (Highly recommended).

Coating The Cookie Dough In The Sugar

Before making the balls, Line a baking pan with TWO SHEETS of parchment papers or use a baking mat. Place two sugars – powdered sugar and white granulated sugar, separately into two small bowl, Use cookie scoop ( I used ONE tablespoon size ) and scoop the dough and place them into the granulated sugar bowl first , roll and coat the ball well in the sugar ( use two spoons to roll it, without using the hands , it is much easier and non – sticky to do it this way).

Now take the sugar coated ball and then place them into the powdered sugar bowl , roll and coat it really well. Gently press the ball using the spoon and roll to coat it completely . This is very important , for the powdered sugar to show out on the cookie , after the baking is done. Then place the coated balls TWO INCHES apart on the prepared baking pans. Repeat the step, with the remaining dough. Make sure not to wait long, after coating the dough into sugar, place them into the oven immediately for baking.

Bake The Cookies

Place the baking pan in the middle rack for baking , away from the heat ( bake one pan at a time) , bake for 9 minutes or until the cookie puffs up and cracks open ( you will notice the top of the cookie in matte finish and not shiny once it is done ).

This cookie will be soft to touch, out from the oven , but will slightly harden up after cooling down (do not overbake). Cool the cookies and serve warm.