Pumpkin Crinkle Cookies

It's that time of year again! Pumpkin everything! This is a great, easy recipe to get you ready for fall. Soft and spicy pumpkin cookies lightly coated with powdered sugar!

Directions


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1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg. Set aside.

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2. In a large bowl whisk the butter until smooth and creamy.

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3. Add the sugar and maple syrup. Whisk together.

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4. Add the pumpkin, eggs and vanilla. Whisk until incorporated.

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5. Slowly add the half or the flour mixture and whisk together.

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6. Stir in the remailing flour with a spatula until just combined. Dough will be very soft and sticky.

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7. Cover and refrigerate for at least an hour.

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8. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.

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9. Place sugar and powdered sugar in two separate bowls. Using a cookie scoop or a spoon, drop about 1 tablespoon of dough directly into the sugar.

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10. Roll around in the sugar forming a ball.

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11. Then drop the ball in the powdered sugar and coat completely. Place dough ball onto baking sheet a couple of inches apart. Repeat steps making all the dough balls.

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12. Bake cookies for 15 minutes. Cookies should look cracked and puffy.

 
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13. Let cool for a few minutes then transfer to a wire rack to cool completely.

 

Pumpkin Crinkle Cookies

Yield: 18 cookies
Author:
prep time: 15 Mcook time: 15 Mtotal time: 30 M
It's that time of year again! Pumpkin everything! This is a great, easy recipe to get you ready for fall. Soft and spicy pumpkin cookies lightly coated with powdered sugar!

ingredients:

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter, mostly melted
  • 1/2 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/2 cup pure pumpkin puree
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup sugar (for rolling)
  • 1/2 cup powdered sugar (for rolling)

instructions:

How to cook Pumpkin Crinkle Cookies

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg. Set aside.
  2. In a large bowl whisk the butter until smooth and creamy.
  3. Add the sugar and maple syrup. Whisk together.
  4. Add the pumpkin, eggs and vanilla. Whisk until incorporated.
  5. Slowly add the half or the flour mixture and whisk together.
  6. Stir in the remailing flour with a spatula until just combined. Dough will be very soft and sticky.
  7. Cover and refrigerate for at least an hour.
  8. Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
  9. Place sugar and powdered sugar in two separate bowls. Using a cookie scoop or a spoon, drop about 1 tablespoon of dough directly into the sugar.
  10. Roll around in the sugar forming a ball.
  11. Then drop the ball in the powdered sugar and coat completely. Place dough ball onto baking sheet a couple of inches apart. Repeat steps making all the dough balls.
  12. Bake cookies for 15 minutes. Cookies should look cracked and puffy.
  13. Let cool for a few minutes then transfer to a wire rack to cool completely.

NOTES:

The dough is very sticky and soft. Make sure to refrigerate for a full hour before trying to form dough balls.

Calories

111.91

Fat (grams)

2.62

Sat. Fat (grams)

1.43

Carbs (grams)

19.93

Fiber (grams)

0.66

Net carbs

19.28

Sugar (grams)

8.57

Protein (grams)

2.24

Sodium (milligrams)

107.35

Cholesterol (grams)

25.75
Created using The Recipes Generator