Easy Pumpkin Crinkle Cookies Recipe
Pumpkin Crinkle Cookies Have A Soft , Cakey Texture, Slightly Crispy Outer, With The Perfect Fall Flavor. The Taste Of Pure Pumpkin Puree, Spice Mix, Combined With The Sweetness Of Powdered Sugar From The Outer Crinkle, Makes It The Perfect Bite. This Recipe Produces The Signature Crinkle, With A Cracked Look, And The Contrast Snowy White Outer, And Soft- Moist Inner Texture. Make These Scrumptious Cookies In Just 25 Minutes , And No Long Hours Dough Resting Time Needed.
These cookies are not you're typical cookies , texture of the crinkle is so different. It melts in your mouth, and so addictive , you cannot stop eating it! I got pumpkin puree to make pumpkin pie, but AJ wanted pumpkin cookies instead. Nestle pumpkin flavored candy, had pumpkin spice cookies recipe given behind the cover , I followed the recipe, except adding the melted candy part and very slight variation to the original recipe. Had to try few times to make the perfect batch.
My only problem when baking was , the cookies wouldn't crack open , so I had to try baking in different temperatures , and initially I used only baking powder, then referred to wonder how to blog. It recommends to include both baking powder and baking soda, and rolling the dough in granulated sugar first, which helps for the right amount of spread for the cookies.
Sift Dry Ingredients
Place all the dry ingredients except the sugars into the sifter / fine-meshed strainer and hold the sifter over the bowl. Add all purpose flour, salt , baking soda, baking powder and pumpkin pie spice powder into the sifter at once and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute them better).
Mix Wet Ingredients
In a bowl , add pure pumpkin , canola oil , egg , vanilla extract , white granulated sugar, brown sugar, and WHISK JUST UNTIL the sugars has dissolved, and combined ( Do not overbeat it).
Add The Dry Into The Wet
Add the sifted dry ingredients to the wet and JUST FOLD UNTIL COMBINED ( use a rubber spatula to fold) ( Again, do not overmix the batter). Let the batter rest for TEN MINUTES. In the meantime , preheat the oven to 350 F / 180 C. Use a external oven thermometer to check the accurate temperature of the oven (Highly recommended).
Coating The Cookie Dough In The Sugar
Before making the balls, Line a baking pan with TWO SHEETS of parchment papers or use a baking mat. Place two sugars - powdered sugar and white granulated sugar, separately into two small bowl, Use cookie scoop ( I used ONE tablespoon size ) and scoop the dough and place them into the granulated sugar bowl first , roll and coat the ball well in the sugar ( use two spoons to roll it, without using the hands , it is much easier and non - sticky to do it this way).
Now take the sugar coated ball and then place them into the powdered sugar bowl , roll and coat it really well. Gently press the ball using the spoon and roll to coat it completely . This is very important , for the powdered sugar to show out on the cookie , after the baking is done. Then place the coated balls TWO INCHES apart on the prepared baking pans. Repeat the step, with the remaining dough. Make sure not to wait long, after coating the dough into sugar, place them into the oven immediately for baking.
Bake The Cookies
Place the baking pan in the middle rack for baking , away from the heat ( bake one pan at a time) , bake for 9 minutes or until the cookie puffs up and cracks open ( you will notice the top of the cookie in matte finish and not shiny once it is done ).
This cookie will be soft to touch, out from the oven , but will slightly harden up after cooling down (do not overbake). Cool the cookies and serve warm.
My only problem when baking was , the cookies wouldn't crack open , so I had to try baking in different temperatures , and initially I used only baking powder, then referred to wonder how to blog. It recommends to include both baking powder and baking soda, and rolling the dough in granulated sugar first, which helps for the right amount of spread for the cookies.
What Pumpkin Puree To Use?
Any brand 100 % pure canned pumpkin will work for this recipe , I used Libby's 100% Pure Pumpkin . Note - Do Not use pumpkin pie mix.Coating Cookie Dough In Granulated Sugar And Confectioner Sugar Is Important
Coating cookies in white granulated sugar prior to coating them in powdered sugar promotes proper cracking of the cookies. Use only white granulated sugar , ( not the fine sugar variety). Make sure to coat the dough balls with enough confectioner / powdered sugar, it gives them their traditional crinkle look. Coating them with good amount of powdered sugars creates their cracked appearance. Gently press the dough ball using the spoon and roll to coat well.Cookie Dough Is Very Soft And Sticky
This dough is soft - sticky, and it is difficult to make balls using you're hands , so I recommend using a cookie scoop to scoop the dough, and use two spoons to roll - coat it with the sugars, without using the hands , it is much easier and non - sticky, to do it this way. If you do not have a cookie scoop , use a tablespoon to scoop the doughNo Dough refrigeration time needed for this recipe
I just rested the dough for ten minutes , while pre - heating the oven, and preparing the baking pans.Storing Instructions For The Cookie Dough And Baked Cookies
After baking the cookies , cool them completely to room temperature before storing it. Store cookies in airtight container at room temperature for up to three days or in the refrigerator for up to a week. Store baked cookies in the freezer for up to 3 months , in a ziploc freezer bags, lay them flat in the freezer. Storing cookie dough - You can freeze tablespoon - sized portions of dough in a single layer on a baking sheet lined with parchment paper or silicon mat , freeze for an hour or until the dough is hard, and then transfer to a freezer ziploc bag , Squeeze out the air and freeze. Cookie doughs freeze well for up to 3 months. For baking frozen cookie dough - Bring the frozen cookies to room temperature, 30 minutes before baking it.Yield From The Recipe
The Recipe yields '18' medium sized cookies , I used one tablespoon cookie scoop to make the balls. Other baking recipes , Macarons and black forest cake , both recipes have step by step pictures , tips , and FAQ's given.
Step By Step Pictures Of How To Make The Pumpkin Crinkle Cookies
Measure all the Ingredients required and keep it ready - pure pumpkin , pumpkin pie spice powder , all purpose flour, baking powder , baking soda , brown sugar , white granulated sugar , canola oil , egg, vanilla extract , salt and granulated white sugar - powdered sugar for coating the cookies.
Sift Dry Ingredients
Place all the dry ingredients except the sugars into the sifter / fine-meshed strainer and hold the sifter over the bowl. Add all purpose flour, salt , baking soda, baking powder and pumpkin pie spice powder into the sifter at once and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute them better).
Mix Wet Ingredients
In a bowl , add pure pumpkin , canola oil , egg , vanilla extract , white granulated sugar, brown sugar, and WHISK JUST UNTIL the sugars has dissolved, and combined ( Do not overbeat it).
Add The Dry Into The Wet
Add the sifted dry ingredients to the wet and JUST FOLD UNTIL COMBINED ( use a rubber spatula to fold) ( Again, do not overmix the batter). Let the batter rest for TEN MINUTES. In the meantime , preheat the oven to 350 F / 180 C. Use a external oven thermometer to check the accurate temperature of the oven (Highly recommended).
Coating The Cookie Dough In The Sugar
Before making the balls, Line a baking pan with TWO SHEETS of parchment papers or use a baking mat. Place two sugars - powdered sugar and white granulated sugar, separately into two small bowl, Use cookie scoop ( I used ONE tablespoon size ) and scoop the dough and place them into the granulated sugar bowl first , roll and coat the ball well in the sugar ( use two spoons to roll it, without using the hands , it is much easier and non - sticky to do it this way).
Now take the sugar coated ball and then place them into the powdered sugar bowl , roll and coat it really well. Gently press the ball using the spoon and roll to coat it completely . This is very important , for the powdered sugar to show out on the cookie , after the baking is done. Then place the coated balls TWO INCHES apart on the prepared baking pans. Repeat the step, with the remaining dough. Make sure not to wait long, after coating the dough into sugar, place them into the oven immediately for baking.
Bake The Cookies
Place the baking pan in the middle rack for baking , away from the heat ( bake one pan at a time) , bake for 9 minutes or until the cookie puffs up and cracks open ( you will notice the top of the cookie in matte finish and not shiny once it is done ).
This cookie will be soft to touch, out from the oven , but will slightly harden up after cooling down (do not overbake). Cool the cookies and serve warm.
Servings:
8
yield(s)
Prep Time:
15
mins
Cook Time:
10
mins
Total Time:
25
mins
Ingredients
- 130 g 100 % Pure Pumpkin (Or 1/2 cup, I used Libby's brand, 100% Pure Pumpkin Can, ( Do Not use pumpkin pie mix)
- 1/2 tbsp Pumpkin Pie Spice Powder (Tbsp - Tablespooon)
- 150 g All Purpose Flour (Or 1 cup)
- 1 tsp Baking Powder (Tsp - Teaspoon)
- 1/2 tsp Baking Soda (Tsp - Teaspoon)
- 30 g Brown Sugar (Or 1/4 Cup)
- 55 g White Granulated Sugar (Or 1/4 Cup)
- 1/4 tsp Salt (Tsp - Teaspoon)
- 50 g Canola Oil (Or 1/4 Cup , Can also use vegetable oil)
- 1/2 tsp Pure Vanilla Extract (Tsp - Teaspoon)
- 1 Egg (Use room temperature egg)
- 1/2 cup Granulated White Sugar
- 1/2 cup Confectioner / Powdered Sugar
For Coating The Cookie Dough
Instructions
- Measure all the Ingredients required and keep it ready - pure pumpkin , pumpkin pie spice powder , all purpose flour, baking powder , baking soda , brown sugar , white granulated sugar , canola oil , egg, vanilla extract , salt and granulated white sugar - powdered sugar for coating the cookies.
- Place all the dry ingredients except the sugars into the sifter / fine-meshed strainer and hold the sifter over the bowl. Add all purpose flour, salt , baking soda, baking powder and pumpkin pie spice powder into the sifter at once and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute them better).
- In a bowl , add pure pumpkin , canola oil , egg , vanilla extract , white granulated sugar, brown sugar, and WHISK JUST UNTIL the sugars has dissolved, and combined ( Do not overbeat it).
- Add the sifted dry ingredients to the wet and JUST FOLD UNTIL COMBINED ( use a rubber spatula to fold) ( Again, do not overmix the batter). Let the batter rest for TEN MINUTES. In the meantime , preheat the oven to 350 F / 180 C. Use a external oven thermometer to check the accurate temperature of the oven (Highly recommended).
- Before making the balls, Line a baking pan with TWO SHEETS of parchment papers or use a baking mat. Place two sugars - powdered sugar and white granulated sugar, separately into two small bowl, Use cookie scoop ( I used ONE tablespoon size ) and scoop the dough and place them into the granulated sugar bowl first , roll and coat the ball well in the sugar ( use two spoons to roll it, without using the hands , it is much easier and non - sticky to do it this way). Now take the sugar coated ball and then place them into the powdered sugar bowl , roll and coat it really well. Gently press the ball using the spoon and roll to coat it completely . This is very important , for the powdered sugar to show out on the cookie , after the baking is done. Then place the coated balls TWO INCHES apart on the prepared baking pans. Repeat the step, with the remaining dough. Make sure not to wait long, after coating the dough into sugar, place them into the oven immediately for baking.
- Place the baking pan in the middle rack for baking , away from the heat ( bake one pan at a time) , bake for 9 minutes or until the cookie puffs up and cracks open ( you will notice the top of the cookie in matte finish and not shiny once it is done ). This cookie will be soft to touch, out from the oven , but will slightly harden up after cooling down (do not overbake). Cool the cookies and serve warm.
Preparation
Sift Dry Ingredients
Mix Wet Ingredients
Add The Dry Into The Wet
Coating The Cookie Dough In The Sugar
Bake The Cookies
Recipe Notes
*Bake 9 minutes or until edges are set , cookies puff up and crack open. Immediately remove from the oven. Do not over bake them. Cookies peel off easily from the parchment paper when done.
*Baked cookies will have, well formed cookie base , like macarons.
*Use two baking parchment to line your baking sheets ,instead of using shortening or cooking spray. Alternatively use baking mats . Using two parchment, prevents the cookies from getting dark brown base.
*Using external oven thermometer is highly recommended , it gives the accurate oven temperature, which is very important for the cookies to bake perfectly.
*Make sure to coat with enough confectioner sugar , before baking.
*After coating the balls with powdered sugar, do not wait for long to bake them , act quickly after starting to make rounds , and immediately place it in the oven for baking. Else coating will dissolve in the dough.
*This Recipe yields '18' medium sized cookies , I used one tablespoon cookie scoop to make the dough balls.
*Other baking recipes , Macarons and black forest cake , both recipes have step by step pictures , tips , and FAQ's given.
