Pumpkin Crinkle Cookies

$To make Pumpkin Crinkle Cookies, gather these simple ingredients: - 1 cup pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons 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 - 1/2 teaspoon salt - 1 cup powdered sugar (for coating) Each ingredient plays a key role in making these cookies soft and tasty. The pumpkin puree adds moisture and flavor, while the oils and sugars create a sweet base. The egg helps bind everything together, making the cookies rise nicely. The spices bring warmth and a cozy vibe, perfect for fall. You can find these items at your local grocery store. Using fresh pumpkin might change the texture slightly, but canned puree works just great. Make sure to measure everything accurately for the best results. Happy baking! 1. Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking. 2. In a large mixing bowl, add 1 cup of pumpkin puree, 1/2 cup of vegetable oil, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, and 1 large egg. Mix these well until smooth. Then, add 2 teaspoons of vanilla extract and stir briefly. 3. In a separate bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Whisk this mixture to evenly blend the dry ingredients. 4. Gradually add the dry mix to the wet mixture. Stir gently with a spatula until just combined. The dough should be soft and slightly sticky, so do not overmix. 1. To make the dough easier to handle, cover the bowl with plastic wrap. Refrigerate for about 30 minutes. Chilling helps the cookies keep their shape while baking. 2. After chilling, use a cookie scoop or tablespoon to portion the dough. Roll each scoop into a ball. Then, roll the dough balls in powdered sugar until they are well-coated. 1. Arrange the coated dough balls on your prepared baking sheets. Space them about 2 inches apart to allow for spreading during baking. 2. Bake in the preheated oven for 10-12 minutes. The edges should feel set while the centers remain slightly soft. Remember, the cookies will firm up as they cool. 3. Once baked, remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. Not overmixing the dough is key. When you mix too much, your cookies may turn tough. You want a soft and slightly sticky dough. Just stir until the flour disappears. This keeps the cookies light and fluffy. Rolling the dough in powdered sugar adds a nice touch. Use your hands to roll it into a ball first. Then, coat each ball in powdered sugar. Make sure to cover all sides. This gives the cookies their signature crinkle look while adding sweetness. You can boost flavor with spices like cloves or allspice. These spices add warmth and depth to your cookies. If you want a richer taste, try adding a pinch of nutmeg. It pairs well with pumpkin. For serving, presentation matters. Stack your cookies on a pretty plate. Lightly dust them with extra powdered sugar for a snowy look. You can even add a sprig of cinnamon or a small pumpkin on the side. This makes your treat look festive and inviting. {{image_4}} For those with dietary needs, you can use gluten-free flour. Many brands make gluten-free blends that work well in this recipe. Just substitute it one-for-one with all-purpose flour. This keeps the texture nice and soft. You can also change the sugars in the recipe. Instead of brown sugar, try coconut sugar. It adds a caramel-like flavor and is less sweet. For a lighter touch, use white sugar in place of brown sugar. Each option gives the cookies a unique taste. Want to customize your cookies? Adding chocolate chips is a great choice. Use semi-sweet or dark chocolate chips for a rich taste. Mix in about 1 cup to the dough before chilling. Nuts are another tasty addition. Chopped walnuts or pecans add crunch and flavor. Stir in about 1/2 cup for a delightful texture. If you crave more spice, create a spiced version. Add extra cinnamon or a pinch of cloves. You can also mix in pumpkin spice for a bold flavor. This option gives the cookies a warm, cozy taste. To keep your pumpkin crinkle cookies fresh, store them in an airtight container. This helps them stay soft and moist. Place a piece of parchment paper between the layers to prevent sticking. You can keep them at room temperature for up to five days. If you want to store them longer, freezing is a great option. To freeze the cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until solid. After that, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just take out as many as you want. If your cookies get cold, you can soften them easily. Place them on a microwave-safe plate. Heat them in the microwave for about 10-15 seconds. This will bring back their chewy texture. You can also warm them in the oven at 350°F (175°C) for a few minutes. This way, they taste fresh and delicious again. How long do Pumpkin Crinkle Cookies last? Pumpkin Crinkle Cookies stay fresh for about 5 days. Store them in an airtight container. For longer storage, keep them in the fridge. They can also freeze well for up to 3 months. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Remove excess moisture by draining it. This helps keep the dough from being too wet. What’s the best way to avoid flat cookies? To avoid flat cookies, chill the dough before baking. This step keeps the cookies from spreading too much. Also, make sure your baking powder and baking soda are fresh. Can these cookies be made in advance? Absolutely! You can make the dough a day ahead. Just chill it in the fridge. You can also roll the dough balls and coat them in sugar. Store them in the fridge until you're ready to bake. In this post, we covered everything you need for Pumpkin Crinkle Cookies. We looked at the key ingredients, step-by-step instructions, and helpful tips. You learned how to enhance flavors and make variations. We also talked about storing and reheating cookies. Baking these cookies is fun and rewarding. With these guidelines, you'll impress everyone with your treats. Enjoy the process, and let your creativity shine in the kitchen!$

Indulge in the fall flavors with these delightful pumpkin crinkle cookies! Soft, chewy, and coated in sweet powdered sugar, they’re perfect for cozy gatherings or a sweet treat any day. With simple ingredients like pumpkin puree and warm spices, you can whip up a batch in no time. Ready to impress your friends and family? Click through to explore the full recipe and make your kitchen smell amazing this season!

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Ingredients

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons 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

1/2 teaspoon salt

1 cup powdered sugar (for coating)

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, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and egg. Using a whisk or electric mixer, blend these ingredients until you achieve a smooth and well-integrated mixture. Then, add the vanilla extract and mix briefly to incorporate.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This step ensures that the leavening agents and spices are evenly distributed throughout the flour.

Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.

To make the dough easier to handle, cover the bowl with plastic wrap and refrigerate for about 30 minutes. This chilling step helps the cookies maintain their shape during baking.

After chilling, use a cookie scoop or a tablespoon to portion out the dough. Roll each scoop into a ball and then roll the dough balls in powdered sugar until completely coated.

Arrange the coated dough balls on your prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges feel set and the centers remain slightly soft. Remember, the cookies will continue to firm up as they cool on the baking sheets.

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

Prep Time: 30 mins | Total Time: 1 hour | Servings: Approximately 24 cookies

- Presentation Tips: For an attractive display, stack the pumpkin crinkle cookies on a decorative plate, lightly dust them with additional powdered sugar, and embellish with a small sprig of cinnamon or a mini pumpkin. This festive touch will enhance the seasonal spirit of your treats!