Pumpkin Crinkle Cookies Delightful and Easy Treat

Get ready to bake a delicious treat that screams autumn! Pumpkin crinkle cookies are easy to whip up and full of warm flavors. In this post, I’ll share simple steps, ingredient tips, and some fun variations to help you customize your batch. Whether you’re a baking pro or a beginner, these cookies will impress. Let’s dive in and spread some pumpkin spice joy today!

Ingredients

List of Ingredients

To make pumpkin crinkle cookies, gather these ingredients:

– 1 cup canned pumpkin puree (ensure it’s not pumpkin pie filling)

– 1/2 cup vegetable oil

– 1 cup packed brown sugar

– 1/2 cup granulated sugar

– 2 teaspoons pure vanilla extract

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 1/2 cup powdered sugar (for rolling)

When choosing pumpkin puree, select pure pumpkin. This gives the best flavor. Avoid pumpkin pie filling as it includes sugar and spices. Using fresh spices also boosts taste. Ground spices lose flavor over time, so fresh is best.

You can customize your cookies. Try adding chocolate chips or nuts for extra crunch. If you want a spicy kick, add a dash of cayenne pepper.

Step-by-Step Instructions

Preparation Steps

1. Start by preheating your oven to 350°F (175°C). This step gets your oven ready for baking.

2. Line two baking sheets with parchment paper. This will help prevent sticking.

3. In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Mix these until smooth. A whisk or hand mixer works great here.

4. In another bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until blended. This helps the spices and leavening agents mix well.

5. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. The dough will be thick and a bit sticky.

6. Cover the bowl with plastic wrap. Chill the dough in the fridge for about 30 minutes. Chilling makes the dough easier to shape.

7. After chilling, scoop out about 1.5 tablespoons of dough for each cookie. Roll each piece into a ball using your hands.

8. Pour powdered sugar onto a plate. Roll each dough ball in the sugar until fully coated. This creates that lovely crinkle effect.

9. Place the rolled cookies on the prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.

Baking Tips

1. Bake the cookies in the preheated oven for 12-15 minutes. Look for edges that are set and tops with crinkles.

2. The cookies should feel soft yet firm when you gently press them.

3. Once baked, remove the sheets from the oven. Let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack for complete cooling.

For the [Full Recipe], you can follow these steps to create your delicious pumpkin crinkle cookies. Enjoy every bite!

Tips & Tricks

Perfecting the Dough

To make great pumpkin crinkle cookies, start with the right dough. A common mistake is over-mixing. Stir until just combined to keep the cookies soft. If the dough feels too sticky, add a bit of flour. This will help shape the cookies easily. Chilling the dough for 30 minutes makes it easier to scoop and roll.

Enhancing Flavor

For more flavor, try extra spices like allspice or cloves. A splash of maple extract can add a warm twist. Adjust sweetness by using less sugar if you enjoy a spicier cookie. Balance helps the flavor shine through. For the best results, taste the dough before baking. This way, you can tweak it to your liking. Enjoy the process of creating your perfect cookie!

Variations

Dietary Alternatives

For those with dietary needs, I have great tips.

– Gluten-free version: Use a gluten-free flour blend. Make sure it’s a 1:1 ratio. This keeps the cookies light and fluffy.

– Vegan adaptations: Replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based oil instead of vegetable oil.

Flavor Alterations

Let’s make these cookies even more fun!

– Adding chocolate chips or nuts: Fold in half a cup of chocolate chips or chopped nuts. This adds richness and crunch. Try walnuts or pecans for a nutty twist.

– Swapping spices for seasonal variations: You can switch up the spices. Try adding a pinch of cardamom for a warm flavor. Use allspice instead of the nutmeg for a different taste. You can even add a dash of cayenne for a spicy kick!

These variations keep your pumpkin crinkle cookies exciting. Feel free to mix and match! Try the full recipe to get started.

Storage Info

Best Practices for Storage

To keep your pumpkin crinkle cookies fresh, store them in an airtight container. This helps maintain their soft texture and flavor. I recommend using a container that fits the cookies without squishing them. Line the bottom with parchment paper for added protection. Place a layer of cookies, then add more parchment if stacking. Keep them at room temperature for up to a week.

Freezing Instructions

You can freeze both the dough and the baked cookies. To freeze the dough, scoop and roll it into balls. Place the balls on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag. For baked cookies, let them cool completely. Layer them between parchment paper in a freezer-safe container. They can last up to three months in the freezer.

When you’re ready to enjoy them, thaw the dough overnight in the fridge. For baked cookies, just let them sit at room temperature. You can warm them in the oven for a few minutes to restore their soft texture. Enjoy your pumpkin crinkle cookies anytime! For the full recipe, check out the complete guide.

FAQs

Common Questions

How to tell if my cookies are baked properly?

Your cookies are baked when their edges are set and the tops show cracks. They should feel soft but firm when you press them gently. A golden edge and a slightly shiny top are signs of perfection.

Can I use pumpkin pie filling instead of pumpkin puree?

No, you should not use pumpkin pie filling. It has spices and sweeteners added. Use only plain canned pumpkin puree for the best flavor and texture in your cookies.

How long do pumpkin crinkle cookies last?

Pumpkin crinkle cookies stay fresh for about 5 days when stored properly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them.

Can I make the dough ahead of time?

Yes! You can make the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge. This makes it easy to bake fresh cookies when you’re ready. For even longer storage, freeze the dough.

We explored how to make delicious Pumpkin Crinkle Cookies. You learned the right ingredients and their quality importance. I shared step-by-step instructions and baking tips to ensure your cookies turn out perfect every time. We also covered variations and storage methods to keep your treats fresh.

In the end, you can customize these cookies to fit your tastes. Enjoy making them for yourself or sharing with friends! Your baking skills will shine with this fun recipe.

Pumpkin Crinkle Cookies

Indulge in the flavors of fall with these delightful Pumpkin Crinkle Cookies with a Spiced Twist! Perfectly soft and chewy, these cookies are made with simple ingredients and packed with warm spices. Learn the easy step-by-step process to create these irresistible treats that will impress your family and friends. Click through to explore the recipe and make your autumn gatherings even sweeter with these tasty cookies!

Print Recipe Pin Recipe

Ingredients

  

1 cup canned pumpkin puree (ensure it's not pumpkin pie filling)

1/2 cup vegetable oil

1 cup packed brown sugar

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup powdered sugar (for rolling)

Instructions

 

Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.

In a large mixing bowl, add the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Using a whisk or a hand mixer, blend the ingredients together until the mixture is smooth and free of lumps.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined. This will ensure the leavening agents and spices are evenly distributed.

Gradually incorporate the dry mixture into the wet ingredients. Stir gently until just combined. The resulting dough will be thick and have a slightly sticky texture.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for approximately 30 minutes. This step will make the dough easier to handle.

After chilling, use a cookie scoop or a tablespoon to portion out the dough (about 1.5 tablespoons for each cookie) and roll each portion into a ball with your hands.

On a plate, pour the powdered sugar. Roll each dough ball in the powdered sugar until it is completely coated. This will create a delightful crinkle effect once baked.

Arrange the rolled cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.

Bake in the preheated oven for 12-15 minutes, or until the edges appear set and crinkles form on the tops of the cookies. They should be soft but firm when gently pressed.

Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

- Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies

- Presentation Tips: For an extra touch, dust the cooled cookies with a light sprinkle of powdered sugar just before serving, or arrange them on a decorative plate for an autumn-themed dessert display. Enjoy your delicious, spiced pumpkin crinkle cookies!