These soft, fudgy, rich and decadent Pumpkin crinkle cookies are full of fall flavors. Made with homemade Pumpkin Puree, pumpkin spice, and powdered sugar, is perfect for fall.
½cupunsalted buttersoftened to room temp ( 1 stick, 115g)
wet ingredients
½cuppacked light brown sugar100g
½cupGranulated sugar100g
1largeeggsat room temperature
1cuppumpkin pureenot pie filling
1teaspoonpure vanilla extract
For Rolling
1cupconfectioner's sugar
3tablespoonGranulated Sugar
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INSTRUCTIONS
Preheat oven to 375 degrees and set aside. Line a cookie baking sheet with parchment paper or silicone mat and set it aside.
In a medium sized mixing bowl combine cake mix, kosher salt, and pumpkin pie spice. Whisk until combined and set aside.
In a large bowl using a hand held mixer or stand mixer fitted with paddle attachment beat butter, brown sugar, and granulated sugar until light and fluffy at medium high speed for 2-3 min. Add the egg, pumpkin puree, and vanilla extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl as per requirement.
Add wet ingredients to the dry ingredients.
Beat on low or Gently fold using a spatula until well incorporated. Your dough should be lightly wet and somewhat sticky.
Cover the cookie dough with a plastic wrap. Refrigerate for 3 hours. Allow to sit at room temp for 10 min. This will make the cookie dough easier to scoop and roll.
Add confectioner's sugar in a shallow bowl.
Use about 1.5 to 2 tablespoon size scoop to scoop the dough. Coat them with granulated sugar.
Place them directly into the bowl with powdered sugar and roll them generously.
Gently roll it around with your fingers or using a fork until thoroughly coated. Make sure there is a heavy coating of confectioner's sugar to get a nice crinkle effect. Do not shake off any excess sugar.
Place them on the prepared baking sheet 3-inches apart.
Bake at 375 degrees for 10-12 minutes or until firm.
Remove the cookies from oven and let them cool down for 2 minutes in the hot baking dish. Transfer to a wire cooling rack and cool before you serve them.
Video
Notes
Measure the cookie dough. Ideally you should use two tablespoons or one small scoop of ice cream scoop
Roll the cookie dough balls first roughly in granulated sugar and then again with confectioner's sugar. This will ensure perfect crackly top over these pumpkin crinkle cookies.
Measure and then form cookie dough to ensure they are of same size
You can stir in butterscotch or white chocolate chips int he cookie dough
You can replace Butter with vegan butter or vegetable oil
Nutrition
Nutrition Facts
Pumpkin Crinkle Cookies
Amount Per Serving
Calories 155Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 150mg7%
Potassium 35mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 20g22%
Protein 1g2%
Vitamin A 1376IU28%
Vitamin C 0.4mg0%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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