Pumpkin crinkle cookies are soft and chewy, and make you feel like going to pick pumpkins. A delightfully tasty fall treat.
About the Pumpkin Crinkle Cookies
Chocolate crinkle cookies are one of my favorite winter treats. Dreaming of an escape from the hot summer weather, I was scrolling through my old photos of delicious cookies I made last year. I got to thinking, what about a fall-worthy crinkle cookie? Nothing says fall like pumpkin. It’s in almost every fall dessert, paired with warm pumpkin pie spices. So, I decided to create a pumpkin crinkle cookie!
This pumpkin crinkle cookie recipe is great for when fall temperatures get chilly in October and November. These cookies are warm and make you feel cozy, plus they are perfect for any fall gathering!
This crackle cookie recipe is SO easy to make, and the cookies are gorgeous! With a crisp, crackly outside and a soft chewy middle, plus that irresistible powdered sugar coating, these cookies are even easier than pumpkin pie!
Pumpkin Crinkle Cookie Ingredients
- Canned Pumpkin – Use canned pumpkin puree for these crinkle cookies, not pumpkin pie filling. I like to stock up with a few extra cans when I find them because they always seem to be sold out around the holidays. Plus, there are lots of yummy pumpkin recipes to use canned pumpkin in!
- Spices – The spices we mixed into this cookie are nutmeg and cinnamon – the classic fall pumpkin spice.
- Shortening – Helps create a softer cookie, compared to butter, which will make a more crisp cookie.
How to Make Pumpkin Crinkle Cookies
- Preheat the oven to 375ºF. Line cookie sheets with parchment paper.
- Cream the margarine, shortening, and sugar together. Once combined and fluffy, add the eggs and vanilla, and beat for one minute. Don’t overbeat. Add the pumpkin and mix until combined.
- Add the dry ingredients, and mix well until combined.
- Using a #30 cookie dough scoop (2 ½ T) or a #40 small cookie scoop (1 ¾ T), drop the dough balls into a bowl of powdered sugar. Roll the cookies to coat in powdered sugar. Once fully covered, drop the pumpkin cookie dough balls onto the parchment paper.
- Bake for 375ºF for 9 to 11 minutes. Pull them out and let them cool for a minute, or until firm enough to put onto a wire cooling rack to finish setting up.
- Eat the delicious pumpkin crinkle cookies!
Enjoy your pumpkin spice crinkle cookies, and go pick some pumpkins!
Looking for more delicious pumpkin recipes? Try these:
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cake Roll
- Pumpkin Chocolate Chip Cookies
- Frosted Pumpkin Sugar Cookies
Pumpkin Crinkle Cookies
Pumpkin crinkle cookies are soft, chewy, and make you feel like going to pick pumpkins. A delightfully tasty fall treat.
Ingredients
- 1 (4 oz) stick margarine
- 1/2 C (3.5 oz) shortening
- 3 C (21 oz) granulated sugar
- 2 large eggs
- 1 (15 oz) can pumpkin puree
- 2 tsp vanilla
- 2 tsp lemon juice
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp nutmeg
- 2 tsp cinnamon
- 4 C (18 oz) all-purpose flour
Instructions
- Preheat your oven to 375ºF. Line your cookie sheets with parchment paper.
- Cream the margarine, shortening, and sugar together. Once fully combined and creamy, add the eggs and vanilla, and beat for one minute. Don't overbeat. Add the pumpkin and mix.
- Add the dry ingredients, and mix well until combined.
- Using a #30 cookie dough scoop (2 ½ T) or a #40 small cookie scoop (1 ¾ T), drop the dough balls into a bowl of powdered sugar. Roll the dough in powdered sugar until fully coated. Once fully covered, place the pumpkin cookie dough balls onto the parchment lined baking sheets.
- Bake at 375ºF for 9 to 11 minutes. Pull them out and let them cool for a minute, or until firm enough to put onto a wire cooling rack to finish setting up.
- Once cooled, store cookies in an airtight container for up to one week.
Notes
- Use pumpkin puree, not pumpkin pie filling.
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