Another day, another pumpkin cookie recipe! These cookies have the perfect sugary crunch, but do require a little bit more preparation and are a tad bit more difficult than a “normal” cookie recipe.
I’m not sure I will ever tire of pumpkin recipes with all the yummy spices that go along with it.
I think we should make fall spices a thing year around, what do you think?
Ingredients
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar + 2/3 cup for rolling
- 3 large eggs, room temperature
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1 cup powdered sugar, for rolling
Instructions
- Preheat oven to 325ºF. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large mixing bowl, whisk together the brown sugar, 1/2 cup of the granulated sugar, eggs, pumpkin, and vanilla until smooth.
- Using a rubber spatula fold the flour mixture into pumpkin mixture partially, add in the cooled butter, and then continue folding the mixture just until no dry ingredients remain visible. Set the cookie dough aside for 10 minutes.
- While the dough is resting, place the 2/3 cup of granulated sugar in a shallow bowl and place the powdered sugar in a separate shallow bowl.
- Using a small cookie scoop, about 1 tablespoon, drop the cookie dough into bowl of granulated sugar and roll to coat. Roll the dough into a ball between your hands, then place the cookie dough ball in the powdered sugar and roll to coat.
- Place the dough balls on the prepared baking sheet about 2 inches apart. Work quickly to get all of the cookie dough balls prepared.
- Bake for 14 minutes or until cookies are puffy and cracks have formed. Allow the cookies to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight-container for 4 days at room temperature.
Pumpkin Crinkle Cookies
Preheat oven to 325ºF. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.
In a medium mixing bowl, add some flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk together and set aside.
In a separate large mixing bowl, combine some brown sugar, granulated sugar, eggs, pumpkin, and vanilla.
Whisk together until smooth.
Pour in the flour mixture into the wet mixture.
Using a rubber spatula, fold in the flour mixture a couple of times, and then pour in some cooled melted butter.
Continue to fold in the flour mixture just until no dry ingredients remain visible.
Set the cookie dough aside for 10 minutes.
While the cookie dough is resting, place some powdered sugar in a shallow bowl and some granulated sugar in a separate shallow bowl.
Using a small cookie scoop, drop cookie dough into bowl of granulated sugar. Roll to coat in the granulated sugar.
And shape into a ball between your hands.
Then place the cookie dough ball in to the powdered sugar and roll to coat.
Place the dough ball on the prepared baking sheet and continue with the rest of the dough.
Work quickly to get all of the cookie dough balls prepared.
Bake for 14 minutes or until cookies are puffy and cracks have formed.
Allow the cookies to cool for 10 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Store in an airtight-container for up to 4 days at room temperature.
the queen bee 